Garden Vegetable Soup
User Reviews
4.8
27 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
5 large bowls
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Calories
131 kcal
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Course
Soup
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Cuisine
Vegan, gluten-free
Garden Vegetable Soup
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A delicious and healthy soup that uses a variety of fresh vegetables & herbs straight from the garden! Plus easy to customize.
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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)
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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.
- 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.
- Other additions: You can also decrease the vegetables to make room for some quinoa, white beans, pasta, rice, etc.
Nutrition Information
Show Details
Calories
131kcal
(7%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Potassium
746mg
(21%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
6311IU
(126%)
Vitamin C
44mg
(49%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5large bowls
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Potassium | 746mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 6311IU | 126% |
| Vitamin C | 44mg | 49% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
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