Garden Vegetable Soup

tomato based soup with corn, green beans, and great northern beans in a blue enamel soup pot with a white soup bowl full

5 from 1 vote

This garden vegetable soup is absolutely exploding with all sorts of fabulously fresh taste. Every spoonful is brimming with wonderful veggies!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Mary Younkin

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

TASTE the soup before adding salt. The chicken base contains salt and you may not need to add any salt at all. However, you might need a good bit depending on how salty the base or bouillon you choose to use is.

Nutrition