Garden Vegetable Herb Soup Recipes

GARDEN VEGGIE ZUCCHINI SOUP

Garden Veggie Zucchini Soup image

A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer.

Provided by Shannon Dyck

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 12

Ingredients

8 cups chicken stock
4 potatoes, cut into 1-inch cubes
3 zucchini, cut into 1-inch cubes
2 small onions, cut into 1-inch cubes
2 carrots, cut into 1-inch chunks
¾ cup chopped fresh dill
1 ½ tablespoons chopped fresh basil
5 cloves garlic, minced - or more to taste
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 (8 ounce) package shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.

Nutrition Facts : Calories 185 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 8.1 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 4.9 g, Sodium 708.4 mg, Sugar 3.1 g

GARDEN VEGETABLE & HERB SOUP

Garden Vegetable & Herb Soup image

I submitted this recipe to a local newspaper and won first prize. I make this hearty soup whenever my family needs a good dose of veggies. -Jody Saulnier, Woodstock, New Hampshire

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 medium onions, chopped
2 large carrots, sliced
1 pound red potatoes (about 3 medium), cubed
2 cups water
1 can (14-1/2 ounces) diced tomatoes in sauce
1-1/2 cups vegetable broth
1-1/2 teaspoons garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dill weed
1/4 teaspoon pepper
1 medium yellow summer squash, halved and sliced
1 medium zucchini, halved and sliced

Steps:

In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes. , Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.

Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 525mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GARDEN VEGETABLE SOUP

Garden Vegetable Soup image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

HAMBURGER GARDEN SOUP

Hamburger Garden Soup image

On our 4 acres in the country, we have a large vegetable and herb garden and raise our own steer. The only thing I need to buy for this soup is the garlic! Make this soup in summer with fresh produce, then freeze some for a hearty autumn meal. - Alma Grady, Falls Creek, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 5 servings.

Number Of Ingredients 12

Ingredients

1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
2 cups fresh or frozen corn
2 cups water
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes to allow flavors to blend.

Nutrition Facts : Calories 242 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 745mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein.

GARDEN STATE VEGETABLE SOUP

Garden State Vegetable Soup image

Provided by Diane Nottle

Categories dinner, project, soups and stews, main course

Time 1h

Yield six main-course servings

Number Of Ingredients 25

Ingredients

2 quarts chicken stock
1 tablespoon olive oil
1 white onion, peeled and diced
1 carrot, peeled and diced
1 turnip, peeled and diced
1 parsnip, peeled and diced
1/4 rutabaga, peeled and diced
3 cloves garlic, minced
2 shallots, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried dried basil
1 tablespoon fresh herbs like rosemary, thyme and oregano, chopped (optional)
2 stalks celery, diced
1 beefsteak tomato, diced
2 leeks, diced
1 small zucchini, diced
1 small yellow squash, diced
1 cup corn kernels, preferably fresh
1 cup sliced white mushrooms
8 ounces fresh spinach
1 teaspoon salt
Freshly cracked black pepper to taste
Dash of Worcestershire sauce
Dash of Tabasco

Steps:

Heat the chicken stock to a simmer. In a four-quart soup pot, heat the olive oil. Add the onion; saute until tender. Add the diced carrot, turnip, parsnip and rutabaga, and stir. Add the garlic, shallots and dried herbs, and stir again. Cover and cook the vegetables over medium heat for three to four minutes, until just tender, stirring occasionally. Add the hot chicken stock, the fresh herbs if desired, and the celery, tomato, leeks, zucchini, yellow squash, corn and mushrooms. Cook over medium for three to five minutes, until the squash is tender. Add the spinach, and season to taste with the salt, pepper, Worcestershire sauce and Tabasco. Serve hot.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 928 milligrams, Sugar 14 grams

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