Kitchen notes · a little help before you start
Garden Vegetable Soup
Garden Vegetable Soup is made with green beans, carrots, and onion.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 8
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
3. Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
Get to know the ingredients
sliced carrots
In the method: In a large saucepan, with 1 tablespoon of canola oil, sauté carrots, onion and garlic on medium low until softened.
diced onion
In the method: In a large saucepan, with 1 tablespoon of canola oil, sauté carrots, onion and garlic on medium low until softened.
garlic cloves - minced
In the method: In a large saucepan, with 1 tablespoon of canola oil, sauté carrots, onion and garlic on medium low until softened.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2/3 cup sliced carrotsIngredient note
Source: 1/2 cup diced onionIngredient note
Source: 2 garlic cloves - mincedIngredient note
Source: 3 cups broth (- vegetable, chicken or beef, whichever you like best)Ingredient note
Source: 1 1/2 cups chopped green cabbageIngredient note
Source: 1/2 cup green beansIngredient note
Source: 2 tablespoon tomato pasteIngredient note
Source: 1/2 teaspoon dried basilIngredient note
Source: 1/4 teaspoon oreganoIngredient note
Source: 2 dashes of Worcestershire sauceIngredient note
Source: 1/2 teaspoon saltIngredient note
Source: 1/4 teaspoon pepperIngredient note
Required by source directions; authorized salt/pepper exception.
How to make it
0 of 4 steps completeMake room for Garden Vegetable Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve hot with warm bread.
A few questions you might have
What should I prepare first?
Set out the saucepan. Start with this step: In a large saucepan, with 1 tablespoon of canola oil, sauté carrots, onion and garlic on medium low until softened.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What happens at the end?
Serve hot with warm bread.
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Can be stored in refrigerator for about 5 days. Vegetable substitutes – zucchini, leeks, turnips, cauliflower. You can use frozen carrots and green beans – they are just as healthy as fresh, especially in the winter. Reheat in a glass container for lunch or snack. I always double this recipe so I have plenty on hand. Nutritional values provided are an estimate and will vary depending on the brands used.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: asouthernsoul.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
