Chunky Garden Vegetable Soup

Sally Davison


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.


★★★★★ 1 vote

20 Min
40 Min
Stove Top


  • 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
  • 1/4 tsp
    freshly ground pepper
  • ·
    sometimes i add 1 -15oz can of drained green beans or 2 cups of shredded cabbage

How to Make Chunky Garden Vegetable Soup


  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

Printable Recipe Card

About Chunky Garden Vegetable Soup

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

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