From The Garden Soup Recipes

SUMMER GARDEN SOUP

Summer Garden Soup image

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

Ingredients

1 cup chopped onion
2 tablespoons olive oil
4 to 6 garlic cloves, minced
3 cups chopped fresh tomatoes
1 cup fresh or frozen cut green beans
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1/2 teaspoon minced fresh dill or pinch dill weed
1/4 teaspoon salt, optional
1/4 teaspoon pepper
3-1/2 cups chicken broth
1 cup fresh or frozen peas
1 cup sliced zucchini or yellow summer squash

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

GARDEN FRESH TOMATO SOUP

Garden Fresh Tomato Soup image

A quick and easy recipe for real homemade tomato soup like no other you've had before.

Provided by Charlotte

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

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

Steps:

In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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 TOMATO SOUP

Garden Tomato Soup image

Meet the Cook: "Delicious" and "filling" are the words friends I've served this soup to use to describe it. Alone, it makes for a tasty lunch...or you can have it with a sandwich or crackers. Like an even heartier soup? Simply cube some of your leftover cooked chicken or roast and add. I've long enjoyed trying new recipes on my husband. He's a former agriculture minister of Saskatchewan...and my taste tester of 52 years! We have four grown sons and 11 grandchildren. -Frances McFarlane, Winnipeg, Manitoba

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings (1-3/4 quarts).

Number Of Ingredients 12

Ingredients

1 cup chopped celery
1 small onion, chopped
1 medium carrot, shredded
1 small green pepper, chopped
1/4 cup butter, cubed
4-1/2 cups chicken or vegetable broth, divided
4 cups chopped peeled tomatoes (about 7 medium)
2 teaspoons sugar
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour

Steps:

In a large saucepan, saute the celery, onion, carrot and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.

Nutrition Facts : Calories 144 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1004mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.

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