Garden Vegetable Soup

I think this soup recipe was originally sent to me in summer of 2010 by Susan, a CSA member. I have adapted it and you can make it when you need to use up the odds and ends in the fridge.  No matter what combination you choose, it’s going to taste good because you’re be starting with great-tasting fresh local organic vegetables.

If you want to have a batch for eating right away and a batch for the freezer, you’ll want to scale up the recipe appropriately.

You can substitute fresh diced tomatoes for tomato paste if you are making this recipe in peak tomato season. Just chop and simmer some tomatoes in a pot until they break down to your desired consistency (about 15 to 20 minutes). You can use the simmered tomatoes in any quantity up to 3 cups. If using simmered tomatoes, you’ll need to reduce the amount of broth you use in this recipe so that the total liquids that you add is 3 cups. So if you use 2 cups of simmered tomatoes you should only add 1 cup broth. If you want to use 3 cups of simmered tomatoes, don’t add any broth at all. Add a bouillon cube instead. Note that simmered tomatoes are thicker than broth so if you use more of those it will make a soup with a heartier consistency–it will also be more likely to stick to the bottom of the pan and burn, so stir often.

Here are some vegetables you can mix and match for this recipe:

Hard Vegetables – added at the beginning and cooked the longest time. Medium Firm Vegetables – added in the middle. Tender Vegetables – added at the end and cooked the shortest time.






Watermelon Radish

Winter Squash

Bok Choy stems



Green Beans


Sweet Potatoes



Zucchini and summer squash


Bok Choy greens



*depending on your preference, eggplant can be added earlier or later.

Garden Vegetable Soup


  • ½ to 1 tablespoon cooking oil
  • 3 cups chopped or sliced mixed vegetables
  • ½ cup onion green onion or leeks, diced
  • 2 cloves garlic minced
  • 3 cups broth beef, chicken or vegetable or water
  • 1 tablespoon tomato paste
  • ¾ teaspoon dried herbs or 1 Tbsp fresh herbs basil, cilantro, dill, oregano, thyme, sage or rosemary
  • ¼ teaspoon salt
  • More fresh herbs to taste (optional)


  1. Lightly coat the pan with cooking oil.
  2. Sauté any hard vegetables, onions or leeks and garlic over low heat until softened, about 5 minutes.
  3. Add broth, any medium firm vegetables, tomato paste and simmer, covered about 15 minutes or until beans are tender.
  4. Stir in any tender vegetables and heat 3-4 minutes.
  5. Serve hot.

Recipe Notes

Takes 35 mins to prepare. Serves 4.