Garden Vegetable Soup

15 40 192
Ingredients Minutes Calories
Prep Cook Servings
0 min 40 min 6
Garden Vegetable Soup
Health Highlights
This recipe is easily modified, use fresh vegetables and herbs that are in season. *Dry herbs are great when fresh is not available.


1 cup Green/yellow string beans, raw
3 tomato Roma tomatoes (diced)
2 clove(s) Garlic (minced)
1 cup Potato (cubed)
1 cup chopped Zucchini
1 cup White beans, raw (any type of bean)
1 tbsp Basil, fresh (chopped)
1 sprig Rosemary, fresh
2 tbsp chopped Yellow onion
2 medium stalk(s) Celery (chopped)
1 cup chopped Carrots
1 tbsp Parsley, fresh (minced)
2 tbsp Extra virgin olive oil
1 pinch Sea salt, fine (to taste)
1 dash Black pepper (to taste)


  1. In a large pot (enamelled cast iron is my favourite), heat up the EVOO over medium heat.
  2. Add the sprig of rosemary, garlic and onion until soft
  3. Add celery, carrots and parsley, saute until soft, approximately 5 minutes.
  4. Add 8-10 cups of water to your pot and bring to a boil.
  5. Reduce heat to medium low, add potatoes, beans, zucchini and tomatoes and allow to simmer for approximately 30 minutes.  This allows the flavours to combine.
  6. Stir in some fresh basil and remove from heat.
  7. Enjoy a large bowl or two for a healthy lunch!

Nutrition Facts

Per Portion

Calories 192
Calories from fat 47
Calories from saturated fat 7.0
Total Fat 5.2 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.4 g
Cholesterol 0
Sodium 69 mg
Potassium 1039 mg
Total Carbohydrate 30 g
Dietary Fiber 8.0 g
Sugars 4.3 g
Protein 10.2 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 3.0

Energy sources