Garden Fresh Vegetable Soup Food

GARDEN VEGETABLE SOUP

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.

GARDEN VEGETABLE SOUP

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.

GARDEN FRESH VEGETABLE SOUP

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.

SUMMER GARDEN SOUP

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.

GARDEN FRESH VEGETABLE SOUP

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.

GARDEN-FRESH TOMATO SOUP

Steps:

• Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
• Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.
• Whisk milk and cornstarch together in a bowl until dissolved.
• Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
• Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
• Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.

GARDEN FRESH TOMATO SOUP

Steps:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

GARDEN VEGETABLE BEEF SOUP

Steps:

• In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer., Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese.