Easy, Delicious, One Pot Garden Vegetable Soup Recipe full of fresh vegetables, delicious herbs, butternut squash, white beans, and Italian tomatoes. It’s also naturally Gluten-Free and chock full of healthy nutrition in every spoonful! This Farm-to-Table Soup is perfect for a simple lunch or dinner.
I love Chunky Fresh Vegetable Soup. It’s so delicious and is excellent year-round for food prep. This soup is loaded with veggies, herbs, and butternut squash. It’s earthy, it’s creamy, and it’s very healthy for you! This soup is also perfect for anyone who wants to eat Mediterranean Diet Recipes. This soup is similar to a classic minestrone but eliminates pasta. Soups like this are the antithesis of health and a wonderful way to add extra vegetables to your diet. We also love split pea and bean soups.
How to Make This One-Pot Garden Vegetable Soup
- Step 1 – Chop all vegetables
- Step 2 – Add Olive Oil to a large Dutch Oven. Bring to medium heat. Add Leels and Chopped garlic. Saute for One minute. Add Chopped Bell Peppers, Carrots, and Celery, and cook for one minute. Add Butternut Squash (or Red Potatoes), Broth, and Beans. Add herbs, salt, and pepper.
- Bring to a low simmer. Cover loosely, leaving a crack to release steam. Cook for approximately 30 minutes.
- Add Zucchini and Kale and cook for ten more minutes. Turn off the flame and add peas stirring the pot.
- The soup is done! Eat with some crunchy bread or good crackers. YUM!
Yes! Use a nice firm potato, such as red potatoes.
Using a good broth and lots of fresh herbs adds depth of flavor.
Adding a spoonful of grated parmesan cheese to this soup would be delicious. Vegans can use Vegan Parmesan.
Heat the soup in a small pot over medium flame for approximately 5 minutes. You can also heat in the microwave for about one minute.
Yes! Place in an airtight glass bowl. We often freeze individual servings.
We love adding fresh corn, spinach, Yukon gold potatoes, and yellow squash.
Of course, add a cup or two of extra vegetable broth or chicken broth.
We love soup and a sandwich or salad! I always place a bowl of grated Parmesan on the table.
Serving Tips for this Rustic Chunky Vegetable Soup
I love to dollop some Italian Ricotta Cheese or Parmesan on my soup. It adds a creaminess and luxurious mouth feel to the soup. If you are Vegan, you can add Vegan Parmesan or Vegan Ricotta. There are beautiful options for everyone these days.
Of course, serve with hot, crunchy bread and a nice side salad.
If there is any leftover soup, it stores well in the refrigerator in a covered glass container. It’s even better on the second day!
This would be a great make-ahead meal for guests.
What makes this Chunky Garden Vegetable Soup So Satisfying?
This rustic vegetable soup is classic comfort food, hearty and with well-balanced flavors. You will want to go back for seconds! The Butternut Squash and the fresh herbs add layers of flavor you and your family will truly enjoy. It is also loaded with nutrients. This Garden vegetable soup is a tasty way to get your veggie fix. It’s also great if you have overindulged and want a light meal that is lower in calories yet still satisfying.
Here is the recipe for this lovely soup. Let me know how you like it!Print
Yummy, Easy One Pot Garden Vegetable Soup
Easy, family-friendly One Pot Garden Vegetable Soup packed with veggies, beans, butternut squash, and delicious, healthy goodness. This classic comfort-style soup is brimming with health!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Cuisine: Mediterranean Diet
- Diet: Vegan
2 – 28 oz. cans of Italian Tomatoes with Puree (I crush the tomatoes by hand in a large bowl)
2 – 15 oz. cans of Cannelloni Beans drained and rinsed
28 oz. of Vegetable Broth or Chicken Broth
4–5 Carrots – peeled and cut into bite-sized rounds
4–5 stalks of Celery – cut into a large dice
2 cups sliced Zucchini
1 large Leek – cleaned and diced (white part only)
4 large cloves of Garlic – minced
1 red or orange Bell Pepper – large dice
3 tablespoons Olive Oil
1 teaspoon Sea Salt
1 teaspoon of Fresh Ground Black Pepper
2 cups Butternut Squash – Peeled and cut into 1/2 inch pieces
2 cups Kale – remove the vein and slice into 1-inch pieces
1 small bag of defrosted frozen Green Peas
2 tablespoons chopped fresh Basil
2 tablespoons chopped fresh Rosemary
One tablespoon of chopped fresh Oregano
Step One – Do all prep first, as it makes the soup assembly go like a breeze! I like to use small bowls for all the various ingredients.
Step Two – Add olive oil, chopped garlic, and leeks to a large soup pot or Dutch oven over medium heat. After one minute, add the chopped Bell Pepper, Carrots, and Celery and saute for one additional minute. Add Butternut Squash, Tomatoes and Sauce, Beans, and Broth. Add Herbs, Salt, and Pepper.
Step Three – Bring soup to a simmer, stirring often. Once the soup is simmering, lower the heat to a low flame covering loosely, leaving a crack to release steam. Cook for 40 minutes stirring the soup every 15 minutes.
Step Four – Add Zucchini and Kale and cook for 10 minutes or until the veggies are tender. Turn off the heat and add defrosted peas. Stir the soup!
Storage Tips – This soup stores well in the freezer. We use individual serving glass containers.
This recipe is a great make-ahead soup when you are having guests. It’s even better on the second day.
- Serving Size: 8
Keywords: Garden Vegetable Soup, Rustic Vegetable Soup, Mediterranean Diet