Garden Vegetable Soup

Bring freshness to your table with this delicious homemade Garden Vegetable Soup. It’s easy to make, low in fat and calories, and features flavors that can be enjoyed during any season. 

Make this a comfort food meal by pairing this soup with a Chopped Salad and adding Garlic Parmesan Skillet Rolls for dipping.

White bowl with garden vegetable soup with carrots, green beans and cabbage topped with chopped parsley and served with a silver spoon.

Garden Vegetable Soup: Feel Good Comfort Food

Who says healthy meals have to taste bland, let alone be hard to make? I don’t, and it’s one reason why I love this vegetable soup recipe.

This soup is similar to Roasted Cabbage Soup since it starts with a flavorful broth, that’s light and delicious. Then, the earthy notes of the veggies combined with the herbs add the perfect finishing touch. And don’t forget the seasonings because they definitely matter.

Ingredients For Easy Vegetable Soup

Clear glass bowls with chopped cabbage, green beans, chopped onions, tomato paste, worcestershire sauce, chopped carrots, garlic dried basil, dried oregano, salt and pepper.
  • Carrots, Onion, Green Beans, Green Cabbage
  • Garlic Cloves – minced. You can purchase minced garlic in the produce section of the grocery store to save a little time.
  • Broth – vegetable, chicken or beef, whichever you like best.
  • Tomato Paste
  • Dried Oregano and Dried Basil
  • Worcestershire Sauce
  • Salt and Black Pepper – for additional spice, you can substitute red pepper flakes.

See the recipe card for full information on ingredients and measurements.

Customizing This Recipe

  • Veggies: seasonal veggies, like zucchini, peas, celery, potatoes, broccoli, and red bell peppers, are wonderful in this soup.
  • Herbs: for extra flavor, add rosemary, bay leaf, or thyme. Don’t forget to finish with a sprinkle of fresh parsley.
  • Proteins: leftover chicken, steak, or pork are great add-ins.

What Type of Broth To Use

You can use whichever broth you prefer; however, each one does have its own flavor profile. Beef broth is known to have a stronger, richer flavor which can give more depth when added to soups and stews. Chicken broth is your go-to when you want a milder, lighter flavor that won’t overpower other ingredients.

And, of course, you can’t go wrong with using Vegetable broth as it has similar flavors to the ingredients you’re already putting in the soup. It’s also a healthier alternative, especially when you want to make a dish vegetarian or vegan.

Gold metal ladle serving garden vegetable soup from a large pot.

How To Make Homemade Vegetable Soup

  1. In a large pot, sauté the carrots, onion, and garlic on medium-low until softened.
  2. Add the broth along with cabbage, beans, tomato paste, basil, oregano, Worcestershire sauce, salt & pepper and stir to combine.
  3. Bring the soup to a boil, lower the heat, and simmer, covered with a lid, for about 20 minutes.
  4. Remove the lid and taste for seasoning, adding more salt and pepper if needed.
  5. Serve hot with fresh parsley, and hot sauce if you want.
Two hite bowl will garden vegetable soup with carrots, green beans and cabbage topped with chopped parsley and a large bowl with soup all served with bread.

People Often Ask…

Should I drain canned green beans?

You don’t have to but I like to drain green beans and give them a rinse. This will help enhance the flavor and texture of the green beans once they are cooked.

Is it better to use fresh or dried herbs in soup?

I suggest using dried herbs for soups and stews for two reasons. One, they blend better with the other ingredients. Two, they tend to have a more potent flavor. Fresh herbs are great for dishes like Dill Pickle Herb Dip.

How do I store leftovers?

You can store vegetable soup in an air-tight container in the refrigerator for up to 4 days. This soup also freezes well. Store the chilled soup in a zip-lock bag or a freezer-safe container for up to 4 months. Reheat on the stovetop or in the microwave.

What To Serve With Garden Veggie Soup

Whether I serve it for lunch or dinner, this soup is terrific just on its own. But, it’s always fun to add a few special touches, like a sprinkle of Parmesan cheese and a dash of hot sauce.

I love serving veggie soup with Mediterranean Pasta Salad, or Southern Ham Salad. And there’s nothing like warm Cornbread Muffins or Zucchini Cheese Bread for dipping in that flavorful broth.

White bowl will garden vegetable soup with carrots, green beans and cabbage topped with chopped parsley and served with a silver spoon and a chunk of bread.

If you tried this Garden Vegetable Soup Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!

White bowl will garden vegetable soup with carrots, green beans and cabbage topped with chopped parsley and served with a silver spoon.
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5 from 6 votes

Garden Vegetable Soup

Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 23kcal

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Bring freshness to your dinner table with this delicious homemade Garden Vegetable Soup. It’s easy to make, low in fat and calories and features flavors that can be enjoyed during any season. 

Ingredients

  • cup sliced carrots
  • ½ cup diced onion
  • 2 garlic cloves – minced
  • 3 cups broth – vegetable, chicken or beef, whichever you like best
  • 1 ½ cups chopped green cabbage
  • ½ cup green beans
  • 2 tablespoon tomato paste
  • ½ teaspoon dried basil
  • ¼ teaspoon oregano
  • 2 dashes of Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • In a large saucepan, with 1 tablespoon of canola oil, sauté carrots, onion and garlic on medium low until softened.
  • Add the broth along with cabbage, beans, tomato paste, basil, oregano, worcestershire sauce, salt and pepper then stir.
  • Bring to a boil. Lower heat and simmer, covered with lid for about 20 minutes. Taste for seasoning – adding more salt and pepper if needed.
  • Serve hot with warm bread.

Video

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.

Nutrition

Serving: 1 | Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 543mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2093IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 0.4mg
Hi, I’m Mohamed. I share delicious recipes that I have cooked and loved. I’ve been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food on the blog because I believe in a balanced diet.

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