Garden Soup
A vibrant vegetable soup featuring fresh garden produce, perfect for light lunches or nourishing dinners, highlighting natural flavors and wholesome ingredients.
Ingredients
- 2 qt. water ⓘ
- salt to taste ⓘ
- 2 c. baby carrots, sliced ⓘ
- 2 c. new potatoes, diced ⓘ
- 2 c. peeled ripe tomatoes, diced ⓘ
- 2 c. scallions, sliced ⓘ
- 1 c. fresh green lima beans ⓘ
- 1 c. fresh tiny green beans, cut in 1-inch lengths ⓘ
- 1 c. fresh okra, sliced
- 1 c. fresh corn, scraped off the cob ⓘ
- 1 1/2 c. cooked white rice ⓘ
Instructions
- Salt the water and bring it to a boil.
- Add the carrots, potatoes, tomatoes, scallions, and lima beans and boil gently for 30 minutes.
- Add the green beans, okra, and corn and simmer for about 15 minutes longer.
- Place a spoonful of cooked white rice in the center of each soup plate and ladle some hot soup over it.
- Pass a bowl of Provincial Sauce, Pistou, for each diner to stir into his soup.
Tips & Substitutions
For added flavor, consider sautéing the scallions before adding them to the soup. You can substitute frozen vegetables for fresh if needed, but adjust cooking times accordingly. Adding herbs like thyme or basil can enhance the taste. If you want a heartier version, include some cooked chicken or beans for protein.
Serving Suggestions
Serve the soup with crusty bread for a satisfying meal. A sprinkle of fresh herbs can elevate the presentation. For a complete meal, consider pairing it with a refreshing Potato-Fiddlehead Salad or a side of Dill Crisps. Each diner can customize their bowl with the optional Provincial Sauce, Pistou.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stovetop over low heat, adding a splash of water if the soup thickens. It can also be reheated in the microwave, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Soup contains roughly 751 calories, with 19g protein, 167g carbohydrates, and 3g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (87% of the Daily Value), and vitamin C (75% of the Daily Value). Note that it is relatively high in sodium, at 2316mg per serving (101% 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 use canned tomatoes instead of fresh?
Yes, you can substitute canned tomatoes for fresh ones. Use about 2 cups of canned diced tomatoes, rinsed and drained. Just add them in with the other vegetables. Keep in mind that canned tomatoes may alter the texture slightly but will still provide great flavor.
How can I make this soup vegan?
To make this garden soup vegan, simply ensure that the rice is prepared without chicken broth and avoid adding any animal-based sauces. You can enhance the flavor with vegetable broth instead of water, and add more beans or tofu for protein. This way, the soup remains hearty and nutritious.
What can I do if the soup is too salty?
If the soup turns out too salty, you can add more water or vegetable broth to dilute the saltiness. Adding a diced potato can also absorb some of the excess salt; just remember to remove it before serving. Balancing with additional vegetables can help too.
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).