This delicious garden Harvest-Vegetable Soup is the ultimate in healthy comfort food.
I heard light sizzling snapping from the kitchen.
Sauteed in bit of olive oil, the delicious aroma of diced red onions, zucchini and squash floated through the home. I knew I wasn’t creating anything, so that left our 14 year old daughter.
She has spent a lot of time digging into healthy living and committed to new eating habits. This comes completely unprompted from her mother (me) because I’ve lived on a roller coaster ride of healthy eating (which I shared about here) and with fall here, I want all the comfort food and carbs my body can hide behind my yoga pants. I digress.
Yes, just this morning she again mentioned, “Mom, when are we starting our 17 day diet. We’ll feel so much better.” ACK! Who raised this smart kid? I know we would. It’s just so hard to get started and I need to prepare mentally and food wise. It’s essentially dropping sugar and carbs, my favorites.
My desire is to commit to cooking with whole foods as much as possible, but leaving room for some fun eating as well. My daughter’s request every time I go to the store?
“Fruits and veggies, Mom.” A dream from a teen, I know, but produce is expensive, so that means taking advantage of our wonderful NC growing season and elevating my gardening ways and growing my own. At the end of summer, I’m always looking for ways to use up our zuchinni, tomatoes, peppers, onions and basil and this soup hits on all and more. The recipe for this Hearty Garden Vegetable Soup is really a foundation.
It will keep well in the fridge for approximately five days. Did you know that most soups taste better the day after because it gives time for the spices to blend?
Make sure you double or triple this recipe. The only time consuming part is in the chopping so chop extra veggies and you can enjoy this often. Again, soups are always an easy option for cleaning out the pantry. Remember, mix and match spices based on your family’s favorite tastes and that goes well for the veggies too.
Any of these vegetables can be omitted (my daughter loves Kale, I don’t…so I omit) or you can add alternatives. Typically, I’d add diced potatoes but since this was created when we were eliminating white starches, I left them out, but they’re yummy in there too.
You can’t go wrong with a Hearty Vegetable Soup, but if some of your family declares, “Where’s the beef?” Just add some hamburger and a little extra seasoning and you’re good to go.
Recipe: Garden Vegetable Soup
Summary: Packed with all the vegetables from your garden, this hearty and delicious vegetable soup is so healthy and delicious.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3-4 cloves garlic, minced
- 2 ribs celery, diced
- 1 cup carrots, diced
- 2 small zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (for those that enjoy the extra kick of spice. We do!)
- 3 teaspoons seasoning salt, divided (season to taste)
- 1 teaspoon pepper.
- tomato puree
- 4 cups water or stock
- 2 cups kale, chopped
- 1 cup sweet corn (fresh is best, but frozen will work)
- 1 medium fresh tomato, chopped
- 1 tablespoon fresh basil, chopped
- hot sauce, optional (yes, my boys are odd. They love this in there.)
- Parmesan cheese for garnish
- Put a large stock pot over medium heat and add olive oil.
- Add the onion, garlic, celery and carrots to the pan and stir in oregano, red pepper flakes, pepper and 2 teaspoons of salt.
- Sauté about 10 minutes, then add zucchini and green beans.
- Cook for another 5 minutes and add tomato puree and water or stock.
- Turn up heat to bring to a simmer and then reduce heat.
- Allow the soup to simmer for about 10 minutes, then add sweet corn and kale, simmering for another 5-7 minutes.
- Taste and then add remaining teaspoon of salt, as needed. Sometimes, I’ll add garlic/onion powder here if needed.
- When all the vegetables are tender (but not overcooked), stir in the fresh basil and fresh tomatoes just long enough to heat through.
- Serve in soup bowls and garnish with shavings of good Parmesan cheese.
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 8
My fresh Homemade Pico de Gallo with my homegrown basil straight from the garden Grilled Veggie Pizza are things I can’t wait make and I’m sure they will become a favorite of yours as well.
Is your mouth watering yet?
Yes, I first shared this recipe when my garden was overflowing. Now? Not to so much. I only planted tomatoes this year. But the conversation about doing our 17 day diet and my love of carbs, happened today. 🙂
What are some of your favorite things to plant? How about favorite fall soups?