Summer Zucchini Soup


  • 1 large onion, chopped
  • 2 medium cloves of garlic, chopped
  • 2 Tbspns of red chili powder
  • 3 cups of chicken or vegetable stock
  • 3 Tbspns of extra virgin olive oil
  • 1 small to medium green bell pepper, diced
  • 4 small zucchini, diced
  • 1 cup finely chopped spinach or kale
  • 1 15oz can diced tomatoes
  • 1 15oz can rinsed black beans
  • 1 cup frozen yellow corn
  • 1 Tspn of dried oregano
  • 1 Tspn of cumin
  • 1/2 cup of fresh Italian flat leaf parsley, chopped
  • sea salt and freshly ground black pepper to taste


Heat the olive oil in a medium soup pot. Sauté the onion, garlic, and green peppers over medium heat for about 5 minutes, stirring often. Add red chili powder, mix in well and add stock, zucchini, spinach or kale and tomatoes. Cook for another 5 minutes and add beans, corn, oregano, and cumin. Bring to a boil on high heat. Once it begins to boil, reduce heat to medium low and simmer uncovered for 15 minutes longer. (Simmering uncovered enhances the flavour) Add chopped parsley, sea salt and pepper. Serves 6.

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