Garden Vegetable & Herb Soup Recipe

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

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I submitted this recipe to a local newspaper and won first prize. I make this hearty soup whenever my family needs a good dose of veggies.&Jody Saulnier, Woodstock, New Hampshire.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 large carrots, sliced
  • 1 pound red potatoes (about 3 medium), cubed
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes in sauce
  • 1-1/2 cups vegetable broth
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 1 medium yellow summer squash, halved and sliced
  • 1 medium zucchini, halved and sliced

Directions

In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until potatoes and carrots are tender.
Add yellow squash and zucchini; cook 8-10 minutes longer or until tender. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved. Yield: 8 servings (2 quarts).
Originally published as Garden Vegetable & Herb Soup in Healthy Cooking Annual Recipes Annual 2016, p26

Nutritional Facts

1 cup: 115 calories, 4g fat (1g saturated fat), 0 cholesterol, 525mg sodium, 19g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 large carrots, sliced
  • 1 pound red potatoes (about 3 medium), cubed
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes in sauce
  • 1-1/2 cups vegetable broth
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 1 medium yellow summer squash, halved and sliced
  • 1 medium zucchini, halved and sliced
  1. In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until potatoes and carrots are tender.
  2. Add yellow squash and zucchini; cook 8-10 minutes longer or until tender. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved. Yield: 8 servings (2 quarts).
Originally published as Garden Vegetable & Herb Soup in Healthy Cooking Annual Recipes Annual 2016, p26

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