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Because nothing is better than great food... except enjoying it with someone special!


Garden Vegetable Soup


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It's a garden in a bowl! Feel free to substitute with whatever veggies you have on hand.

You may either use the broth recipe below, or substitute with 2 cans store-bought vegetable, chicken or beef broth to save some time!

For the Broth:
(Skip this step if you prefer to substitute with canned broth)
-4 cups water
-1 small onion, quartered
-1 turnip, peeled and quartered
-2 carrots
-1 celery stalk
-3 garlic cloves, peeled
-5-10 baby bella mushrooms
-1 sprig fresh oregano
-2 sprigs fresh parsley
-1 sprig fresh rosemary
-4 whole cloves
-2 bayleaves
-1 1/2 tsp. sea salt
-1 tsp. ground pepper

In a soup pan, let all ingredients simmer on medium-low heat for 1 hour, covered. Drain liquid into bowl and press veggies to get out remaining flavor. Discard veggies.

For the Soup, add the following ingredients to the broth:
-1 small onion, quartered
-1 carrot
-1 celery stalk
-1 garlic clove
-1 red pepper, quartered with seeds removed
-1 green pepper, quartered with seeds removed
Soup should look something like this before going to the blender
-1 red potato, quartered (with skin)
-10 green beans
-1/4 cup peas
-1/4 cup corn
-1 sprig oregano
-1 sprig parsley
-1 tsp. garlic powder
-1 tsp. onion powder
-1 tsp. sea salt
-1 tsp. ground pepper

Bring to a boil and leave on medium heat, uncovered, for 20-25 minutes. Once potatoes are soft, pour all ingredients into a blender and puree.

Pour back into pot and stir in the following ingredients over low heat:
-1/4 cup corn
-3 tbsp. tomato paste
-1/4 cup parmesan cheese

Stir for a few more minutes and serve with your favorite crackers or bread.

Comment (1)

Mmmm I love soup! I can't wait to start up my veggie garden :)

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