Best Of Summer Soup Recipes

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SUMMER VEGETABLE SOUP



Summer Vegetable Soup image

This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 small onion, quartered and thinly sliced
1 tablespoon olive oil
4 cups reduced-sodium chicken or vegetable broth
1 cup sliced zucchini
1 can (15-1/2 ounces) navy beans, rinsed and drained
1/2 cup diced peeled red potato
1/2 cup cut fresh green beans (2-inch pieces)
1/2 cup chopped peeled tomato
1/4 teaspoon pepper
1/8 teaspoon ground turmeric
1/4 cup chopped celery leaves
2 tablespoons tomato paste

Steps:

  • In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.

3-CAN TOMATO VEGETABLE SOUP



3-Can Tomato Vegetable Soup image

This pantry-friendly soup is as easy on the cook as it is on the wallet. All you need are the three cans (tomatoes, beans and mixed vegetables) and some staple seasonings. To give the soup extra body and a creaminess without adding dairy, mash some of the beans directly in the can. The result is a hearty, satisfying soup with minimal effort.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon olive oil
1/2 teaspoon Italian seasoning
1/4 teaspoon onion powder
One 15-ounce can mixed vegetables with potatoes, such as Goya, drained well
Kosher salt and freshly ground black pepper
One 14.5-ounce can petite diced tomatoes with their juices
One 15.5-ounce cannellini beans with their liquid

Steps:

  • Combine the olive oil, Italian seasoning, and onion powder in a medium saucepan over low heat. Bring to a gentle simmer, stirring occasionally, until the spices infuse into the oil, about 5 minutes.
  • Add the mixed vegetables, 1/4 teaspoon salt, and a few grinds of black pepper. Increase the heat to medium and cook, stirring occasionally, until everything is well- coated, 1 to 2 minutes.
  • Add the tomatoes with their juices, then fill the empty can halfway with water; swirl and add to the soup. Add one-third of the beans along with half their liquid. Simmer for 3 minutes.
  • Meanwhile, mash the remaining beans and their liquid with a fork directly in the can until slightly smooth; stir into the soup. Add 2 tablespoons water to the empty can, scrape with a rubber spatula to release any mashed beans, then stir into the soup. Let simmer for 5 minutes. Season with salt and pepper.
  • Divide among bowls and enjoy.

TSIRANI VOSP APUR (ARMENIAN APRICOT AND LENTIL SOUP)



Tsirani Vosp Apur (Armenian Apricot and Lentil Soup) image

This soup is best made with fresh apricots, available at farmers' markets and grocery stores for a few precious weeks in the summer. But when fresh are not in season, Marina Sarukhanyan of Silk Apron Catering, who makes it year-round for her customers, suggests using bright-orange unsulfured apricots, not the dark ones. She usually gets hers from Iranian food stores, but you may be able to find them in Middle Eastern, Armenian or Russian shops as well. Make sure to drizzle the soup with tart pomegranate syrup, which contrasts with the apricots in a lovely way.

Provided by Joan Nathan

Categories     lunch, soups and stews, main course

Time 1h35m

Yield 4 servings (about 7 1/2 cups)

Number Of Ingredients 11

1 1/2 cups roughly chopped fresh apricots (about 7 ounces, from 2 large or 4 small apricots), or 1 cup sugar-free, unsulfured dried apricots
2 tablespoons avocado or vegetable oil
1 small onion, finely chopped
Kosher salt
1 medium tomato or 1/2 cup cherry tomatoes, chopped
5 to 6 cups vegetable broth
2 cups red, orange or yellow split lentils, rinsed
2 medium carrots, roughly chopped
Freshly ground black pepper
1/2 lemon, juiced, plus more if desired
Pomegranate syrup, for drizzling

Steps:

  • If using dried apricots, at least 40 minutes before cooking, cut them into quarters, soak in warm water to cover, then drain and set aside. (This can be done up to a day ahead. Cover and refrigerate, then bring to room temperature before using.)
  • Warm the oil in a medium saucepan set over medium-high heat. Add the onion, season with 1/2 teaspoon of salt and cook, stirring often, until the onion begins to turn golden at the edges, about 5 minutes. Stir in the tomato and cook for 5 minutes more, stirring frequently.
  • Pour 5 cups of the vegetable broth into the pot, scraping any stuck-on bits from the bottom, and bring to a boil. Add the lentils, cover, and reduce the heat to maintain a strong simmer. Cook, stirring once or twice, until the lentils are soft, 15 to 20 minutes.
  • Stir in 1 more cup of broth if the soup is too thick, then add the carrots, apricots and 1/2 teaspoon salt, and season with pepper to taste. Increase the heat to bring to a boil again, then reduce the heat and simmer, partly covered and stirring once or twice, for 10 minutes, or until the carrots are as cooked as you'd like.
  • Turn off the heat and stir in the lemon juice, then taste. If it's not sour enough, add a little more, and adjust for salt and pepper.
  • Ladle into bowls and serve warm, with pomegranate syrup drizzled over the top.

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