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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 159.7
  • Total Fat: 4.5 g
  • Cholesterol: 1.5 mg
  • Sodium: 96.2 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 6.4 g
  • Protein: 5.4 g

View full nutritional breakdown of Garden Harvest Vegetable Soup calories by ingredient
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Garden Harvest Vegetable Soup

Submitted by: CHEF_MEG
Garden Harvest Vegetable Soup

Introduction

This soups works well with most vegetables from the garden-- experiment and use vegetables that are in season. This soups works well with most vegetables from the garden-- experiment and use vegetables that are in season.
Number of Servings: 8

Ingredients

    1 T olive oil
    2 carrots, diced
    1 leek, white part only, sliced
    2 celery stalks, diced
    2 garlic cloves, minced
    1 1/2 t thyme, fresh
    3 red potatoes, quartered
    1 c baby spinach
    1/4 t salt
    1/4 t black pepper
    1 t red pepper flakes
    9 c water
    2 small zucchini, chopped
    1 c green beans
    1/2 c ditalini pasta (or another small pasta)
    2 plum or Italian tomatoes, deseeded and chopped

    Basil topping:
    1 T olive oil
    1 c fresh basil leaves
    3 T parmesan cheese, grated
    1/4 t salt
    1/4 t black pepper

Tips

Chef Meg was inspired to create this meal after a trip to the farmers market. Be creative and use whatever vegetables you have on hand!


Directions

Place 1 tablespoon olive oil in a heavy bottomed saucepan or stock pot. Once warm, add carrots, leek, and celery. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and thyme and continue to cook for 5 minutes. Add potatoes, spinach, salt, and red and black pepper; cook 3 minutes. Add water, zucchini, beans, pasta, and tomatoes to the saucepan; cook an additional 8 minutes. While soup is cooking, place the basil, remaining oil and cheese in a small food processor; blend until smooth. Swirl basil mixture into the soup just until combined and serve.
Recipe makes eight 2 cup servings.






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Member Ratings For This Recipe



  • 34 of 34 people found this review helpful
    I put mine in the crock pot. I made a big batch and froze some for later. Delicious! - 8/11/09

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  • Incredible!
    28 of 28 people found this review helpful
    So tasty! Thanks Chef Meg. Light and delicate aroma....low in sodium too..loved it. I added a can of black beans for even more protein and fiber. - 8/11/09

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  • 19 of 29 people found this review helpful
    Why are the comments from those who HAVE NOT TRIED this recipe still on this "Rate this Recipe?! How can they possibly be helpful! - 7/29/10

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  • Very Good
    13 of 14 people found this review helpful
    Yummy! I had some fresh basil from my garden. I love vegetable soups. - 8/11/09

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  • Incredible!
    12 of 12 people found this review helpful
    I hate vegies! This was SO GOOD. I couldn't stop eating it. I'm going to add black beans to a new batch of it this week. I love the fresh basil and the crushed red pepper flakes, I think that really made the soup - 9/22/09

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  • Incredible!
    10 of 10 people found this review helpful
    This was one of the single best recipes I've made on SparkPeople. Neither me nor my husband could stop eating it. I swapped out the zucchini and added little white beans instead. The parmesan-basil paste is to die for. And it really wasn't as much work as I thought it would be. Thanks! - 8/12/10

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  • Very Good
    10 of 11 people found this review helpful
    I made a version of this, I use it as a starter soup or as a side for chicken or fish. And even a main dish! I leave out the pasta and the potatoes and add red kidney beans, lima beans, and White beans and kale. I can eat soup 7 days a week 365 days a year! I call mine Farmer's Market Soup! Thanks! - 8/25/09

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  • 9 of 9 people found this review helpful
    this soup was great! my husband who is found of beef even enjoyed it - 8/11/09

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  • 8 of 18 people found this review helpful
    Going to nix the cheese so it's vegan and give this a whirl. Sounds delish! - 8/11/09

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  • Incredible!
    7 of 7 people found this review helpful
    this was great & I had fresh basil too gives added punch
    DIVALICIOUS7 - 8/11/09

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  • Incredible!
    7 of 21 people found this review helpful
    Sounds great, i'm definitely going to make this - and it's low sodium too! - 8/11/09

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  • Incredible!
    6 of 7 people found this review helpful
    I loved this soup! I skipped the spinach and added more green beans instead. I also didn't make the basil topping, which I am sure would have made it even more tasty. I think you could easily use this as a base and make it with beef or chicken broth and add meat if so desired for a heartier soup. - 7/3/10

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  • Incredible!
    6 of 6 people found this review helpful
    Very hearty and filling. Delicious! Great meal on a budget. A "do over" for sure! Next time, I will use NitafromCT suggestion of adding black beans for more protein and flavor. - 8/17/09

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  • 6 of 9 people found this review helpful
    LOVE IT - 8/11/09

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  • 6 of 20 people found this review helpful
    This sounds so yummy. I love soups and stews, especially in the fall. I think this will be one of my fav's. - 8/11/09

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  • 3 of 3 people found this review helpful
    Great recipe. I used veggies that were in season, add a can of tomato's and canelli beans instead of potatoes! - 10/18/10

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  • Very Good
    3 of 4 people found this review helpful
    This is a great soup. Very tasty and if you're of mind to add ingredients, it is easy to build on. - 10/5/09

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  • 3 of 20 people found this review helpful
    recipe looks good will make soon flipitup - 8/11/09

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  • 3 of 16 people found this review helpful
    I'll go out to the garden NOW. Can't wait to try it.
    Thx for sharing. - 8/11/09

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  • Incredible!
    2 of 7 people found this review helpful
    I luv this recipe, it sounds fantastic. - 9/25/12

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  • Very Good
    2 of 3 people found this review helpful
    I left out the potatoes. Yummy vegetable soup. I also left it on the stove and ate it at room temperature all day. (oh, and I don't mind people who don't make or rate the recipe...they just wanna comment). have a great weekend all. - 7/28/12

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  • 2 of 2 people found this review helpful
    added some chopped cabbage for extra fiber - delish! - 8/4/10

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  • 2 of 16 people found this review helpful
    At the risk of being called a crabby crab, why is this country so salt-happy?! I realize I can just omit it when I make the recipe, but why is it I find myself having to do that so often? Just lose the salt shaker when you write the recipe? - 7/30/10

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  • 2 of 11 people found this review helpful
    Wow. This sounds quick and easy...so many variations can be made: add a few more potatoes, and a lot more carrots, leave out the water, and you've got a thick, creamy soup with no animal fat! (You have to run it all though the food processor or blender after cooking.) Can't wait to try this! - 8/11/09

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  • 2 of 15 people found this review helpful
    Sounds delicious! - 8/11/09

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