Garden Vegetable Soup

A good base is crucial to the overall flavor and nutritional value of the soup. There is nothing worse than having a bowl of soup that tastes like water! A high-quality, store-bought chicken or beef broth is the most convenient and popular choice. For those on a more restricted diet, a low-sodium and/or low-fat broth may be purchased. And naturally, a vegetable base is essential for those who do not eat meat or meat by-products. Vegetable broth can be found in the soup isle of your grocery store, alongside the chicken and beef broth. Although more time consuming, a homemade chicken, beef, or vegetable broth may be used because the salt and fat content can be better controlled. Some people simply find a homemade base superior in taste to the canned or boxed varieties. Regardless of which type of broth is used, garden vegetable soup needs to have a good base in order to compliment the flavors of the vegetables.

The choice of vegetables used in garden vegetable soup is virtually endless. The vegetables that are chosen, however, should be fresh and in-season. Whether store-bought or handpicked, the quality of the vegetables is very important. Look for firm, ripe vegetables with bright colors. Making a pot of garden vegetable soup is a great way to use leftover vegetables in the refrigerator drawer. Just make sure they are not overly ripened or have a mushy texture. And if you've canned some of your favorite vegetables from last season, those make wonderful additions as well!

Since this type of soup is meatless, some people like to add beans for protein. Others enjoy adding small pasta such as macaroni for additional carbohydrates. However you prepare your soup, you can be sure that your family is enjoying a delicious and healthy meal at an affordable price.