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chunky garden vegetable soup

(1 rating)
Recipe by
Sally Davison
Chino Valley, AZ

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 rating)
yield 8 -12
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For chunky garden vegetable soup

  • 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 lg
    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 lg
    green bell pepper, chopped
  • 1 lg
    red bell pepper, chopped
  • 1 md
    zucchini, chopped
  • 1 md
    yellow squash, chopped
  • 2 (15oz) can
    red kidney beans, drained (or other combinations)
  • 2 (15oz) can
    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

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