Garden Vegetable Soup
A hearty, flavorful vegetable soup with fresh tomatoes, green beans, zucchini, and herbs, perfect for a comforting, nutritious meal suitable for all vegetable lovers.
Ingredients
- 2 Tbsp. butter
- 2 Tbsp. vegetable oil ⓘ
- 1 c. sliced carrots ⓘ
- 1 c. sliced celery with leafy green tops ⓘ
- 1 large onion, chopped ⓘ
- 1 clove garlic, crushed ⓘ
- 9 medium size tomatoes or 2 cans (17 oz. each) tomatoes, strained to remove seeds ⓘ
- 1 tsp. leaf oregano, crumbled ⓘ
- 1 tsp. leaf basil ⓘ
- 2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1 (13 3/4 oz.) can beef broth
- 1/4 lb. green beans, washed, trimmed and cut into 1-inch pieces ⓘ
- 1/2 lb. zucchini, sliced lengthwise into thin strips ⓘ
- 1/2 c. chopped parsley ⓘ
- Grated Parmesan cheese ⓘ
Instructions
- Heat butter and vegetable oil in a Dutch oven; sauté carrots, celery, onion, and garlic for 5 minutes.
- Peel tomatoes; cut in half crosswise.
- Place a strainer over a large bowl; remove seeds from tomatoes by squeezing gently.
- Chop the tomato pulp and add to the bowl with the strained tomato juice.
- Add the tomatoes and juice to the Dutch oven.
- Add oregano, basil, salt, and pepper; cook for 15 minutes.
- Add beef broth and green beans; cook for 30 minutes longer.
- After 20 minutes, add zucchini and chopped parsley.
- Serve with grated Parmesan cheese.
Nutrition & Diet Analysis (per serving)
740
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).