Fresh Vegetable Garden Soup

Prep Time
Cook Time
1h 30m
Ready In

"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 recipe yields 8 servings


  • 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 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.

Step 3

Serve with a sliced loaf of Portuguese or European style bread that has been drizzled with olive oil.

Tips & Variations

No special items needed.