Garden Vegetable Soup

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This easy garden vegetable soup recipe features superfoods and fresh veggies. It is great for using up whatever veggies you have and need to use. Plus, it can be easily adapted for vegetarian or vegan diets. Cozy up with a bowl of vegetable soup and toasted sourdough for a perfect fall or winter evening!

Bowls of soup shown in dutch oven and bowl, with sourdough bread and spoons

“Easy and healthy” is my main agenda for weeknight meals. Also, if it provides nourishment and doesn’t require a ton of planning or prepping, it’s a perfect recipe to me.

Thankfully, this garden vegetable soup recipe extends beyond that criteria because not only is it simple and packed with nutrients, it is also delicious. Despite being a meat-and-potatoes guy, my husband devours this soup every time I make it.

To make this veggie soup, all you need to have on hand is a hodgepodge of veggies, broth, and a can of fire roasted tomatoes (and even that is optional). As such, you can make this time and time again with veggies you need to use up. And each time, you will have a different version of veggie soup that is simple, satisfying, and delicious.

Garden Vegetable Soup Variations

There is no limit to what veggie soup combos you can create. Here are a few ideas for inspo:

  • Swap out the sweet potato for butternut squash. Also, you can use both if you have sweet potatoes and butternut squash to use.
  • Add in a can of chickpeas or black beans to make your vegetable soup extra hearty.
  • If an all-veggie soup isn’t your thing, toss in leftover chicken breast or beef. Home-canned chicken is delicious in this recipe.
  • I use chicken broth for most soups. However, if you want to make this a vegan or vegetarian soup, just swap out the chicken broth for vegetable broth.
  • Use what you have in the garden. If it’s winter, maybe you have preserved veggies or winter squash you can use. If it’s summer when you are making this soup (yes, I love soup in the summer), throw in your garden-fresh veggies like green peppers, vine-ripened tomatoes, and summery zucchini.
Large and small bowl of soup shown with a slice of sourdough bread

How to Make Garden Vegetable Soup a Meal

For me, a piping hot bowl of soup (or two) is a meal. For my husband, however, soup is a side dish that accompanies a meal. Luckily, there are quick ways to make this heartier and more filling without adding extra cooking or work.

  • Add in chicken or beef to the soup. Often, I use up leftover or pre-cooked, frozen protein in soups. It makes for a heartier soup, lightens the load in my freezer/fridge, and prevents food waste.
  • Serve it with a side of toasted sourdough bread. In fact, my favorite winter meal is warm sourdough toast dipped in a bowl of hot soup. I almost always have homemade bread on hand, so adding toast to a meal is easy. If you haven’t tried baking sourdough yet, I definitely encourage you to learn how to make sourdough starter and experiment with how to make sourdough bread.
  • If time isn’t an issue or if you are using up leftover veggie soup, this is delicious with oven-roasted chicken. With that in mind, I always recommend doubling up on easy recipes like this. Cook once, and enjoy it for days!
  • Toss in beans to make this garden vegetable soup heartier. For instance, chickpeas, black beans, and butter beans are great options. Really, you can’t go wrong with adding in any type of bean.

Storing Vegetable Soup

Vegetable soup, like most soups, the flavor deepens each day it is stored in the refrigerator. If you have leftovers, you can leave it in the fridge for up to four days and have a meal that gets more delicious with time.

This recipe is also great for freezer meals. So if you used this superfood veggie soup recipe for bulk meal prepping, you can double bag it (that way if one bag leaks, you won’t have a huge mess) and toss it in the fridge for up to three months.

Cast iron dutch oven with veggie soup and wooden spoon

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Tools You’ll Need

Chopped vegetables displayed on decorative towel

Garden Vegetable Soup Ingredients

  • 1 onion, diced
  • 3-4 large carrots, diced
  • 2 medium sweet potatoes, diced
  • 1 (14.5 oz) can fire-roasted tomatoes
  • 3 cloves garlic
  • 2 teaspoons dried oregano (or 2 tablespoons fresh oregano)
  • 8 cups chicken broth (homemade bone broth or store-bought)
  • 2 bay leaves
  • 1 cup cherry tomatoes, halved
  • 2 cups chopped green beans
  • 2 cups kale, chopped
  • 2 tablespoons red wine vinegar

How to Make Garden Veggie Soup

  1. In a large stock pot or dutch oven, sauté onion and carrots. Season with salt and pepper to taste. Cook until slightly softened (about 8-10 minutes).
  2. Toss in the sweet potatoes, and cook for another 3 minutes.
  3. Add the garlic and cook until aromatic (about 2 minutes). Do not overcook the garlic or it will become bitter.
  4. Stir in the fire-roasted tomatoes, broth, oregano, and bay leaves.
  5. Bring to boil. Then, reduce the heat, and cover. Simmer, covered, for 20 minutes or until sweet potatoes are tender.
  6. Add cherry tomatoes, green beans, and kale. Recover, and simmer until beans are tender and kale is wilted.
  7. Stir in red wine vinegar, season with salt and pepper to taste, and enjoy!

Cozy up with these warm recipes

White dutch oven with veggie soup and wooden spoon

Superfood Veggie Soup

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 40 minutes
Total Time: 1 hour 20 minutes

This easy superfood vegetable soup recipe is great for using up whatever veggies you have and need to use. Plus, it can be adapted for vegetarian or vegan diets.

Ingredients

  • 1 onion, diced
  • 3-4 large carrots, diced
  • 2 medium sweet potatoes, diced
  • 1 (14.5 oz) can fire-roasted tomatoes
  • 3 cloves garlic
  • 2 teaspoons dried oregano (or 2 tablespoons fresh oregano)
  • 8 cups chicken broth (homemade bone broth or store-bought)
  • 2 bay leaves
  • 1 cup cherry tomatoes, halved
  • 2 cups chopped green beans
  • 2 cups kale, chopped
  • 2 tablespoons red wine vinegar

Instructions

    1. In a large stock pot or dutch oven, sauté onion and carrots. Season with salt and pepper to taste. Cook until slightly softened (about 8-10 minutes).
    2. Toss in the sweet potatoes, and cook for another 3 minutes.
    3. Add the garlic and cook until aromatic (about 2 minutes). Do not overcook the garlic or it will become bitter.
    4. Stir in the fire-roasted tomatoes, broth, oregano, and bay leaves.
    5. Bring to boil. Then, reduce the heat, and cover. Simmer, covered, for 20 minutes or until sweet potatoes are tender.
    6. Add cherry tomatoes, green beans, and kale. Recover, and simmer until beans are tender and kale is wilted.
    7. Stir in red wine vinegar, season with salt and pepper to taste, and enjoy!

    Store leftovers in the fridge for up to 4 days. Or freeze for up to 3 months.

Notes

  • This superfood veggie soup recipe can be adapted to use any veggies you have on hand. Use up any vegetables that are about to go bad. Toss in a can of chickpeas you have stashed in the pantry. You can't go wrong!
  • To make this a vegan or vegetarian vegetable soup, swap out the chicken broth for veggie broth.
  • Double up on this recipe for bulk meal prep. The flavor gets better as it sits in the fridge! Store leftovers in the fridge for up to 4 days. Or freeze for up to 3 months.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 7mgSodium: 1313mgCarbohydrates: 22gFiber: 6gSugar: 9gProtein: 6g

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