Enjoy a warm bowl of mixed vegetables with this mouthwatering vegetable soup! Pass around a bowlful of pistou, puree of tomatoes, basil, and garlic, as desired. This encourages everyone to stir a dollop into their bowls just before eating.
How To Make My Mother's Garden Vegetable Soup
An easy and nutritious way to consume vegetables, here’s how to make a garden vegetable soup to serve as an appetizer or a meal on its own.
Prep:
10 mins
Cook:
50 mins
Total:
1 hr
Ingredients
- 10 oz potatoes, peeled and diced
- 7 oz celery, diced
- 7 oz zucchini, trimmed and diced
- 6 oz leeks, white parts only, split lengthwise, thoroughly washed with cold running water, patted dry, and diced
- 5½ oz yellow onion, peeled and diced
- 5 oz carrots, peeled and diced
- 14 oz beans, (1 can), drained
- 4 tbsp olive oil
- ½ cup white wine
- 8 cups chicken broth, can be beef broth or vegetable broth, good quality canned or homemade
- salt and ground black pepper, to taste
For Tomato Pistou:
- 18 oz tomatoes, de-seeded and coarsely chopped
- 30 basil leaves, (roughly ⅓ cup), washed and dried
- 4 cloves garlic, peeled
- salt and ground black pepper, to taste
- 4 tbsp olive oil
To Serve:
- 1 tsp parmesan cheese, powdered or grated, per serving
- 1 slice crusty bread, per serving
Instructions
- In a soup pot, heat up the oil over medium heat. Add the leeks and onions. Sauté for about 5 minutes, until all the water evaporates and the vegetables are tender but not yet beginning to brown.
- Add the celery, potato, carrots, and zucchini. Continue sauteing.
- Deglaze with white wine and reduce briefly.
- Add broth, reduce the heat to maintain a gentle boil, and cook, uncovered, for 30 minutes, or until vegetables are tender.
- White waiting for the soup, prepare the Pistou. Combine all ingredients in a blender or food processor.
- Pulse the machine until the vegetables are pureed.
- Season to taste with salt and pepper. Adjust accordingly. Seal and set aside.
- About 10 minutes before the soup is done, add the canned beans and continue cooking until all the vegetables are tender.
- Once the soup is cooked, add half of the pistou into the soup. Stir to combine.
- Season the cooked soup with salt and black pepper to taste.
- Serve immediately. Have your guests help themselves with more pistou, parmesan cheese, and crusty bread while enjoying the warm soup.
Nutrition
- Sugar: 14g
- :
- Calcium: 191mg
- Calories: 604kcal
- Carbohydrates: 66g
- Cholesterol: 17mg
- Fat: 32g
- Fiber: 13g
- Iron: 5mg
- Monounsaturated Fat: 21g
- Polyunsaturated Fat: 4g
- Potassium: 1559mg
- Protein: 15g
- Saturated Fat: 5g
- Sodium: 2346mg
- Vitamin A: 8186IU
- Vitamin C: 55mg
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