Garden Vegetable Soup

This garden vegetable soup is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.

Why this recipe works

• Vegetables are added in stages according to cooking time.
• A potato gives the broth mild body without cream or flour.
• Acid added at the end makes a simple vegetable broth taste more complete.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz / 411 g) diced tomatoes
• 7 cups (1.65 L) vegetable broth
• 1 medium potato, diced
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1 cup green beans, cut small
• 1 cup corn
• 1 cup peas
• 2 cups shredded cabbage
• Salt, pepper, and lemon juice

Step-by-step instructions

1. Heat oil in a soup pot. Cook onion, carrots, celery, and bell pepper for 8 minutes. Stir in garlic for 30 seconds.
2. Add tomatoes, broth, potato, basil, and thyme. Simmer for 15 minutes.
3. Add green beans, corn, peas, and cabbage. Simmer for another 10 to 12 minutes until all vegetables are tender but not dull or mushy.
4. Season with salt and pepper. Add lemon juice a teaspoon at a time until the flavour tastes lively.

Cook’s notes

• Cut vegetables into similar bite-size pieces for even cooking.
• Frozen corn, peas, and green beans can go straight into the pot.
• Avoid overcooking; texture is a major part of this soup.

Substitutions and variations

• Add white beans or chickpeas for protein.
• Stir in small pasta, barley, or rice for a heartier meal.
• Use smoked paprika or curry powder for a different flavour direction.

What to serve with it

• Whole-grain toast
• Hummus and pita
• A cheese sandwich

Storage and reheating

Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat only the amount needed so vegetables do not become overcooked.

Frequently asked questions