My Mother’s Garden Vegetable Soup Recipe

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Recipes.net Team Published: May 19, 2020 Modified: August 30, 2021
My Mother’s Garden Vegetable Soup Recipe

Because the vegetables probably won’t come straight from your garden, you have my permission to use good quality chicken, beef, or vegetable broth instead of water, to give your soup the fullest flavor possible. Whatever liquid you add, include some salt with it, so the seasoning has time to penetrate the vegetables while they simmer. Finally, I’ve included my own finishing touch to the recipe, which I learned while cooking in Provence. I like to pass a bowlful of pistou, a puree of tomatoes, basil, and garlic, encouraging everyone to stir a dollop into their bowls just before eating. Its powerful aroma is the perfect fanfare for this wonderful harvest soup.

My Mother’s Garden Vegetable Soup Recipe Video

How To Make My Mother's Garden Vegetable Soup

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Prep: 10 mins
Cook: 50 mins
Total: 1 hr
Serves:
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Ingredients

  • 10 oz potato, 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
  • 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 pieces 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

  1. In a soup pot, heat up the oil over medium heat. Add the leeks and onions. Sauté until all the water evaporates and the vegetables are tender but not yet beginning to brown, about 5 minutes.

  2. Add the celery, potato, carrots, and zucchini. Continue sauteing.

  3. Deglaze with white wine and reduce briefly.

  4. Add broth, reduce the heat to maintain a gentle boil, and cook, uncovered, for 30 minutes, or until vegetables are tender.

  5. White waiting for the soup, prepare the Pistou. Combine all ingredients in a blender or food processor.

  6. Pulse the machine until the vegetables are pureed.

  7. Season to taste with salt and pepper. Adjust accordingly. Seal and set aside.

  8. About 10 minutes before the soup is done, add your canned beans and continue cooking until all the vegetables are tender.

  9. Once your soup is cooked, add half of your pistou into the soup. Stir to combine.

  10. Season the cooked soup with salt and black pepper to taste.

  11. Serve immediately. Have your guests help themselves with more pistou, parmesan cheese, and crusty bread while enjoying the warm soup.

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