Garden Fresh Vegetable Soup
- Ready In:
- 1hr 55mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1⁄2 lb lean ground beef (optional)
- 4 slices bacon, diced (optional)
- 3 tablespoons butter (optional)
- 1 large onion, diced
- 2 cloves garlic, minced (or more)
- 6 cups assorted fresh vegetables (it gets fun here, suggestions are diced carrots and celery, sliced 3/4-inch green beans, diced baby)
- 8 cups beef broth (use vegetable broth if keeping this vegetarian)
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1⁄2 teaspoon dry basil
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon rosemary
- 1 (8 ounce) can tomato sauce
- 2 large tomatoes, seeded and chopped
- 2⁄3 cup elbow macaroni or 2/3 cup spaghetti, broken into pieces (I use odds and ends of pasta at this point)
- 2 2 cups spinach (what I use) or 2 cups swiss chard
- salt and pepper
- grated parmesan cheese
directions
- Crumble beef, if desired, into a 5-6 quart pot over medium heat; add bacon, if desired.
- If not using meat, melt butter in the pot.
- Add onion, garlic and prepared vegetables and cook, stirring, until meat is browned and onion is soft; drain any excess fat.
- Add broth, kidney beans, basil, oregano and rosemary; bring to a boil, cover and reduce heat, simmer for about 30 minutes.
- Add tomato sauce, tomatoes, and macaroni; continue cooking, covered, until macaroni is tender.
- At this point you can cool the soup, cover it and refrigerate it to reheat and continue the recipe.
- Add cabbage and cook, covered, just until cabbage wilts, about 5 minutes.
- Season to taste with salt and pepper; serve and pass cheese to sprinkle over individual servings.
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Reviews
-
What a beautiful soup. I took advantage of its versatility to clean out my kitchen -- subbing frozen broad beans for the kidney beans and fusilli instead of macaroni. For veggies, I used onion celery, red pepper and red chard. I used beef broth for the base. Next time I might add just a touch more tomato sauce to make it thicker and perhaps a little more pasta as well.
Tweaks
-
What a beautiful soup. I took advantage of its versatility to clean out my kitchen -- subbing frozen broad beans for the kidney beans and fusilli instead of macaroni. For veggies, I used onion celery, red pepper and red chard. I used beef broth for the base. Next time I might add just a touch more tomato sauce to make it thicker and perhaps a little more pasta as well.
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin