Supergardenharvestsoup Recipes

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

Ingredients

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

SUPER GARDEN HARVEST SOUP

Super Garden Harvest Soup image

Make and share this Super Garden Harvest Soup recipe from Food.com.

Provided by Shahana

Categories Vegetable

Time 55m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 teaspoons canola oil
1/2 medium onion, chopped
1/2 carrot, chopped
2 garlic cloves, crushed
1/2 red pepper, chopped
4 cups chicken stock
14 ounces diced tomatoes, undrained
1 cup water
1/2 small cabbage, thinly sliced

Steps:

Saute onion in oil in large saucepan about 5 minutes, stirring occasionally.
Stir in carrot, garlic and red pepper; cook until tender.
Add stock, tomatoes, water and cabbage; simmer uncovered 20 minutes.
Season to taste with hot sauce. and garnish with cilantro if desired.

Nutrition Facts : Calories 130.8, Fat 3.9, SaturatedFat 0.8, Cholesterol 5.8, Sodium 465.6, Carbohydrate 18.6, Fiber 3.3, Sugar 9.8, Protein 6.8

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