Garden Harvest Soup (Instant Pot, Slow Cooker, and Stove Top Directions)

Thank you for supporting this site with purchases made through links in this post.

Garden Harvest Soup is a delicious and healthful way to use up all of your garden vegetables or preserve your farmers market haul! This soup freezes well so it can be enjoyed in the cold winter months. Directions for the Instant Pot, Slow Cooker, or Stove Top! | This is so good...A few years ago my husband built me a small raised garden bed.  Tending to that garden and watching it grow are some of my favorite things about summer.  I take a square foot gardening approach to fit as much as possible into my small space and if I’m lucky, I have a bountiful harvest come late summer and early fall.  Like most gardeners, I usually have more produce than the two of us can eat.  Today’s recipe for Garden Harvest Soup is my new favorite way to preserve the garden veggies with minimal effort on my part!

My favorite way to prepare this soup is with my Instant Pot.  It’s quick and the results are delicious.  If you don’t have one yet, add it to your wish list or treat yourself.  I’ve really fallen for this little appliance.  Check out some of my other recipes to see why: How to make Shredded Chicken in the Instant Pot, Paleo Meatballs in Tomato Sauce, Homemade Corned Beef, and Homemade Bone Broth.

No worries if you do not have an Instant Pot or are not interested in getting one.  This soup is just as delicious in your slow cooker or on the stove top!

The beauty of this soup is that there really isn’t a set recipe.  I use whatever comes out of my garden along with an onion, some garlic, and a few carrots.  Whichever herbs need a trim also get added.  The soup tastes a little different every time I make it, but that’s the fun part!

This soup freezes really well and is perfect for a cold winter night when I’m missing the warm summer days spent in my garden.  It’s also a great way to add more vegetables into your meals and is perfect for quick lunch.  This soup is made with bone broth as the base so you will also get the added benefits of collagen, gelatin, and some minerals!

You can use just about any vegetable you have on hand for this soup.  I’ve used tomatoes, zucchini, seeded jalapeƱos and serranos, seeded banana peppers and bell peppers, kale, Swiss chard, celery, green beans, peeled sweet potatoes, winter squash…  The only vegetable that I wouldn’t use from my garden is a cucumber!

Garden Harvest Soup
Write a review
Print
Ingredients
  1. 6 cups of bone broth
  2. 10 cups of vegetables cut into one inch chunks (See above for some ides on which vegetables to use. For flavor purposes I always add one large onion and 6 cloves of garlic. Carrots lend a nice creaminess and flavor to the soup so I usually add at least three.)
  3. One handful of fresh herbs (Use your favorite or add a mix of parsley, thyme, oregano, basil, tarragon, rosemary, sage. Remember to remove any woody stems from the soup after cooking but before pureeing!)
  4. 1 1/2 teaspoons sea salt
  5. Freshly ground black pepper to taste
  6. Chopped tomato or fresh herbs for garnishing if desired
Instant Pot Directions
  1. Place the broth and the chunked vegetables into the Instant Pot, making sure the soup is below the 4L mark.
  2. Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot.
  3. Place the steam release handle to the "sealing" position. It will not lock into place, but will remain loose. Just make sure it's pointing in the right direction.
  4. Press the "soup" button. Press the "-" until you reach 15 minutes of cooking time. Within a few seconds, the Instant Pot will beep and display the word "on". This means that the cycle has started and the pressure is building. It can take a bit of time to reach full pressure - anywhere from 15-30 minutes. Once full pressure is reached, the display will switch to a countdown timer.
  5. After the cycle is complete, the Instant Pot will beep again and the display will switch to L0:00. It's now in the keep warm setting. It will slowly depressurize in this setting. The timer will count up to 10 hours if left alone. Turn the machine off (by pressing the cancel button), let the Instant Pot naturally de-pressurize for 10-15 minutes, and then slowly release the pressure manually. To do this, put on an oven mitt, keep your face away from the steam release handle, and slowly turn the handle towards "venting". I do this in little bits, letting the steam escape before pressing the knob further. You will know when the pressure is fully released, because the float valve (the little sliver button next to the steam release handle) will fall down.
  6. Once you have released the pressure, you can remove the lid.
  7. Use a ladle to put the vegetables and the broth into a blender. You will probably need to do this in two batches. Puree the soup to your liking and then pour the soup into a large bowl. Repeat with the remaining vegetables and broth.
  8. Season with the sea salt and pepper, adding more to your taste.
  9. I like to portion the soup out into Mason jars. If you leave a couple of inches at the top of the jar, you can place them in the freezer with the lid on loosely to freeze for later.
Slow Cooker Directions
  1. Place the broth and the chunked vegetables into the slow cooker.
  2. Cover and cook on low for 4-6 hours or until the vegetables are soft.
  3. Use a ladle to put the vegetables and the broth into a blender. You will probably need to do this in two batches. Puree the soup to your liking and then pour the soup into a large bowl. Repeat with the remaining vegetables and broth.
  4. Season with the sea salt and pepper, adding more to your taste.
  5. I like to portion the soup out into Mason jars. If you leave a couple of inches at the top of the jar, you can place them in the freezer with the lid on loosely to freeze for later.
Stove Top Directions
  1. Place the broth and the chunked vegetables into a large stock pot.
  2. Simmer over low-medium heat for 1-2 hours or until the vegetables are soft.
  3. Use a ladle to put the vegetables and the broth into a blender. You will probably need to do this in two batches. Puree the soup to your liking and then pour the soup into a large bowl. Repeat with the remaining vegetables and broth.
  4. Season with the sea salt and pepper, adding more to your taste.
  5. I like to portion the soup out into Mason jars. If you leave a couple of inches at the top of the jar, you can place them in the freezer with the lid on loosely to freeze for later.
This is so good... http://thisissogoodhome.com/
Garden Harvest Soup is a delicious and healthful way to use up all of your garden vegetables or preserve your farmers market haul! This soup freezes well so it can be enjoyed in the cold winter months. Directions for the Instant Pot, Slow Cooker, or Stove Top! | This is so good...

What is your favorite way to preserve your garden harvest?  Tell me about it in the comments!

And don’t forget about to follow us on Social Media!  We have delicious Pinterest Boards, a fun Instagram account, and post recipes and articles on our Facebook page.

Related Posts Plugin for WordPress, Blogger...Standard FTC Disclosure: This post may contain links to products that will earn me a small commission. The price is the same to you, but purchasing through these links will help to support this blog. Know that I will never recommend a product that I have not personally used and liked. This is so good... is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

One Comment:

  1. Pingback: 34 Blended Soups That Will Change Your Mind About Blended Soup

Leave a Reply

Your email address will not be published. Required fields are marked *