Garden Fresh Vegetable Soup Recipe

Name: Garden Fresh Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb lean ground beef (optional); 4 slices bacon, diced (optional); 3 tablespoons butter (optional); 1 large onion, diced; 2 cloves garlic, minced (or more); 6 cups assorted fresh vegetables (it gets fun here, suggestions are diced carrots and celery, sliced 3/4-inch green beans, diced baby); 8 cups beef broth (use vegetable broth if keeping this vegetarian); 1 (16 ounce) can kidney beans, rinsed and drained; 1/2 teaspoon dry basil; 1/2 teaspoon oregano; 1/2 teaspoon rosemary; 1 (8 ounce) can tomato sauce; 2 large tomatoes, seeded and chopped; 2/3 cup elbow macaroni or 2/3 cup spaghetti, broken into pieces (I use odds and ends of pasta at this point); 2 2 cups spinach (what I use) or 2 cups swiss chard; salt and pepper; grated parmesan cheese

Servings: persons

1/2 lb lean ground beef (optional)
4 slices bacon, diced (optional)
3 tablespoons butter (optional)
1 large onion, diced
2 cloves garlic, minced (or more)
6 cups assorted fresh vegetables (it gets fun here, suggestions are diced carrots and celery, sliced 3/4-inch green beans, diced baby)
8 cups beef broth (use vegetable broth if keeping this vegetarian)
1 (16 ounce) can kidney beans, rinsed and drained
1/2 teaspoon dry basil
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 (8 ounce) can tomato sauce
2 large tomatoes, seeded and chopped
2/3 cup elbow macaroni or 2/3 cup spaghetti, broken into pieces (I use odds and ends of pasta at this point)
2 2 cups spinach (what I use) or 2 cups swiss chard
salt and pepper
grated parmesan cheese

1
Crumble beef, if desired, into a 5-6 quart pot over medium heat; add bacon, if desired.
2
If not using meat, melt butter in the pot.
3
Add onion, garlic and prepared vegetables and cook, stirring, until meat is browned and onion is soft; drain any excess fat.
4
Add broth, kidney beans, basil, oregano and rosemary; bring to a boil, cover and reduce heat, simmer for about 30 minutes.
5
Add tomato sauce, tomatoes, and macaroni; continue cooking, covered, until macaroni is tender.
6
At this point you can cool the soup, cover it and refrigerate it to reheat and continue the recipe.
7
Add cabbage and cook, covered, just until cabbage wilts, about 5 minutes.
8
Season to taste with salt and pepper; serve and pass cheese to sprinkle over individual servings.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 lb lean ground beef (optional), 4 slices bacon, diced (optional), 3 tablespoons butter (optional), 1 large onion, diced, and more.

Yes, Garden Fresh Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Fresh Vegetable Soup

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