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.
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
RAW GARDEN VEGETABLE SOUP
From Raw food cuisine www.learnrawfood.com This soup tastes like a green version of Gazpacho. The basil adds garden-fresh aroma and flavor.
Provided by SheenaK
Categories Low Protein
Time 10m
Yield 2 Cups, 2 serving(s)
Number Of Ingredients 13
Steps:
- Place the zucchini, 1/2 cup water, tomato, celery, green onion, lemon juice, miso, garlic, cayenne, and salt in a blender and process until smooth. Add the spinach and basil and blend again. Add the avocado and blend until smooth. Add the remaining 1/4 cup water to thin, if necessary, and blend briefly. Serve immediately. For a chilled soup, refrigerate for 2 hours before serving.
Nutrition Facts : Calories 115.7, Fat 7.9, SaturatedFat 1.2, Sodium 273.5, Carbohydrate 11.2, Fiber 5.6, Sugar 3.2, Protein 3.3
GARDEN FRESH VEGETABLE SOUP
This is a great soup to eat for those of you who are dieting. It is free (0 points) on the weight watcher program. Full of good nutrition.
Provided by Jellyqueen
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan that has be sprayed with pam, saute the carrot, onion, garlic and celery about 5 minutes.
- Add broth.
- Add cabbage, beans tomato paste, tomato, basil, oregano and salt.
- Bring to a boil.
- Lower heat and simmer 20 minutes, or until beans are tender.
- Stir in zucchini and heat for 5 minutes more.
- Serve hot.
GARDEN FRESH VEGETABLE SOUP
I like this recipe because it's so flexible. It's terrific for people who grow their own vegetables or for people (like me) who love shopping at farmer's markets. This can be vegetarian by leaving out the ground beef and bacon and substituting vegetable broth for the beef broth. This is a nutritious, economical recipe that is easy to multiply for a crowd. Adapted from a Sunset recipe.
Provided by Hey Jude
Categories One Dish Meal
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Crumble beef, if desired, into a 5-6 quart pot over medium heat; add bacon, if desired.
- If not using meat, melt butter in the pot.
- Add onion, garlic and prepared vegetables and cook, stirring, until meat is browned and onion is soft; drain any excess fat.
- Add broth, kidney beans, basil, oregano and rosemary; bring to a boil, cover and reduce heat, simmer for about 30 minutes.
- Add tomato sauce, tomatoes, and macaroni; continue cooking, covered, until macaroni is tender.
- At this point you can cool the soup, cover it and refrigerate it to reheat and continue the recipe.
- Add cabbage and cook, covered, just until cabbage wilts, about 5 minutes.
- Season to taste with salt and pepper; serve and pass cheese to sprinkle over individual servings.
Nutrition Facts : Calories 123.1, Fat 1.4, SaturatedFat 0.1, Cholesterol 0.8, Sodium 897, Carbohydrate 21.8, Fiber 4.4, Sugar 5, Protein 7.3
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
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