Fresh Vegetable Garden Soup Recipe

"I make this during the summer with all the fresh vegetables that are grown in my garden, If you are a vegetarian then you can use vegetable stock. I sometimes add in some portuguese sausage that I brown in olive oil first"

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (467.6 g)
Calories 191.6
Total Fat - 9.8 g
Saturated Fat - 1.3 g
Cholesterol - 0 mg
Sodium - 956 mg
Total Carbohydrate - 24.1 g
Dietary Fiber - 4.6 g
Sugars - 7 g
Protein - 4.7 g
Calcium - 50.5 mg
Iron - 1.4 mg
Vitamin C - 24.4 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat the olive oil in large pot. Add in the onions stirring for approximately 6 minutes until softened. Add garlic and cook for 2 minutes. Add the carrots and green beans and continue to cook for 4 to 5 more minutes stirring all the time.

Step 2

Add the broth and bring to a simmer. Once simmering add the tomatoes, corn kernels and potatoes. Reduce the heat to low cover and cook uncovered until the vegetables are tender, about 30 minutes Remove from heat, Season, to taste with salt and pepper.