Homemade Garden Vegetable Soup

Vegetable soup is a wonderful way to eat a lot of healthy vegetables, and this time of year it tastes so warming and delicious too.  I like to make a pot and eat it for for dinner that night – then again for lunch the next day. (and maybe the next too!) With a little grated parmesan on top and some toasted bread it makes a very satisfying and healthy meal!

This is not so much a recipe, but a reminder of how simple soup can be to make.  For vegetable soup with a tomato base all you need is a can of diced or crushed tomatoes and some broth – plus a nice variety of vegetables and some seasoning.

For my soup I used zucchini, tomatoes, onions, garlic, yams, rainbow carrots, spinach, basil, corn and mushrooms. I added some bowtie pasta and a can of white beans.

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Ingredients:

  • 1 28 oz. can of diced tomatoes  (Muir Glen Fire Roasted Diced Tomatoes work great!)
  • 4 cups of broth  (you can use less broth and add water instead to add more liquid)
  • 1/2 to a whole can of Northern white beans  (kidney beans, garbanzos or any bean can be used as well)
  • 2 – 4  cups of cooked pasta
  • 1 – 3 cups of diced yams
  • 1 – 3 cups of chopped carrots
  • 1 – 3 cups of diced zucchini
  • 1 -3 cups of chopped mushrooms
  • 1/2 – 1 cup of chopped onion
  • 1/2 cup of frozen corn
  • 1 – 2 minced garlic cloves
  • 1 2 cups of spinach leaves  (add at the end)
  • 1 /3 cup of torn basil leaves (add at the end)
  • 1 TB. of dried Italian herbs
  • 1/2 cup of grated parmesan
  • salt & fresh ground pepper to taste

The most complicated part about making soup is chopping the vegetables. Slice and dice everything into bite size pieces.

Meanwhile cook the pasta according to the directions and set aside. In a large pot start simmering the diced tomatoes. Add the broth (vegetable or chicken) to the pot and let it simmer on med/low.

If you want to keep the calories lower, you can just add the chopped vegetables to the simmering pot. The other method would be to saute the vegetables in a skillet in some olive oil until golden and then add them to the pot. Either way works! I prefer not to overcook the vegetables, so I just let them cook until tender. Before serving add the cooked pasta and beans, basil, spinach and dried herbs and season with salt & pepper to taste. Stir in well and let simmer on low until the soup is warmed through.

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Toast or warm some bread, pass the parmesan, serve and enjoy!

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So think about making a pot of soup once a week – it really is an easy and healthy meal!

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