Garden Fresh Vegetable Soup 🌿🍲
Description: This Garden Fresh Vegetable Soup is a fantastic, flexible recipe ideal for those who grow their own vegetables or love exploring farmer’s markets. Its versatility allows it to be made vegetarian by omitting the ground beef and bacon, and substituting vegetable broth for the beef broth. Whether you’re looking for a hearty meal or a nutritious dish to serve a crowd, this recipe fits the bill perfectly. Adapted from a Sunset recipe, it’s both economical and easy to make, with the ability to scale up for gatherings.
Category: One Dish Meal
Keywords: Vegetable, Stove Top, Less than 4 Hours, Inexpensive
Ingredients:
- 1/2 pound lean ground beef 🥩 (optional, can be omitted for a vegetarian version)
- 4 slices bacon 🥓 (optional, can be omitted for a vegetarian version)
- 3 tablespoons butter 🧈 (if not using meat)
- 1 large onion, diced 🧅
- 2 cloves garlic, minced 🧄
- 6 cups beef broth (or vegetable broth for a vegetarian option) 🥄
- 8 ounces kidney beans, drained and rinsed 🫘
- 1 teaspoon dried basil 🌿
- 1 teaspoon dried oregano 🌿
- 1/2 teaspoon dried rosemary 🌿
- 1 can (15 ounces) tomato sauce 🍅
- 2 cups diced tomatoes (fresh or canned) 🍅
- 2/3 cup elbow macaroni 🍜
- 2 cups cooked spaghetti, cut into small pieces 🍝
- 2 cups fresh spinach 🌿
- 2 cups Swiss chard, chopped 🌿
- 1/2 cup grated Parmesan cheese 🧀
Instructions:
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Cook the Meat (Optional): In a 5-6 quart pot, crumble the lean ground beef over medium heat. If you’re using bacon, add it to the pot as well. Cook until the meat is browned and the bacon is crispy. Drain any excess fat from the pot.
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Prepare the Base: If you are not using meat, melt the butter in the pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and soft.
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Combine Ingredients: Add the prepared vegetables (onion and garlic), along with the beef broth, kidney beans, dried basil, oregano, and rosemary to the pot. Stir well to combine. Bring the mixture to a boil.
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Simmer: Once boiling, reduce the heat to a low simmer. Cover the pot and let it cook for about 30 minutes, allowing the flavors to meld together.
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Add Tomatoes and Pasta: Stir in the tomato sauce, diced tomatoes, elbow macaroni, and cooked spaghetti. Continue cooking, covered, until the macaroni is tender, which should take around 10-15 minutes.
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Add Greens: If preparing ahead, you can cool the soup at this point, cover it, and refrigerate it. When ready to serve, heat the soup again and then add the fresh spinach and Swiss chard. Cook, covered, just until the greens are wilted, about 5 minutes.
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Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot, passing the grated Parmesan cheese for guests to sprinkle over their individual servings. Enjoy the hearty, fresh flavors of your garden-inspired soup!
This recipe makes 8 servings and is perfect for enjoying on a cool day or for sharing with friends and family. 🌟🍲
This recipe is sure to warm your heart and satisfy your taste buds, whether you’re using fresh vegetables from your garden or taking advantage of the seasonal produce at your local farmer’s market. Happy cooking! 🌽🍆🥕
