The Ultimate Garden Vegetable Soup

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The Ultimate Garden Vegetable Soup

Description

This is a robust, savory soup that relies on a classic mirepoix (onions, carrots, and celery) base, deepened with garlic and dried herbs. It’s naturally vegan and gluten-free, making it the perfect “clean-out-the-fridge” meal that tastes even better the next day.

  • Prep time: 15 minutes

  • Cook time: 30 minutes

  • Servings: 6 bowls

Ingredients

  • 2 tbsp Olive oil

  • 1 Large onion, diced

  • 3 Medium carrots, sliced into rounds

  • 2 Stalks celery, sliced

  • 1 Zucchini, diced

  • 2 Cups green beans, trimmed and cut into 1-inch pieces

  • 3 Cloves garlic, minced

  • 1 can (14.5 oz) Diced tomatoes (with juices)

  • 6 cups Vegetable broth (low sodium preferred)

  • 2 Bay leaves

  • 1 tsp Dried thyme (or oregano)

  • Salt and black pepper to taste

  • 1 cup Frozen peas or corn (added at the end)

  • Optional: A squeeze of fresh lemon juice or a splash of balsamic vinegar

Instructions

  1. Sauté the Base: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent.

  2. Add Aromatics: Stir in the garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.

  3. The Simmer: Add the zucchini, green beans, diced tomatoes, and vegetable broth. Toss in the bay leaves. Bring to a boil, then reduce heat to low.

  4. Tenderize: Cover and simmer for 20–25 minutes, or until the carrots and beans are fork-tender.

  5. The Finish: Stir in the frozen peas or corn. Cook for another 2 minutes. Remove the bay leaves.

  6. Brighten: Taste and adjust seasoning. Stir in a squeeze of lemon juice right before serving to “wake up” the flavors.

Tips for Success

  • Size Matters: Cut your vegetables into uniform bite-sized pieces so they cook at the same rate.

  • The “Umami” Boost: For a deeper flavor, add a tablespoon of tomato paste when sautéing the garlic, or drop in a Parmesan rind while the soup simmers (note: not vegan).

  • Don’t Overcook: If you plan on reheating the soup later, turn off the heat when the veggies are just tender to avoid them turning into mush.

Nutritional Info (Per Serving)

Nutrient Amount
Calories 145 kcal
Total Fat 5g
Sodium 480mg
Carbohydrates 22g
Fiber 6g
Protein 4g

Health Benefits

  • High Fiber: Excellent for digestion and keeping you full longer.

  • Vitamin Rich: Packed with Vitamin A (carrots), Vitamin C (tomatoes/zucchini), and antioxidants that support the immune system.

  • Hydration: The high water content in the broth and vegetables helps keep you hydrated.

Q&A

Q: Can I add protein to this?

A: Absolutely. Stir in a can of rinsed chickpeas, cannellini beans, or even some cooked shredded chicken or tofu cubes during the last 10 minutes of simmering.

Q: How long does it last in the fridge?

A: It stays fresh for 4–5 days in an airtight container. It also freezes beautifully for up to 3 months!

Q: My soup tastes a bit bland. What did I do wrong?

A: It likely needs salt or acid. Try adding a pinch more salt first; if that doesn’t do it, a teaspoon of lemon juice or apple cider vinegar usually fixes the “flat” taste.

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