Garden Vegetable Soup

Who doesn’t love a good veggie soup recipe? This is one that my kiddos request so I’m adding to the recipe page for them. I’m not sure where the original recipe came from. I add whatever veggies I have on hand and it is always good. It just feels good to eat it, ya know what I mean? The following list is just a guideline. If you have more or less of each ingredient, just add it. Trust me – it always turns out great. Oh, and the last time I made porcupine meatballs, I added the leftover meatballs to the soup and LOVED it!

Garden Vegetable Soup

1/4  cup  olive oil
2     cup  onion, chopped
2     Tbs  garlic, minced
2     cup  carrots, chopped into rounds
2     cup  potatoes, diced
2     cup  green beans, broken or cut
2     qts. (64 oz) chicken or veggie stock
4     cup tomatoes, chopped or crushed
1     can  tomato paste
1     can  chickpeas, drained
2     cup  corn  (I like 1 kernel, 1 creamed corn)
1/2  tsp.   black pepper, freshly ground
1/4  tsp.  dijon mustard
1/4  cup  parsley leaves, chopped
1-2  tsp.  lemon juice
salt and herbs to taste

Optional additions: yellow squash, zucchini, mushrooms, kidney beans, pumpkin, celery, broccoli, basil leaves, 1 tsp. coriander or 2 tsp. cumin or 2 tsp. termeric, kale, collards, swiss chard, creamed corn. Whatever is fresh from the garden goes in the soup!

1. Heat olive oil in large, heavy bottomed stock pot over medium low heat. Once hot, add onion, garlic and a pinch of salt until all  begins to soften, about 7-8 minutes.
2. Add carrots and potatoes (and any other hearty veggies). Continue to cook 4-5 minutes, stirring occasionally.
3. Add stock. Increase heat to high and bring to a simmer. Once simmering, add tomatoes, tomato paste, corn, and pepper. Reduce heat to low. Cover and cook until veggies are fork tender, approximately 25-30 minutes.
4. Don’t add tender veggies like green beans, peas, chard, etc. until about 5 minutes before end to keep bright colors and flavor.
5. Remove from heat and add parsley and lemon juice. Season to taste with salt and herbs, if desired.
6. Serve immediately. Keep in refrigerator about a week. Can be frozen for 2-3 months.

Note: Soup can be as simple or complex as you like. Add whatever you have on hand or in the garden, whether fresh, frozen, dehydrated or canned.

One thought on “Garden Vegetable Soup

  1. YUM!!! This looks incredible. Soup is one of my favorite things, though I always end up blending it rather than leaving it chunky. I don’t know what I’m afraid of (like maybe it won’t taste as good if I don’t cream the flavors together?!) This is going to inspire me to leave the veggies whole and beautiful. Wish me luck 😉


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