Best 3 Garden Fresh Vegetable Soup Recipes

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Awaken your taste buds to the vibrant flavors of garden-fresh vegetables and embark on a culinary journey of health and wholesome goodness. Capture the essence of nature's bounty with our comprehensive guide to crafting the perfect garden fresh vegetable soup. This nourishing elixir will tantalize your palate with a symphony of flavors, providing a symphony of colors and textures that will delight your senses and nourish your soul. Whether you're a seasoned culinary maestro or just starting your gastronomic adventure, our carefully curated selection of recipes will guide you towards creating a vegetable soup that will elevate your mealtime experience.

Check out the recipes below so you can choose the best recipe for yourself!

GARDEN FRESH VEGETABLE BEEF SOUP



Garden Fresh Vegetable Beef Soup image

Soup is the ultimate comfort food for a cold night. This is a great way to get your daily vegetables and even my picky kids loved it! This version of vegetable beef soup uses a tomato-based broth with chunky fresh vegetables and herbs.

Provided by Brooke Taylor

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 6h30m

Yield 14

Number Of Ingredients 20

3 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 ½ pounds beef stew meat, trimmed
1 (32 ounce) carton beef stock
4 cups hot water
2 cups fresh green beans, cut into bite-sized pieces
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can stewed tomatoes
4 carrots, sliced into circles
4 potatoes, cut into large dice
1 ½ cups fresh corn kernels
1 cup chopped celery
1 yellow onion, diced
½ cup sweet peas
4 teaspoons beef bouillon granules
3 tablespoons dried parsley
2 bay leaves
1 teaspoon thyme
½ teaspoon chili powder
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 205 calories, Carbohydrate 24 g, Cholesterol 25.8 mg, Fat 6.6 g, Fiber 4.4 g, Protein 13.7 g, SaturatedFat 1.7 g, Sodium 428.8 mg, Sugar 6 g

GARDEN FRESH VEGETABLE SOUP



Garden Fresh Vegetable Soup image

This is a great soup to eat for those of you who are dieting. It is free (0 points) on the weight watcher program. Full of good nutrition.

Provided by Jellyqueen

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic, minced
3 cups fat-free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1 large tomatoes, diced
2 stalks celery, diced
1/2 teaspoon dried basil
1/3 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

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 SOUP



Garden Fresh Vegetable Soup image

I like this recipe because it's so flexible. It's terrific for people who grow their own vegetables or for people (like me) who love shopping at farmer's markets. This can be vegetarian by leaving out the ground beef and bacon and substituting vegetable broth for the beef broth. This is a nutritious, economical recipe that is easy to multiply for a crowd. Adapted from a Sunset recipe.

Provided by Hey Jude

Categories     One Dish Meal

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 lb lean ground beef (optional)
4 slices bacon, diced (optional)
3 tablespoons butter (optional)
1 large onion, diced
2 cloves garlic, minced (or more)
6 cups assorted fresh vegetables (it gets fun here, suggestions are diced carrots and celery, sliced 3/4-inch green beans, diced baby)
8 cups beef broth (use vegetable broth if keeping this vegetarian)
1 (16 ounce) can kidney beans, rinsed and drained
1/2 teaspoon dry basil
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 (8 ounce) can tomato sauce
2 large tomatoes, seeded and chopped
2/3 cup elbow macaroni or 2/3 cup spaghetti, broken into pieces (I use odds and ends of pasta at this point)
2 cups spinach (what I use) or 2 cups swiss chard
salt and pepper
grated parmesan cheese

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.

Nutrition Facts : Calories 123.1, Fat 1.4, SaturatedFat 0.1, Cholesterol 0.8, Sodium 897, Carbohydrate 21.8, Fiber 4.4, Sugar 5, Protein 7.3

Tips:

  • When choosing vegetables for your soup, select a variety of colors and textures to create a visually appealing and flavorful dish.
  • Don't be afraid to experiment with different herbs and spices to create a unique flavor profile for your soup.
  • If you're using canned vegetables, be sure to rinse them thoroughly before adding them to your soup.
  • For a thicker soup, puree some of the vegetables before adding them back to the pot.
  • Serve your soup with a side of crusty bread, crackers, or a salad for a complete meal.

Conclusion:

Garden-fresh vegetable soup is a delicious and nutritious way to enjoy the bounty of the harvest. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying soup that the whole family will love. So next time you have a surplus of vegetables, don't let them go to waste - make a pot of garden-fresh vegetable soup instead!

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