Garden Vegetable Soup

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The best part of having a vegtable garden is eating what you grow. This classic garden vegetable soup is the perfect way to pass a rainy summer day.

Making soup is a great way to use up produce from the garden thats a bit on the tough side. Especially for those green and yellow beans that developed too quickly in the heat.

This recipe for a fresh summer garden soup features Swiss chard. You can substitute out ingredients as needed depending on what you are growing. Spinach is a good substitute for Swiss chard.

If you don’t have a garden, not to worry, these are all easy to find ingredients from your local grocery store.

Garden Vegetable Soup

Garden Vegetable Soup

Yield: 8
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 20 minutes
Total Time: 1 hour 50 minutes

The best part of having a vegtable garden is eating what you grow. This classic garden vegetable soup is the perfect way to pass a rainy summer day.

Ingredients

  • 2 tbs canola oil
  • 1tsp salt
  • 1/2 tsp black ground pepper
  • 2 cloves crushed, chopped garlic
  • 1 shallot, or medium onion
  • Water
  • 2 Celery stalks
  • 2 fistfuls of green or yellow beans
  • 2-3 potatoes
  • 4-5 carrots
  • 1 can or 1 cup of prepared dry beans (white, navy, black, or kidney beans work well)
  • 4 leaves chopped Swiss chard
  • 2 tbs chopped fresh parsley

Instructions

  1. Place a large cooking pot over medium heat
  2. Add oil, salt, pepper, onion, garlic, and chopped celery to pot, and stir until onions and celery are softened.
  3. Add 6 cups of water to pot, allowing stock to continue to boil.
  4. Peel and dice potatoes, peel and chop caoots into 2 inch long pieces, and clean, and prepare beans by removing stems, and chopping into 1 inch long pieces
  5. Next, add potatoes, carrots to pot, and allow to contunue boiling.
  6. Continue to prep, by thoroughly cleaning swiss chard leaves. Remove stalks from leaves, and set aside. Chop leaves down into small 1-2 inch chunks. Next, dice the chard stalks like you would celery.
  7. Once the carrots and potatoes are almost cooked through, add in the chopped beans, and canned or pre-cooked beans and the chard chunks.
  8. If using canned beans, drain and rinse beans before adding to pot. If using cooked from dry beans, add in as is.
  9. Let soup continue to boil until flavours have blended (approx. 20 minutes).
  10. Laddle into bowls, and serve hot.

Notes

If using dry kidney, black, navy, or white beans. They must be pre-cooked by following the directions on the package ahead of time. Lentils may also be used in this recipe, but to not require cooking ahead.

I would love to hear about the soups you make from your gardens. Tag me on instagram @veggie_homestead, or comment below to let me know how it goes.