Garden Harvest Vegetable Soup

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 6
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Garden Harvest Vegetable Soup is a celebration of fresh, vibrant flavors straight from your garden or local market. Packed with nutrient-rich vegetables, this soup is both hearty and healthy, perfect for any season.

Ingredients for Garden Harvest Vegetable Soup

We start with olive oil as the base, providing a healthy fat to sauté our veggies. The onion and garlic are classic aromatics, adding depth and fragrance. Carrots and celery offer a sweet and savory balance, while red bell pepper brings a touch of sweetness and color. Zucchini adds a tender texture, and green beans give a satisfying crunch. The diced tomatoes and vegetable broth form the flavorful base of our soup, enhanced by dried thyme, basil, black pepper, and a hint of salt for seasoning. Finally, fresh parsley is stirred in for a burst of freshness.

Tips & Tricks

  • Use a mix of fresh and dried herbs for a more complex flavor profile.
  • If you prefer a thicker soup, blend a portion of it and mix back in.
  • Adjust the seasoning at the end, especially if you're using low-sodium broth.

Serving Suggestions

This soup pairs beautifully with a crusty loaf of bread or a side of garlic toast. For a heartier meal, consider adding some cooked quinoa or brown rice. A dollop of pesto on top can also elevate the flavors.

Frequently Asked Questions

Can I use frozen vegetables?
Yes, frozen vegetables can work in a pinch, though fresh will give the best texture and flavor.
How can I make this soup spicier?
Add a pinch of red pepper flakes or a diced jalapeño along with the other vegetables.
Can I add protein to this soup?
Absolutely! Consider adding cooked chickpeas or white beans for a protein boost.

Garden Harvest Vegetable Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, toss in the onion and garlic. Sauté these until the onion turns translucent, which should take about five minutes. It should smell divine by now.

Next, add the carrots, celery, and bell pepper. Let them cook and soften for another five minutes, stirring occasionally. These veggies form the heart of the soup's flavor.

Then, introduce the zucchini and green beans to the pot. Give them a good stir and let them sauté for about three minutes. You're looking for the zucchini to soften slightly.

Pour in the can of diced tomatoes and the vegetable broth. Stir everything to combine, ensuring the veggies are well-coated in the broth.

Sprinkle in the thyme, basil, black pepper, and salt. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 25 minutes. The flavors will meld beautifully during this time.

Once the soup is done, stir in the fresh parsley right before serving. This adds a fresh, vibrant note to the finished dish.

Why You'll Love This Recipe

  • Easy to make with just one pot and minimal prep.
  • Loaded with colorful vegetables, it's a feast for the eyes and the palate.
  • Perfect for using up garden bounty or seasonal produce.
  • Freezes well, making it ideal for meal prep.

Ingredients

2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, chopped
1 red bell pepper, chopped
1 zucchini, sliced
1 cup green beans, trimmed and cut
1 can (15 oz) diced tomatoes
4 cups vegetable broth
1 tsp dried thyme
1 tsp dried basil
1/2 tsp black pepper
1/2 tsp salt
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until onion is translucent, about 5 minutes.
3. Stir in carrots, celery, and bell pepper, cook for another 5 minutes.
4. Add zucchini and green beans, sauté for 3 minutes.
5. Pour in diced tomatoes and vegetable broth, stir to combine.
6. Add thyme, basil, black pepper, and salt.
7. Bring soup to a boil, then reduce heat and simmer for 25 minutes.
8. Stir in fresh parsley before serving.

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