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Garden Vegetable Soup

garden vegetable soup 1
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Garden Vegetable Soup

Having a good variety of fresh vegetable-based soups is one of my secrets to kids that gladly eat their veggies. Our staple fresh tomato soup, broccoli soup, chicken stew, and this garden vegetable soup are some of our family favorites – and they have become my sanity when it comes to school lunches. For more soup recipes, check out Kimi’s book, Ladled: Nourishing Soups for All Seasons, and the many soup recipes already on this blog.
garden vegetable soup 1

Garden Vegetable Soup

Can we just all agree that soup heals the body and the soul? I feel like soup when I’m sick or even when I’m having a bad day. Soup heals all, right? I eat soup all year long…it doesn’t matter how hot it is. I think the craving for soup when I’m sick comes from my childhood, probably yours too right? My mom would make us a good chicken and rice soup when we were sick.
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Garden Vegetable Soup

When Curtis took me home from the hospital after my bronchoscopy procedure, he went to Panera to pick up soup and sourdough rolls for me. He came home with a cup of of their Low-Fat Vegetarian Garden Vegetable Soup with Pesto. Besides their broccoli cheddar soup, their garden vegetable soup is one of my favorites!
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Prep20 m Cook1 h Ready In1 h 20 m Heat the olive oil in a stock pot over medium-high heat; cook the beef in the hot oil until completely browned, 7 to 10 minutes. Add the onion and bay leaves, reduce heat to medium, cook until the onion is softened, 5 to 7 minutes. Use a wooden spoon to scrape any bits stuck to the bottom of the pot. Stir the carrots, potatoes, and beef stock into the mixture; bring to a simmer and cook until the vegetables are just barely tender, about 5 minutes. Stir the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic powder, salt, and pepper into the beef mixture. Cover the stock pot, reduce heat to medium-low, and simmer the soup until the beef is cooked through and the vegetables are tender, 45 to 50 minutes. Stir the orzo pasta into the soup; replace the cover to the stock pot and continue cooking until the pasta is tender, about 5 minutes more. You might also like Spring Herb Hummus Vegetable Garden Your vegetable platter in full bloom! Chicken Zoodle Soup This comforting and nutritious chicken soup trades out the noodles for vibrant sp Make-Ahead Slow Cooker Beef Stew See how to make a flavorful beef stew with vegetables in a slow-cooker. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time.
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Recipe by: Joanna Childs Mondragon “A pot of yummy deliciousness, that’s what this soup is. Good for a chilly day when a bowl of warm soup is just what you need, or when you want to use up your fresh summer veggies. Goes well with a loaf of crusty Italian bread. You can put pretty much any vegetable combination in this soup. I have used chopped fresh okra; it’s good for a nice pop in your mouth. You can also use pearled barley in place of the oro pasta. Just add it to the soup when you put in the veggies, and an extra cup of water. I like that it makes a big pot, because it’s even better as leftovers.”
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“A pot of yummy deliciousness, that’s what this soup is. Good for a chilly day when a bowl of warm soup is just what you need, or when you want to use up your fresh summer veggies. Goes well with a loaf of crusty Italian bread. You can put pretty much any vegetable combination in this soup. I have used chopped fresh okra; it’s good for a nice pop in your mouth. You can also use pearled barley in place of the oro pasta. Just add it to the soup when you put in the veggies, and an extra cup of water. I like that it makes a big pot, because it’s even better as leftovers.”

GARDEN VEGETABLE SOUP 1/3 cup friendly fat to cook in (butter, pastured lard or tallow, coconut oil, leftover pastured bacon grease) 2 medium onions, chopped 3 medium carrots, chopped 3 cups cut green beans (these were from our garden but frozen organic works fine too) 1 small yellow summer squash, chopped 1 medium zucchini, chopped 4-5 small red potatoes, chopped 1 1/2 cups corn (I use frozen organic from Costco) 1 large tomato (This was from the garden but if it is the off season canned/jarred diced tomatoes work) 5 large cloves of garlic, minced 1 1/2 quarts chicken broth (Check out my recipe, and Kimi’s regular recipe, and her “almost free” chicken broth recipe). 1 TB fresh chopped basil or 2 tsp dried basil Sea salt/pepper to taste (generously season if your bone broth was unseasoned) Melt the friendly fat in a large soup or stockpot and toss in all of the veggies EXCEPT the tomatoes, garlic and basil. Add a big pinch of sea salt to the veg and cook over medium/medium high heat stirring occasionally for about 15 minutes or so. This low and slow saute with sea salt will bring out all the juices in the veggies and sweeten them up. Add the tomato and cook 5 minutes to bring out their juices. Add the garlic and cook for a minute. Add the bone broth and basil, bring to a simmer, and cook at a simmer for 5-10 minutes. Season to your taste with sea salt and pepper. You can garnish with grated parmesan if you want. To freeze the soup, let it cool to room temp, jar it, and freeze with the lid OFF for at least 24 hours before putting the lid on. This will ensure your jar doesn’t break. You can find BPA free plastic freezer containers as well.
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Garden Vegetable Soup Author: Renee Kohley @ The Nourishing Gourmet Print Ingredients ⅓ cup friendly fat to cook in (butter, pastured lard or tallow, coconut oil, leftover pastured bacon grease) 2 medium onions, chopped 3 medium carrots, chopped 3 cups cut green beans (these were from our garden but frozen organic works fine too) 1 small yellow summer squash, chopped 1 medium zucchini, chopped 4-5 small red potatoes, chopped 1½ cups corn (I use frozen organic from Costco) 1 large tomato (This was from the garden but if it is the off season canned/jarred diced tomatoes work) 5 large cloves of garlic, minced 1½ quarts chicken broth 1 TB fresh chopped basil or 2 tsp dried basil Sea salt/pepper to taste (generously season if your bone broth was unseasoned) Instructions Melt the friendly fat in a large soup or stockpot and toss in all of the veggies EXCEPT the tomatoes, garlic and basil. Add a big pinch of sea salt to the veg and cook over medium/medium high heat stirring occasionally for about 15 minutes or so. This low and slow saute with sea salt will bring out all the juices in the veggies and sweeten them up. Add the tomato and cook 5 minutes to bring out their juices. Add the garlic and cook for a minute. Add the bone broth and basil, bring to a simmer, and cook at a simmer for 5-10 minutes. Season to your taste with sea salt and pepper. You can garnish with grated parmesan if you want. To freeze the soup, let it cool to room temp, jar it, and freeze with the lid OFF for at least 24 hours before putting the lid on. This will ensure your jar doesn’t break. You can find BPA free plastic freezer containers as well. 3.3.3077  
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Garden Vegetable Soup Author: Renee Kohley @ The Nourishing Gourmet Print Ingredients ⅓ cup friendly fat to cook in (butter, pastured lard or tallow, coconut oil, leftover pastured bacon grease) 2 medium onions, chopped 3 medium carrots, chopped 3 cups cut green beans (these were from our garden but frozen organic works fine too) 1 small yellow summer squash, chopped 1 medium zucchini, chopped 4-5 small red potatoes, chopped 1½ cups corn (I use frozen organic from Costco) 1 large tomato (This was from the garden but if it is the off season canned/jarred diced tomatoes work) 5 large cloves of garlic, minced 1½ quarts chicken broth 1 TB fresh chopped basil or 2 tsp dried basil Sea salt/pepper to taste (generously season if your bone broth was unseasoned) Instructions Melt the friendly fat in a large soup or stockpot and toss in all of the veggies EXCEPT the tomatoes, garlic and basil. Add a big pinch of sea salt to the veg and cook over medium/medium high heat stirring occasionally for about 15 minutes or so. This low and slow saute with sea salt will bring out all the juices in the veggies and sweeten them up. Add the tomato and cook 5 minutes to bring out their juices. Add the garlic and cook for a minute. Add the bone broth and basil, bring to a simmer, and cook at a simmer for 5-10 minutes. Season to your taste with sea salt and pepper. You can garnish with grated parmesan if you want. To freeze the soup, let it cool to room temp, jar it, and freeze with the lid OFF for at least 24 hours before putting the lid on. This will ensure your jar doesn’t break. You can find BPA free plastic freezer containers as well. 3.3.3077

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8 Photos of the "Garden Vegetable Soup"

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