by Kaitlin
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A simple Garden Vegetable Soup recipe made with veggies and herbs straight from the garden. Incredibly fresh, versatile, and a beautiful way to enjoy garden produce! (Vegan, gluten-free, oil-free.)
This vibrant, tasty soup was created specifically for garden produce.
Using seasonal goodness straight from the garden, you can really taste the freshness of this delightful blend.
It is also a highly versatile recipe, so you can change it up based on your own favorites or what's available.
Ingredients for Garden Soup
For this recipe you will simmer in a large pot:
- Yellow onion: Or you can use sweet onion or white onion instead.
- Fresh garlic cloves: Or substitute dried garlic powder if desired.
- Gold potato: I like the buttery taste and texture of Yukon gold potatoes, but you can also use red potatoes, white potatoes, or russet potatoes.
- Carrot
- Zucchini: Or substitute yellow summer squash.
- Tomato: I use medium vine-ripened tomatoes for this recipe. However you can replace with a 15 oz. can diced tomatoes if needed.
- Green beans
- Sweet corn: You will need about 2 ears of corn for this recipe. If fresh corn is not available, you could substitute with canned corn or frozen corn instead. I purchase organic corn when possible.
- Fresh herbs: I use basil and parsley, but use your own favorites.
- White miso: This is optional but recommended.
Tip: The finishing touch is adding fresh herbs (and optional miso) which really maximizes the flavor!
Customizing
Vegetables: Try it with other herbs or veggies such as peas, yellow summer squash, bell pepper, mushroom, broccoli, cauliflower, mixed greens, kale, and more.
Add more protein: If you are looking for a protein boost, try adding some white beans, quinoa, or your favorite pasta. If adding quinoa or pasta, I would suggest slightly decreasing the amount of vegetables to make room.
Storing
Store leftovers in an airtight container in the refrigerator. We find they keep for about 4 days.
Freezing note: I have not tried freezing this recipe, however I'm guessing it would do very well as a freezer meal. Be sure to let it cool completely before transferring to a freezer-safe container. It should keep for about 1-2 months in the freezer.
For more inspiration, also browse all summer recipes or corn recipes.
Garden Vegetable Soup
A delicious and healthy soup that uses a variety of fresh vegetables & herbs straight from the garden! Plus easy to customize.
4.75 from 8 votes
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Prep Time: 25 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 45 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 5 large bowls
Ingredients
- 1 yellow onion
- 3-4 cloves garlic
- 1 large gold potato (about 1 1/2 cups diced)
- 2 small/medium carrots (or 1 large)
- 1 medium zucchini
- 3-4 tomatoes
- 5 oz. green beans (about 1 heaping cup cut)
- 2 ears sweet corn
- 6 cups vegetable broth
- 2/3 cup fresh herbs (I use basil + parsley)
Optional but recommended:
- 1 Tbsp. white miso (to stir in at end)
Instructions
Prepare vegetables: Dice onion, potato, carrot, zucchini and tomato. Trim and cut green beans into about 1-inch pieces. Carefully cut kernels off corn. Mince garlic.
In a large stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
When onion is translucent, add minced garlic and potato. Stir and sauté 1 minute.
Add broth, carrot, zucchini, tomato, green beans, and corn. Increase heat and bring to a light boil.
Cover and reduce heat to a simmer. Simmer for about 15-20 minutes (or until potato is tender.)
Meanwhile, roughly chop fresh herbs. Stir in herbs during the last couple minutes of cooking.
Recommended miso addition: On a small bowl, whisk together miso and 1/4 cup warm water to thin and remove clumps. Add to pot right before serving and stir to combine. (If not using miso, simply salt/pepper to taste as desired.)
Notes
Variations: Try it with other herbs or vegetables such as peas, yellow summer squash, bell pepper, mushroom, broccoli, cauliflower, mixed greens, etc.
Other additions: You can also decrease the vegetables to make room for some quinoa, white beans, pasta, rice, etc.
Nutrition Per Serving (Estimate)
Nutrition Facts
Garden Vegetable Soup
Amount per Serving
Calories
131
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Potassium
746
mg
Carbohydrates
29
g
10
%
Fiber
5
g
21
%
Sugar
11
g
12
%
Protein
5
g
10
%
Vitamin A
6311
IU
126
%
Vitamin C
44
mg
53
%
Calcium
58
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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If you are enjoying this Garden Vegetable Soup recipe, also feel free to check out:
- Smoky Tomato Lentil Soup
- Chickpea Noodle Soup
- Minestrone Soup
- Vegan Corn and Potato Chowder
Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.
More Vegan Soup & Chili Recipes
- Southwest Corn Chowder (Vegan!)
- Vegan Potato Leek Soup (Easy!)
- Kidney Bean, Spinach, and Orzo Soup (Easy!)
Reader Interactions
Comments
Susan
Made this and it was really tasty. We added mushrooms too since we had some on hand. Thank you!Reply
Kaitlin
Mushrooms sound fantastic! So glad you enjoyed, and thanks for your kind feedback!
Reply
Lucie
I am looking to can soups to enjoy in the winter. Have you pressure canned this recipe?
Reply
Kaitlin
Hi Lucie! I don't have any experience with pressure canning soups, so unfortunately I can't offer any guidance. I would love to hear if you experiment and give it a try however! Sorry I couldn't be more help.
Reply
Connie
What is white miso?
Reply
Kaitlin
Hi Connie! Miso is a fermented soybean paste that adds a really nice salty, umami taste to dishes. You can find it in the refrigerated section of many grocery stores. I like white miso because it has a milder flavor than other varieties.
Reply
