Garden Vegetable Soup

Author: Recipes_kw
No ratings yet
Prep Time 1 hr 10 mins
Total Time 1 hr 10 mins
Course Appetizers, Main Course, Side Dishes, Soups
Cuisine American


  • Stove


  • 1 tbsp olive oil extra virgin
  • 1 cup onion chopped
  • 1 cup carrot peeled, chopped
  • 1/2 cup celery chopped
  • 1 1/2 cups zucchini diced
  • 1 cup red bell pepper diced
  • 2 tbsp tomato paste
  • 2 cloves garlic minced
  • 2 tsp salt
  • 1 tsp Italian seasoning ***Click on Italian Seasoning Recipe link
  • 1/2 tsp black pepper fresh cracked
  • 8 cups vegetable broth ***see our Homemade Vegetable Broth recipe link
  • 28 oz tomatoes canned, chopped, with juices
  • 1/2 cup pearl barley uncooked
  • 1 cup green beans ends trimmed, 1' inch pieces
  • 1/2 cup corn kernels fresh or frozen
  • 1/4 cup basil fresh, slivered
  • 1 tbsp lemon juice fresh squeezed, no sugar added or preservatives


  • Heat the olive oil in a large pot over medium-high heat then saute the onion, carrot, and celery for about 8 minutes.
  • Add in the zucchini, yellow squash, bell pepper, tomato paste, garlic, salt, Italian seasoning, black pepper, broth and tomatoes with juices; bring to a boil then stir in the barley.
  • Reduce the heat to low and cook for 30 minutes.
  • Stir in the green beans and corn and cook for another 15 minutes. Lastly stir in the basil and lemon juice then serve immediately while hot. Enjoy!

My Notes

Make money being an Affiliate!