Garden Vegetable Soup

Garden Vegetable Soup

Servings 8
Calories 200kcal


  • 4 tbsp olive oil extra virgin
  • 2 cup leek
  • 2 tbsp garlic
  • ¼ tsp salt kosher, coarse
  • 2 carrot medium
  • 2 cup potato
  • 2 cup snap bean green bean
  • 2 quart chicken broth
  • 4 cup tomato
  • 2 ear yellow corn on the cob
  • ½ tsp black pepper ground
  • ¼ cup parsley
  • 2 tsp lemon juice


  • Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.
  • Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
  • Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
  • Add the stock, increase the heat to high, and bring to a simmer.
  • Once simmering, add the tomatoes, corn kernels, and pepper.
  • Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
  • Remove from heat and add the parsley and lemon juice.
  • Season, to taste, with kosher salt.
  • Serve immediately.


Nutrition Facts
Garden Vegetable Soup
Amount Per Serving (476 g)
Calories 200 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1.5g9%
Sodium 160mg7%
Potassium 833mg24%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 7g8%
Protein 8g16%
Calcium 59mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.



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