Victory Garden Soup



  • 6 cups water
  • 6 medium potatoes peeled – cut into 1 inch cubes
  • 4 large tomatoes, cored and cut into 1 inch chunks
  • 4 medium carrots cut into 1 inch chunks
  • 3 medium zucchini cut into 1 inch chunks
  • 2 medium onions coarsely chopped
  • 2 green peppers coarsely chopped
  • 3 garlic cloves, minced
  • 1.5 teaspoons salt
  • 1 teaspoon pepper

Combine all ingredients and bring to a boil over high heat. Reduce to medium heat. Cook for 1 hour or until vegetables are tender.

Serves 8 – 10.

The soup requires many garden-grown vegetables and can be heated over a hot fire. If you’d like to see a corresponding story about how Victory Garden Soup earned its name, check out this ShoreBread article: The Anna Hazzard Tent House & the Beginnings of Rehoboth Beach. Nancy Alexander works at the Rehoboth Beach Museum.

Chef: Nancy Alexander


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