An American Vegetable Soup Food

20 POPULAR AMERICAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an American soup in 30 minutes or less!

GARDEN VEGETABLE SOUP

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.

AN AMERICAN VEGETABLE SOUP

Steps:

• Trim off the root end of the leeks. Split the leeks in half and rinse well between the leaves. Pat dry. Cut the leeks into very small dice. There should be about two cups.
• Trim the celery and cut it into small dice. There should be about two cups.
• Trim off the ends of the green beans and cut them into small dice. There should be about two cups.
• Trim and scrape the carrots. Cut them into one-quarter-inch slices. Stack the slices and cut them into one-quarter-inch strips. Cut the strips into one-quarter-inch dice. There should be about one and one-half cups.
• Trim the ends of the zucchini and cut the zucchini into one-half-inch dice. There should be about two cups.
• Heat the butter in a kettle and add the onions and leeks. Cook, stirring, about five minutes. Add the carrots, celery and green beans. Cook, stirring, about three minutes and stir in the crushed tomatoes.
• Add the broth, salt and pepper and bring to the boil. Let simmer 20 minutes. Add the zucchini, corn and peas and continue cooking about 10 minutes longer. Serve sprinkled with basil or parsley.