Quick meals from your garden

A vegetable garden can yield a plethora of delicious ingredients for quick and easy meals.
A vegetable garden can yield a plethora of delicious ingredients for quick and easy meals.

With the garden full of delightful fresh selections, I thought it fitting to talk this week about quick soups and fresh casserole creations from the garden.

The last couple of weeks, the garden has produced a wide selection of veggies that can be put together and cooked easily, making a creative healthy meal for lunch or dinner. These selections are healthy, fresh, and low in cost.

Last week I featured a simple vegetable soup featuring chicken. This week the recipe is strictly using garden vegetables.

The ease and simplicity of meal creation at home is important. For me, the simpler the better and the yummier.

An unknown author said this: “A person who grows a garden never grows old.”

And with this, I could not agree more.

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, Culinary Specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at jcorser@monroeccc.edu.

Simple Veggie Garden Soup

6 to 8 Servings


  • 1 to 1ยฝ onions
  • 4 garlic cloves
  • 1ยฝ pounds of garden potato
  • 1 to 2 large carrots
  • 1ยฝ to 2 medium zucchini
  • 5 to 6 medium tomatoes
  • 1 cup of green beans
  • 3 to 4 ears of sweet corn
  • 10 cups vegetable broth
  • Add fresh herbs like basil and parsley to taste


Cutting of vegetables –

  • Dice onion(s)
  • Potatoes – dice, carrots – round, zucchini – round or long medium strips, tomato – cho
  • Trim and cut green beans to desired size
  • Cut kernels off the corn husk
  • thin garlic

Cooking 1 pot style –

  • In a large stockpot over low-to-medium heat, sautรฉ the onion(s) for 6-7 minutes using water or minimal oil.
  • When onions are translucent, add minced garlic and the potato, then saute 1 minute.
  • Add broth, carrot, zucchini, tomato, green beans, and corn. Increase heat and bring to a light boil.
  • Cover and reduce heat to a simmer. Simmer for about 15-20 minutes (or until potatoes are tender).
  • Cut and stir in desired herbs.
  • Cook until all ingredients are al dente and not musky.


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