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


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1 tsp
olive oil
3-5 clove
fresh garlic, minced
4 c
broth from chicken base or canned chicken broth
carrots, halved, sliced, or 2-3 handfuls of whole baby carrots
1 large
onion, chopped
2 c
v-8 juice (approx. amount)
medium tomatoes or 1 to 1/2 jar home canned tomatoes w/ juice
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


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

    Add all remaining ingredients; bring to a simmer.
  • 3Reduce 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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