Summers Bounty Soup Recipes
SUMMER'S BOUNTY SMOOTHIES
Turn a plain ol' banana into an energizing breakfast drink.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- In blender or food processor, place all ingredients. Cover; blend on high speed 20 to 30 seconds or until smooth.
- Pour into 2 glasses. Serve immediately.
Nutrition Facts : Calories 240, Carbohydrate 47 g, Cholesterol 5 mg, Fiber 3 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 36 g, TransFat 0 g
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
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'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
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