Best Garden Vegetable Soup Recipes

GARDEN VEGETABLE SOUP

Steps:

• Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
• Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

GARDEN VEGETABLE SOUP

Steps:

• In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.

WEIGHT WATCHERS 0 POINT GARDEN VEGETABLE SOUP

Steps:

• Spray a large sauce pan with non stick cooking spray.
• Saute garlic, onions and carrots for 5 minutes.
• Add broth, tomato paste, green beans, basil, oregano, salt and pepper.
• Simmer for a about 5-10 minutes until all vegetables are tender.
• Add the zucchini and simmer for 5 minutes longer.
• Add frozen spinach and continue heating until the soup is steaming hot.

GARDEN VEGETABLE RICE SOUP

Steps:

• In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months., To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender., To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

GARDEN VEGETABLE & HERB SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes. , Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.

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 VEGETABLE SOUP

Steps:

• Spray a large saucepan with non-stick cooking spray.
• Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
• Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
• Stir in zucchini and heat 3-4 minutes.
• Serve hot.

GARDEN VEGETABLE SOUP WEIGHT WATCHERS 0 POINTS PER 1 CUP SERVI

Steps:

• Spray a large saucepan with nonstick cooking spray, heat.
• Saute' the carrot, onion, garlic over low heat until softened, about 5 minutes.
• Add broth, beans, tomato paste, basil, oregano, and salt; bring to a boil.
• Reduce heat, simmer, covered, about 15 minutes or until beans are tender.
• Stir in the zucchini and heat for 3-4 minutes. Serve hot.
• You can add in 1 1/2 cups diced green cabbage also, I personally do not like cabbage to I omit that ingredient.

BEEF AND GARDEN VEGETABLE SOUP

Steps:

• 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.

GARDEN VEGETABLE BEEF SOUP

Steps:

• In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer., Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese.

GARDEN TOMATO VEGETABLE SOUP

Steps:

• Combine vegetable stock, tomato puree, and water in a large pot and stir together. leave stove hot enough for mixture to bubble a little.
• Once tomato mixture has had a chance to heat, add pasta and can of diced tomatoes (along with the juice in the can). add olive oil and garlic salt.
• Cook frozen corn and carrots in a separate pot; add to mixture when cooked.
• After all vegetables have been chopped/sliced, add to mixture.
• Let soup cook on stove for about 15-20 minutes, until all vegetables have softened and absorbed the mixture. enjoy!

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.

VICTORY GARDEN CHICKEN-VEGETABLE SOUP

Steps:

• Bring chicken, water, wine and 1 teaspoon salt to boil in large pot, skimming surface. Cover; simmer until chicken is cooked through, about 25 minutes. Transfer chicken breast and thigh pieces to platter (leave remaining chicken and stock in pot). Remove meat from bones; cut into 1/2-inch pieces. Cover and chill meat. Return scraps and bones to pot.
• Cover stock and simmer 1 hour. Strain. Cool stock slightly. Chill overnight. Spoon fat off top and discard.
• Heat 2 teaspoons oil in large pot over medium heat. Add onion; sauté until golden, about 6 minutes. Add stock and bring to boil. Add potatoes, tomatoes, carrots, green beans and 1 teaspoon salt. Simmer 10 minutes. Add zucchini and corn; simmer until vegetables are tender, about 15 minutes. Stir in spinach and chicken meat. Simmer until chicken is heated through, about 3 minutes. Stir in basil. Season with salt and pepper.

CHEESY GARDEN VEGETABLE SOUP WITH PASTA

Steps:

• Cook vegetables in hot oil in large saucepan 5 to 6 min. or until crisp-tender, stirring occasionally.
• Add tomatoes, beans, broth, water and dressing mix. Bring to a boil.
• Add pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add VELVEETA; cook until melted, stirring occasionally.

GARDEN VEGETABLE PASTA SOUP

Steps:

• In a large soup kettle or Dutch oven, cook onion, leeks and garlic in oil until tender, about 5 minutes Add chicken broth, potatoes, carrots, turnips and mushrooms. Cover and cook over low heat until vegetables are tender, about 30-40 minutes. Add spinach and sausage; cook for 10 minutes. Add pasta, salt and pepper; heat through. Serve with Parmesan cheese if desired.

WW GARDEN VEGETABLE SOUP

Steps:

• Spray a medium saucepan with non-stick cooking spray.
• Add onion, carrots, celery, and garlic and saute for 5 minutes.
• Add chicken broth, bring to a boil. Reduce heat and simmer covered for 10 minutes.
• Add remaining ingredients and simmer for 10 more minutes.

COUNTRY GARDEN VEGETABLE SOUP BY FREDA

Steps:

• Combine all the (#1) 1st soup ingredients; as directed above. Bring to Boil then reduce heat to simmer until barley is tender, and cooked.about 1 1/2 hrs to 2 hrs, depends on the amt of Barley used.
• Add the (#2) 2nd group of Ingredients; water, Veg-all, Cabbage, garlic, Peas. Bring to boil and reduce to simmer till Cabbage is tender.
• This soup is Thick and full of garden Vegies. For more broth, you can Just add more water or Beef Broth. Serving Suggestion; serve with a slice of warm Garlic bread for a full economical meal. Tip: any meat can be added to this if a meat is desired in your pot. Makes about 4 Quarts.

RAW GARDEN VEGETABLE SOUP

Steps:

• Place the zucchini, 1/2 cup water, tomato, celery, green onion, lemon juice, miso, garlic, cayenne, and salt in a blender and process until smooth. Add the spinach and basil and blend again. Add the avocado and blend until smooth. Add the remaining 1/4 cup water to thin, if necessary, and blend briefly. Serve immediately. For a chilled soup, refrigerate for 2 hours before serving.

CREAMY GARDEN VEGETABLE CURRY SOUP

Steps:

• 1. Sautee onions in olive oil for 5 minutes.
• 2. Add the rest of the veggies, except for tomatoes. Sautee for 5 more minutes.
• 3. Add tomatoes. Cover and let it sweat for about 10 minutes, stirring occasionally.
• 4. Add vegetable broth. Stir, cover and let simmer for about 25 minutes.
• 5. Add spices. Simmer covered for 10 minutes.
• 6. Turn off heat. Let cool for about 15 minutes.
• 7. Blend half of the soup; 3 ladles at a time in the blender. Return blended soup to pot with the unblended soup.
• 8. Turn heat back on to simmer. Add the cream or half and half, as well as the cream cheese. Cover and let simmer 15 minutes, stirring occasionally to melt the cheese.
• 9. Let sit at room temp for 10 minutes before serving. If the soup is too heavy, add splash of half and half / cream, or a little milk. I love a lasting taste of paprika, so I garnish it with that!