A simple Garden Vegetable Soup recipe made with veggies and herbs straight from the garden. Incredibly fresh, versatile, and a beautiful way to enjoy garden produce!
This vibrant, tasty soup was created specifically for garden produce.
Using seasonal goodness straight from the garden, you can really taste the freshness of this delightful blend.
It is also a highly versatile recipe, so you can change it up based on your own favorites or what's available.
Ingredients for Garden Soup
For this recipe you will simmer in a large pot:
- Yellow onion
- Garlic cloves: Or substitute garlic powder.
- Gold potato: I like the buttery taste and texture of Yukon gold potatoes, but use red potatoes, white potatoes, or russet potatoes if desired.
- Zucchini: Or substitute yellow summer squash instead.
- Tomato: I use medium vine-ripened tomatoes for this recipe. However you can replace with a 15 oz. can diced tomatoes if needed.
- Green beans
- Sweet corn: You will need about 2 ears of corn for this recipe.
- Fresh herbs: I use basil and parsley, but use your own favorites.
- White miso: This is optional but recommended.
The finishing touch is adding fresh herbs (and optional miso) which really maximizes the flavor.
Vegetables: Try it with other herbs or veggies such as peas, yellow summer squash, bell pepper, mushroom, broccoli, cauliflower, mixed greens, kale, and more.
Add more protein: If you are looking for a protein boost, try adding some white beans, quinoa, or your favorite pasta. If adding quinoa or pasta, I would suggest slightly decreasing the amount of vegetables to make room.
Store leftovers in an airtight container in the refrigerator. We find they keep for about 4 days.
Freezing: I have not tried freezing this recipe, however I'm guessing it would do very well as a freezer meal. Simply let it cool completely before transferring to a freezer-safe container. It should keep for about 1-2 months in the freezer.
Garden Vegetable Soup
- 1 yellow onion
- 3-4 cloves garlic
- 1 large gold potato (about 1 1/2 cups diced)
- 2 small/medium carrots (or 1 large)
- 1 medium zucchini
- 3-4 tomatoes
- 5 oz. green beans (about 1 heaping cup cut)
- 2 ears sweet corn
- 6 cups vegetable broth
- 2/3 cup fresh herbs (I use basil + parsley)
Optional but recommended:
- 1 Tbsp. white miso (to stir in at end)
- Prepare vegetables: Dice onion, potato, carrot, zucchini and tomato. Trim and cut green beans into about 1-inch pieces. Carefully cut kernels off corn. Mince garlic.
- In a large stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
- When onion is translucent, add minced garlic and potato. Stir and sauté 1 minute.
- Add broth, carrot, zucchini, tomato, green beans, and corn. Increase heat and bring to a light boil.
- Cover and reduce heat to a simmer. Simmer for about 15-20 minutes (or until potato is tender.)
- Meanwhile, roughly chop fresh herbs. Stir in herbs during the last couple minutes of cooking.
- Recommended miso addition: On a small bowl, whisk together miso and 1/4 cup warm water to thin and remove clumps. Add to pot right before serving and stir to combine. (If not using miso, simply salt/pepper to taste as desired.)
Nutrition Per Serving (Estimate)
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