Garden State Vegetable Soup Recipes

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.

Steps:

• ADD OIL TO A LARGE STOCK POT AND HEAT OVER MEDIUM LOW HEAT.
• ADD CARROT, ONION AND GARLIC AND SAUTE UNTIL SOFTENED (ABOUT 5 MINUTES).
• ADD BROTH, SNOW PEAS, TOMATOES, BASIL, OREGANO, SALT, GARLIC POWDER, PASTA, BEANS, AND CORN; SIMMER, COVERED ABOUT 15 MINUTES OR UNTIL PEAS AND PASTA ARE TENDER.
• STIR IN ZUCCHINI AND HEAT 3-4 MINUTES MORE.
• SERVE HOT AND TOP EACH SERVING WITH SHREDDED PARMESAN CHEESE.

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.

Steps:

• Heat the chicken stock to a simmer. In a four-quart soup pot, heat the olive oil. Add the onion; saute until tender. Add the diced carrot, turnip, parsnip and rutabaga, and stir. Add the garlic, shallots and dried herbs, and stir again. Cover and cook the vegetables over medium heat for three to four minutes, until just tender, stirring occasionally. Add the hot chicken stock, the fresh herbs if desired, and the celery, tomato, leeks, zucchini, yellow squash, corn and mushrooms. Cook over medium for three to five minutes, until the squash is tender. Add the spinach, and season to taste with the salt, pepper, Worcestershire sauce and Tabasco. Serve hot.

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.

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.

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.