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.
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
- 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 preparation
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.
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
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
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.
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,
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!
Soups Recipes
Garden Vegetable Soup
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
Ana
It looks delicious, i will make it
Sophie
Thanks Ana !! I really appreciate it.