Best 3 Garden Fresh Vegetable Soup Recipes
Indulge in a symphony of flavors with our delectable Garden-Fresh Vegetable Soup, a culinary masterpiece that captures the essence of nature's bounty. This hearty soup is a vibrant tapestry of crisp vegetables, aromatic herbs, and rich broth, promising a nourishing and soul-satisfying experience. From the earthy sweetness of carrots and celery to the vibrant crunch of bell peppers and sugar snap peas, each ingredient contributes its unique charm to this delightful symphony of flavors. Discover the magic of fresh produce as you embark on a culinary journey through this wholesome and invigorating soup. The article presents a diverse collection of soup recipes, catering to various dietary preferences and culinary skills. Whether you're a seasoned chef seeking inspiration or a novice cook eager to master the art of soup-making, this article has something for everyone. From classic favorites like Minestrone and Chicken Noodle Soup to innovative creations like Creamy Cauliflower and Roasted Red Pepper Soup, these recipes offer a delightful array of flavors and textures to tantalize your taste buds.
Let's cook with our recipes!
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 FRESH VEGETABLE BEEF SOUP
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
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
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
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:
- Use fresh, seasonal vegetables: This will give your soup the best flavor and nutrients.
- Don't be afraid to experiment: There are many different ways to make vegetable soup, so feel free to add your own favorite vegetables and seasonings.
- Make a big batch: Vegetable soup is a great meal to make ahead of time, and it reheats well.
- Freeze leftovers: Vegetable soup is also a great option for freezing. Simply cool the soup completely, then transfer it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Conclusion:
Garden-fresh vegetable soup is a delicious, healthy, and easy-to-make meal. It's a great way to use up fresh vegetables from your garden or local farmers market. This soup is also a good source of vitamins, minerals, and fiber. So next time you're looking for a healthy and satisfying meal, give this garden-fresh vegetable soup a try.
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