Bowl of SEPC's "It's All About The Vegetable Soup"

SEPC "It's All About The Vegetable" Soup

Featured In WTFCF Season 2, Episodes 09 & 10: Welcome To The Show! The SEPC Spectacular.
Enjoy this soup with a slice of Italian bread for a warm and hearty meal.
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Servings 7


  • 1 medium fresh yellow onion, diced
  • 3 medium fresh carrots, peeled and cut into ¼ inch rounds
  • 3 fresh celery stalks, cut into ¼ inch pieces
  • 3 fresh garlic cloves, minced
  • 2 tablespoons olive oil
  • teaspoons salt, add more as needed
  • ¼ teaspoon freshly ground black pepper
  • 2 bay leaves
  • teaspoons fresh thyme, finely chopped
  • 1 can (28 ounces) canned tomatoes
  • 6 cups low-sodium vegetable or chicken broth
  • 8 ounces fresh zucchini, cut into ½ inch pieces
  • 4 ounces fresh green beans, trimmed and cut into 1 inch pieces
  • 10 - 12 fresh sprigs parsley, finely chopped
  • 1 cup frozen peas
  • 1 cup fresh corn kernels


  • Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat. Add 1 diced onion. Cook until soft and translucent, about 3 to 5 minutes.
  • To the pot, add 3 cut carrots, 3 cut celery stalks, 3 minced garlic cloves, 1½ teaspoons salt, and ¼ teaspoon freshly ground black pepper. Cook about 3 minutes, stirring occasionally.
  • Then, add 2 bay leaves, 1½ teaspoons finely chopped thyme, 1 can of tomatoes, and 6 cups broth. Stir to combine and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 15 minutes.
  • Once simmered, add 8 ounces cut zucchini and 4 ounces cut green beans. Simmer until crisp-tender, about 15 more minutes. Then add, 1 cup frozen peas and 1 cup corn kernels. Cook for 5 more minutes.
  • Remove and discard bay leaves. Taste and season with more salt as needed.
  • Garnish with fresh parsley and serve.


    About the Author

    SEPC LogoIn 1999, the six founding members of the Southeast Produce Council met at the Atlanta Farmer’s Market and discovered a shared vision for establishing a nonprofit Southeastern-based produce organization. From the first formal meeting of the Southeast Produce Council (SEPC) where 100 agriculture, retail, and foodservice professionals gathered, we’ve grown into a vibrant and innovative organization of over 3,000 industry professionals. Today, we continue to grow at a steady pace thanks to a broad range of backgrounds and expertise. If our organization is about any one single thing, it’s nourishment—from the literal nourishment of quality produce to the support we offer our members and their businesses. But we don’t stop there. Through the SEPC Cares initiative, we give our time, energy, and resources to fellow non-profit organizations.