SUMMER VEGETABLE SOUP
This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.
SUMMER VEGETABLE SOUP WITH ANDOUILLE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.
- Add the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes.
- Add the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil.
Nutrition Facts : Calories 390 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 50 milligrams, Sodium 900 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 24 grams, Sugar 8 grams
SUMMERFIELD VEGETABLE SOUP
Provided by Nancy Harmon Jenkins
Categories lunch, weekday, soups and stews, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Melt butter in a heavy soup pot over medium heat. Add onion, mushrooms, garlic, fennel and red pepper, and stir to coat with butter. Sprinkle with salt and cook until vegetables are limp and onion is transparent.
- Add herbs and cook 1 minute, stirring. Add tomatoes and glace de veau. Bring to a simmer and cook, covered, 30 minutes. Add spinach and cook just long enough to wilt.
- Process soup in a food processor, in batches if necessary. Add a little sour cream to each batch.
- Return all the soup to the pot and bring back to a simmer. Add more salt, if desired, along with black pepper and nutmeg. Serve immediately.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 461 milligrams, Sugar 4 grams, TransFat 0 grams
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