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Garden Vegetable Soup overhead shot

Garden Vegetable Soup

This is a easy, hearty, vegetarian soup, perfect for these fall evenings!

Course Soup
Cuisine American
Keyword garden vegetable soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 servings
Calories 110 kcal
Author With Two Spoons


  • 1 Tablespoon Olive Oil
  • 1 cup onion diced (approximately 1 large onion)
  • 1 cup carrots diced (approximately 2 large)
  • 2 cups sweet potatoes peeled and cubed (approximately 1-2 sweet potatoes)
  • 2 cloves garlic minced
  • 8 cups vegetable stock
  • 2 cups spinach washed with stems removed
  • 2 cups green beans chopped
  • 15 ounce can of diced tomatoes
  • 2 cups corn fresh or frozen
  • 1 teaspoon salt
  • ½ teaspoon pepper


  1. In a large dutch oven, heat olive oil over medium high heat.

  2. Add onion, carrot, and sweet potato to the dutch oven and sauté for 5 minutes.

  3. Turn heat to medium, add garlic and sauté for 30 seconds.

  4. Add vegetable stock, spinach, green beans, tomatoes (with their juices), corn, salt, and pepper.  Simmer for 20 minutes or until vegetables are soft.

  5. Season with salt to taste.

  6. Ladle into bowls and serve with a crusty french bread.

Recipe Notes

This is a very adaptable soup.  Don't like spinach?  Don't add it.  Your kids love peas?  Throw in a cup of frozen peas.  Have some extra zucchini?  Shred it and throw it into the pot!  Who doesn't love a soup that is both simple and infinitely customizable?