Garden Vegetable Soup Recipe

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Garden Vegetable Soup Recipe
Garden Vegetable Soup Recipe photo by Taste of Home
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Garden Vegetable Soup Recipe

Read Reviews
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Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours 35 min.

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

Nutritional Facts

1 cup: 64 calories, 1g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

  • 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
  1. 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.
Originally published as Garden Vegetable Soup in Reminisce Extra June 1994, p49

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brandangelak User ID: 3566870 17903
Reviewed Sep. 21, 2013

"This is a good soup for lunches during the winter while my kids are at school. I thought it was a little plain, so I would add some red pepper flakes for a little heat and some minced garlic instead of garlic powder. I'd also add some zucchini or summer squash and maybe some carrots next time and cut back on the peppers, just for a little variety of flavors."

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