GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
SUMMER GARDEN SOUP
This soup is very tasty, and the best part is that all of the main ingredients come straight from my garden. It's even good when served chilled.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender.
Nutrition Facts : Calories 86 calories, Fat 5g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
LAST OF THE GARDEN SOUP
All most any veggie will work just a way to use up the last of them.I have been known to even add a beef or chicken boullion cube to the jar at supper time for a change of flavor.
Provided by charlene graham @cookinglongtime
Categories Vegetable Soup
Number Of Ingredients 9
Steps:
- Clean and chop the first 4 ingredients add water cook 20 mins.Next add the tomatoes,salt& sugar boil 20 mins.If you add more vegetables add more water.
- Fill your jars leaving 1/2 inch head space run a plastic knife along the inside of jar to remove air bubbles.Water bath canner add 1 tesp. white vinegar to water in canner
- Process qts. 30 mins. Process pts. 20 mins
GARDEN TOMATO SOUP
Meet the Cook: "Delicious" and "filling" are the words friends I've served this soup to use to describe it. Alone, it makes for a tasty lunch...or you can have it with a sandwich or crackers. Like an even heartier soup? Simply cube some of your leftover cooked chicken or roast and add. I've long enjoyed trying new recipes on my husband. He's a former agriculture minister of Saskatchewan...and my taste tester of 52 years! We have four grown sons and 11 grandchildren. -Frances McFarlane, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (1-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the celery, onion, carrot and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.
Nutrition Facts : Calories 144 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1004mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
GARDEN VEGETABLE SOUP
Make and share this Garden Vegetable Soup recipe from Food.com.
Provided by Karen in KS
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large saucepan with non-stick cooking spray.
- Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
- Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
- Stir in zucchini and heat 3-4 minutes.
- Serve hot.
Nutrition Facts : Calories 42.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.3, Sodium 658.2, Carbohydrate 8.8, Fiber 2.3, Sugar 4.5, Protein 1.9
GARDEN VEGETABLE SOUP
During the Depression, the backyard garden was the source for most of our food. I can remember picking fresh vegetables and then enjoying the mouthwatering aroma as this soup simmered for hours. We children could hardly wait for our dinner of soup, hot rolls and apple pie!-Dorothy Miller, Royersford, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 2h55m
Yield 10 servings (about 3 quarts).
Number Of Ingredients 12
Steps:
- In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
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- Prepare all the vegetables to start: chop the onion, carrots, tomatoes, and the basil leaves. Mince the garlic, and set everything aside.
- Place a large pot over medium heat. Once the pot has heated, add the oil and then the onions and the garlic.
- Saute the onions and garlic until the onions begin to soften. Add the carrots, tomatoes, basil leaves and salt and pepper, and stir. Let everything cook for a few minutes, stirring often. You'll notice the tomatoes begin to fall apart as they cook and the carrot pieces will begin to soften slightly. After about 5-6 minutes, add the vegetable stock and tomato paste and stir to combine.
- Add a lid to the pot and let the soup come to a slow boil. Once it reaches a boil, turn the heat to low and let the soup simmer for about 20 minutes, stirring every 3-5 minutes or so.
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