Winter Harvest Sparkler Food
WINTER HARVEST VEGETABLE SOUP
Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. "A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!"
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.
Nutrition Facts : Calories 134 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 404mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
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- Kale. Kale is one of my favorite winter vegetables, and I love that it survives in the garden when so much has died back for the dormant season. Eventually, it’ll succumb to extreme temperatures, but a frost won’t necessarily kill your kale plants.
- Collards. Collards have a reputation for growing in the heat of the summer because they don’t bolt in the heat like other plants. What you might not know is that they’re also quite cold tolerant as well, even more so than kale!
- Lettuce. Growing lettuce in the heat of the summer can be super frustrating. As soon as it gets too hot, most lettuce varieties quickly start bolting. The good news is that lettuce prefers cool weather, and some types are capable of surviving frigid temperatures.
- Peas. I love growing snap peas, but the trouble is that the spring weather where I live is so unpredictable. The soil takes a while to warm, and by the time I can dig into it, it’s too late to plant peas.
- Spinach. I love spinach, but I hate how difficult it is to grow in the heat. It’s perfect as a winter vegetable, though. In many zones (6+), spinach overwinters without much trouble.
- Beets. Like most root vegetables, beets produce sugar when exposed to cold temperatures as a way to combat the effects of a freeze. Leaving them in the ground to experience a frost will allow you to harvest sweeter beets.
- Turnips. If you grow turnips in the heat of the summer, you’ll end up with tiny pungent roots. That’s fine if you love a strong tasting turnip, but I prefer the delicate taste of a cool-season grown turnip.
- Rutabaga. This crazy weird hybrid vegetable doesn’t get enough credit. It looks like a strange turnip, but it’s a cross between a turnip and cabbage. I much prefer rutabagas to turnips.
- Cabbage. A few years ago, we had an unusual summer. The weather was rainy, and while we had a lot of heat and humidity, we also experienced a longer spring and an early fall.
- Carrots. Similarly to collards and kale, exposure to cold temperatures helps to sweeten carrots. Well protected, the roots can survive a hard frost, but it’s imperative that you provide protection and cover or you’ll risk cementing your delicious orange treasures under the earth.
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