This Garden soup is one of the best ways to use up your garden scraps. During harvest season, simply collect these ingredients and vacuum seal them! First, we’ll explore the art of making a great stock from the scraps in your garden, and then we’ll turn it into a tremendous sipping broth or base for your chicken or vegetable soup. To begin, make your bone broth. When making the broth, I like to start with my bag of “scraps”. This is a bag in my freezer where I keep all my veggie scraps for soups. Scraps worth saving for stock are carrots, fennel bulbs, celery and celery greens, onions, garlic and garlic scapes, leeks, scallions, parsnips, and mushrooms. Woody herbs are also easily saved in these bunches, like rosemary, thyme, and sage. Ones I veer away from are starchy veggies that will disintegrate into the broth like potatoes or strong-tasting veggies like brussels sprouts, cabbage, cauliflower, or beets. Those are better frozen for other meals.

And of course, you don’t need to make your own bone broth to make this recipe, but it sure is fun! If not, any chicken or vegetable stock will do just fine!

Now, armed with your precious broth, it’s time to bring this soup to life. Combine the flavorful broth with diced tomatoes, sweet potatoes, onions, carrots, celery, green beans, and a medley of aromatic herbs and spices. Let the slow cooker work its magic as the ingredients meld together, releasing their tantalizing aromas and flavors into the air.

As the soup gently simmers, envision the warmth and comfort it will bring to your table. A hearty bowl of Garden Soup, brimming with wholesome goodness and vibrant flavors, awaits you. And for a final touch of greenery and nutrition, toss in a handful of chopped kale just before serving, adding a fresh burst of color and vitality to your creation.

So gather your garden scraps, unleash your creativity, and let the flavors of the season shine in this Garden Soup—a celebration of sustainability, flavor, and homely comfort that will leave you craving more with every spoonful.

Garden Soup

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This Garden soup is one of the best ways to use up your garden scraps. During harvest season, simply collect these ingredients and vacuum seal them!

• Author: Amanda MacArthur
• Prep Time: 10 min
• Cook Time: 4-6 hours
• Total Time: 4+ hours
• Yield: 12 servings 1x
• Category: Soups

Ingredients

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• 8 cups bone broth (or your favorite vegetable broth for a vegan version)
• 28oz tomatoes, diced
• 3 sweet potatoes, peeled and diced
• 1 cup onion, diced
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 cup green beans, chopped
• 3 bay leaves
• 2 tsp salt
• 1 tsp ground black pepper
• 1/2 tsp dried basil
• 1/2 tsp marjoram
• 1/2 tsp thyme
• Optional: A handful of chopped kale

 

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Instructions

1. In a slow cooker, cook on low for 4-6 hours. Add kale for 5 minutes before serving.

Notes

If you want to make it more quickly, cook the onion, carrots, and celery in a stock pot with a two tbsp olive oil for 10 minutes before adding the rest of the ingredients, bring to a boil, then reduce to a simmer for 20-30 minutes or until the sweet potatoes are fork-tender.

If you enjoy this Garden Soup, let me know what you think!