Garden Fresh Vegetable Soup Recipes

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

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 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

Ingredients

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.

RAW GARDEN VEGETABLE SOUP

Raw Garden Vegetable Soup image

From Raw food cuisine www.learnrawfood.com This soup tastes like a green version of Gazpacho. The basil adds garden-fresh aroma and flavor.

Provided by SheenaK

Categories Low Protein

Time 10m

Yield 2 Cups, 2 serving(s)

Number Of Ingredients 13

Ingredients

1 small zucchini, chopped (about 1 cup)
1/2 cup water, plus 1/4 cup water to thin if necessary
1/2 tomatoes, chopped
1 stalk celery, chopped
1 green onion, chopped
1 tablespoon fresh lemon juice
1 1/2 teaspoons miso, mellow white
1/2 teaspoon garlic (1 clove)
1 dash cayenne
1 dash salt
1 cup spinach, chopped
6 fresh basil leaves
1/2 avocado, chopped

Steps:

Place the zucchini, 1/2 cup water, tomato, celery, green onion, lemon juice, miso, garlic, cayenne, and salt in a blender and process until smooth. Add the spinach and basil and blend again. Add the avocado and blend until smooth. Add the remaining 1/4 cup water to thin, if necessary, and blend briefly. Serve immediately. For a chilled soup, refrigerate for 2 hours before serving.

Nutrition Facts : Calories 115.7, Fat 7.9, SaturatedFat 1.2, Sodium 273.5, Carbohydrate 11.2, Fiber 5.6, Sugar 3.2, Protein 3.3

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

Ingredients

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

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