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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Garden Vegetable Soup Recipe

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This recipe for Garden Vegetable Soup is from Mais fica, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 Tbl. olive oil
3 carrots (washed and chopped)
3 celery sticks (chopped)
1 large yellow onion (finely chopped)
3 cloves of garlic (minced)
1 bell pepper (any color)
2 potatoes of choice (chopped)
1 cup corn
3 sprigs Thyme or 1 tsp. dried
1 tsp. Kosher salt
Freshly grated black pepper
2 tsp. celery seed
3 sprigs oregano or 1 tsp. dried
1/2 tsp. saffron
2 tsp. red pepper flakes
2 boxes vegetable broth (32 ozs.) each
4 cups fresh spinach or kale
2 cups mini wontons (vegetarian or shrimp) Trader Joe’s
1 cup freshly grated Parmesan cheese

In a large stockpot sauté the carrots, celery, garlic, pepper, potatoes, corn and onion in the olive oil.
Cook until onions are just translucent.
Add the herbs and spices except for the saffron.
Place the stock in the pan and heat until very hot.
Add the saffron when heated.
Add the spinach or kale.
Simmer the soup for 25 minutes.
Placed the wontons in the soup and heat for another 10 minutes.
Garnish with the Parmesan cheese and freshly grated pepper.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is my favorite soup to make when Fall arrives. The produce from the garden is used in this recipe although you can buy frozen vegetables and use them too. You can put any type of vegetable of your choice in this very versatile soup.




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