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    Home » Recipes » Soup

    Garden Vegetable Soup

    Jun 12, 2016 by Kaitlin

    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! (Vegan, gluten-free, oil-free.)

    Bowl of vegan garden vegetable soup with fresh herbs

    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.

    Fresh summer vegetables on a white table

    Ingredients for Garden Soup

    For this recipe you will simmer in a large pot:

    • Yellow onion: Or you can use sweet onion or white onion instead.
    • Fresh garlic cloves: Or substitute dried garlic powder if desired.
    • Gold potato: I like the buttery taste and texture of Yukon gold potatoes, but you can also use red potatoes, white potatoes, or russet potatoes.
    • Carrot
    • Zucchini: Or substitute yellow summer squash.
    • 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. If fresh corn is not available, you could substitute with canned corn or frozen corn instead. I purchase organic corn when possible.
    • Fresh herbs: I use basil and parsley, but use your own favorites.
    • White miso: This is optional but recommended.

    Tip: The finishing touch is adding fresh herbs (and optional miso) which really maximizes the flavor!

    Fresh vegan garden soup in a white bowl with spoon

    Customizing

    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.

    Storing

    Store leftovers in an airtight container in the refrigerator. We find they keep for about 4 days.

    Freezing note: I have not tried freezing this recipe, however I'm guessing it would do very well as a freezer meal. Be sure to let it cool completely before transferring to a freezer-safe container. It should keep for about 1-2 months in the freezer.

    Veggie soup in a bowl with spoon and fresh herbs

    For more inspiration, also browse all summer recipes or corn recipes.

    Fresh vegan garden soup in a white bowl with spoon

    Garden Vegetable Soup

    A delicious and healthy soup that uses a variety of fresh vegetables & herbs straight from the garden! Plus easy to customize.
    4.75 from 8 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 45 minutes minutes
    Author: Kaitlin - The Garden Grazer
    Course: Soup
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 5 large bowls

    Ingredients

    • 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)
    Prevent your screen from going dark

    Instructions

    • 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.)

    Notes

    Variations: Try it with other herbs or vegetables such as peas, yellow summer squash, bell pepper, mushroom, broccoli, cauliflower, mixed greens, etc.
    Other additions: You can also decrease the vegetables to make room for some quinoa, white beans, pasta, rice, etc.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Garden Vegetable Soup
    Amount per Serving
    Calories
    131
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    746
    mg
    21
    %
    Carbohydrates
     
    29
    g
    10
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    11
    g
    12
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    6311
    IU
    126
    %
    Vitamin C
     
    44
    mg
    53
    %
    Calcium
     
    58
    mg
    6
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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    If you are enjoying this Garden Vegetable Soup recipe, also feel free to check out:

    • Smoky Tomato Lentil Soup
    • Chickpea Noodle Soup
    • Minestrone Soup
    • Vegan Corn and Potato Chowder

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Soup & Chili Recipes

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      Lentil Vegetable Soup
    • Vegan Minestrone Soup (Easy!)

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Susan

      October 19, 2021 at 10:52 am

      5 stars
      Made this and it was really tasty. We added mushrooms too since we had some on hand. Thank you!

      Reply
      • Kaitlin

        October 19, 2021 at 12:44 pm

        Mushrooms sound fantastic! So glad you enjoyed, and thanks for your kind feedback!

        Reply
    2. Lucie

      August 23, 2021 at 3:46 pm

      I am looking to can soups to enjoy in the winter. Have you pressure canned this recipe?

      Reply
      • Kaitlin

        August 24, 2021 at 12:13 pm

        Hi Lucie! I don't have any experience with pressure canning soups, so unfortunately I can't offer any guidance. I would love to hear if you experiment and give it a try however! Sorry I couldn't be more help.

        Reply
    3. Connie

      July 11, 2021 at 12:38 pm

      What is white miso?

      Reply
      • Kaitlin

        July 15, 2021 at 10:17 am

        Hi Connie! Miso is a fermented soybean paste that adds a really nice salty, umami taste to dishes. You can find it in the refrigerated section of many grocery stores. I like white miso because it has a milder flavor than other varieties.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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