Garden Vegetable Soup
A delicious and healthy soup that uses a variety of fresh vegetables & herbs straight from the garden! Plus easy to customize.
Servings5 large bowls
- 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.)
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.
Calories: 131 kcal | Carbohydrates: 29 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Potassium: 746 mg | Fiber: 5 g | Sugar: 11 g | Vitamin A: 6311 IU | Vitamin C: 44 mg | Calcium: 58 mg | Iron: 2 mg