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Southern Garden Soup

 Southern Garden Soup
I created this recipe as a way to combine all of my family's favorite produce into one dish. No matter how much I make, this soup never lasts too long around our house.
9 ServingsPrep/Total Time: 30 min.

Ingredients

  • 12-1/4 cups water, divided
  • 1/2 cup pearl onions
  • 5 teaspoons vegetable or beef bouillon granules
  • 2 cups fresh cauliflowerets
  • 2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup chopped fresh spinach
  • 1/2 cup minced chives
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons cornstarch

Directions

  • In a Dutch oven or soup kettle, bring 6 cups water to a boil. Add
  • pearl onions; boil for 3 minutes. Drain and rinse in cold water;
  • peel and set aside.
  • In another Dutch oven or soup kettle, bring 6 cups water and bouillon
  • to a boil. Add cauliflower and onions; cover and cook for 5 minutes.
  • Add the asparagus, water chestnuts, spinach and seasonings; cover
  • and cook for 5 minutes or until asparagus is tender.
  • Combine cornstarch and remaining water until smooth; stir into soup.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.

2 of 2

Southern Garden Soup (continued)

Directions (continued)

  • Serve immediately. Yield: 9 servings (2-1/4 quarts).
Nutritional Facts: 1 cup equals 58 calories, 1 g fat (trace saturated fat), trace cholesterol, 770 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g protein.