Garden Fresh Vegetable Medley Soup
This vibrant and wholesome Garden Fresh Vegetable Medley Soup is a comforting dish that has been a family favorite for generations. Perfectly balanced with a delightful medley of garden-fresh vegetables and aromatic herbs, this soup is not only full of flavor but also brimming with nutrients. It's perfect for any season, whether you need a warm embrace during cold winter months or a light, refreshing dish in the summer. This soup is a versatile recipe that can be easily customized with your favorite veggies or grains, making it a staple in any healthy kitchen.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Vegetable broth or chicken broth
4 cups
Water
8 cups
Chicken soup base or vegetable bouillon cubes
4 tablespoons
Butter
2 tablespoons (melted)
Onion
1 large (chopped small)
Diced tomatoes
1 (15 ounce) can (include juice)
Carrots
3 large (peeled and sliced diagonally 1/8 inch thick)
Yukon gold potato
1 large (peeled and diced into 1/2 inch cubes)
Garlic cloves
3 large (finely chopped)
White pepper
1/2 teaspoon
Salt
1 teaspoon
Chili powder
2 teaspoons (optional)
Hot red pepper flakes
1/2 teaspoon
Dried dill weed
1 tablespoon
Small shell pasta
1/3 cup
Celery ribs
3 large (cut into 1/2 inch pieces)
Frozen tiny peas
1 cup
Instructions
1
In a large stock pot, combine vegetable broth (or chicken broth) and water, then bring to a boil over medium-high heat.
2
While the broth is heating, melt the butter in a frying pan over medium-high heat. Add the chopped onions and sauté for about 5 minutes, or until they turn translucent.
3
Stir in the canned diced tomatoes along with their juice, allowing the mixture to cook for 10 minutes until it reduces and thickens slightly. Set this onion-tomato mixture aside.
4
Once the broth is boiling, add the sliced carrots, diced potatoes, minced garlic, white pepper, salt, chili powder (if using), hot red pepper flakes, dried dill weed, and the small shell pasta. Cook for approximately 10 minutes or until the pasta is al dente.
5
Next, fold in the reserved onion-tomato sauce, along with the celery pieces and frozen peas, cooking the mixture for an additional 5 minutes until heated through.
6
Taste and adjust seasonings as desired. Serve the soup hot, garnished with fresh herbs if desired.
7
Store any leftovers in the refrigerator and enjoy within a few days. For a lighter option, you can use only water instead of broth, and add bouillon cubes or chicken soup base to taste.
8
Substitutions are encouraged; feel free to use your preferred small pasta, pearl barley, macaroni, or even basmati rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Garden Fresh Vegetable Medley Soup?
This is a vibrant and wholesome soup that has been a family favorite for generations, featuring a medley of garden-fresh vegetables and aromatic herbs.
Can I make this soup vegan?
Yes, you can easily make it vegan by using vegetable broth and replacing the butter with a plant-based oil or vegan butter.
What kind of broth is best for this recipe?
You can use either vegetable broth or chicken broth. If you do not have broth, you can use water with bouillon cubes or chicken soup base.
How should I prepare the onions?
The onion should be chopped small and sautéed in butter for about 5 minutes until it becomes translucent.
Do I need to drain the canned tomatoes?
No, you should include the juice from the 15-ounce can of diced tomatoes when adding it to the onion mixture.
What type of potatoes work best in this soup?
The recipe recommends using a large Yukon gold potato, peeled and diced into 1/2 inch cubes.
How should the carrots be sliced?
Carrots should be peeled and sliced diagonally to a thickness of about 1/8 inch.
Is the chili powder required?
The chili powder is optional and can be added if you prefer a bit of extra warmth in your soup.
What kind of pasta should I use?
The recipe calls for 1/3 cup of small shell pasta, but you can substitute it with macaroni or any small pasta shape.
Can I use rice instead of pasta?
Yes, basmati rice is an excellent substitution for the small shell pasta.
When do I add the garlic?
The finely chopped garlic is added to the boiling broth along with the carrots, potatoes, and spices.
How long does the pasta take to cook?
The pasta should be cooked in the broth for approximately 10 minutes or until it is al dente.
When are the frozen peas added?
Fold in the frozen peas during the final 5 minutes of cooking along with the onion-tomato sauce and celery.
What is the purpose of the dried dill weed?
Dried dill weed provides a distinct aromatic flavor that complements the garden vegetables perfectly.
How should I serve the soup?
Serve the soup hot and consider garnishing it with fresh herbs for a beautiful presentation.
How do I store leftovers?
Store any leftovers in a sealed container in the refrigerator and enjoy them within a few days.
Can I use pearl barley in this soup?
Yes, pearl barley is a great alternative to pasta for a heartier texture.
What if I want a lighter soup?
For a lighter option, use only water instead of broth and add bouillon to taste.
What spices provide heat in this recipe?
The heat comes from white pepper, hot red pepper flakes, and the optional chili powder.
How many celery ribs do I need?
The recipe requires 3 large celery ribs, cut into 1/2 inch pieces.
Can I customize the vegetables?
Yes, this is a very versatile recipe that can be easily customized with whatever favorite veggies you have on hand.
What is the total amount of liquid used?
The recipe uses 4 cups of broth and 8 cups of water, totaling 12 cups of liquid.
Do I need to peel the potatoes?
Yes, the recipe specifies that the Yukon gold potato should be peeled before dicing.
How do I thicken the soup base?
Simmering the diced tomatoes with the sautéed onions for 10 minutes helps reduce and thicken the mixture before it is added to the broth.
Is this soup suitable for meal prep?
Yes, it is excellent for meal prep as it stores well in the refrigerator.
Can I use fresh garlic?
Yes, the recipe specifically calls for 3 large garlic cloves, finely chopped.
Is this recipe high in fiber?
While specific nutritional counts aren't provided, the high volume of vegetables like carrots, peas, and potatoes provides natural fiber.
What size stock pot should I use?
A large stock pot is required to accommodate the 12 cups of liquid plus the various vegetables and pasta.
Can I use salted or unsalted butter?
You can use either; however, if using salted butter, you may want to adjust the additional teaspoon of salt later.
What are the key tags for this recipe?
The recipe is categorized under vegetable soup, healthy recipe, comfort food, and easy soup.