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.)
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: 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.
- 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!
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 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.
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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