Easy Homemade Garden Vegetable Soup Recipe
Easy to make Homemade Garden Vegetable Soup.
Gardens are always in full production mode in September. Tomatoes are flowing like crazy as well as most of the vegetables in the garden.
When you visit your local vegetable stand you can’t help but want to eat all the vegetables in sight. All the different colors, everything looks so tasty and even better… everything is FRESH! Perfect time to make homemade garden vegetable soup!
I don’t have a traditional garden, I grow everything in pots. Vegetables don’t seem to grow in our soil, and when they do.. we have rabbits that come around and eat everything up. The rabbits however, don’t tend to touch anything in the pots. YAY!
We grow tomatoes, cucumbers, peppers, and herbs. However, lucky for me, my parents grow eggplants, zucchini, carrots, and of course tomatoes, cucumbers, and peppers as well.
On Sunday we raided my parents’ garden and our local vegetable stand to pick up ingredients to make a homemade vegetable soup! (Our very first attempt at making homemade vegetable soup!)
We grabbed everything that we thought would be yummy in our soup. We picked up: Italian tomatoes, celery, carrots, zucchini, eggplant, leek, onions, and garlic. The only other ingredients (non vegetable) we used were Olive Oil and Chicken Broth. Once we got home we got to work on our vegetable soup!
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Homemade Garden Vegetable Soup
Ingredients:
- Italian tomatoes
- Celery
- Carrots
- Zucchini
- Eggplant
- Leek
- Onions
- Garlic
- Olive Oil
- Chicken Broth (we used ready to use) – One or two boxes, depends on how much vegetables you are using.
- You can use vegetables of your choosing and the amount that you would like.
Instructions:
Step 1: Cut the vegetables.
Step 2: Pour a little bit of olive oil in a large saucepan. Saute the onions, leek, celery, and garlic until they soften (become clear) on medium/high heat.
Step 3: Add the rest of the vegetables into the saucepan. Saute until they have soften a little bit.
Step 4: Pour the chicken broth over your vegetables. (You can add as much chicken broth as you would like, we used one box in our first batch. And we used two boxes in our second batch because we put more vegetables.)
Step 5: Cover the saucepan. Bring to a boil and let it boil on low/medium heat until the vegetables are cooked to your liking. (We let it boil for about 30 minutes.)
And that’s it! You have a yummy homemade soup!
Did you notice that I did not add any salt or pepper?
You can if you like, but I found that the soup was absolutely delicious as is! The chicken broth already adds salt to the soup anyways.
My Mom makes us vegetable soup often and she puts beans in the soup for protein. It’s delicious as well!!
P.S. Gabrielle and Emanuelle both LOVED the soup and having been asking Sébastien and I to make more! SCORE!!
Have you made vegetable soup before? What vegetables do you put in your soup?
Have a FABULOUS day!
Garden soup when the vegetables are fresh is something I often make, with a crusty bread or corn bread muffins. I quite often add chick peas and/or red kidney beans. Super hearty!
Yum! I need to make corn bread muffins! Sounds delicious!
I have food allergies and have to rotate my meats. This means I would have to use just water in a veggie soup so I didn’t have to worry about the meat, even though chicken is one I can eat more often. However, when I make veggie soup, I get a large pot and fill about half way with water. I salt the water and put it on the range. Then I cut up veggies and add them as I cut them. Carrots, celery, onions, cabbage go in first, then I work my way down with softer veggies, including things like turnips instead of potatoes because they hold together better, holding off on squashes, fresh tomatoes and the like until nearly the end. I do add a large can of whole tomatoes, crushed or chopped up about half way through cooking. We might add a can of V8 My roommate likes to add mushrooms at the end, but I don’t find they add anything. A large bowl of it is a full meal. Add a nice slice of bread and you can have this for days after. It can be eaten after about 4 hours of cooking, and its even better the next day!
Oh, next time I will add cabbage! Great idea! And squash sounds yummy too! You’re right, soup the next day is always extra tasty!
You’re right! Nothing is as delicious as veggie soup with fresh vegetables!!
Simple but perfect :) I am going to be using my own garden veggies for just this purpose today!
This looks so fresh and healthy. I love a good vegetable soup.
Looks amazing~ Thanks for sharing!
That looks awesome! Thanks for joining HSH!