Garden Delight Soup

Name: Garden Delight Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, chopped; 1 zucchini, diced; 1 red bell pepper, chopped; 1 cup corn kernels; 1 cup green beans, trimmed and halved; 6 cups vegetable broth; 1 can (14 oz) diced tomatoes; 1 tsp dried basil; 1 tsp dried oregano; Salt and pepper to taste; Fresh parsley for garnish

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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This Garden Delight Soup is like a warm hug from your garden. It's brimming with fresh vegetables and aromatic herbs, making it a perfect choice for a cozy, healthy meal that brings the season's best to your table.

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Ingredients for Garden Delight Soup

Olive oil is the base, adding a subtle, fruity richness. Onion and garlic form the aromatic foundation, infusing the soup with flavor. Carrots and celery provide a classic, comforting backbone, while zucchini adds a gentle sweetness and a bit of texture. The red bell pepper brings a pop of color and a touch of sweetness. Corn kernels offer a little burst of sweetness, while green beans add a satisfying crunch. The vegetable broth ties everything together, creating a savory base. Diced tomatoes introduce a mild acidity that balances the flavors. Finally, dried basil and oregano bring an herbal note, enhancing the garden-fresh feel.

Tips & Tricks

If you like a bit of heat, add a pinch of crushed red pepper flakes with the herbs.
For more protein, consider adding a can of drained and rinsed beans.
Cut the vegetables into similar sizes for even cooking.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty whole-grain bread for dipping. You could also serve it with a side salad, perhaps a simple arugula or mixed green salad with a light vinaigrette. A sprinkle of Parmesan cheese on top can add a delightful savory note if you're not keeping it vegan.

Frequently Asked Questions

Can I freeze this soup?: Yes, this soup freezes well. Just make sure to cool it completely before transferring it to airtight containers.
What other vegetables can I add?: Feel free to add seasonal vegetables like kale, spinach, or even some diced potatoes for a heartier version.

Garden Delight Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once it's shimmering, toss in the chopped onion and minced garlic. Stir them around for a few minutes until the onion turns translucent and your kitchen starts to smell amazing.

Next, add the carrots, celery, zucchini, and red bell pepper to the pot. Stir them occasionally, letting them cook for about 5 minutes. This step helps to soften the veggies and meld the flavors.

Now, add the corn and green beans, followed by the vegetable broth. Give it all a good stir, making sure everything is well mixed, and then add the can of diced tomatoes along with the juices.

Sprinkle in the dried basil and oregano, and season with salt and pepper to taste. Stir the soup and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 25 minutes. This allows the flavors to deepen and the vegetables to tenderize perfectly.

Before serving, taste the soup and adjust the seasoning if needed. Ladle it into bowls and garnish with a sprinkle of fresh parsley for a fresh finish.

Why You'll Love This Recipe

A vibrant medley of garden-fresh vegetables.
Ready in just under an hour — perfect for weeknights.
Light, yet satisfying with every spoonful.
Versatile and easy to customize based on what's in your fridge.
Vegan-friendly and packed with nutrients.

Ingredients

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

3 carrots, sliced

2 celery stalks, chopped

1 zucchini, diced

1 red bell pepper, chopped

1 cup corn kernels

1 cup green beans, trimmed and halved

6 cups vegetable broth

1 can (14 oz) diced tomatoes

1 tsp dried basil

1 tsp dried oregano

Salt and pepper to taste

Fresh parsley for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onions and minced garlic, sauté until onions are translucent.

3. Stir in carrots, celery, zucchini, and red bell pepper; cook for 5 minutes.

4. Add corn, green beans, and vegetable broth.

5. Stir in diced tomatoes, basil, oregano, salt, and pepper.

6. Bring to a boil, then reduce heat and simmer for 25 minutes.

7. Adjust seasoning, garnish with fresh parsley before serving.

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