VegetableSoup - Smith "Nature Friendly" Farm

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Home made vegetable garden soup

My flexible Garden Vegetable Soup

I love to cook but I am a notoriusly lazy cook. I want it to taste good, but I don't want a hundred ingrediants or any tricky overnight steps. With this soup you can modify as you see fit. It is great for using up garden vegetables that are in season or even frozen ones.

This is a great northern Canadian soup, not sure how often it will get made in the heat of the South, but if nothing else make it in the cool of December to use up those summer veggies!

Flexible Garden Vegetable Soup
This will make 5 large bowls of soup:

Ready a large pot on the stove. I love my large Paula Deen cookpot. The non-stick pot prevents burning.
These are the core items that create your soup base. The meat and veggies are flexible options.

  • 2 Boxes of Beef or Chicken Stock/Broth

  • 4 Cups of water

  • 2 Cloves of garlic cut small

  • 1 Can tomato paste (sauce can work in a pinch too)

  • 1 Onion

  • Palm of Basil

  • Salt & Pepper to taste

  • Palm of Oregano

Palm = Approximately 2 Tablespoons

Flexible soup items . Mix and match what you feel like adding to your soup.

  • 1 Pound of chicken of hamburger

  • 3 Carrots

  • 2 Stalks Celery

  • Green beans

  • Cabbage

  • Kale

  • Mushrooms

  • Macaroni

  • Potatoe

Throw it all into a pot, soup base first and boil slowly for an hour or so. Put it in a bowl, pop on a classic movie and enjoy!

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