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.
Tips & Substitutions
For added depth, consider using homemade beef broth instead of canned. If you want a vegetarian version, substitute vegetable broth and skip the beef broth. You can mix in other vegetables like peas or bell peppers for more flavor and texture. Fresh herbs can elevate the dish; use them whenever possible instead of dried. Feel free to adjust seasoning to your taste.
Serving Suggestions
Serve the Garden Vegetable Soup hot, topped with freshly grated Parmesan cheese for a rich finish. It pairs beautifully with crusty bread or a light salad for a complete meal. Consider serving alongside dishes like Macaroni-Hamburger Casserole(For Electric Skillet) for a comforting family dinner. Drizzle with olive oil for an extra touch.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm over medium heat on the stove, stirring occasionally. You can also use a microwave, but heat in short intervals to prevent uneven heating. For longer storage, freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Vegetable Soup contains roughly 479 calories, with 7g protein, 20g carbohydrates, and 42g fat. It is an excellent source of vitamin C (54% of the Daily Value) and vitamin A (48% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1228mg per serving (53% 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 frozen vegetables instead of fresh?
Yes, frozen vegetables can be used as a convenient alternative. Just make sure to adjust the cooking time slightly since frozen vegetables can take less time to cook through. Thaw them before adding to the soup to ensure even cooking and to avoid excess water in the dish.
How can I make this soup spicier?
To add heat, consider incorporating red pepper flakes or diced jalapeños when sautéing the vegetables. You can also use a spicy broth or add a splash of hot sauce before serving. Adjust the spice level gradually to find the right balance for your taste.
What can I add for protein?
For added protein, you can mix in cooked chicken, turkey, or even beans like cannellini or chickpeas. This will not only enhance the nutritional value but also make the soup more filling. If you want to keep it beef-centric, consider adding shredded beef from leftovers or using a hearty beef broth.
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).