Garden Vegetable Soup Recipes
GARDEN VEGETABLE SOUP
Make and share this Garden Vegetable Soup recipe from Food.com.
Provided by Karen in KS
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 42.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.3, Sodium 658.2, Carbohydrate 8.8, Fiber 2.3, Sugar 4.5, Protein 1.9
GARDEN VEGETABLE SOUP
During the Depression, the backyard garden was the source for most of our food. I can remember picking fresh vegetables and then enjoying the mouthwatering aroma as this soup simmered for hours. We children could hardly wait for our dinner of soup, hot rolls and apple pie!-Dorothy Miller, Royersford, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 2h55m
Yield 10 servings (about 3 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
GARDEN VEGGIE ZUCCHINI SOUP
A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer.
Provided by Shannon Dyck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
- Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.
Nutrition Facts : Calories 185 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 8.1 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 4.9 g, Sodium 708.4 mg, Sugar 3.1 g
GARDEN VEGETABLE SOUP RECIPE
Garden Vegetable Soup is a filling soup, full of delicious vegetables and noodles.
Provided by Camille Beckstrand
Categories Soup
Time 35m
Number Of Ingredients 16
Steps:
- ADD OIL TO A LARGE STOCK POT AND HEAT OVER MEDIUM LOW HEAT.
- ADD CARROT, ONION AND GARLIC AND SAUTE UNTIL SOFTENED (ABOUT 5 MINUTES).
- 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.
- STIR IN ZUCCHINI AND HEAT 3-4 MINUTES MORE.
- SERVE HOT AND TOP EACH SERVING WITH SHREDDED PARMESAN CHEESE.
Nutrition Facts : Calories 392 kcal, Carbohydrate 69 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Sodium 733 mg, Fiber 13 g, Sugar 12 g, UnsaturatedFat 7 g, ServingSize 1 serving
GARDEN FRESH VEGETABLE SOUP
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
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 VEGETABLE & HERB SOUP
I submitted this recipe to a local newspaper and won first prize. I make this hearty soup whenever my family needs a good dose of veggies. -Jody Saulnier, Woodstock, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 525mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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