A couple of jars of soup alongside a bowl of vegetable soup

Garden Vegetable Soup

You may be asking yourself why I have a vegetable soup listed during my 30 days of beans.  If you’ve looked at the photo, you’re probably thinking that you don’t see any beans in the soup, and you’re right.  There are no beans added to the soup, but the broth it is made from is that quart of ham and bean broth I saved from the pressure cooker pinto beans and ham.  Bean broth is, after all, a vegetable broth, isn’t it.   In this case, it’s a vegetable (bean) and bone broth.  You know that I don’t like things to go to waste, either.

My neighbor’s husband makes a vegetable soup that is very good, so I started with his recipe and made a few changes.  I switched Swiss chard for cabbage, I didn’t add garbanzo beans, and I used bean broth in place of chicken.  I also added more carrots, celery, onion, and bell pepper.      As I think about this,  I realize that I  just used his spices and the tomato paste.

bean broth is the base for this delicious vegetable soupThe final result was warm and delicious.  It’s great served with a piece of crusty bread, or just by itself.

Of course, I packed a couple of jars with soup for us to take for lunch.  It’s important to note that these jars were not sealed according to safe canning processes and had to be stored in the refrigerator and in a cooler with an ice pack until it was time to heat and serve them for lunch.  I only used the jars as a storage vessel.  Simply putting something into a mason jar does not make it shelf stable.   A couple of jars of soup alongside a bowl of vegetable soup

Here’s your printable recipe.  Give it a try and let us know what you think.

Thanks for visiting Patty Cake’s Pantry.

Garden Vegetable Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Vegetable soup made from leftover bean broth is both hearty and delicious. This soup is great on a cold day served with a piece of crusty bread.
Ingredients
  • 2 tablespoons olive oil
  • ½ large onion chopped (about 1 Cup)
  • ¾ cup julienne carrots
  • ½ cup chopped celery
  • ½ cup chopped bell pepper
  • Stems from a small bunch of Swiss chard, chopped
  • 1 quart (4 cups) bean broth (can substitute other broth you have on hand)
  • 2 tablespoons of tomato paste
  • ½ teaspoon ground oregano
  • 1 teaspoon of dried Basil leaves
  • ½ teaspoon of salt, or to taste--
  • ¼ teaspoon of black pepper, or to taste
  • 1 cup chopped zucchini
  • Leaves for a bunch leaves for a bunch of Swiss chard cut into spoon sized pieces
Instructions
  1. Pot olive oil into your soup pot and heat oil.
  2. Add onion, celery, carrots, bell peppers, and stems from Swiss chard.
  3. Saute for a few minutes until the vegetables begin to soften a bit and the onion becomes translucent.
  4. Add broth to pan along with tomato paste, dried basil, oregano, salt, and pepper.
  5. Cover pan and bring to a boil.
  6. Reduce heat and add chopped zucchini.
  7. Simmer for 5 to 10 minutes.
  8. Add Swiss chard leaves, and continue to simmer until leaves are wilted.
  9. Ladle into bowls and serve.

 

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