Harvest Vegetable Soup Recipes

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.

Steps:

• Melt butter in a big heavy saucepan and fry onion for a few minutes, then add carrots and green pepper and fry until softened.
• Add 2 cups water, the potatoes and the lentils, season with salt and pepper and simmer for about 30 minutes, until potatoes and lentils are cooked.
• Mix the flour with a little of the milk and gradually blend in the rest of the milk.
• Stir well into the soup until it thickens.
• Simmer for 5 minutes then stir in 3/4 of the cheese.
• Pour into a serving dish and sprinkle with remaining cheese.
• Garnish with croutons if using.

Steps:

• In a saucepan melt the butter and add olive oil.
• Saute onions, celery and garlic until translucent but not browned. Remove from heat and place in a large stock pot.
• Add stock, potatoes, squash, turnips, carrots, parsnips and bay leaves then bring to a gentle boil over medium high heat.
• Reduce heat and simmer 5 minutes.
• Remove from heat and add apples, basil, thyme, pepper and salt to taste, mixing well.
• Ladle into prepared jars leaving a 1" headspace.
• Process pint jars for 75 minutes and quarts for 90 minutes at 10 lb pressure.
• Adjust pressure according to your altitude and / or style of canner.

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. , Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper. , Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving.

Steps:

• Chop celery, carrots, and onion into 1/2-inch dice.
• Heat oil on medium-high in a large, heavy-bottom stockpot. Add celery, carrots, and onion. Sauté until edges are golden brown, about 10 minutes.
• Reduce heat to medium and add garlic and bell peppers. Stir frequently for 1-2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme, and rosemary.
• Bring to a boil, then reduce heat and simmer 30-40 minutes. Add spinach and zucchini, simmer another 5 minutes, salt and pepper to taste, and serve.