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
OLD-FASHIONED VEGETABLE SOUP
This is a deli-style vegetable soup. Very simple but very yummy!
Provided by Shelly A.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 2166.8 mg, Sugar 5.7 g
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.
QUICK AND EASY VEGETABLE SOUP
A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
Provided by Anne Vackrinos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g
AUTUMN VEGETABLE SOUP
This hearty soup is a rare find. It is absolutly delicious. I you want to impress anyone...make this!!!
Provided by Tara in Southwester
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In dutchoven (large pot) on medium heat, melt butter, add onions and garlic and saute until golden.
- Add the rest of the ingredients EXCEPT the milk.
- Boil for 25 minutes.
- Puree soup with blender, return to heat and add milk.
- DO NOT BOIL!
- Just heat through.
- Recipe may be doubled.
CARAMEL COLORING
Provided by Nancy Harmon Jenkins
Categories quick, non-alcoholic drinks
Time 15m
Yield About 1/2 cup caramel coloring
Number Of Ingredients 3
Steps:
- Place brown sugar and 2 tablespoons water in a heavy pan over medium heat. Cook, stirring constantly, until sugar is dissolved and starts to take on a deep brown color. Do not burn the sugar.
- Add boiling water, little by little and stirring constantly. Be careful; the sugar syrup is very hot and can cause painful burns if it erupts over the pan. Continue cooking and stirring until the caramel has reduced somewhat and reached a slightly syrupy consistency.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Protein 0 grams, Sodium 12 milligrams, Sugar 37 grams
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