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Garden Vegetable Soup

Updated: Sep 30, 2019


4 cups of water

4 cups of vegetable broth – sugar and carb free

3 cups of yellow beans cut into 1 inch pieces

1.5 cups of grape tomatoes crushed

1.5 cups of diced zucchini

1 cup of diced green onion

1 cup of diced colored peppers

2 garlic cloves through a press

2 tsp of olive oil

2 tbsp of parsley

2 tsp of oregano

2 tsp of basil

1 tsp of thyme

1 serrano or jalapeño pepper fine diced

Fresh ground pepper

Salt to taste


In a large soup pot place green onion, choice of hot pepper and pressed garlic and sauté until garlic browns and onions are fragrant.

Add in water and vegetable broth, whisk in parsley, oregano, basil, thyme, salt and pepper. Now add in beans, tomatoes, zucchini, and peppers.

Simmer on low stirring occasionally for at least 2 hours.

Taste and adjust seasoning to suit your preference.

Garden fresh vegetables are the best for this recipe if possible.

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