This garden vegetable soup is absolutely exploding with all sorts of fabulously fresh taste. Every spoonful is brimming with wonderful veggies!
Garden Vegetable Soup
Soup is such a great way to stretch your resources; a handful of vegetables from your garden, a farmer’s market, or the grocery store can feed a crowd! Just as importantly, though, it tastes amazing and is substantial and filling.
This soup, in particular, is a budget-friendly and satisfying way to turn a few easy-to-find, inexpensive ingredients into a feast. With the simple expedient of swapping vegetable bouillon for chicken bouillon, it’s vegetarian, too!
Vegetable Soup with Beans
To make this recipe you’ll need the following ingredients:
- olive oil
- onion
- garlic
- carrots
- water
- bouillon
- fresh or canned tomatoes
- great northern beans
- Italian seasoning
- freshly ground black pepper
- green beans
- corn
- lemon juice
- kosher salt, ONLY as needed
Garden Vegetable Soup Recipe
In the bottom of a large pot, over medium high heat, warm the oil and add the onion.
Cook while stirring often for 2-3 minutes and then add the garlic.
Cook until fragrant, about 1 minute more, before adding the carrots, water, chicken or vegetable base, diced tomatoes, crushed tomatoes, tomato sauce, kidney beans, Italian seasonings, and pepper.
Bring to a boil and then reduce to a simmer until the carrots are tender, about 12-15 minutes total.
While the soup begins to simmer, trim and chop the green beans and remove the corn from the cobs (if using fresh corn).
After the soup has been simmering for about 8 minutes, add the beans and corn to the soup and return to a simmer.
Taste the soup and add salt, ONLY as needed. Stir in the parsley and a squeeze of lemon. Serve warm.
Vegetable Soups
Looking for more vegetable soups to put into the rotation? Your search for a cozy, filling soup ends here with this Italian Vegetable Beef Soup, the list of simple ingredients results in amazing flavor.
And don’t forget to try Creamy Corn Chowder with Chicken; a comforting and hearty meal that’s packed with flavor, thanks to the combination of tender chicken, sweet corn, green chile, tomatoes, and plenty of spices in the creamy broth. It’s perfect for chilly evenings!
Garden Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced small, about 1 cup
- 4 cloves garlic minced
- 5 medium carrots sliced thin, or cut into ½-inch cubes, about 2 cups
- 4 cups water
- 2 tablespoons chicken or vegetable base (I like the Better than Bouillon brand.)
- 6 cups diced fresh tomatoes or (3) 16 ounce cans diced tomatoes
- 14 ounces canned tomato sauce
- 15.5 ounces canned great northern beans drained
- 1 tablespoon Italian seasoning
- 1 teaspoon freshly ground black pepper adjust to taste
- 2 cups green beans trimmed and cut into 1-inch pieces
- 2 cups corn kernels about 3 ears worth
- ¼ cup fresh Italian parsley chopped
- 1 teaspoon fresh lemon juice
- kosher salt ONLY as needed, adjust to taste
Instructions
- In the bottom of a large pot, over medium high heat, warm the oil and add the onion. Cook while stirring often for 2-3 minutes and then add the garlic.
- Cook until fragrant, about 1 minute more, before adding the carrots, water, chicken base, diced tomatoes, crushed tomatoes, tomato sauce, kidney beans, Italian seasonings, salt, and pepper.
- Bring to a boil and then reduce to a simmer until the carrots are tender, about 12-15 minutes. When the soup has been simmering for about 8 minutes, add the green beans and the corn.
- The soup is done cooking when the green beans are tender-crisp. Taste the soup and add salt ONLY if needed. Stir in the parsley and a squeeze of lemon. Serve warm.
Notes
Nutrition
Gail says
Amazing soup. Will do no changes.
Karen M. Sheppard says
Being a vegetarian I know I will love this soup. I have already made out my shopping list and I will substitute vegetarian broth. Can you cook this on low in a crock pot for several hours, maybe six. Thanks, Karen
Mary says
I imagine that would work fine, but I haven’t tested it myself, Karen.