Clean The Garden Soup Recipes
GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
SUMMER GARDEN SOUP
This soup is very tasty, and the best part is that all of the main ingredients come straight from my garden. It's even good when served chilled.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender.
Nutrition Facts : Calories 86 calories, Fat 5g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
CLEAN THE GARDEN SOUP
My garden runneth over so I threw this together. Vary your veggies depending on what is maturing. I used mixed lettuce leaves finely chopped for the greens. You will want to chop the greens quite fine so they fit on the spoon nicely. I like to float herbed croutons in it.
Provided by Bergy
Categories Clear Soup
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Simple- put everything in a large pot, bring to a boil.
- Simmer 10 minutes and serve.
Nutrition Facts : Calories 23.5, Fat 0.1, Sodium 16.4, Carbohydrate 5.5, Fiber 1.1, Sugar 2.8, Protein 0.9
GARDEN VEGETABLE SOUP
During the Depression, the backyard garden was the source for most of our food. I can remember picking fresh vegetables and then enjoying the mouthwatering aroma as this soup simmered for hours. We children could hardly wait for our dinner of soup, hot rolls and apple pie!-Dorothy Miller, Royersford, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 2h55m
Yield 10 servings (about 3 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
GARDEN SOUP
Make and share this Garden Soup recipe from Food.com.
Provided by ellie_
Categories Beans
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl (or pot if making right away) combine all ingredients except for dill (broth - onion) and 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Divide mixture among freezer-safe containers -- freeze until ready to cook or up to 3 months.
- To cook transfer frozen soup to a saucepan and simmer over medium heat partially covered for 10 minutes. Uncover and simmer until vegetables are tender (5 more minutes or so) and soup is hot.
- Stir in dill.
Nutrition Facts : Calories 205.4, Fat 1.8, SaturatedFat 0.4, Sodium 521.6, Carbohydrate 37.1, Fiber 8.2, Sugar 3.3, Protein 13.7
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