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| Summer Vegetable Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 10
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Ingredients
2 tablespoon olive oil
1 tablespoon butter
4 medium carrots (1/4 pound); peeled and sliced
2 stalks celery; diced
1 large onion; chopped
2 cloves garlic; chopped
2 quart water
1 tablespoon worcestershire sauce
1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large bay leaf
1 lb green or other snap beans
2 large all-purpose potatoes; (3/4 pound)
2 small yellow squash; (10 ounces)
3 large ripe plum tomatoes
2 cup torn beet greens or spinach; grated (optional)
1 parmesan cheese
Cooking Directions:
1. In 8-quart saucepot, heat oil and butter over medium heat. Add carrots, celery, and onion; saute 3 minutes. Stir in garlic; saute 1 minute. Add water, Worcestershire sauce, salt, pepper, and bay leaf; cover and heat to boiling over high heat. Reduce heat to low and simmer vegetable mixture 15 minutes.
2. Meanwhile, snap the stem end off each bean and discard. Cut beans into 1-inch lengths. Peel and cut potatoes into 1/2-inch cubes. Cut squash lengthwise into quarters, then crosswise into 1/4-inch-thick slices.
3. Remove and discard bay leaf from vegetable mixture. Add beans, potatoes, and squash to vegetable mixture; heat to boiling over high heat. Reduce heat to low and cook until potatoes are tender--about 10 minutes.
4. Meanwhile, peel and chop tomatoes. Stir tomatoes and beet greens into vegetable mixture; cook until greens are wilt-ed-about 1 minute. Ladle soup into serving bowls; top with Parmesan, if desired. Serve immediately.
Recipe by: Country Living, Jul 96, Vol. 19 Issue 7 Posted to MC-Recipe Digest V1 #738 by Susan Wolfe on Aug 12, 1997
stews,soups&
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