Can I make the Garden Vegetable Soup with Potatoes instead of Butternut Squash?

Yes! Use a nice firm potato, such as red potatoes.

What gives soup depth of flavor?

Using a good broth and lots of fresh herbs adds depth of flavor.

Can you add Parmesan Cheese to this Rustic Vegetable Soup?

Adding a spoonful of grated parmesan cheese to this soup would be delicious. Vegans can use Vegan Parmesan.

How do you reheat Vegetable Soup?

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.

Can you freeze vegetable soup?

Yes! Place in an airtight glass bowl. We often freeze individual servings.

What other vegetables taste good in Chunky Vegetable Soup?

We love adding fresh corn, spinach, Yukon gold potatoes, and yellow squash.

Can you make this soup without tomatoes?

Of course, add a cup or two of extra vegetable broth or chicken broth.

What do you serve with Vegetable Soup?

We love soup and a sandwich or salad! I always place a bowl of grated Parmesan on the table.

Yummy, Easy One Pot Garden Vegetable Soup

Name: Yummy, Easy One Pot Garden Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean Diet
Ingredients: 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

Yummy, Easy One Pot Garden Vegetable Soup

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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!

Author: Sherie Friedlander, NC
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Cuisine: Mediterranean Diet
Diet: Vegan

Ingredients

Scale

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

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Instructions

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.

Notes

This recipe is a great make-ahead soup when you are having guests. It’s even better on the second day.

Nutrition

Serving Size: 8

Find it online: https://delectablefoodlife.com/yummy-easy-one-pot-garden-vegetable-soup/