Apr 112015

Grow Your Own Vegetable Soup

There’s nothing like a bowl of hearty vegetable soup and it’s especially satisfying made from garden-fresh vegetables that you grew. If you want to be able to enjoy a comforting pot of vegetable goodness that you grew yourself, you’ve to got plan for it. When you plan your garden be sure to make space for all your favorite ingredients along with these popular soup veggies which are easy to grown in most zones:


Vegetable soup is rich with vitamins and minerals while low in fat and calories. If you plant these vegetables this spring, when the nights start to cool you’ll have all most of the ingredients ready to harvest in your garden. Use your favorite recipe or try this one from Alton Brown, to make the best vegetable soup you ever grew!

Level: Intermediate
Cost: $$$$
Nutrition: ♥♥♥
Skills: Chopping, measuring, simmering
Garden Candy Basics - fundamental vegucation for everybody!


Garden Fresh Vegetable Soup

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Directions

  1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.
  2. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
  3. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
  4. Add the stock, increase the heat to high, and bring to a simmer.
  5. Once simmering, add the tomatoes, corn kernels, and pepper.
  6. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
  7. Remove from heat and add the parsley and lemon juice.
  8. Season, to taste, with kosher salt. Serve immediately.

Recipe courtesy Alton Brown, 2004

Christine

Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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