Southern Garden Soup Recipe

5 1 1
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Southern Garden Soup Recipe

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5 1 1
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep/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. Serve immediately. Yield: 9 servings (2-1/4 quarts).
Originally published as Southern Garden Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p18

Nutritional Facts

1 cup: 58 calories, 1g fat (0 saturated fat), 0 cholesterol, 770mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 3g protein.

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  • 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
  1. 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.
  2. 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.
  3. Combine cornstarch and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve immediately. Yield: 9 servings (2-1/4 quarts).
Originally published as Southern Garden Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p18

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MY REVIEW
texasfun User ID: 4546291 19017
Reviewed Oct. 30, 2009

"This is an easy soup to make, and has a wonderful flavor. The color is a little odd and the nutmeg smells a little strong, but don't let that fool you. First bite will make you a believer. I did omit the chestnuts."

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