Garden Vegetable Soup Amish Recipes

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GARDEN VEGETABLE SOUP



Garden Vegetable Soup image

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

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

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.

GARDEN VEGETABLE SOUP



Garden Vegetable Soup image

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

1 small head cabbage (about 1 pound), chopped
3 medium green peppers, chopped
2 medium sweet red peppers, chopped
5 medium onions, chopped
3 celery ribs, chopped
6 medium tomato or 1 can (28 ounces) diced tomatoes
4 cups chicken broth
1 bay leaf
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
Salt and pepper to taste

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 VEGETABLE SOUP



Garden Vegetable Soup image

Make and share this Garden Vegetable Soup recipe from Food.com.

Provided by Karen in KS

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic, minced
3 cups fat free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

Steps:

  • Spray a large saucepan with non-stick cooking spray.
  • Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
  • Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
  • Stir in zucchini and heat 3-4 minutes.
  • Serve hot.

Nutrition Facts : Calories 42.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.3, Sodium 658.2, Carbohydrate 8.8, Fiber 2.3, Sugar 4.5, Protein 1.9

GARDEN VEGETABLE & HERB SOUP



Garden Vegetable & Herb Soup image

I submitted this recipe to a local newspaper and won first prize. I make this hearty soup whenever my family needs a good dose of veggies. -Jody Saulnier, Woodstock, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

2 tablespoons olive oil
2 medium onions, chopped
2 large carrots, sliced
1 pound red potatoes (about 3 medium), cubed
2 cups water
1 can (14-1/2 ounces) diced tomatoes in sauce
1-1/2 cups vegetable broth
1-1/2 teaspoons garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dill weed
1/4 teaspoon pepper
1 medium yellow summer squash, halved and sliced
1 medium zucchini, halved and sliced

Steps:

  • In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes. , Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.

Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 525mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

AMISH POTATO SOUP



Amish Potato Soup image

This recipe also came to me from Amish country. Had this at an old church in rural northern Ohio. We love to have this in a bread bowl at home! Add cooked vegetables such as celery or broccoli, if you like.

Provided by ashli113

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h25m

Yield 5

Number Of Ingredients 12

3 cups diced russet potatoes
1 ½ cups water
½ cup grated carrot
½ cup diced onion
1 tablespoon chicken base
1 pinch salt to taste
2 cups milk, divided
1 cup sour cream
2 tablespoons all-purpose flour
½ pound cubed fully cooked ham
1 (8 ounce) package processed cheese food (such as Velveeta®), cubed
1 tablespoon dried parsley flakes

Steps:

  • Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.
  • Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.

Nutrition Facts : Calories 460 calories, Carbohydrate 33.8 g, Cholesterol 73.3 mg, Fat 25.2 g, Fiber 1.9 g, Protein 25 g, SaturatedFat 13.5 g, Sodium 1845.3 mg, Sugar 10.6 g

GARDEN VEGETABLE SOUP (AMISH)



Garden Vegetable Soup (Amish) image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 6

2 cups tomato juice
1 pounds ground beef
1.5 cups potatoes
0.5 cups celery
1 cups carrots
1.5 teaspoons salt

Steps:

  • Put the tomato juice and beef in a 4-quart kettle and add the potato, celery, and carrot. Season with salt.
  • Cook over high heat just until boiling, and then turn the heat to low. Cover the kettle and cook for 15 minutes longer, just until the vegetables are soft and tender.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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