Soup

Garden Vegetable Soup

Name: Garden Vegetable Soup
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 8 servings
Ingredients: 1/2 teaspoon freshly ground black pepper; 2 cups carrots, peeled and chopped into rounds (approximately 2 medium); 2 ears corn, kernels removed; 2 cups fresh green beans, broken or cut into 3/4-inch pieces; 1/4 cup packed, chopped fresh parsley leaves; 2 tablespoons finely minced garlic; Kosher salt; 2 cups chopped leeks, white part only (from approximately 3 medium leeks); 1 to 2 teaspoons freshly squeezed lemon juice; 4 tablespoons olive oil; 2 cups peeled and diced potatoes; 4 cups peeled, seeded, and chopped tomatoes; 2 quarts chicken or vegetable broth

11 September 2026

Not yet ratedRate Recipe

Total Time85 Mins

Serves8

Per Serving$1.70

You can never have too many hor d'oeuvre recipes, so give Garden Vegetable Soup a try. This recipe makes 8 servings with 186 calories, 4g of protein, and 8g of fat each. For $1.7 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals.

Gluten Free Dairy Free Vegetarian Vegan Starter & Snack Soup Winter Fall

Method:

1
Watch how to make this recipe.
2
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
3
Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
4
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
5
Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt.
6
Serve immediately.

Adapted from Foodnetwork

Kit For This Recipe

As an Amazon Associate we earn from qualifying purchases. Learn more