Garden Vegetable Soup

Garden Vegetable Soup is a delicious year-round recipe and can be modified to use any seasonal vegetable you may have in your backyard or community garden.

Ingredients

Serves: 4-6 Time: 35-45 minutes

Garden Vegetable Soup

• 1 medium yellow onion, diced
• 2 cups peas (or 1 bag frozen peas)
• 1 large yellow squash or zucchini, chopped
• 2 large carrots, chopped
• 3-4 garlic cloves, minced
• 1 cup whole cherry tomatoes (or 1 can diced tomatoes)
• 1 cup red potatoes, chopped
• 2 cups kale, chopped
• 4 cups vegetable broth
• 1-2 Tbs olive oil
• Salt, to taste
• 1 tsp Black Pepper, plus extra to taste
• 2 Bay leaves
• 1 tsp Ground thyme & sage
• 1/2 tsp dried oregano
• 1 tsp Italian seasoning
• 1/2 tsp paprika

Directions

1. First, prepare all of your vegetables and set them aside.
2. In a large pot, set heat to medium-high and add olive oil. Once hot, add the garlic and onion. Cook for 3-5 minutes, or until onion is translucent.
3. Next, add the carrots, squash, and potatoes. Cook for 7 minutes, add a splash of water or broth if needed to keep the vegetables from sticking or drying.
4. Then, add the peas and tomatoes. Stir in the vegetables well.
5. Add the vegetable broth and seasoning, set heat on high. Stir occasionally and allow the soup to come to a boil.
6. Once boiling, reduce heat to low and cover the pot with a lid. Allow simmering for 10 minutes.
7. After 10 minutes, add the kale to the soup and let it wilt. Cover the pot and simmer for another 10 minutes.
8. Turn off the heat and allow the soup to cool for 5 minutes.
9. Serve fresh with some homemade sourdough and enjoy!

Nutrition Information

Nutrition Disclaimer

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