Recipes: Soups

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Summer Vegetable Soup

Recipe submitted by Emma C. of Vista, CA, for the 2009 Mambolicious Recipe Contest.


  • 2 tsp. Grapeseed oil
  • 1 Large leek, chopped
  • 2 Cloves garlic, chopped
  • 1 Tomato, diced
  • ½ tsp. each fresh Oregano, Thyme and Rosemary
  • 3 large Yellow Pattypan Squash, diced
  • 1 medium zucchini, diced
  • 2 bouillon cubes
  • 2 Bay leaves
  • 2 Tbsp. San J Organic Tamari Sauce
  • 1 Bunch Rainbow Chard, trimmed and chopped
  • 1 ½ cups frozen organic corn
  • Salt & Pepper to taste
  • Lemon Juice
  • Basil


  1. In a large pot over medium heat add the Grapeseed oil.
  2. Then add leeks, garlic, salt and pepper stirring occasionally for about 2 minutes or until slightly tender.
  3. Then add tomato and cook for another 2 minutes. Then add Pattypan squash, zucchini and herbs and cook for another 5 minutes.
  4. Add 11 ½ cups of water, bouillon cubes, bay leaves and San J Organic Tamari.
  5. Bring to a boil and add rainbow chard. Turn down to low and simmer for 25 minutes.
  6. Add corn and simmer for another 5 minutes add salt and pepper to taste.
  7. Finish with a squeeze of lemon juice and fresh chopped basil.
Chef’s Notes: If you can’t find Pattypan squash just substitute 3 cups of chopped yellow squash.
Servings: 12
Prep time: 10
Cook time: 40

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