Best Garden Fresh Vegetable Soup Recipes

GARDEN FRESH VEGETABLE SOUP

Steps:

• In large saucepan that has be sprayed with pam, saute the carrot, onion, garlic and celery about 5 minutes.
• Add broth.
• Add cabbage, beans tomato paste, tomato, basil, oregano and salt.
• Bring to a boil.
• Lower heat and simmer 20 minutes, or until beans are tender.
• Stir in zucchini and heat for 5 minutes more.
• Serve hot.

GARDEN FRESH VEGETABLE BEEF SOUP

Steps:

• Heat vegetable oil in a large stockpot over medium heat.
• Put flour into a wide, shallow dish. Dredge beef chunks in flour to coat.
• Cook beef in hot oil until completely browned, 3 to 5 minutes. Add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low.
• Cook soup at a simmer, stirring periodically, for about 6 hours.

GARDEN FRESH VEGETABLE SOUP

Steps:

• Crumble beef, if desired, into a 5-6 quart pot over medium heat; add bacon, if desired.
• If not using meat, melt butter in the pot.
• Add onion, garlic and prepared vegetables and cook, stirring, until meat is browned and onion is soft; drain any excess fat.
• Add broth, kidney beans, basil, oregano and rosemary; bring to a boil, cover and reduce heat, simmer for about 30 minutes.
• Add tomato sauce, tomatoes, and macaroni; continue cooking, covered, until macaroni is tender.
• At this point you can cool the soup, cover it and refrigerate it to reheat and continue the recipe.
• Add cabbage and cook, covered, just until cabbage wilts, about 5 minutes.
• Season to taste with salt and pepper; serve and pass cheese to sprinkle over individual servings.