Home > Recipes > Garden Vegetable Soup

Garden Vegetable Soup Recipe

This soup is packed with energy, yet has a nice, mild flavor. The recipe makes a whole gallon, but don't worry about leftovers—like most soups, it's great reheated!

[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: 5 min. Cook: 50 min.

Yield: 16 Servings

5 50 55

Ingredients

1-1/2 cups chopped onion
1 cup chopped leeks
1 garlic clove, minced
1 tablespoon canola oil
8 cups chicken broth
8 cups cubed peeled potatoes
4 carrots, sliced
2 cups diced turnips
2 cups sliced mushrooms
6 ounces spinach, cut into thin strips
1 pound smoked Polish sausage, thinly sliced and browned
1 package (8 ounces) pasta wheels, cooked and drained
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Directions

In a large soup kettle or Dutch oven, cook onion, leeks and garlic in oil until tender, about 5 minutes Add chicken broth, potatoes, carrots, turnips and mushrooms. Cover and cook over low heat until vegetables are tender, about 30-40 minutes. Add spinach and sausage; cook for 10 minutes. Add pasta, salt and pepper; heat through. Serve with Parmesan cheese if desired. Yield: 16 servings (1 gallon).

Nutritional Facts 1 serving (1 cup) equals 250 calories, 9 g fat (3 g saturated fat), 20 mg cholesterol, 893 mg sodium, 33 g carbohydrate, 4 g fiber, 9 g protein.

Originally published as Garden Vegetable Soup in Bountiful Harvest Cookbook , p46