Name: Victory Garden Soup (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 1 cup Onion-diced; 2 cups Carrots-diced; 2 cups Celery-diced; 2 cups Potatoes-diced; 1 cup Green Beans-cut into 1 inch pieces; 1 cup Canned Diced Tomatoes-undrained; 1 cup Frozen Peas; 6 cups Chicken Broth; 1 tsp Dried Thyme; 1/2 tsp Dried Rosemary; 1/2 tsp Salt; 1/4 tsp Black Pepper

Recipe tier

A hearty and flavorful soup celebrating the bounty of the garden, inspired by the resourceful spirit of Victory Gardens during wartime.

Total 1h

Serves 6 servings

Steps 7

Ingredients 13

Vegetables
1 tbsp 15 mL Olive Oil
1 cup 240 mL Onion-diced
2 cups 480 mL Carrots-diced
2 cups 480 mL Celery-diced
2 cups 480 mL Potatoes-diced
1 cup 240 mL Green Beans-cut into 1 inch pieces
1 cup 240 mL Canned Diced Tomatoes-undrained
1 cup 240 mL Frozen Peas
Broth & Seasoning
6 cups 1440 mL Chicken Broth
1 tsp 5 mL Dried Thyme
tsp 2.5 mL Dried Rosemary
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper

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Equipment

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Instructions

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Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Onion, Carrots, and Celery from the Vegetables group and cook until softened, about 5-7 minutes.
Add Potatoes and Green Beans from the Vegetables group and cook for another 3-5 minutes.
Pour in Chicken Broth from the Broth & Seasoning group, and add Diced Tomatoes, Thyme, Rosemary, Salt, and Pepper from the Broth & Seasoning group.
Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
Stir in Frozen Peas from the Vegetables group during the last 5 minutes of cooking.
Serve hot.