Garden Vegetable Soup

The South Arm Community Kitchen made a hearty soup as our main dish.

This Garden Vegetable Soup is good enough for a light lunch with the addition of rice or small noodles.

  • 1 cup diced carrots
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 3 garlic cloves, minced
  • 3 cups of broth (chicken, beef or vegetable) or more
  • 1 1/2 cups sweet peppers (green, red and yellow)
  • 1 cup diced zucchini
  • 1 cup diced potatoes
  • 1/2 cup rice or small noodle
  • 1 tablespoon tomato paste or 1/2 can tomato soup
  • 1/2 teaspoon dried basil (or 1 teaspoon fresh one)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • black pepper to taste
  • 1 tablespoon olive oil

Many hands in the kitchen makes preparation easier as there is a lot of chopping to do.

Source: South Arm Community Kitchen


In a large saucepan heat oil and saute the onion for a few minutes until soften, then add garlic and saute until fragrance.
Add celery and carrots and saute for a few more minutes.
Add tomato paste or soup.
Season with basil, oregano, salt and pepper.
Add chicken broth and bring to a boil. Make sure the broth is enough to cover all the vegetables and room for the rice or noodle to expand.
Add rice, potatoes and zucchini, lower heat and simmer for 15 to 20 minutes.
We partly blend the soup with a hand blender to give it a creamier texture.
Serve the soup hot with some crusty bread and a salad.
You can use other seasonal vegetables like cabbage, mushroom, green beans, etc.

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