Summer Vegetable Soup

Summer Vegetable Soup

Soup flavored with smoky Pinjur sauce featuring summer vegetables like corn, peppers, eggplant, and zucchini
Course Soups and Stews
Cuisine American
Keyword easy dinner recipes, summer vegetable soup
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 servings
Calories 196 kcal
Author Adapted from Whole Foods


  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 cup fresh or frozen corn kernels
  • 2 banana peppers or 1 small red or green bell pepper, chopped
  • 1 jalapeno pepper minced
  • 4 cups chicken or vegetable stock
  • ¼ cup Pinjur I used Trader Joe’s, salsa or tomato-based sauce
  • 2 cups cooked chicken breast shredded
  • Salt & pepper
  • ½ cup eggplant sliced into half-moons
  • 1 medium zucchini sliced into half-moons
  • 3 scallions thinly sliced
  • 1 tablespoon fresh oregano chopped
  • ¼ cup fresh basil shredded


  1. Heat olive oil in large pot over medium-high heat. Add garlic and cook just until garlic begins to sizzle. Add corn and peppers and cook about 5 minutes, stirring occasionally.
  2. Add stock, Pinjur (or other tomato-based sauce) and chicken. Stir well and season with salt & pepper. Bring to a boil, then add eggplant and zucchini. Reduce heat and simmer until vegetables are tender, about 5 minutes.
  3. Remove soup from heat and stir in scallions, oregano and basil.

Recipe Notes

Vegetarian or vegan? Use vegetable stock and skip the chicken.