Garden Vegetable Soup Recipe

Garden Vegetable Soup Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

During the Depression, the backyard garden was the source for most of our food. I can remember picking fresh vegetables and then enjoying the mouthwatering aroma as this soup simmered for hours. We children could hardly wait for our dinner of soup, hot rolls and apple pie!—Dorothy Miller, Royersford, Pennsylvania

This recipe is:

Diabetic Friendly

[X]

Rate Garden Vegetable Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Garden Vegetable Soup Recipe

Prep: 20 min. Cook: 2 hours 35 min.

Yield: 10 Servings

20 155 175

Ingredients

1 small head cabbage (about 1 pound), chopped
3 medium green peppers, chopped
2 medium sweet red peppers, chopped
5 medium onions, chopped
3 celery ribs, chopped
6 medium tomato or 1 can (28 ounces) diced tomatoes
4 cups chicken broth
1 bay leaf
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
Salt and pepper to taste

Directions

In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf. Yield: 10 servings (about 3 quarts).

If Cooking for Two: Freeze soup in serving-size airtight containers to enjoy months later.

Diabetic Exchanges: One serving (prepared with low-sodium chicken broth and without added salt) equals 1 vegetable, 1/2 starch; also, 64 calories, 39 mg sodium, 0 cholesterol, 15 gm carbohydrate, 4 gm protein, 1 gm fat.

Originally published as Garden Vegetable Soup in Reminisce Extra June 1994, p49