Garden Vegetable Soup

By Renee, From Raising Generation Nourished

Sweet, juicy tomatoes, garden fresh green beans, creamy potatoes, and a load of other mineral rich garden vegetables, this garden veggie soup is both nourishing and very family friendly in taste!

We are swimming in fresh garden produce from our household garden and our local farmers! We certainly enjoy much of it fresh, but for the most part when the abundance starts rolling in that means soup time in my house.

Having a good variety of fresh vegetable-based soups is one of my secrets to kids that gladly eat their veggies. Our staple fresh tomato soup, broccoli soup, chicken stew, and this garden vegetable soup are some of our family favorites – and they have become my sanity when it comes to school lunches. For more soup recipes, check out Kimi’s book, Ladled: Nourishing Soups for All Seasons, and the many soup recipes already on this blog.

Last year was my first year of having one of my girls in full-time school, and we discovered quickly that packing nourishing school lunches was much easier when the nourishing meals from home were made in a big batch to ensure leftovers for the lunchbox.

I got myself some great thermos gear and bone broth loaded soups that she was used to having at home with her sisters for lunch became her take along to school lunch most days of the week.

This is a simple vegetable soup that freezes very well and is very kid friendly in taste. When you cook down those veggies in some beautiful friendly fats amazing flavor shines through.

Take advantage of your own garden abundance or hit the farmer’s markets, local CSA’s, or community gardens this harvest season and let’s stock up some soup for the fall!

By the way! This doubles up into a large stockpot very well – toward the end of August when the garden needs to be cleared out and the farmer’s at the markets cut their prices down to move their produce I totally take advantage!

GARDEN VEGETABLE SOUP

• 1/3 cup friendly fat to cook in (butter, pastured lard or tallow, coconut oil, leftover pastured bacon grease)
• 2 medium onions, chopped
• 3 medium carrots, chopped
• 3 cups cut green beans (these were from our garden but frozen organic works fine too)
• 1 small yellow summer squash, chopped
• 1 medium zucchini, chopped
• 4-5 small red potatoes, chopped
• 1 1/2 cups corn (I use frozen organic from Costco)
• 1 large tomato (This was from the garden but if it is the off season canned/jarred diced tomatoes work)
• 5 large cloves of garlic, minced
• 1 1/2 quarts chicken broth (Check out my recipe, and Kimi’s regular recipe, and her “almost free” chicken broth recipe).
• 1 TB fresh chopped basil or 2 tsp dried basil
• Sea salt/pepper to taste (generously season if your bone broth was unseasoned)

1. Melt the friendly fat in a large soup or stockpot and toss in all of the veggies EXCEPT the tomatoes, garlic and basil. Add a big pinch of sea salt to the veg and cook over medium/medium high heat stirring occasionally for about 15 minutes or so. This low and slow saute with sea salt will bring out all the juices in the veggies and sweeten them up.
2. Add the tomato and cook 5 minutes to bring out their juices.
3. Add the garlic and cook for a minute.
4. Add the bone broth and basil, bring to a simmer, and cook at a simmer for 5-10 minutes.
5. Season to your taste with sea salt and pepper. You can garnish with grated parmesan if you want. To freeze the soup, let it cool to room temp, jar it, and freeze with the lid OFF for at least 24 hours before putting the lid on. This will ensure your jar doesn’t break. You can find BPA free plastic freezer containers as well.

Garden Vegetable Soup

 

Author:

Renee <g class="gr_ gr_119 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="119" data-gr-id="119">Kohley</g> @ The Nourishing Gourmet

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Ingredients

• ⅓ cup friendly fat to cook in (butter, pastured lard or tallow, coconut oil, leftover pastured bacon grease)
• 2 medium onions, chopped
• 3 medium carrots, chopped
• 3 cups cut green beans (these were from our garden but frozen organic works fine too)
• 1 small yellow summer squash, chopped
• 1 medium zucchini, chopped
• 4-5 small red potatoes, chopped
• 1½ cups corn (I use frozen organic from Costco)
• 1 large tomato (This was from the garden but if it is the off season canned/jarred diced tomatoes work)
• 5 large cloves of garlic, minced
• 1½ quarts chicken broth
• 1 TB fresh chopped basil or 2 tsp dried basil
• Sea salt/pepper to taste (generously season if your bone broth was unseasoned)

Instructions

1. Melt the friendly fat in a large soup or stockpot and toss in all of the veggies EXCEPT the tomatoes, garlic and basil. Add a big pinch of sea salt to the veg and cook over medium/medium high heat stirring occasionally for about 15 minutes or so. This low and slow saute with sea salt will bring out all the juices in the veggies and sweeten them up.
2. Add the tomato and cook 5 minutes to bring out their juices.
3. Add the garlic and cook for a minute.
4. Add the bone broth and basil, bring to a simmer, and cook at a simmer for 5-10 minutes.
5. Season to your taste with sea salt and pepper. You can garnish with grated parmesan if you want. To freeze the soup, let it cool to room temp, jar it, and freeze with the lid OFF for at least 24 hours before putting the lid on. This will ensure your jar doesn't break. You can find BPA free plastic freezer containers as well.

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Renee Kohley

Renee is a wife and momma of 3 girls six years old and under. She is passionate about raising the next generation of kids with a better understanding where their food comes from and how food affects their bodies. She is committed to teaching others that simple, real food can make positive changes in health and can be done on a (very) tight budget, all while making the kids smile. Renee blogs at Raising Generation Nourished

Latest posts by Renee Kohley (see all)

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