Chunky Garden Vegetable Stew

Dec 3, 2021

When I was growing up, we ate canned soup sometimes—something I honestly can’t imagine ever doing today unless a threat of death was involved. Nonetheless, it was an occasional tool my dad relied on to keep our family fed. I remember savoring the sort that came from a large blue can (so fancy) that boasted chunky garden vegetables. I had no idea what any of it meant, of course, which was part of its appeal. (What is a “garden vegetable”, I wondered.) So I decided to harness that same intersection of “oooh la la” and comfort of that soup from my youth and make you my more nutrient-dense version of 2021, complete with mung beans and turmeric. Trust me, it works!

Serving Suggestions:

  • Make homemade garlic bread (with a scattering of Ranch dressing mix to keep on theme, I won’t judge)
  • Top with grated Parmesan (we might have used the shelf-stable sort with the green top, yet another thing I can’t fathom in my food vocabulary)
  • Scatter with pepper flakes

Show me how you serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.

Yes, all this fun and love went into the recipe. That’s why it tastes so good.

A perfect representation of the canned soup of my childhood memory: wobbly and as if fallen from the set of Saved By the Bell.



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