Garlic Vegetable Soup

Source: Original recipe by Debra Brammer, ND, Bastyr’s associate clinical dean of naturopathic medicine
Prep time: 15 minutesCooking time: 45 minutesTotal time: 1 hour


Even eaten on its own, garlic is a mega-immune-system booster, but in a soup it takes on comforting qualities that go beyond the benefits of food. Debra Brammer, ND, clinical dean of naturopathic medicine at Bastyr Center for Natural Health, presented this recipe during a talk called "Herbs to Support Immunity," which you can view below:


1 small
yellow or purple onion, chopped
celery stalk, minced
carrots, minced
jalepeno pepper, minced with seeds removed
8 clove
garlic, minced or crushed and chopped (or as little as 3 cloves, to taste)
2 tbsp
olive oil
1⁄2 tsp
sea salt
1⁄2 tsp
ground black pepper
carrots, chopped or sliced
radishes, chopped or sliced
fresh tomatoes, chopped
red, yellow or purple pepper, chopped
1 cup
corn kernels (fresh from cob, or frozen)
2 quart
vegetable, chicken or turkey broth (or use as little as 1 quart, to taste)
1 tbsp
fresh lemon juice
5 tbsp
fresh, chopped parsley or cilantro
  to taste
cannellini, kidney or other thin-skinned bean (optional)


Cook onion, celery, minced carrot and jalapeno in olive oil over medium heat until color turns clear. Add the garlic cloves and cook for 1 to 3 minutes; do not brown or scorch. Add the other vegetables (and beans, if using) and toss in oil to mix. Add the broth, turn heat down to simmer and cover.

Cook for 15 to 30 minutes or until warmed through. Before serving, add fresh lemon juice and green herbs and cook for 5 minutes longer. Adjust seasoning to taste and serve.