Homemade Vegetable Soup Recipe (2024)

Estimated reading time: 3 minutes

This homemade vegetable soup recipe is near and dear to my heart because it uses veggies and herbs from our kitchen garden.

I've never had much success gardening, until a couple of years ago. My kids say it's because we had record rainfall the last couple of summers, and that may be true. In either case, we're enjoying our first harvest and loving it.

Pin

Harvest Vegetables to Use in Soup

This homemade vegetable soup recipe is a good recipe to make in large batches. You could can it and add the jars to your prepper pantry. Or even make it from frozen vegetables later this winter.

Related: Stove Top Red Beans and Rice Recipe

Although I used zucchini, tomatoes, onions, peas, and handfuls of fresh basil and parsley in this homemade veg soup recipe last week, feel free to substitute your own harvest vegetables.

And if you're looking for a more exotic veg soup recipe, try our Turmeric Lentil Soup.

Pin

Whenever you're making soup, remember to adjust the herbs and seasonings to your family's taste. Then look through your fridge and pantry for leftover small amounts of pasta, rice, or meats. These make great additions to stretch your soup even further.

Related: Spruce Grouse Stew Recipe

We tend to eat soups later on in the week as they're a good way to make use of little bits of leftover beef, chicken, or shrimp.

As with most of my soup recipes, this veg soup recipe is a filling, hearty dish.

Pin

Harvest Homemade Vegetable Soup Recipe

Homemade Vegetable Soup Recipe

Yield: 8

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

See Also

Vegetable Soup RecipeEasy Air Fryer Mushrooms Recipe - Build Your Bite15 Top-Rated Skinny Recipes, Under 300 CaloriesSlow Cooker Creamed Corn Recipe

This harvest homemade vegetable soup recipe uses veggies you can easily grow in your garden or containers. Add fresh-baked bread for a hearty meal!

Ingredients

• ½ red onion, chopped
• 3 large stalks of celery, chopped
• 2 large carrots, chopped
• 2 cups squash, diced
• ½ medium zucchini, chopped
• ½ cup fresh green peas
• 1 teaspoon olive oil
• 2 ½ cups diced tomatoes with juice
• 2 cloves garlic, crushed
• 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
• 1 ½ teaspoon dried basil or 3 large leaves of Italian basil, chopped finely
• ½ teaspoon fresh ground black pepper
• 1 teaspoon salt
• 1 bay leaf
• 4 cups of broth - vegetable, chicken or beef
• 2 cups water
• 1 cup dried green lentils

Instructions

1. Saute vegetables in olive oil in a large dutch oven, slow cooker or stockpot until soft - about 10 minutes.
2. Add all remaining ingredients except green peas.
3. Simmer on low for 1 hour.
4. Add green peas, simmer for 1 hour more.
5. Remove bay leaf.

Serve with fresh ground pepper, parmesan cheese.

Notes

Sub in any of your harvest vegetables!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 

  Pantry Preserves for Beginners

• 

  Measuring Cups

If you're ready to feed a crowd, add a garden fresh salad or a strawberry and greens salad, and some homemade bread or even these condensed milk dinner rolls. Bake it on a traditional stove or use a cast iron dutch oven to cook it on a wood stove or even over a campfire. Enjoy!

Like this recipe? Save it for later!

Pin

Pin