Chunky Garden Vegetable Soup

Sally Davison

By
@Soupersally

I make this soup with our home grown vegetables from the garden. It makes a big batch but it goes fast since it tastes so good! I vary it but this is the main way I make it. It's good for losing weight too.


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Rating:

Comments:

Serves:

8-12

Prep:

20 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

1 tsp
olive oil
3-5 clove
fresh garlic, minced
4 c
broth from chicken base or canned chicken broth
3
carrots, halved, sliced, or 2-3 handfuls of whole baby carrots
1 large
onion, chopped
2 c
v-8 juice (approx. amount)
2
medium tomatoes or 1 to 1/2 jar home canned tomatoes w/ juice
2-3
celery ribs, sliced
1 large
green bell pepper, chopped
1 large
red bell pepper, chopped
1 medium
zucchini, chopped
1 medium
yellow squash, chopped
2 (15oz) can(s)
red kidney beans, drained (or other combinations)
2 (15oz) can(s)
northern or garbanzo beans, drained (or one of each)
1 tsp
italian seasoning, or according to taste
1/2 tsp
salt
1/4 tsp
freshly ground pepper
sometimes i add 1 -15oz can of drained green beans or 2 cups of shredded cabbage

Directions Step-By-Step

1
Place oil and garlic in large pot; cook over medium-high heat 30 seconds or until fragrant.
2
Add broth, carrots and onion; cook 6-8 minutes or until carrots are tender.

Add all remaining ingredients; bring to a simmer.
3
Reduce heat to medium-low; cook 35-45 minutes or until vegetables are tender

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy