Raw Garden Vegetable Soup Recipes

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.

GARDEN FRESH VEGETABLE SOUP

Garden Fresh Vegetable Soup image

I like this recipe because it's so flexible. It's terrific for people who grow their own vegetables or for people (like me) who love shopping at farmer's markets. This can be vegetarian by leaving out the ground beef and bacon and substituting vegetable broth for the beef broth. This is a nutritious, economical recipe that is easy to multiply for a crowd. Adapted from a Sunset recipe.

Provided by Hey Jude

Categories One Dish Meal

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb lean ground beef (optional)
4 slices bacon, diced (optional)
3 tablespoons butter (optional)
1 large onion, diced
2 cloves garlic, minced (or more)
6 cups assorted fresh vegetables (it gets fun here, suggestions are diced carrots and celery, sliced 3/4-inch green beans, diced baby)
8 cups beef broth (use vegetable broth if keeping this vegetarian)
1 (16 ounce) can kidney beans, rinsed and drained
1/2 teaspoon dry basil
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 (8 ounce) can tomato sauce
2 large tomatoes, seeded and chopped
2/3 cup elbow macaroni or 2/3 cup spaghetti, broken into pieces (I use odds and ends of pasta at this point)
2 cups spinach (what I use) or 2 cups swiss chard
salt and pepper
grated parmesan cheese

Steps:

Crumble beef, if desired, into a 5-6 quart pot over medium heat; add bacon, if desired.
If not using meat, melt butter in the pot.
Add onion, garlic and prepared vegetables and cook, stirring, until meat is browned and onion is soft; drain any excess fat.
Add broth, kidney beans, basil, oregano and rosemary; bring to a boil, cover and reduce heat, simmer for about 30 minutes.
Add tomato sauce, tomatoes, and macaroni; continue cooking, covered, until macaroni is tender.
At this point you can cool the soup, cover it and refrigerate it to reheat and continue the recipe.
Add cabbage and cook, covered, just until cabbage wilts, about 5 minutes.
Season to taste with salt and pepper; serve and pass cheese to sprinkle over individual servings.

Nutrition Facts : Calories 123.1, Fat 1.4, SaturatedFat 0.1, Cholesterol 0.8, Sodium 897, Carbohydrate 21.8, Fiber 4.4, Sugar 5, Protein 7.3

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

Ingredients

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

HOMEMADE VEGETABLE SOUP

Homemade Vegetable Soup image

This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.

Provided by John Williams

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

Time 1h55m

Yield 8

Number Of Ingredients 15

Ingredients

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

Steps:

Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 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

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