Garden Vegetable Soup

Soup season has arrived.

This soup is loaded with vegetables and will fill you up without many calories at all. Feel free to add in your favorite vegetables to make this soup exactly how you like it.

My husband is usually not much of a soup lover, but he loves this soup. It is extremely filling, but it is full of all your favorite vegetables, in the most delicious broth.

If you have picky eaters, this is the perfect dish to serve them. Once they take a bite, they won’t be able to stop until it is gone.

I also love to dip our Easy Cheesy Bread into this soup. Scroll down to watch how to make it.

tips on how to make garden vegetable soup

• I am all about shortcuts. If there is something that can be done to simplify a recipe and save me five minutes, I’ll do it. This is one of my favorite recipes, because I can almost just dump and go. Here is how:-Buy ingredients that are pre chopped and diced. I love buying garlic in the jar, so I don’t have to deal with the smell being all over my hands.I also purchase chopped onions, in the produce section to save me some tears.-I even purchase all my cheese shredded. What would I do without pre-shredded cheese?
• Be sure to cut your carrots pretty thin. You could use baby carrots, or fresh for this recipe. I prefer the taste of fresh, but sometimes all you have on hand is baby carrots, and that’s okay too.
• Be sure to rinse and drain your cans of food. This will help the broth have better flavor. You don’t want the broth to look ugly, or taste like cans, so were highly recommend rinsing and draining your canned products.

could this be made into a freezer meal?

This recipe could most definitely be made into a freezer meal. I will sometimes make a double batch, then place the other half in gallon bags, once it has cooled down.

I would eat it within 2 months of making.

What meat could i add to this?

If you are looking to make this meal a little more hearty than it already is, we recommend adding a little meat.

I personally like this meal with ground turkey or beef. I would cook this separately before adding it to the soup.

This would also taste yummy with a shredded chicken.

watch how to make our favorite, Easy Cheesy Bread:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love.

We take you through each recipe, step by step, and show you exactly how to make it. Each recipe is tried and true, so you know your picky eaters will like it, too.

This bread is so delicious to dip in the soup. It is also incredibly easy to make. Watch how to make our Easy Cheesy Bread, here:

Looking for more soup recipes?

Slow Cooker Nacho Grande Soup
Slow Cooker 8 Can Taco Soup
Instant Pot Chicken Noodle Soup
Ground Turkey Sausage Ravioli Soup

Garden Vegetable Soup Recipe

Garden Vegetable Soup is a filling soup, full of delicious vegetables and noodles.

ServingServing: 6

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

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Ingredients

• ▢ 3 Tablespoons olive oil
• ▢ ¾ cup sliced carrots
• ▢ ¾ cup onion, diced
• ▢ 3 garlic cloves, minced
• ▢ 6 cups low sodium vegetable broth
• ▢ ¾ cup snow peas
• ▢ 28 ounces diced tomatoes, 2 (14 ounce cans)
• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon garlic powder
• ▢ 1½ cups uncooked ditalini pasta
• ▢ 30 ounces cannellini beans, 2 (15 ounce cans), drained and rinsed
• ▢ 15 ounces corn, 1 can, drained
• ▢ ¾ cup zucchini, diced
• ▢ Parmesan cheese, for topping

Equipment

• Stock Pot (10 qt)
• Ladle

Instructions

1. ADD OIL TO A LARGE STOCK POT AND HEAT OVER MEDIUM LOW HEAT.
2. ADD CARROT, ONION AND GARLIC AND SAUTE UNTIL SOFTENED (ABOUT 5 MINUTES).
3. ADD BROTH, SNOW PEAS, TOMATOES, BASIL, OREGANO, SALT, GARLIC POWDER, PASTA, BEANS, AND CORN; SIMMER, COVERED ABOUT 15 MINUTES OR UNTIL PEAS AND PASTA ARE TENDER.
4. STIR IN ZUCCHINI AND HEAT 3-4 MINUTES MORE.
5. SERVE HOT AND TOP EACH SERVING WITH SHREDDED PARMESAN CHEESE.

Notes

• Be sure to cut your carrots pretty thin. You could use baby carrots, or fresh for this recipe. I prefer the taste of fresh, but sometimes all you have on hand is baby carrots, and that’s okay too.

Nutrition

Calories: 392 kcal · Carbohydrates: 69 g · Protein: 17 g · Fat: 9 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Sodium: 733 mg · Potassium: 682 mg · Fiber: 13 g · Sugar: 12 g · Vitamin A: 3137 IU · Vitamin C: 30 mg · Calcium: 162 mg · Iron: 6 mg

Cuisine: American

Course: Soup

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