Garden Vegetable Soup Recipe

Name: Garden Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 2 Tbsp. vegetable oil; 1 c. sliced carrots; 1 c. sliced celery with some of the leafy green tops; 1 large onion, chopped (1 c.); 1 clove garlic, crushed; 9 medium size tomatoes or 2 cans (17 oz. each) tomatoes (undrained), strained to remove seeds; 1 tsp. leaf oregano, crumbled; 1 tsp. leaf basil; 2 tsp. salt; 1/4 tsp. pepper; 1 (13 3/4 oz.) can beef broth; 1/4 lb. green beans, washed, trimmed and cut into 1-inch pieces (1 c.); 1/2 lb. zucchini, cut in half lengthwise and thinly sliced (2 c.); 1/2 c. chopped parsley; grated Parmesan cheese

Servings: persons

2 Tbsp. butter
2 Tbsp. vegetable oil
1 c. sliced carrots
1 c. sliced celery with some of the leafy green tops
1 large onion, chopped (1 c.)
1 clove garlic, crushed
9 medium size tomatoes or 2 cans (17 oz. each) tomatoes (undrained), strained to remove seeds
1 tsp. leaf oregano, crumbled
1 tsp. leaf basil
2 tsp. salt
1/4 tsp. pepper
1 (13 3/4 oz.) can beef broth
1/4 lb. green beans, washed, trimmed and cut into 1-inch pieces (1 c.)
1/2 lb. zucchini, cut in half lengthwise and thinly sliced (2 c.)
1/2 c. chopped parsley
grated Parmesan cheese

1
Heat butter and oil in Dutch oven; saute carrots, celery, onion and garlic for 5 minutes.
2
Peel tomatoes; cut in half crosswise.
3
Place strainer over large bowl; remove seeds by squeezing gently.
4
Chop pulp and add to join in large bowl.
5
Add tomatoes and juice to Dutch oven.
6
Add oregano, basil, salt and pepper; cook 15 minutes.
7
Add beef broth and green beans; cook 30 minutes longer, adding zucchini and parsley after 20 minutes. Serve with Parmesan cheese.

229

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 16 ingredients. The key ingredients include: 2 Tbsp. butter, 2 Tbsp. vegetable oil, 1 c. sliced carrots, 1 c. sliced celery with some of the leafy green tops, and more.

Yes, Garden 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 Vegetable Soup

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