Garden Vegetable Soup
Author: 
Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 8 cups
 
Ingredients
  • 6 cups broth (I use reduced-sodium chicken or vegetable stock, whatever is on hand)
  • Cooking spray
  • 2 carrots, peeled and diced
  • 1 large onion, diced
  • 4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
  • ½ head green cabbage, chopped (you can also use a bag of slaw - but I prefer the fresh cabbage, chopped into thick slices. If you're pureeing, it doesn't really matter)
  • ½ pound frozen green beans (You can also use the fresh ones but I find frozen to be just as good)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 large zucchini, diced
Instructions
  1. Spray a large stock pot with cooking spray and heat on medium high. Add the carrots, onion and garlic and cook for about 5 minutes, or until fragrant.
  2. Add the broth, tomato paste, basil, oregano, cabbage and string beans* and bring to a boil. Cover, reduce the heat to medium and simmer for about 15-20 minutes or until the beans are tender. You may need to uncover and stir every five minutes or so.
  3. Add the zucchini and cook until the zucchini are tender. If desired, puree in a blender or food processor. Makes about 8 cups.
  4. *If you are adding any other vegetables, add at step 2. For pasta, follow instructions on the package and add according to cooking times.
Recipe by In Good Taste at https://ingoodtaste.kitchen/garden-vegetable-soup/