Garden Vegetable soup recipe
Fresh from the garden, the tastes of cabbage, carrots, celery, corn, tomatoes and potatoes combine for a chunky vegetable soup to warm your soul.
  • Makes: 6 quarts
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Difficulty Rating: Easy

  • Recipe From: Tennessee Home & Farm


  • ¼ cup olive oil
  • 1½ cups onions, chopped
  • 2 cups leeks, chopped, white part only (approximately 3 medium leeks)
  • 1 tablespoon garlic, minced
  • 4 cups cabbage, chopped
  • 3 cups carrots, peeled and sliced into rounds
  • 3 cups celery, chopped
  • 3 quarts chicken or vegetable stock (homemade broth recipe)
  • 2 (28-ounce) cans petite diced tomatoes
  • 4 cups potatoes, diced
  • 1 (10-ounce) box frozen corn
  • 1½ teaspoons dried thyme
  • 2½ teaspoons dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon pepper
See Also:  Mediterranean Pasta Salad


  1. Heat oil in large pot over medium heat. Sauté onion, leeks and garlic until soft, about 5 minutes.

  2. Add cabbage, carrots and celery, and continue to cook for 5-10 minutes, stirring occasionally.

  3. Add the stock, increase heat to high, and bring to a simmer. Once simmering, add the tomatoes, potatoes and herbs.

  4. Reduce heat to low and simmer 25-30 minutes, or until vegetables are fork-tender.

  5. Add frozen corn, salt and pepper in last 5 minutes of cooking.

Nutrition Facts (per serving): Calories – 728, Fat – 18.2g, Dietary Fiber – 11.9g, Protein – 88.9g, Vitamin A – 203%, Vitamin C – 179%, Calcium – 14%, Iron – 57%

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Tips & Notes

Feel free to add or substitute other fresh and frozen vegetables of your choosing.


  1. I love a good vegetable soup! Always so satisfying, healthy and cleansing. Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!