This homemade vegetable soup recipe is near and dear to my heart because it uses veggies and herbs from our kitchen garden.
Estimated reading time: 3 minutes
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.
Harvest Vegetables to Use in Soup
This homemade vegetable soup recipe is good for making 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.
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.
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.
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.
Harvest Homemade Vegetable Soup Recipe
Recipe
Homemade Vegetable Soup Recipe
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
- Saute vegetables in olive oil in a large dutch oven, slow cooker or stockpot until soft - about 10 minutes.
- Add all remaining ingredients except green peas.
- Simmer on low for 1 hour.
- Add green peas, simmer for 1 hour more.
- Remove bay leaf.
- Serve with fresh ground pepper, parmesan cheese.
Notes
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!
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There's nothing quite like food you grew yourself, lovingly prepared for your family! Thanks so much for sharing on Farm Fresh Tuesdays!
Lol Nikki - glad you like the recipe! It's very forgiving - you can make all kinds of substitutions depending on what's growing in your garden.
Pinned! That picture made my stomach growl. I love recipes that use my garden produce.
🙂 gwingal
Thank you for the comment! I hope you enjoy it - and I love zucchini too. 🙂
That sounds delicious! I love just about anything made with zucchini. Pinned.
Too funny, Linda! We LOVE our homemade, fresh-from-the-garden soup. Hope you have a chance to try the recipe soon. 🙂
Thank you for comment! Yes, definitely soup weather here already!
There is nothing better than homemade meals right from our garden and we can NEVER have to many recipes.. This made me hungry and its only 9am..
This looks so yummy and healthy too. I'm ready for some cool weather and some warm comfort food. Great post:)
Hi Sarita,
This recipe sounds delicious and so healthy. Sharing on Twitter & Pinning. Visiting from Simple Homestead Blog Hop. Have a healthy, happy & blessed day!