Soups & Stews Free recipe

Garden Vegetable Soup

Garden Vegetable Soup is slow-simmered done right -- a light, brothy soup packed with garden vegetables. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 10 min Cook: 30 min Total: 40 min

40Minutes

6Servings

4.5Rating

EasyLevel

Why you'll love this recipe

A short, straightforward ingredient list with no special equipment needed.
The components can be made ahead and reheated without losing quality.
Scales up easily for a crowd -- just multiply the ingredients.

Ingredients

Makes 6 servings

3 tbsp olive oil
1 onion diced
2 carrots diced
2 celery stalks diced
3 cloves garlic minced
1 zucchini diced
1 can (14 oz) diced tomatoes
6 cups vegetable broth
1 cup green beans
1 cup corn
2 tsp Italian seasoning
salt and pepper

Estimated Nutrition (per serving)

155Calories

8gFat

16gCarbs

5gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Heat the olive oil in a pot. Cook the onion, carrots, and celery 6 minutes, then add the garlic and Italian seasoning for 1 minute.
Step 2
Add the diced tomatoes and broth and bring to a simmer.
Step 3
Add the zucchini, green beans, and corn.
Step 4
Simmer 20 minutes until all the vegetables are tender.
Step 5
Season with salt and pepper.
Step 6
Serve hot with crusty bread.

Cook's tips

This tastes even better the next day, once the flavors have had time to sit together in the fridge.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

Keep cooking