Garden Fresh Vegetable Soup Recipe - (2024)


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Submitted by Jellyqueen

"This is a great soup to eat for those of you who are dieting. It is free (0 points) on the weight watcher program. Full of good nutrition."


Garden Fresh Vegetable Soup Recipe - (2) Garden Fresh Vegetable Soup Recipe - (3)

photo by CountryLady Garden Fresh Vegetable Soup Recipe - (4)

Garden Fresh Vegetable Soup Recipe - (5) Garden Fresh Vegetable Soup Recipe - (6)

Garden Fresh Vegetable Soup Recipe - (7) Garden Fresh Vegetable Soup Recipe - (8)

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  • 23 cup sliced carrot
  • 12 cup diced onion
  • 2 cloves garlic, minced
  • 3 cups fat-free broth (beef, chicken or vegetable)
  • 1 12 cups diced green cabbage
  • 12 cup green beans
  • 1 tablespoon tomato paste
  • 1 large tomatoes, diced
  • 2 stalks celery, diced
  • 12 teaspoon dried basil
  • 13 teaspoon dried oregano
  • 14 teaspoon salt
  • 12 cup diced zucchini



  • In large saucepan that has be sprayed with pam, saute the carrot, onion, garlic and celery about 5 minutes.
  • Add broth.
  • Add cabbage, beans tomato paste, tomato, basil, oregano and salt.
  • Bring to a boil.
  • Lower heat and simmer 20 minutes, or until beans are tender.
  • Stir in zucchini and heat for 5 minutes more.
  • Serve hot.

Questions & Replies

Garden Fresh Vegetable Soup Recipe - (9)

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  1. This is an amazingly good flavoured soup! I used Maggi vegetable broth with onions for the broth that I prepared by dissolving 2 cubes of Maggi Veg broth in 3 cups of water and boiling it till the cubes dissolved completely. The only ingredient I did not have on hand was zucchini, so I had to leave that out. I did not have dried basil on hand, so I used 4-5 small leaves of fresh basil from my garden instead{After all, this is 'Garden vegetable soup';-)]. For the tomato paste, I used 1 small tomato that gave me about 3 tbsps. of paste. This soup was part of our lunch this afternoon and it went very well. I might have it again for dinner;-) Thank you very much for sharing!


  2. This was incredible! My father says that it was the best vegetable soup he'd ever had. Mom was blown away that it was so good on the first day!<br/><br/>I didn't use zucchini because there wasn't any available, and I forgot tomato paste. I also didn't use cabbage. I added some red peppers and a ton of potatoes, too! If you cube them really small, they cook fine. So good!


  3. Very nice soup, and best of all, with a couple of small arepas (thick corn torillas) I figure lunch checked in at about 300 calories. I am still feeling quite full in the middle of the afternoon. I didn't have green beans so I put in some broccoli instead, and I wasn't too precise about measuring anything. Easy and flexible, and surprisingly filling.

    Jenny Sanders

  4. THIS IS NOT A CANNING RECIPE. You cannot can a roux, you cannot can flour and you certainly cant can a recipe with that much butter. DO NOT CAN THIS.

    C. Gerhart

  5. I made this tonight because my Mom wanted something a bit more health wise with the porkchops. Absolutly wonderful! I forgot to saute the celery with the onion mix and put it in with the broth insead but it still worked. We didn't have any cabbage on hand but we added some small kidney beans for a fiber boost and upped the onion to about 6 oz but otherwise followed exactly! It turned out wonderful and flavorful. I served it with Thanks for a simple and delecious soup! :D


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  1. This was really tasty - although I must admit I doctored it a bit. I used a large can of diced tomatoes, mushrooms instead of zucchini - I used more of each vegetable and more spices. It turned out as a thick and yummy soup. It was really good.


  2. I really enjoyed this vegetable soup. The instructions were clear and the soup was extremely easy to make (other than all that chopping!). Instead of a fresh tomato, I used what I approximated to be about the same amount of canned tomatoes. I also added a few extra shakes of seasonings like Mrs. Dash and garlic powder. Yum! Thanks for a great, healthy, warming soup recipe. :)


  3. This was quite similar to a vegetable soup I found out how to make several years ago (strangely enough, during an overheard telephone conversation by a coworker with a loud voice). Easy and pleasant way to get most of your vitamins A&C. The cabbage, which I never before added myself, gave this soup a nice texture. I didn't add the zucchini either, but that's because by that time I felt there was already a lot of stuff in the soup. Instead of regular tomato paste, I used a sun-dried tomato paste that I made by blending up several oil-less turkish sun-dried tomatoes. If you want, instead of the cooking spray, use just a teaspoon of oil which will not increase the fat content by much (which is what I did). Oh, and I also had fresh basil so I used it too. Easy, tasty, healthful recipe! Thanks JQ!

    Kumquat the Cats fr



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Garden Fresh Vegetable Soup Recipe  - (2024)


What gives vegetable soup that depth of flavor? ›

**Aromatics:** Start with a flavor base by sautéing onions, garlic, leeks, or shallots. These provide a rich foundation for your soup. 2. **Herbs and Spices:** Use a variety of herbs and spices such as thyme, rosemary, oregano, bay leaves, cumin, coriander, or smoked paprika to enhance the taste.

How do you make vegetable soup taste better? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

What is the secret to soup? ›

7 Tips for Successful Soup Making
  • Use a Sturdy Pot. It is worth investing in a heavy pot with a thick bottom to use for making soup. ...
  • Sauté the Aromatics. ...
  • Start with Good Broth. ...
  • Cut Vegetables to the Right Size. ...
  • Stagger the Addition of Vegetables. ...
  • Keep Liquid at a Simmer. ...
  • Season Just Before Serving.
Oct 9, 2022

What not to put in soup? ›

The Worst Things to Put in Your Soup
  1. By Sara Butler. If there's one good thing about fall and winter, it's soup. ...
  2. Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ...
  3. Juice. ...
  4. Turkey Bacon. ...
  5. Cheese. ...
  6. Croutons.

What can I add to my vegetable soup to give it more flavor? ›

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

What are the best vegetables to put in soup? ›

Veggies That Make Healthy, Tasty Soups
  • Cucumber. 1/14. This nutritious veggie is one of the ingredients in the cold soup called gazpacho. ...
  • Butternut Squash. 2/14. ...
  • Lentils. 3/14. ...
  • Broccoli. 4/14. ...
  • Potatoes. 5/14. ...
  • Mushrooms. 6/14. ...
  • Fresh Spring Peas. 7/14. ...
  • Dried Split Peas. 8/14.

How do you make vegetable soup not taste bland? ›

Use a good broth or stock: A high-quality vegetable or chicken broth will enhance the flavor. You can also make your own broth for an extra depth of taste. 3. Choose a variety of fresh vegetables: Use a mix of fresh, colorful vegetables like carrots, celery, bell peppers, and tomatoes to add both flavor and texture.

Why does my vegetable soup taste bland? ›

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

What adds richness to soup? ›

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.

Can you let soup simmer all day? ›

No. As soup simmers it reduces, meaning the amount of soup you've got lessens as time passes. The veggies also get more and more tender, after hours of simmering they'll be mush. You simmer soup until the garnish is tender and the flavors have melded.

Why do you put vinegar in vegetable soup? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

What is the best thickener for vegetable soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Why do you put lemon juice in vegetable soup? ›

Fresh lemon juice squeezed into the soup at the very end wakens up the broth. The soup won't taste lemony, just brightened and lively. Fresh herbs and fat from a dollop of prepared pesto stirred into each bowl before serving is a real treat.

How do you add flavor to a bland vegetable soup? ›

Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness. Add ingredients like mushrooms, tomatoes, soy sauce, miso, or seaweed to enhance the flavor of your soup. Use fresh herbs like parsley, cilantro, basil or thyme to add fresh flavor to your soup.

How do you add depth to vegetable broth? ›

Boost the Umami of Vegetable Broth

Soy sauce, tamari, or liquid aminos add great depth, but watch out for using too much—you'll end up making the stock only taste like super-salty soy. Start with about 2 teaspoons per quart and adjust from there. Remember, you can always add more.

How do you make vegetable soup less bland? ›

Suggestions to improve the flavor:
  1. Celery salt or celery seed (preferably ground). ...
  2. White wine vinegar (for acidity and a richer flavor, and pairing with the cabbage and onions)
  3. Dry vermouth or white wine. ...
  4. A jigger of sherry or cooking sherry (the latter has salt, so add it before salting the soup).
Jun 21, 2011

How do you get depth in soup? ›

Craft a symphony of flavours with a diverse array of herbs and spices. Fresh herbs like cilantro, basil, or mint can elevate your soup, while spices like turmeric or smoked paprika add intriguing depth.

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