Garden Vegetable Soup

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This Garden Vegetable Soup is includes cabbage, green beans, tomatoes, and more garden veggies. I puree the soup with an immersion blender, but you can leave the vegetables whole if you prefer. This recipe makes a lot of soup, which is great because the soup freezes well. Delicious, healthy and kosher!

Prep Time: 20 m
cook time
Cook Time: 1 h
Yield: 16-20 servings
Course: Soup
Occasion: Shabbat
Skill: Intermediate
  • 2-3 Tbsp. olive oil
  • 6 cloves garlic, chopped
  • 3 medium onions, sliced
  • 3 carrots, sliced
  • 1 medium cabbage, chopped
  • 3 zucchini, chopped
  • 8 ounces (250 grams) frozen green beans
  • 2 tomatoes, chopped boiling water
  • 3 tsp. pareve chicken soup powder
  • 1-2 tsp. salt
  • 1/2-1 tsp. freshly ground black pepper
  1. In a large soup pot, heat oil. Add onions, garlic and carrots. Saute for 5 minutes, stirring, until the onion is translucent.
  2. Add cabbage, zucchini, green beans, and tomatoes.
  3. Add enough boiling water to cover the vegetables. Bring to a boil. 
  4. Add soup powder. Add salt and pepper to taste, knowing you can easily add more after you puree and taste the soup. 
  5. Turn heat down to low and cover pot. Simmer for at least 30 minutes. If you want to puree the soup with an immersion blender, simmer until the vegetables are soft enough to mash. 

Variation: After pureed, throw a can of corn into the soup to make it even more tasty for the kids.