bursting with flavor garden veggie soup

(1 rating)
Recipe by
Julia Locante
Monroeville, PA

I made this soup as an improvisation on Dr. Oz's Garden Vegetable Soup (from "YOU! on a Diet"). I just used what I had on hand and it turned out so delicious, I just had to share! I've made similar veggie soups before and they tasted less than great, so I wanted to share this one that is bursting with flavor, nutrition, and a little bit of spice. Enjoy!!!

(1 rating)
yield serving(s)
prep time 15 Min
cook time 45 Min

Ingredients For bursting with flavor garden veggie soup

  • 1 Tbsp
    olive oil
  • 1 bunch
    sliced green onions, green part discarded
  • 5 clove
    garlic, sliced
  • 2
    carrots, sliced into coins
  • 4
    baby bella mushrooms, sliced
  • 1
    small head or 1/2 large head cabbage, sliced thinly
  • 1 can
    rotel tomatoes with chilis, undrained
  • 1 can
    tomato soup
  • 8 c
    broth (i used penzeys beef broth; to make vegetarian use vegetable broth)
  • 1 Tbsp
    penzeys mural of flavor seasoning or any other salt-free herb blend
  • 1 c
    diced cooked chicken, beef, or pork (optional)
  • 1 bunch
    collard greens or kale
  • salt and pepper to taste

How To Make bursting with flavor garden veggie soup

  • 1
    Heat olive oil in Dutch oven or large pan over medium heat. Add onions and garlic and cook for about 5 minutes, or until a tiny bit of brown crust begins to form on bottom of pan.
  • 2
    Add carrots and cook for 5 minutes. Add mushrooms and cabbage and cook for 5 more minutes. The pan/Dutch oven will look too full to possibly fit any more ingredients, but the cabbage will cook way down when you add liquid.
  • 3
    Add can of tomatoes with chilis, tomato soup, and 8 cups of broth. I used Penzeys beef broth (8 cups water, 4 teaspoons beef base)and it was fantastic. Add 1 cup cooked meat (I used chicken breast meat). To keep it vegetarian, use vegetable broth and omit meat. I do not recommend using water.
  • 4
    Add your Mural of Flavor or other herb blend and stir well. Let simmer uncovered for 20 minutes, or until cabbage begins to soften.
  • 5
    After cleaning your collards or kale, tear into small pieces and add to soup. I like to add these now to avoid them getting overcooked. Stir well and cook for additional 10 minutes.
  • 6
    Add salt and pepper to taste and enjoy!!!

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