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
GREEN BEAN AND TOMATO SALAD
This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim ends of beans and leave them whole.
- Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
- Cut away the core of each tomato, and cut it into wedges.
- In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams
GREEN BEANS WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 chopped onion in a pot with 3 tablespoons olive oil, about 5 minutes. Add 1 1/4 pounds trimmed green beans, a 15-ounce can crushed tomatoes, 1 1/4 cups water, 1 teaspoon salt, 1/4 teaspoon pepper and a pinch of cinnamon. Partially cover and simmer, 35 minutes. Season with salt and pepper.
Nutrition Facts : Calories 117 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 651 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 3 grams, Sugar 4 grams
SUMMER'S TOMATO GREEN BEAN BOUNTY
Provided by Susan Herrmann Loomis
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- 1. Place the oil and the onion in a heavy-bottomed skillet over medium heat. Add the water and cook until the water has evaporated and the onions are beginning to turn golden, about 10 minutes. Add the bacon and stir, cover the pan and let cook until the bacon is cooked through, about 6 minutes. Remove the cover of the pan and sauté until all the liquid has evaporated and both the onions and the bacon are golden. Add the tomatoes, stir, cover, remove from the heat and let sit.
- 2. Bring a large pot of salted water to a boil. Add the beans, return tothe boil and cook until the beans are tender through and nearly but not quite olive green, about 10 minutes. Drain. Add the beans to the tomato mixture, toss thoroughly. Season with salt and pepper and transfer to a warmed serving bowl.
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