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Garden Vegetable Soup

A delicious and healthy soup that uses a variety of fresh vegetables & herbs straight from the garden! Plus easy to customize.

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 5 large bowls
Calories: 131 kcal
Course: Soup
Cuisine: Vegan , gluten-free

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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.)
  3. When onion is translucent, add minced garlic and potato. Stir and sauté 1 minute.
  4. Add broth, carrot, zucchini, tomato, green beans, and corn. Increase heat and bring to a light boil.
  5. Cover and reduce heat to a simmer. Simmer for about 15-20 minutes (or until potato is tender.)
  6. Meanwhile, roughly chop fresh herbs. Stir in herbs during the last couple minutes of cooking.
  7. 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

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

% 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.