Oh, let me tell you about my go-to Garden Vegetable Soup! It’s not just a recipe; it’s a warm hug in a bowl! Packed with vibrant veggies like carrots, celery, and green beans, this soup is a treasure trove of nutrients. I love whipping it up when I want something hearty yet healthy. It’s super versatile, too; you can toss in whatever vegetables are lurking in your fridge—trust me, it always turns out delicious! Plus, it’s perfect for meal prep! I make a big batch at the start of the week, and it lasts for days, making healthy eating a breeze. Seriously, every spoonful is like a little celebration of fresh flavors. You’ve got to try it!
Ingredients List
To make my delicious Garden Vegetable Soup, you’ll need the following fresh ingredients:
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped onions
- 1 cup diced potatoes
- 2 cups chopped green beans
- 2 cups diced tomatoes (fresh or canned)
- 6 cups vegetable broth (homemade or store-bought)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Feel free to get creative! If you’ve got other veggies on hand, like zucchini or bell peppers, toss them in too! The more, the merrier when it comes to this soup!
How to Prepare Garden Vegetable Soup
Now, let’s get cooking! Making this Garden Vegetable Soup is a breeze, and you’ll be amazed at how quickly it all comes together. Just follow these simple steps, and you’ll have a hearty, nourishing soup in no time!
Step-by-Step Instructions
- First, grab a large pot and heat it over medium heat. You want it nice and warm to kick things off!
- Once it’s heated, add the chopped onions and minced garlic. Sauté them for about 3-4 minutes, or until the onions become translucent. Oh, the smell of garlic is so inviting!
- Next, toss in the chopped carrots, celery, and diced potatoes. Stir everything together and let it cook for another 5 minutes. This step really helps to build that flavor base!
- Now, it’s time to add the star players—green beans and diced tomatoes. Stir them in and let them mingle with the other veggies for a minute.
- Pour in the vegetable broth, and don’t forget to add the dried thyme and basil. They bring a lovely aroma to the soup!
- Bring the mixture to a rolling boil, then reduce the heat to low and let it simmer gently for about 30 minutes. This is when all those flavors come together beautifully.
- Finally, season with salt and pepper to your liking. Give it a taste, and adjust as needed. Then, serve it hot and enjoy that comforting bowl of goodness!
And there you have it! Simple, straightforward, and oh-so-delicious. I can’t wait for you to dive in!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights.
- Packed with nutrients from a rainbow of fresh vegetables.
- Customizable—use whatever veggies you have on hand!
- Great for meal prep; it keeps well in the fridge.
- Warm and comforting, it’s like a hug in a bowl.
- Vegan-friendly and low in calories, making it a guilt-free option.
Nutritional Information
Now, let’s talk numbers! Keep in mind that nutritional values can vary based on the specific ingredients and brands you use. But here’s a general breakdown for one cup of my Garden Vegetable Soup:
- Calories: 150
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Sugar: 4g
- Protein: 4g
- Sodium: 600mg
- Cholesterol: 0mg
This soup is not only hearty and delicious but also a fantastic source of nutrients! Enjoy knowing you’re fueling your body with wholesome goodness with every bowl!
Tips for Success
Here are some of my favorite tips to ensure your Garden Vegetable Soup turns out perfectly every time!
- Prep Ahead: Chop your vegetables in advance and store them in the fridge. It makes cooking a breeze on busy days!
- Don’t Skip the Sauté: Take the time to sauté the onions and garlic until they’re fragrant. It really boosts the flavor of the whole soup!
- Experiment with Herbs: Feel free to switch up the herbs! Fresh herbs like parsley or cilantro can add a delightful twist.
- Texture Matters: If you like a creamier soup, blend a portion of it with an immersion blender for a lovely, smooth consistency.
- Season Gradually: Taste as you go! Start with a little salt and pepper, then adjust to suit your preference.
- Use Seasonal Veggies: Embrace whatever’s in season or local! It not only enhances flavor but also supports sustainability.
With these tips, you’ll be well on your way to making a delicious and satisfying soup that warms the soul!
Serving Suggestions
There’s nothing quite like enjoying a steaming bowl of Garden Vegetable Soup! To elevate your meal, consider serving it with some warm, crusty bread or a slice of homemade sourdough. The bread is perfect for dipping and soaking up all that delicious broth! If you’re feeling fancy, a sprinkle of freshly grated Parmesan cheese or a dollop of pesto on top can add an extra layer of flavor. For a light touch, pair it with a simple green salad tossed in a zesty vinaigrette. Each bite will be a delightful experience!
Storage & Reheating Instructions
Storing your Garden Vegetable Soup is super simple! Once it’s cooled down a bit, transfer any leftovers into an airtight container. It’ll keep well in the refrigerator for up to 5 days—perfect for those busy weeknights when you need a quick meal! If you want to enjoy it later, go ahead and freeze it! Just make sure to use freezer-safe containers or zip-top bags, and it’ll stay good for up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the fridge. To reheat, you can warm it up on the stovetop over medium heat, stirring occasionally, or pop it in the microwave for a quick fix. Just be careful, it can get hot! Enjoy your delicious soup again and again!
FAQ Section
Got questions about my Garden Vegetable Soup? I’ve got answers! Here are some common queries that pop up:
Can I use frozen vegetables? Absolutely! Frozen veggies work great, especially when fresh ones aren’t available. Just toss them in while cooking; no need to thaw!
What if I’m not vegan? No problem! You can easily add chicken or beef broth instead of vegetable broth for a heartier flavor.
How can I make this soup spicier? If you like a kick, try adding a pinch of red pepper flakes or some diced jalapeños while sautéing the onions.
Can I make this soup in a slow cooker? Yes! Just add all the ingredients and cook on low for 6-8 hours or high for 3-4 hours. It’s a great hands-off approach!
If you have any other questions, feel free to ask! I’m here to help you enjoy this delicious soup to its fullest!
Print
Garden Vegetable Soup: 7 Ways to Make It Irresistible
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty and nutritious garden vegetable soup packed with fresh vegetables.
Ingredients
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped onions
- 1 cup diced potatoes
- 2 cups chopped green beans
- 2 cups diced tomatoes
- 6 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat.
- Add onions and garlic, sauté until onions are translucent.
- Add carrots, celery, and potatoes; cook for 5 minutes.
- Stir in green beans and tomatoes.
- Pour in vegetable broth and add thyme and basil.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Feel free to add any other vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Garden Vegetable Soup, Vegetable Soup, Healthy Soup