Garden State Vegetable Soup Recipe

Name: Garden State Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts chicken stock; 1 tablespoon olive oil; 1 white onion, peeled and diced; 1 carrot, peeled and diced; 1 turnip, peeled and diced; 1 parsnip, peeled and diced; 1/4 rutabaga, peeled and diced; 3 cloves garlic, minced; 2 shallots, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon dried dried basil; 1 tablespoon fresh herbs like rosemary, thyme and oregano, chopped (optional); 2 stalks celery, diced; 1 beefsteak tomato, diced; 2 leeks, diced; 1 small zucchini, diced; 1 small yellow squash, diced; 1 cup corn kernels, preferably fresh; 1 cup sliced white mushrooms; 8 ounces fresh spinach; 1 teaspoon salt; Freshly cracked black pepper to taste; Dash of Worcestershire sauce; Dash of Tabasco

Servings: persons

2 quarts chicken stock
1 tablespoon olive oil
1 white onion, peeled and diced
1 carrot, peeled and diced
1 turnip, peeled and diced
1 parsnip, peeled and diced
1/4 rutabaga, peeled and diced
3 cloves garlic, minced
2 shallots, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried dried basil
1 tablespoon fresh herbs like rosemary, thyme and oregano, chopped (optional)
2 stalks celery, diced
1 beefsteak tomato, diced
2 leeks, diced
1 small zucchini, diced
1 small yellow squash, diced
1 cup corn kernels, preferably fresh
1 cup sliced white mushrooms
8 ounces fresh spinach
1 teaspoon salt
Freshly cracked black pepper to taste
Dash of Worcestershire sauce
Dash of Tabasco

1
Heat the chicken stock to a simmer.
2
In a four-quart soup pot, heat the olive oil.
3
Add the onion; saute until tender.
4
Add the diced carrot, turnip, parsnip and rutabaga, and stir.
5
Add the garlic, shallots and dried herbs, and stir again.
6
Cover and cook the vegetables over medium heat for three to four minutes, until just tender, stirring occasionally.
7
Add the hot chicken stock, the fresh herbs if desired, and the celery, tomato, leeks, zucchini, yellow squash, corn and mushrooms.
8
Cook over medium for three to five minutes, until the squash is tender.
9
Add the spinach, and season to taste with the salt, pepper, Worcestershire sauce and Tabasco.
10
Serve hot.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 25 ingredients. The key ingredients include: 2 quarts chicken stock, 1 tablespoon olive oil, 1 white onion, peeled and diced, 1 carrot, peeled and diced, and more.

Yes, Garden State 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.

That's it — enjoy your meal!

Garden State Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions