Soup Garden Planting Guide & Recipes
Warm, hearty soup is a beloved comfort on chilly days. Why not elevate your soup experience by growing your own ingredients? Join me in exploring a curated soup garden collection featuring Sow Right Seeds, perfect for hearty chili, refreshing minestrone, or creamy corn chowder. Below, discover planting tips, harvesting advice, and delicious recipes to inspire your culinary garden journey.
Explore Our Soup Garden Collection with Sow Right Seeds
Sow Right Seeds offers a variety of non-GMO, heirloom seeds, including our specially curated soup garden collection. Featuring Yellow Sweet Spanish Onion, Utah Celery, San Marzano Tomato, Contender Bush Bean, Bantam Sweet Corn, Henderson Lima Bean, Sugar Snap Pea, and Kuroda Carrot, this collection ensures your soup ingredients are fresh and flavorful.
Soup Garden Planting Times
Successful soup gardens require careful timing and planning. Some seeds, like onions and celery, need an early start indoors due to their longer maturity times. On the other hand, fast-maturing plants like snap peas and beans thrive when directly sown into the garden, reducing wait times. Refer to our planting charts below for guidance on when to start seeds indoors and which vegetables benefit from direct sowing, ensuring your soup garden thrives from seed to harvest.
Harvesting Tips for Your Soup Garden
When it comes to harvesting your soup garden, timing is key. Onions are typically the first crop to harvest, needing about 2 weeks to cure in a cool, dry place for long-term storage. Check for allium leaf miners, and protect your harvest accordingly.
Celery and carrots offer flexibility; harvest celery stalks as needed or wait for a full head to form. Carrots can be harvested as required, and late plantings can store roots in the ground before frost.
Keep a close eye on beans, tomatoes, and corn, harvesting promptly when ready to promote continuous production. Snap peas can be enjoyed young or allowed to mature for shelling. All vegetables can be stored or frozen for later use, enhancing the versatility of your soup recipes.
Soup Garden Recipes
By following the planting guides and harvesting tips outlined above, you will be on your way to growing your own delicious soup garden. Many of the ingredients in this collection can be combined to make hearty chili, minestrone, or vegetable soups. The ingredients can also stand alone to create more refined soups such as lima bean and pea or carrot purées. Keep reading to get 8 delicious soup recipes inspired by the vegetables in this collection.
Note: Vegetables from the collection are italicized, and many of the other ingredients can also be grown at home.
Each recipe serves about 4-6 people.
Vegetarian Chili
Ingredients:
2 tablespoons olive oil
1 medium sweet onion, chopped
1 large bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
½ teaspoon salt, divided
4 cloves garlic, pressed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
2 pint sized jars (32 ounces) of canned diced tomatoes in their juices (recipe for canning tomatoes here)
2 cans (15 ounces each) black beans, rinsed and drained
2 cups vegetable broth
1 bay leaf
Garnishes: chopped cilantro, sliced avocado, tortilla strips, sour cream, grated cheddar cheese, etc.
Recipe:
Heat the olive oil in stockpot on medium heat and add onion, pepper, carrot, celery, and a big pinch of salt. Cook for about 5-10 minutes, stirring occasionally, until the vegetables become tender and the onion is translucent.
Add the garlic, chili powder, cumin, paprika, and oregano. Cook for about 1 minute until fragrant (stirring constantly).
Add the diced tomatoes (and their juices), black beans, vegetable broth, and bay leaf. Stir to combine and bring to simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for about 30 minutes.
Remove bay leaf and transfer about 2 cups of the mixture to a blender. Blend until smooth and pour back into pot with chili.
Stir chili and add additional salt and pepper to taste. You can also add a big squeeze of fresh lime juice.
Serve in bowls with garnishes of your choice.
Corn Chowder
Ingredients:
2 tablespoons olive oil
1 medium sweet onion, finely chopped
1 stalk celery, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
3 cloves garlic, finely chopped
¼ cup all-purpose flour
3 cups vegetable stock (or broth)
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces corn (3 or 4 ears)
½ teaspoon paprika
1 bay leaf
Garnishes: chopped chives, sliced green onions, or crumbled bacon
Recipe:
Heat the olive oil in stockpot on medium heat and add onion, pepper, celery, and a big pinch of salt. Cook for about 5-10 minutes, stirring occasionally, until the vegetables become tender and the onion is translucent. Add the garlic and paprika and cook for about 1 minute until fragrant (stirring constantly).
Stir in the flour until thoroughly combined and cook for about 1 minute until the flour reaches a slight blonde color. Slowly stir in the chicken stock.
Add the potatoes and bring to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for about 20 minutes or until the potatoes are soft.
Add the corn, cream, and bay leaf and simmer for another 15 minutes.
Remove bay leaf. Serve in bowls with garnishes of your choice and enjoy!
Ramen Noodle Soup with Sugar Snap Peas
Ingredients:
2 tablespoons olive oil
1 medium sweet onion, chopped
2 medium carrots, chopped
4 cloves garlic, minced
6 cups vegetable broth
3 ounces dried ramen noodles
1 ½ cups sugar snap peas, trimmed and halved diagonally
4 green onion tops, thinly sliced
Salt and freshly ground pepper
Hot sauce (such as Sriracha) for serving
Recipe:
Heat the olive oil in stockpot on medium heat and add the onion and carrots and cook for 5-10 minutes, stirring occasionally, until the vegetables become tender and the onion is translucent.
Add the garlic and cook for about 1 minute until fragrant (stirring constantly).
Add the vegetable broth and bring to a boil. Add the ramen noodles and cook, stirring occasionally, for 5 minutes.
Add the sugar snap peas and green onions and cook for 2 minutes.
Season with salt and pepper to taste. Serve in bowls with hot sauce (if desired).
Lima Bean and Pea Purée with Pesto
Ingredients:
2 tablespoons olive oil
1 medium sweet onion
3 cups vegetable broth
2 cups lima beans
2 cups shelled peas
Salt and freshly ground black pepper
2 tablespoons sour cream
¼ cup of pesto (see below for recipe)
Recipe:
Heat olive oil in stockpot on medium heat and add onion. Cook for about 5-7 minutes, stirring occasionally until translucent.
Add vegetable broth and bring to a boil.
Add lima beans and peas. Reduce the heat to medium-low and simmer for 20 minutes until vegetables are tender.
Stir in salt and pepper to taste and remove from heat. Purée soup in a blender or with a handheld immersion blender until smooth.
Reheat soup gently (if needed), and add the sour cream.
Serve in bowls and garnish with pesto.
Pesto recipe: Grind 1/3 cup pine nuts and 3 cloves garlic in food processor. Add 2 cups of fresh, packed basil leaves and purée. Slowly add 1/2 cup olive oil with motor running. Add 1/2 cup parmesan cheese and purée again. Season with salt and pepper to taste.
Fresh Green Bean Soup
Ingredients:
4 tablespoons olive oil
2 medium sweet onions, chopped
1 pound tomatoes, peeled, seeded, and chopped
1 pound potatoes, peeled and diced
4 cups vegetable broth
1 pound green beans, trimmed and cut on a diagonal into 1” pieces
Sprig of fresh thyme with stems removed
Salt and freshly ground black pepper
Recipe:
Heat olive oil in stockpot on medium heat and add onion. Cook for about 5-7 minutes, stirring occasionally until translucent.
Add the tomatoes and potatoes and cook for 3-5 minutes, stirring occasionally.
Add the vegetable broth, raise heat to high, and bring soup to a boil. Reduce the heat to low and gently simmer for about 20 minutes or until the potatoes are soft.
Remove from heat and cool slightly. Use a blender or handheld immersion blender to purée the soup, and then return the puréed soup to the stockpot (keep warm).
Bring a saucepan with water to a boil, and add the green beans. Cook for 5 minutes until the green beans are tender but still slightly crisp.
Add the cooked green beans to the soup purée and season with salt and pepper to taste. Cook on low for 5 minutes or until heated through.
Serve in bowls and enjoy!
Minestrone Soup
Ingredients:
3 tablespoons olive oil, divided
1 medium sweet onion, chopped
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
¼ cup tomato paste
1 cup green beans
1 cup peas
1 ½ cup lima beans
4 cloves garlic, pressed or minced
½ teaspoon dried oregano
½ teaspoon dried thyme
2 pint sized jars (32 ounces) of canned diced tomatoes in their juices (recipe for canning tomatoes here)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon sea salt
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 cup elbow or small shell pasta
2 cups chopped kale
2 teaspoons lemon juice
Freshly grated Parmesan cheese, for garnishing (optional)
Recipe:
Heat 2 tablespoons of olive oil in stockpot on medium heat and add onion, pepper, carrot, celery, and a big pinch of salt. Cook for about 5-10 minutes, stirring occasionally, until the vegetables become tender and the onion is translucent.
Add the peas, beans, garlic, oregano, and thyme. Cook for about 2 minutes until fragrant while stirring frequently.
Add the diced tomatoes and their juices, vegetable broth, and water. Add the salt, bay leaves, and red pepper flakes. Season generously with freshly ground black pepper. Raise heat to medium-high and bring the mixture to a boil. Reduce heat as necessary to maintain a gentle simmer and cook for 15 minutes.
Add the pasta and kale. Continue simmering for 20 minutes or until the the pasta is cooked al dente and the kale is tender.
Remove the bay leaves, and stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt and pepper to taste.
Serve in bowls with parmesan cheese as a garnish (if desired).
Roasted Carrot Ginger Soup
Ingredients:
2 pounds carrots, cut into ½” pieces
3 tablespoons olive oil, divided
¾ teaspoon fine sea salt, divided
1 medium sweet onion, chopped
2 cloves garlic, pressed or minced
1 teaspoon freshly grated ginger
¼ teaspoon ground cumin
¼ teaspoon ground coriander
4 cups vegetable broth
2 cups water
2 tablespoons unsalted butter
2 teaspoons lemon juice
Freshly ground black pepper
Recipe:
Preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
Place chopped carrots on baking sheet, toss with 2 tablespoons of olive oil and ½ teaspoon of salt, arrange in a single layer, and roast in oven for about 30 minutes.
When the carrots are almost finished, heat 1 tablespoon of olive oil in stockpot on medium heat, and add onion and ¼ teaspoon salt. Cook for about 5-7 minutes, stirring occasionally, until the onion is translucent.
Add the garlic, ginger, cumin, and coriander and cook for about 1 minute until fragrant (stirring constantly).
Add vegetable broth, water, and roasted carrots (when finished).
Bring the mixture to a boil over high heat, and then reduce heat as necessary to maintain a gentle simmer. Cook for 10-15 minutes.
Remove from heat and allow to cool slightly. Purée soup in a blender or with a handheld immersion blender. Add the butter, lemon juice, and black pepper to taste. Purée again until smooth.
Reheat soup gently in stockpot (if needed). Serve in bowls and enjoy!
Tomato Soup
Ingredients:
2 tablespoons olive oil
1 medium sweet onion, chopped
½ teaspoon fine sea salt
2 tablespoons tomato paste
2 pint sized jars (32 ounces) canned diced tomatoes in their juices (recipe for canning tomatoes here)
2 cups vegetable broth
½ cup cooked lima beans
1 tablespoon unsalted butter
1 teaspoon brown sugar
Freshly ground black pepper, to taste
Chopped basil leaves (optional)
Recipe:
Heat olive oil in stockpot on medium heat and add onion and salt. Cook for about 5-7 minutes, stirring occasionally, until the onion is translucent.
Add the tomato paste and cook for about 30 seconds until fragrant (stirring constantly).
Add tomatoes (with juices) and vegetable broth. Raise heat to medium-high and bring to a simmer. Reduce heat as necessary to maintain simmer and cook for about 30 minutes.
Add beans, butter, sugar, and pepper to taste. Use a blender or handheld immersion blender to purée until smooth.
Add basil if using and blend again. Serve in bowls and enjoy!
Explore these delightful soups and more, inspired by a variety of garden-fresh ingredients. Start with the classic mirepoix—onion, celery, and carrot—essential for flavorful soups and stews. Expand your garden to include garlic, potatoes, bell peppers, kale, and herbs, reducing your reliance on store-bought ingredients. Above all, enjoy the creative process of crafting your own unique soup recipes.
Create homemade holiday gifts from your garden including hot pepper jelly, pickled vegetables, tomato goodies, seasoning blends, bread, and seed packets with personal greetings.