Garden Vegetable Soup


This past weekend the temperature got a little cooler (well, here in Michigan anyway), the weather got wetter, and the garden is producing at its full potential. 'Tis the time of year for my Garden Vegetable Soup - or as I like to call it Everything in the Garden Soup. This pot of comfort is perfect for chilly nights, and did I mention it is healthy too?

Today, I am sharing with you how to make garden vegetable soup, and this soup is filled with delicious vegetables and is so easy to throw together. Serve it with some crusty bread, crackers, or popcorn (my favorite).

This garden vegetable soup recipe doesn't really have a recipe. I know what my base is and I just throw veggies in that I have laying around. You really can't mess this up, so be creative and enjoy it. Below I am sharing what was in my soup.

Garden Vegetable Soup
Ingredients
Olive oil
1 onion diced
Carrots diced (I used about 5)
A handful of green beans
Handful of peas
Bunch of kale
1 clove garlic minced
1 green pepper
1 baby zucchini
1 baby eggplant
A handful of mushrooms sliced
Cabbage (I used half a head)
2 cans of beans (your choice)
15 ounce can of diced tomatoes (I used garden tomatoes)
1 large can tomato sauce
3 cups vegetable stock
Salt
Pepper
Italian seasoning

Directions
1. In a large dutch oven, heat olive oil over medium-high heat.
2. Add your harder ingredients like carrots and onions and saute for 5 minutes.
3. Turn down and add garlic and saute for 30 seconds.
4. Add the rest of your ingredients.
5. Simmer for 30 minutes or until vegetables are soft. 
6. Season as needed.
7. Ladle into bowls and serve. 

Pro Tip: 
Remember, this garden vegetable soup is very adaptable. Don't like kale? Use spinach or don't add it. Don't have any fresh veggies, no problem - throw in canned or frozen favorites. Customize the soup to YOUR liking! 














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