SUMMER'S BOUNTY SOUP
Lots of wonderful fresh-tasting vegetables are showcased in this chunky soup. It's a great way to use up summer's excess produce. And it's so versatile-you can add or delete just about any vegetable. -Victoria Hahn, Northampton, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 7h20m
Yield 14 servings (about 3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Combine all ingredients in a 5-qt. slow cooker. Cook, covered, on low 7-8 hours or until vegetables are tender.
Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SUMMER BOUNTY SOUP
Delicious vegetable soup using fresh veggies from the garden or farmer's market. Use whatever you can pick/buy fresh that day! I used a combination of green and yellow beans, zucchini, carrots, spinach, peas and corn cut from the cob. This is summer in a bowl! Serve with crusty bread, olives, and fresh mozzerella cheese and you've got yourself a meal.
Provided by 2hot2handle
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil over medium heat and saute the onions, garlic and any other veggies that need time for softening (like carrots and zucchini). Saute for 10 minutes.
- Add crushed tomatoes and chicken broth and bring to a boil. Add smaller vegetables such as peas, beans and corn, and reduce heat to a simmer. Simmer for 20 minutes and add the fresh herbs and cannellini beans. Simmer for 10 more minutes or until veggies are crisp-soft.
- Serve in bowls with 1 tablespoons of freshly grated parmesan cheese sprinkled on top.
Nutrition Facts : Calories 217.8, Fat 7.1, SaturatedFat 1.7, Cholesterol 3.7, Sodium 860.9, Carbohydrate 27.6, Fiber 6.3, Sugar 6.1, Protein 12.6
SUMMER'S BOUNTY SOUP WITH PASTA
A great soup to use up vegetables from the garden or from Farmer's Market. Recipe souce: local newspaper which was adapted from Vegetable Soups from Deborah Madison's Kitchen.
Provided by ellie_
Categories Vegetable
Time 1h
Yield 10 cups
Number Of Ingredients 20
Steps:
- In a large soup pot over medium heat, add the oil.
- Stir in leeks and saffron and cook for 10 minutes or until leeks are translucent.
- Stir in remaining vegetables (carrots - garlic) - include any juice from the tomatoes and 1 1/2 teaspoons salt. Cook for 5 more minutes.
- Stir in broth/stock and bring to a boil. Lower the heat to a simmer and cook for 30 more minutes.
- While the soup is simmering cook pasta according to package directions, drain and rinse and set aside.
- Meanwhile prepare the pesto: drop basil in a pot of boiling water for a second or so, drain, rinse and pat dry. Using a food processor (you can also do this by hand using a mortar and pestle if desired) process the garlic, 1/4 teaspoon salt and pine nuts until chopped - add in the basil and olive oil and puree until smooth. Add cheeses and process until combined.
- Stir pasta into soup and ladel soup into bowls , topped with a spoonful of pesto.
Nutrition Facts : Calories 319.6, Fat 18.7, SaturatedFat 3.2, Cholesterol 3.6, Sodium 142.3, Carbohydrate 33.3, Fiber 6.6, Sugar 6.2, Protein 7.9
HEARTY PASTA SOUP
Do something different with a pack of tortellini. This filling soup is full of fibre and veg, plus it's low in fat. The perfect lunch or supper
Provided by Good Food team
Categories Lunch, Main course, Snack, Soup, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
- Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.
Nutrition Facts : Calories 286 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.88 milligram of sodium
SUMMER'S BOUNTY SOUP
An easy slow-cooker recipe that is a great way to use your summer vegetables. My husband prefers V-8 juice but I like tomato juice, so I compromise and use half of each. You can season to your liking.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 8h40m
Yield 3 1/2 quarts
Number Of Ingredients 16
Steps:
- Add all the ingredients to a 5-quart slow cooker.
- Cover and cook on LOW for 7-8 hours or until the vegetables are tender.
- Season to taste with salt and pepper (I add cayenne pepper). Remove bay leaf before serving.
Nutrition Facts : Calories 435.9, Fat 6, SaturatedFat 1.6, Sodium 850.9, Carbohydrate 101.2, Fiber 28.5, Sugar 21.6, Protein 14.2
SUMMER BOUNTY PASTA RECIPE
Provided by Cheryl-4
Number Of Ingredients 14
Steps:
- Heat butter and oil in a large deep skillet over medium heat add mushrooms shallots garlic salt and pepper cook stirring occasionally until slightly softened about five minutes. Add cherry tomatoes and cook until they just begin to wilt about two minutes. Sprinkle flour over vegetables and cook stirring one minute more, add wine and bring to a simmer about one minute. Stir zucchini noodles and 1/2 cup basil into tomato mixture and cook stirring until zucchini noodles are tender 5 to 6 minutes store in heavy cream and 2 tablespoons of Parmesan cheese and bring to a simmer one minute. Spoon into bowls and top with remaining 1/4 basil and 2 tablespoons Parmesan garnish with pepper to taste.
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