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    "home" » Recipes » Soups

    Garden Vegetable Soup

    Modified: May 10, 2025 · Published: Jan 18, 2023 bySophie Viau

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    This Garden Vegetable Soup is a wonderfully healthy and flavorful soup perfect for any time of year. This soup is packed with all sorts of veggies, including carrots, celery, tomatoes, and beans. It's a snap to make and can easily be tailored to your taste. So whether you like your soup hearty or light, this recipe is sure to please.

    Soup serve in a bowl, top view.
    Jump to:
    • Why you will love this recipe
    • The ingredients
    • The preparations step-by-step with photos
    • Variations
    • FAQ's
    • Soups Recipes
    • Garden Vegetable Soup

    Why you will love this recipe

    Garden vegetable soup is one of those spoonfuls of comfort that never gets old. It's so homey and cozy, you can't help but love it. One thing that makes this recipe special is the way it combines ingredients effortlessly to create something amazing. Garden vegetables like , carrots, celery and zucchini are added for big bursts of flavor and texture, while herbs like oregano and thyme bring an incredible depth of flavor. This recipe has just the right combination of ingredients to make your mouth water just thinking about it! Plus, it's easy to whip up in no time at all - perfect for busy weeknights or even a simple summer lunch with some crusty bread on the side. You'll definitely love it!

    The ingredients

    all the ingredients you need to make this recipe.
    • Olive oil
    • Onion
    • Garlic cloves
    • Oregano
    • Thyme
    • Bay leaf
    • Vegetable Broth
    • Carrot
    • Celery
    • Parsnip
    • Zucchini
    • Can of tomatoes
    • Can of red beans
    • lemon juice

    See recipe card for quantities

    The preparations step-by-step with photos

    spiralizer with the zucchini.
    Soup in a pot with the zucchini on top.

    Step 1: If you're looking to get creative in the kitchen, why not use a spiralizer for your zucchini? If that doesn't fit with your cooking equipment, never fear – grated or cubed works just as well.

    Step 2: Add the vegetables, diced tomatoes, kidney beans, spices, and broth. Bring the soup to a boil, reduce heat to medium-low, and cook for 15 minutes

    Taste the soup and just the seasoning if necessary

    Add the zoodles spiralized zucchini and cook for 5 minutes

    soup ready on a pot. Top view.

    Step 3:

    Remove from fire. Discard the bay leaves. Let the soup sit for 5 minutes.

    • Divide soup into bowls and serve

    Variations

    If you’re looking to switch up your garden vegetable soup recipe, the possibilities are endless!

    For example, you can add sweet potato, fresh green beans or red bell pepper.

    Yes, you can add rice or pasta to this recipe for an even heartier meal. Just be sure to cook the rice or pasta separately before adding it to the soup. This will help to prevent the vegetables from becoming overcooked and mushy.

    You can also add additional fresh herbs and spices to create an entirely new flavor profile.

    FAQ's

    How do I store the garden vegetable soup?

    Storing your garden vegetable soup is a great way to enjoy leftovers for several days. The best way to store this soup is in an airtight container in the refrigerator. To maintain its freshness, be sure to consume it within three days of storing it and reheat it on the stove or in a microwave before serving.

    Can this soup be frozen?

    Yes, garden vegetable soup can absolutely be frozen! Simply place the soup in a sealed container or bag and store it in the freezer for up to three months. When you're ready to eat, defrost the soup and reheat it on the stove or in a microwave before serving,

    If I don't have a spiralizer for the zucchini can I just chop it?

    Yes, if you don't have a spiralizer for the zucchini, you can definitely still chop it up. Chopping the zucchini into small cubes or slices is a great way to add texture and flavor to your garden vegetable soup. The size of the pieces will depend on how chunky you want your soup to be, so feel free to experiment and enjoy!

    Spoonful with soup close up.

    Soups Recipes

    Creamy Easy Broccoli Soup 

    Squash and Pears Soup

    Garden Vegetable Soup

    Sophie Viau
    This Vegetables and Zoodles Soup is nutritious, delicious and can be adapted with the vegetables you have in your fridge.
     
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course maindish
    Cuisine American
    Servings 8
    Calories 175 kcal

    Ingredients
      

    • 5 tablespoons olive oil
    • 1 large onion thinly sliced
    • 3 garlic cloves finely grated
    • 1 teaspoon dried oregano
    • ¾ teaspoon dried thyme
    • 2 sliced carrots
    • 3 celery stalks in small cubes
    • 1 bay leaf
    • 8 cups vegetable broth
    • 1 teaspoon salt
    • ¾ teaspoon freshly ground pepper
    • 2 small zucchinis spirulazed or grated
    • 1 can 28 oz diced tomatoes
    • 1 17 oz kidney beans

    Instructions
     

    • Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the garlic and cook, stirring constantly, until the garlic is fragrant, about 1 minute.
    • Add the vegetables, diced tomatoes, kidney beans, spices and broth. Bring the soup to a boil, reduce heat to medium low, and cook for 15 minutes
    • Taste the soup and ajust the seasonning if necessary
    • Add the zoodles spiralized zucchini and cook for 5 minutes.
    • Remove from fire. Discard the bay leaves. Let the soup sit for 5 minutes.
    • Divide soup into bowls and serve

    Notes

    Storing your garden vegetable soup is a great way to enjoy leftovers for several days. The best way to store this soup is in an airtight container in the refrigerator. To maintain its freshness, be sure to consume it within three days of storing it and reheat it on the stove or in a microwave before serving.

    Nutrition

    Calories: 175kcalCarbohydrates: 5gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 838mgPotassium: 134mgFiber: 1gSugar: 3gVitamin A: 2123IUVitamin C: 6mgCalcium: 19mgIron: 0.3mg
    Keyword soup
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    5 from 1 vote (1 rating without comment)

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    Sophie the author on a white background

    Hi I'm Sophie!

    I’m Sophie, the recipe creator and food photographer behind Noble Veggies. Here, you’ll find easy recipes that are all about balance, think cheesy pasta with broccoli, sheet pan chicken loaded with roasted veggies, and even a few veggie-packed sweets. It’s not about being perfect. It’s about making room for real food, quick prep, and a little veggie love on every plate.

    More about me

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