Bring freshness to your table with this delicious homemade Garden Vegetable Soup. It’s easy to make, low in fat and calories, and features flavors that can be enjoyed during any season.
Garden Vegetable Soup: Feel Good Comfort Food
Who says healthy meals have to taste bland, let alone be hard to make? I don’t, and it’s one reason why I love this vegetable soup recipe.
This soup is similar to Roasted Cabbage Soup since it starts with a flavorful broth, that’s light and delicious. Then, the earthy notes of the veggies combined with the herbs add the perfect finishing touch. And don’t forget the seasonings because they definitely matter.
Ingredients For Easy Vegetable Soup
- Carrots, Onion, Green Beans, Green Cabbage
- Garlic Cloves – minced. You can purchase minced garlic in the produce section of the grocery store to save a little time.
- Broth – vegetable, chicken or beef, whichever you like best.
- Tomato Paste
- Dried Oregano and Dried Basil
- Worcestershire Sauce
- Salt and Black Pepper – for additional spice, you can substitute red pepper flakes.
See the recipe card for full information on ingredients and measurements.
Customizing This Recipe
- Veggies: seasonal veggies, like zucchini, peas, celery, potatoes, broccoli, and red bell peppers, are wonderful in this soup.
- Herbs: for extra flavor, add rosemary, bay leaf, or thyme. Don’t forget to finish with a sprinkle of fresh parsley.
- Proteins: leftover chicken, steak, or pork are great add-ins.
What Type of Broth To Use
You can use whichever broth you prefer; however, each one does have its own flavor profile. Beef broth is known to have a stronger, richer flavor which can give more depth when added to soups and stews. Chicken broth is your go-to when you want a milder, lighter flavor that won’t overpower other ingredients.
And, of course, you can’t go wrong with using Vegetable broth as it has similar flavors to the ingredients you’re already putting in the soup. It’s also a healthier alternative, especially when you want to make a dish vegetarian or vegan.
How To Make Homemade Vegetable Soup
- In a large pot, sauté the carrots, onion, and garlic on medium-low until softened.
- Add the broth along with cabbage, beans, tomato paste, basil, oregano, Worcestershire sauce, salt & pepper and stir to combine.
- Bring the soup to a boil, lower the heat, and simmer, covered with a lid, for about 20 minutes.
- Remove the lid and taste for seasoning, adding more salt and pepper if needed.
- Serve hot with fresh parsley, and hot sauce if you want.
People Often Ask…
You don’t have to but I like to drain green beans and give them a rinse. This will help enhance the flavor and texture of the green beans once they are cooked.
I suggest using dried herbs for soups and stews for two reasons. One, they blend better with the other ingredients. Two, they tend to have a more potent flavor. Fresh herbs are great for dishes like Dill Pickle Herb Dip.
You can store vegetable soup in an air-tight container in the refrigerator for up to 4 days. This soup also freezes well. Store the chilled soup in a zip-lock bag or a freezer-safe container for up to 4 months. Reheat on the stovetop or in the microwave.
What To Serve With Garden Veggie Soup
Whether I serve it for lunch or dinner, this soup is terrific just on its own. But, it’s always fun to add a few special touches, like a sprinkle of Parmesan cheese and a dash of hot sauce.
More Soup Recipes You’ll Love
If you tried this Garden Vegetable Soup Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
- ⅔ cup sliced carrots
- ½ cup diced onion
- 2 garlic cloves – minced
- 3 cups broth – vegetable, chicken or beef, whichever you like best
- 1 ½ cups chopped green cabbage
- ½ cup green beans
- 2 tablespoon tomato paste
- ½ teaspoon dried basil
- ¼ teaspoon oregano
- 2 dashes of Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- In a large saucepan, with 1 tablespoon of canola oil, sauté carrots, onion and garlic on medium low until softened.
- Add the broth along with cabbage, beans, tomato paste, basil, oregano, worcestershire sauce, salt and pepper then stir.
- Bring to a boil. Lower heat and simmer, covered with lid for about 20 minutes. Taste for seasoning – adding more salt and pepper if needed.
- Serve hot with warm bread.
- Can be stored in refrigerator for about 5 days.
- Vegetable substitutes – zucchini, leeks, turnips, cauliflower. You can use frozen carrots and green beans – they are just as healthy as fresh, especially in the winter.
- Reheat in a glass container for lunch or snack.
- I always double this recipe so I have plenty on hand.