Your current browser may be outdated and not fully supported by DinnerTime. Click here to learn about the recent versions of modern browsers.

Garden Vegetable Soup

Inspired by Bruegger's Bagels Skill Level: Intermediate

15 min Prep
60 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 139
Protein 4.5g
Total Carbohydrates 26.9g
Dietary Fiber 4.8g
Net Carbohydrates 22.1g
Sugar 6.2g
Total Fat 2.3g
Saturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 0.0mg
Sodium 589.1mg
SmartPoints® 3.0


  • 1 Tablespoon olive oil
  • 1 cup chopped onion
  • 1/2 cup sliced carrots
  • 1/2 cup chopped celery
  • 1 cup chopped zucchini
  • 1 cup chopped yellow squash
  • 1 cup red bell pepper, chopped
  • 2 Tablespoons tomato paste
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 Tablespoon Italian Seasoning
  • 1/2 teaspoon ground black pepper
  • 8 cups low-sodium vegetable broth or stock
  • 28 ounces peeled whole canned tomatoes, tomatoes chopped, reserve juice
  • 1/2 cup pearl barley
  • 1 cup fresh green beans, cut into 1 inch pieces
  • 1/2 cup frozen corn
  • 1/4 cup slivered fresh basil
  • 1 Tablespoon lemon juice


  1. Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion, carrot and celery. Cook 8 minutes, stirring occasionally.
  2. Add zucchini, yellow squash, and bell pepper and cook 5 more mnutes, stirring occasionally.
  3. Stir in tomato paste, garlic, salt, Italian seasoning and black pepper. Cook 1 minute. Stir in broth and tomatoes (with juice), bring to a boil.
  4. Stir in barley. Reduce heat to low and cook 30 minutes.
  5. Stir in green beans and corn; cook about 15 minutes until barley is tender and green beans are crsip-tender.
  6. Stir in basil and lemon juice.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing