What is more satisfying than a big pot of soup simmering on the stove, ready to eat whenever the family is? I love soups no matter what the season. They are such a great option to cook a big batch and have leftovers for the next day. And what a great way to get kids to eat their vegetables! This Garden vegetable soup was a winner for me, everyone loved it!
This soup recipe is very forgiving, as we have cooked the recipe as is and also with variations. For one batch we did not have the beans or lentils on hand so we left those out and added browned ground beef (about a cup and a half) and frozen mixed vegetables (about 2 cups) to make a heartier, more filling soup. Both turned out great!
For our family, I served this delicious garden vegetable soup in homemade bread bowls. The link for how to make them can be found here. The recipe can also be made into a lovely loaf of crusty bread that makes delicious garlic toast, which would also go nicely with this garden vegetable soup recipe.
Garden Vegetable Soup
¼ cup red beans
¼ cup pot barley
¼ cup lentils
¼ cup noodles
¼ cup black beans
1 Tbsp onion powder
½ Tbsp garlic powder
½ Tbsp parsley flakes
1 tsp thyme
3 stalks of celery
2 carrots
1 large onion
¼ cup chicken bouillon
14 oz can tomatoes
Rinse beans and barley in a strainer.
Place beans, barley, spices, lentils and canned tomatoes into soup pot.
Add 8 cups of water and bouillon. Boil for 10 min, then reduce heat.
Cover and simmer for 1 to 1 ½ hours or until beans are tender.
Chop vegetables and add to pot 30 minutes into cooking time.
Add noodles for the last 5 minutes of cooking time.
Add salt and pepper to taste.
Enjoy!
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