Oh my goodness, let me tell you about my absolute favorite comfort food—*Garden Vegetable Soup*! This hearty and nutritious soup is like a warm hug in a bowl, packed with vibrant, fresh vegetables that make every spoonful a delight. I love how it’s not just tasty but also super healthy! Imagine the aroma of sautéed garlic mingling with the earthy scents of thyme and basil—it’s simply irresistible. Plus, it’s an amazing way to clean out your fridge since you can toss in whatever veggies you have on hand! Trust me, once you try this, it’ll become a regular in your kitchen!
Ingredients for Garden Vegetable Soup
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped onions
- 1 cup diced potatoes
- 2 cups chopped green beans
- 2 cups diced tomatoes
- 6 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
How to Prepare Garden Vegetable Soup
- First things first, heat a large pot over medium heat. You want it nice and warm to get everything cooking beautifully.
- Next, add the chopped onions and minced garlic. Sauté them until the onions become translucent and fragrant—this usually takes about 3-4 minutes. Wow, the smell is already divine!
- Now, toss in the chopped carrots, celery, and diced potatoes. Stir everything around for about 5 minutes. This step really helps to build that rich flavor base.
- Time to add in the green beans and diced tomatoes. Just mix them in and let them get friendly with the other veggies.
- Pour in the vegetable broth and sprinkle in the dried thyme and basil. Give it a good stir to combine all those wonderful flavors.
- Bring the pot to a boil—this is where the magic starts! Once it’s bubbling, reduce the heat and let it simmer for about 30 minutes. This is when the soup really develops its hearty flavor.
- Finally, season with salt and pepper to taste. Make sure to taste as you go; it’s all about that perfect balance!
- Serve hot and enjoy every nourishing bite of your homemade garden vegetable soup!
Why You’ll Love This Recipe
- It’s a quick and easy recipe that comes together in just 45 minutes!
- Packed with fresh, nutritious vegetables, it’s a healthy choice for any meal.
- The flavors are vibrant and comforting, perfect for chilly days or when you need a pick-me-up.
- It’s incredibly versatile—feel free to throw in whatever veggies you have on hand!
- This soup is naturally vegan and low in calories, making it a guilt-free indulgence.
- Leftovers taste even better the next day, making it great for meal prep!
- Kids and adults alike will love it, so it’s a crowd-pleaser for family dinners.
Tips for Success
- Chop Uniformly: Make sure all your veggies are chopped to similar sizes. This helps them cook evenly and look beautiful in the soup!
- Don’t Rush the Sauté: Take your time when sautéing the onions and garlic. This step is crucial for building a solid flavor foundation, so let them caramelize a bit for extra sweetness!
- Season in Layers: Season your soup as you go! A pinch of salt here and there makes all the difference. It helps bring out the flavors of the fresh veggies.
- Use Homemade Broth if Possible: If you have the time, homemade vegetable broth is a game changer! It adds depth that store-bought broth just can’t match.
- Experiment with Herbs: While thyme and basil are delicious, don’t hesitate to add in your favorite herbs! Fresh parsley or even a little rosemary can elevate the flavor profile.
- Adjust Consistency: If you prefer a thicker soup, you can mash some of the potatoes after they’ve cooked or add a splash of blended beans for creaminess.
- Taste & Adjust: Always taste before serving! You might want to adjust seasoning or even add a splash of lemon juice for brightness.
Nutritional Information
Now, let’s talk numbers! This garden vegetable soup is not just delicious; it’s also packed with wholesome goodness. Here’s a rough estimate of what you’ll find in a typical serving (about 1 cup):
- Calories: 150
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Sodium: 600mg
- Sugar: 4g
- Cholesterol: 0mg
These figures can vary a bit based on your specific ingredients, but rest assured, you’re getting a nutritious meal that’s full of flavor and packed with vitamins! Enjoy knowing that you’re nourishing your body with every comforting bowl.
FAQ Section
Can I use frozen vegetables in this soup?
Absolutely! Frozen vegetables are a great option if you’re short on fresh ones. Just toss them in during the last 10-15 minutes of cooking, and you’ll still get a delicious garden vegetable soup!
What can I add for extra protein?
If you want to boost the protein content, consider adding canned beans like chickpeas or kidney beans. Just rinse them well and throw them in during the last 10 minutes of simmering. It makes the soup even heartier!
How can I make this soup spicier?
If you like a little kick, try adding red pepper flakes or diced jalapeños while sautéing the onions and garlic. You can also toss in a splash of hot sauce right before serving for an extra layer of flavor!
Can I make this soup in a slow cooker?
Yes, you can! Just sauté the onions and garlic first, then add all the ingredients into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. It’ll be a lovely, hands-off way to enjoy your garden vegetable soup!
Is this soup gluten-free?
Yes, this garden vegetable soup is naturally gluten-free, especially if you use a gluten-free vegetable broth. Always check your broth labels just to be sure!
Storage & Reheating Instructions
Now, let’s talk about how to keep your delicious garden vegetable soup fresh for those cozy leftovers! If you have any soup left (which I doubt, because it’s just that good), let it cool to room temperature before storing it. You’ll want to transfer it to an airtight container—this keeps it tasting fresh and prevents any fridge odors from sneaking in.
This soup can be stored in the refrigerator for up to 5 days. Just make sure to label it with the date, so you know when it needs to be enjoyed! If you want to keep it longer, you can freeze it. Portion it into freezer-safe containers or freezer bags, and it’ll stay good for about 3 months. Just remember to leave a little space at the top of the container, as the soup will expand when frozen.
When you’re ready to enjoy your soup again, simply thaw it overnight in the refrigerator if frozen. For reheating, you can warm it on the stovetop over medium heat until it’s heated through—give it a good stir to make sure it warms evenly. If you’re in a hurry, you can also microwave individual portions. Just pop it in for a couple of minutes, stirring halfway through, until it’s piping hot. Enjoy that comforting goodness all over again!
Variations of Garden Vegetable Soup
One of the best things about my garden vegetable soup is how adaptable it is! You can really make it your own by swapping in different veggies and herbs based on what you have or what you’re craving. Here are some fun ideas to shake things up:
- Leafy Greens: Stir in some fresh spinach or kale during the last few minutes of cooking. They add a lovely pop of color and extra nutrients!
- Root Vegetables: Swap out the potatoes for sweet potatoes or add in some diced turnips for a slightly sweet and earthy twist.
- Squash: Zucchini or yellow squash can be diced and added in too! Just toss them in during the last 10 minutes of cooking to keep their texture.
- Herb Boost: If you love fresh herbs, try adding a handful of chopped parsley or cilantro right before serving. It’ll give your soup a fresh, vibrant finish!
- Spice It Up: Want a little heat? Toss in some diced bell peppers or even a pinch of cayenne pepper for a warming kick.
- Protein Punch: For a heartier version, consider adding cooked lentils, beans, or even some diced tofu. They’ll make the soup even more filling!
- Seasonal Twist: Change it up with seasonal vegetables—think corn in the summer or butternut squash in the fall. Each season brings its own delicious flavors!
No matter how you decide to customize it, just remember to taste as you go! That way, you can adjust the seasoning and make sure it’s just right for you. Have fun experimenting and enjoy your delicious creations!
Serving Suggestions
Alright, let’s talk about what to serve alongside your scrumptious garden vegetable soup to take it to the next level! This soup is so hearty and flavorful that it pairs beautifully with a variety of sides. Here are my favorite accompaniments:
- Crusty Bread: You can’t go wrong with a nice, crusty loaf of bread! A warm baguette or some rustic sourdough is perfect for dipping into the soup. Trust me, the combination is heavenly!
- Grilled Cheese: For a classic twist, serve it with a melty grilled cheese sandwich. The gooey cheese and crispy bread complement the soup’s warmth and add a touch of indulgence.
- Salad: A light, refreshing salad can brighten up the meal. Try a simple mixed green salad with a zesty vinaigrette to balance the richness of the soup.
- Quinoa or Rice: For something a bit heartier, serve the soup over a scoop of cooked quinoa or brown rice. It adds a nice texture and makes the meal even more filling!
- Cheese Toast: Top some slices of bread with cheese and broil until bubbly for a quick cheese toast. It’s perfect for dunking and adds a delightful crunchy element.
- Stuffed Peppers: If you’re feeling adventurous, pair the soup with stuffed bell peppers. The flavors meld beautifully, and it makes for a colorful plate!
Whatever you choose, just know that your garden vegetable soup is a star on its own, but these sides will elevate your meal experience even more. Enjoy your delicious creations and happy munching!
Print
Garden Vegetable Soup: 7 Comforting Reasons to Love It
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A hearty and nutritious garden vegetable soup packed with fresh vegetables.
Ingredients
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped onions
- 1 cup diced potatoes
- 2 cups chopped green beans
- 2 cups diced tomatoes
- 6 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat.
- Add onions and garlic, sauté until onions are translucent.
- Add carrots, celery, and potatoes; cook for 5 minutes.
- Stir in green beans and tomatoes.
- Pour in vegetable broth and add thyme and basil.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Feel free to add any other vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Garden Vegetable Soup, Vegetable Soup, Healthy Soup