Garden Patch Vegetable Soup
A hearty, vegetable-rich soup featuring fresh tomatoes, corn, beans, and garden vegetables, perfect for comforting family meals and adaptable for vegetarians with a few modifications.
Ingredients
- 1 soup bone or prepared chicken stock ⓘ
- 1 gal. water ⓘ
- 1 1/2 lb. tomatoes, chopped
- 1 qt. corn ⓘ
- 1 qt. butter beans ⓘ
- 2 c. sliced okra ⓘ
- 2 c. chopped cabbage ⓘ
- 4 Tbsp. margarine
- 2 c. diced potatoes ⓘ
- 1 c. carrots ⓘ
- 1 c. bell pepper ⓘ
- 1 c. celery ⓘ
- 1 1/2 c. diced onions ⓘ
- 1 Tbsp. sugar ⓘ
- 1 Tbsp. salt ⓘ
- 1 Tbsp. black pepper ⓘ
- 1/4 tsp. dried parsley ⓘ
Instructions
- In a large pot, combine the soup bone or prepared chicken stock with water and bring to a boil.
- Add the chopped tomatoes, corn, butter beans, sliced okra, chopped cabbage, diced potatoes, carrots, bell pepper, celery, and onions to the pot.
- Stir in margarine, sugar, salt, black pepper, dried parsley, basil, oregano, tarragon, and thyme.
- Reduce heat and let the soup simmer for about 1 hour, stirring occasionally.
- Adjust seasoning to taste before serving.
Tips & Substitutions
For a richer flavor, consider using homemade chicken stock instead of a soup bone. You can also substitute fresh okra with frozen if needed. If you're short on time, canned tomatoes work well too. Feel free to add your favorite vegetables to customize the soup, or stir in some cooked grains like quinoa for added texture.
Serving Suggestions
Serve this hearty soup with crusty bread or alongside a fresh garden salad for a complete meal. It pairs beautifully with a slice of Fresh Apple Custard Pie for dessert. If you want to enhance the flavor, sprinkle some grated cheese on top just before serving.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat, adding a splash of water if the soup is too thick. You can also freeze the soup in portions for up to 3 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Patch Vegetable Soup contains roughly 1985 calories, with 37g protein, 337g carbohydrates, and 79g fat. It is an excellent source of dietary fiber (454% of the Daily Value), vitamin C (245% of the Daily Value), and vitamin A (198% of the Daily Value). Note that it is relatively high in sodium, at 778mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this Garden Patch Vegetable Soup vegetarian by using vegetable broth instead of chicken stock and omitting the soup bone. This will still provide a flavorful base for the soup while keeping it plant-based.
How can I make the soup spicier?
To add a kick to your soup, consider incorporating diced jalapeños or a pinch of red pepper flakes when you add the other vegetables. Adjust the amount to your heat preference.
Can I use frozen vegetables in this recipe?
Absolutely! Frozen vegetables can be a great time-saver. Just make sure to add them to the pot during the last 20-30 minutes of cooking to ensure they don’t become mushy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).