Summer's Bounty Soup

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It is just beginning to cool off on the West Coast and I have a bunch of vegetables from the garden that I needed to use up. Yesterday I thought “I’ll make a soup” and throw everything in. Well, I have to say that this recipe I put together has turned out really well and we are taking it for lunches all this week.

I hope you enjoy it. Feel free to add more or less spice to this soup to your taste. I think I am going to try adding some curry powder to it next time as well.



Summer’s Bounty SOUP

Makes 8 servings




3 tablespoon olive oil
1 onion, chopped

6 garlic cloves, minced

2 cups butternut squash, chopped
1 large carrot, chopped
2 celery ribs, chopped

1 medium zucchini, chopped

4 large tomatoes, chopped
1 can of black beans, rinsed

1 cup brown and wild rice
8 cups vegetable broth or water
2 teaspoon Italian spice

4 fresh Basil leaves, chopped
4 garlic cloves, minced
1 bunch spinach, chopped
Sea salt (only if using water)

Black pepper to taste



Place a large soup pot over medium heat or use your crock pot. Add oil, onion, garlic and celery. Sauté until onion is clear. Now add the rest of the vegetables and cook for approximately 5 minutes.

Next add the rice, black beans, vegetable broth or water, Basil and Italian spice. Mix well and simmer for 30 to 45 minutes until the rice is cooked and the squash is tender.

About 10 minutes before the soup is done, add the chopped spinach.


Serve immediately in warmed bowls or, like I did, refrigerate for lunches or a light dinner later in the week.






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