Southern Garden Soup Recipes

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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

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.

OLD-FASHIONED VEGETABLE SOUP



Old-Fashioned Vegetable Soup image

This is a deli-style vegetable soup. Very simple but very yummy!

Provided by Shelly A.

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

Time 45m

Yield 6

Number Of Ingredients 12

3 tablespoons butter
1 onion, diced
2 large carrots, diced
3 stalks celery, diced
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 quarts beef broth

Steps:

  • In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.

Nutrition Facts : Calories 123.1 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 2166.8 mg, Sugar 5.7 g

SOUTHERN GARDEN SOUP



Southern Garden Soup image

I created this recipe as a way to combine all of my family's favorite produce into one dish. No matter how much I make, this soup never lasts too long around our house.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 13

12-1/4 cups water, divided
1/2 cup pearl onions
5 teaspoons vegetable or beef bouillon granules
2 cups fresh cauliflowerets
2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
1 cup chopped fresh spinach
1/2 cup minced chives
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
3 tablespoons cornstarch

Steps:

  • In a Dutch oven or soup kettle, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In another Dutch oven or soup kettle, bring 6 cups water and bouillon to a boil. Add cauliflower and onions; cover and cook for 5 minutes. Add the asparagus, water chestnuts, spinach and seasonings; cover and cook for 5 minutes or until asparagus is tender. , Combine cornstarch and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve immediately.

Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 770mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

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

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