Name: My Mother’s Garden Vegetable Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 10 oz potatoes; 7 oz celery; 7 oz zucchini; 6 oz leeks; 5½ oz yellow onion; 5 oz carrots; 14 oz beans; 4 tbsp olive oil; ½ cup white wine; 8 cups chicken broth; salt and ground black pepper; 18 oz tomatoes; 30 basil leaves; 4 cloves garlic; salt and ground black pepper; 4 tbsp olive oil; 1 tsp parmesan cheese; 1 slice crusty bread

Photos of My Mother’s Garden Vegetable Soup Recipe

Enjoy a warm bowl of mixed vegetables with this mouthwatering vegetable soup! Pass around a bowlful of pistou, puree of tomatoes, basil, and garlic, as desired. This encourages everyone to stir a dollop into their bowls just before eating.

How To Make My Mother's Garden Vegetable Soup

An easy and nutritious way to consume vegetables, here’s how to make a garden vegetable soup to serve as an appetizer or a meal on its own.

Prep: 10 mins

Cook: 50 mins

Total: 1 hr

Serves:

Ingredients

10 oz potatoes, peeled and diced
7 oz celery, diced
7 oz zucchini, trimmed and diced
6 oz leeks, white parts only, split lengthwise, thoroughly washed with cold running water, patted dry, and diced
5½ oz yellow onion, peeled and diced
5 oz carrots, peeled and diced
14 oz beans, (1 can), drained
4 tbsp olive oil
½ cup white wine
8 cups chicken broth, can be beef broth or vegetable broth, good quality canned or homemade
salt and ground black pepper, to taste

For Tomato Pistou:

18 oz tomatoes, de-seeded and coarsely chopped
30 basil leaves, (roughly ⅓ cup), washed and dried
4 cloves garlic, peeled
salt and ground black pepper, to taste
4 tbsp olive oil

To Serve:

1 tsp parmesan cheese, powdered or grated, per serving
1 slice crusty bread, per serving

Instructions

In a soup pot, heat up the oil over medium heat. Add the leeks and onions. Sauté for about 5 minutes, until all the water evaporates and the vegetables are tender but not yet beginning to brown.
Add the celery, potato, carrots, and zucchini. Continue sauteing.
Deglaze with white wine and reduce briefly.
Add broth, reduce the heat to maintain a gentle boil, and cook, uncovered, for 30 minutes, or until vegetables are tender.
White waiting for the soup, prepare the Pistou. Combine all ingredients in a blender or food processor.
Pulse the machine until the vegetables are pureed.
Season to taste with salt and pepper. Adjust accordingly. Seal and set aside.
About 10 minutes before the soup is done, add the canned beans and continue cooking until all the vegetables are tender.
Once the soup is cooked, add half of the pistou into the soup. Stir to combine.
Season the cooked soup with salt and black pepper to taste.
Serve immediately. Have your guests help themselves with more pistou, parmesan cheese, and crusty bread while enjoying the warm soup.

Nutrition

Sugar: 14g
:
Calcium: 191mg
Calories: 604kcal
Carbohydrates: 66g
Cholesterol: 17mg
Fat: 32g
Fiber: 13g
Iron: 5mg
Monounsaturated Fat: 21g
Polyunsaturated Fat: 4g
Potassium: 1559mg
Protein: 15g
Saturated Fat: 5g
Sodium: 2346mg
Vitamin A: 8186IU
Vitamin C: 55mg

Nutrition Disclaimer

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