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bowl of chunky vegetable soup

Garden Vegetable Soup

  • Author: Tara Smithson
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x


This garden vegetable soup is hearty and delicious. It is a simple way to use up ingredients from the fridge, pantry and garden and create a yummy meal in one pot.


  • 1 tablespoon olive oil
  • 1 to 2 carrots, sliced thin
  • 1 cup green bell pepper
  • 1 cup red bell pepper
  • 1/4 cup zucchini, diced
  • 2 celery stalks, diced
  • 1 cup of chopped spinach or kale
  • 1/2 teaspoon garlic, minced
  • 1/4 teaspoon fresh oregano
  • 1/4 teaspoon fresh thyme
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 28 ounce tomato sauce
  • 1 (32 ounce) vegetable stock
  • 15 ounce cannellini beans, drained and rinsed
  • 14 ounce can fire roasted tomato (drained)


  1. Start by adding the olive oil to a dutch oven on medium heat.
  2. Once the olive oil is hot, add in the carrot, bell peppers, celery, onion, zucchini, and salt. Stir and cover. Cook for 6 minutes, checking half way through and stirring.
  3. Add garlic, oregano, thyme, red pepper and bay leaf and cook for 30 seconds.
  4. Stir in the spinach or kale.
  5. Pour in fire roasted tomatoes, cannellini beans, tomato sauce, and vegetable stock.
  6. Bring to a boil, then reduce to low heat and cook on the stovetop for at least one hour and up to 3 hours.
  7. Remove the bay leaf.
  8. Top with parmesan cheese and croutons.
  9. Enjoy!


Serve with parmesan cheese and homemade croutons.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: soup
  • Method: stovetop
  • Cuisine: american

Keywords: chunky vegetable soup, vegetable soup recipes