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End-of-Summer Vegetable Soup

La Crosse, WI, United States / KICKS 106.3
End-of-Summer Vegetable Soup

Here is a wonderful soup to make and use up the end of season veggies…enjoy!


  • 4 cups low-sodium chicken broth
  • 1 15.5-ounce can cannellini beans, drained and rinsed
  • 1 large zucchini, cut into bite-size pieces
  • 1 large yellow squash, cut into bite-size pieces
  • 1/2 pound green beans, cut into bite-size pieces
  • 2 cups corn kernels (cut from 2 ears, or frozen)
  • 1 medium onion, finely chopped
  • kosher salt and black pepper
  • 1/4 cup fresh dill springs
  • How to Make It

    Step 1

    In a large saucepan over medium-high heat, bring the broth to a boil.

    Step 2

    Add the cannellini beans, zucchini, yellow squash, green beans, corn, onion, ½ teaspoon salt, and ¼ teaspoon pepper.

    Step 3

    Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the dill.

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