Garden Vegetable Soup Recipes

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GARDEN VEGETABLE SOUP



Garden Vegetable Soup image

During the Depression, the backyard garden was the source for most of our food. I can remember picking fresh vegetables and then enjoying the mouthwatering aroma as this soup simmered for hours. We children could hardly wait for our dinner of soup, hot rolls and apple pie!-Dorothy Miller, Royersford, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 2h55m

Yield 10 servings (about 3 quarts).

Number Of Ingredients 12

1 small head cabbage (about 1 pound), chopped
3 medium green peppers, chopped
2 medium sweet red peppers, chopped
5 medium onions, chopped
3 celery ribs, chopped
6 medium tomato or 1 can (28 ounces) diced tomatoes
4 cups chicken broth
1 bay leaf
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
Salt and pepper to taste

Steps:

  • In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

GARDEN VEGETABLE SOUP



Garden Vegetable Soup image

Make and share this Garden Vegetable Soup recipe from Food.com.

Provided by Karen in KS

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic, minced
3 cups fat free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

Steps:

  • Spray a large saucepan with non-stick cooking spray.
  • Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
  • Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
  • Stir in zucchini and heat 3-4 minutes.
  • Serve hot.

Nutrition Facts : Calories 42.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.3, Sodium 658.2, Carbohydrate 8.8, Fiber 2.3, Sugar 4.5, Protein 1.9

GARDEN VEGETABLE SOUP



Garden Vegetable Soup image

There's no bad time to slurp up a bowl of this soup. Loaded with nutritious non-starchy veggies, it clocks in at 0 Personal Points and works well as a lunch, an afternoon snack, or a first course for dinner. Try making a double batch and freezing extra portions to reheat in the days ahead. You'll definitely want to keep this goodness on hand.

Categories     Dinner,Lunch,Appetizers

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 spray(s) Cooking spray
1 cup(s) Uncooked carrot(s) sliced
1 medium Sweet red pepper(s) finely chopped
0.25 cup(s), chopped Uncooked onion(s)
2 clove(s), large Garlic clove(s) finely chopped
3 cup(s) Fat free chicken broth beef broth or vegetable broth
1 cup(s), shredded Uncooked savoy cabbage shredded
2 tsp(s) Canned tomato paste
0.5 tsp(s) Dried basil
0.25 tsp(s) Dried oregano
0.25 tsp(s) Table salt or to taste
1 cup(s) Fresh spinach chopped
1 cup(s) Uncooked zucchini finely chopped

Steps:

  • Coat a medium pot with cooking spray and heat over medium- low. Add the carrot, bell pepper, onion, and garlic and cook until softened, 5 to 10 minutes, stirring occasionally.
  • Add the stock, cabbage, tomato paste, basil, oregano, and salt and bring to a boil over high heat. Reduce heat and simmer, covered, for about 15 minutes. Stir in the spinach and zucchini and cook until tender, 3 to 4 minutes.
  • Yields about 1 1/2 cups per serving.

Nutrition Facts : Calories 60 kcal

GARDEN VEGETABLE SOUP



Garden Vegetable Soup image

Hearty and filled with vegetables, this dish can also be vegetarian if you use vegetable broth instead of chicken broth.

Provided by Alton Brown

Categories     appetizer,potatoes,soup,tomatoes,vegetables,vegetarian

Time 1h25m

Yield 6 - 8 servings

Number Of Ingredients 13

4 Tbsp olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 Tbsp 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 ¾-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
½ tsp freshly ground black pepper
¼ cup packed, chopped fresh parsley leaves
1 - 2 tsp 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.

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

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 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

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 SOUP RECIPE



Garden Vegetable Soup Recipe image

Garden Vegetable Soup is a filling soup, full of delicious vegetables and noodles.

Provided by Camille Beckstrand

Categories     Soup

Time 35m

Number Of Ingredients 16

3 Tablespoons olive oil
¾ cup sliced carrots
¾ cup onion (diced)
3 garlic cloves (minced)
6 cups low sodium vegetable broth
¾ cup snow peas
28 ounces diced tomatoes (2 (14 ounce cans))
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon garlic powder
1½ cups uncooked ditalini pasta
30 ounces cannellini beans (2 (15 ounce cans), drained and rinsed)
15 ounces corn (1 can, drained)
¾ cup zucchini (diced)
shredded parmesan cheese (for topping)

Steps:

  • ADD OIL TO A LARGE STOCK POT AND HEAT OVER MEDIUM LOW HEAT.
  • ADD CARROT, ONION AND GARLIC AND SAUTE UNTIL SOFTENED (ABOUT 5 MINUTES).
  • ADD BROTH, SNOW PEAS, TOMATOES, BASIL, OREGANO, SALT, GARLIC POWDER, PASTA, BEANS, AND CORN; SIMMER, COVERED ABOUT 15 MINUTES OR UNTIL PEAS AND PASTA ARE TENDER.
  • STIR IN ZUCCHINI AND HEAT 3-4 MINUTES MORE.
  • SERVE HOT AND TOP EACH SERVING WITH SHREDDED PARMESAN CHEESE.

Nutrition Facts : Calories 392 kcal, Carbohydrate 69 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Sodium 733 mg, Fiber 13 g, Sugar 12 g, UnsaturatedFat 7 g, ServingSize 1 serving

GARDEN FRESH VEGETABLE SOUP



Garden Fresh Vegetable Soup image

This is a great soup to eat for those of you who are dieting. It is free (0 points) on the weight watcher program. Full of good nutrition.

Provided by Jellyqueen

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic, minced
3 cups fat-free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1 large tomatoes, diced
2 stalks celery, diced
1/2 teaspoon dried basil
1/3 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

Steps:

  • In large saucepan that has be sprayed with pam, saute the carrot, onion, garlic and celery about 5 minutes.
  • Add broth.
  • Add cabbage, beans tomato paste, tomato, basil, oregano and salt.
  • Bring to a boil.
  • Lower heat and simmer 20 minutes, or until beans are tender.
  • Stir in zucchini and heat for 5 minutes more.
  • Serve hot.

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