LATE-SUMMER VEGETABLE SOUP
This produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. The orzo simmers right in the pot.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
- In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
- Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.
LATE SUMMER VEGETABLE SOUP
Use the last of summer's bounty of zucchini, tomatoes, and corn to make this hearty vegetable soup brimming with flavor and nutrition.
Provided by Jessica
Categories Soup
Time 55m
Number Of Ingredients 15
Steps:
- Heat olive oil in a large soup pot over medium-high heat. Add onions, carrots, celery, and zucchini and cook stirring occasionally until vegetables are tender, about 7 to 8 minutes.
- Add garlic and sauté 30 seconds until fragrant. Add tomato paste and stir until combined.
- Add broth, bay leaf, 1/2 teaspoon salt, and pepper to pot and bring to a boil. Add corn kernels, tomatoes with their juices, beans, parsley, and remaining 1/2 teaspoon salt and simmer, uncovered, for 15 minutes.
Nutrition Facts : Calories 118 calories, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 0.5 grams saturated fat, ServingSize 10 Servings, Sodium 333 grams sodium, Sugar 6 grams sugar
SUMMER VEGETABLE SOUP
This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.
LATE-SUMMER VEGETABLE SOUP
WHY IT'S LIGHT Packed with seasonal vegetables, this soup needs little added fat-just two tablespoons olive oil-and just a half cup orzo to feel hearty. The soup freezes well, so you may want to double the recipe and save a batch to eat during cooler months.
Yield serves 6
Number Of Ingredients 10
Steps:
- In a 5-quart Dutch oven or other heavy pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
- Add broth and the water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with their juice), and orzo; stir to combine. Cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper and serve.
- (Per Serving)
- Calories: 182
- Fat: 5.6g (0.8g Saturated Fat)
- Protein: 6g
- Carbohydrates: 31.1g
- Fiber: 4.7g
LATE-SUMMER-VEGETABLE MINESTRONE
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h25m
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium. Add onions and garlic; cook, stirring occasionally, until onions are translucent, about 5 minutes. Add carrots, celery, and chard stems; cook, stirring occasionally, until chard stems are translucent, about 10 minutes. Add green beans and tomatoes. Season with 2 teaspoons salt; cook, stirring occasionally, until beans and tomatoes start to soften, 5 minutes.
- Add zucchini, 5 cups water, Parmesan rind, and butter beans. Bring to a boil, then reduce to a simmer. Cook until all vegetables are softened, about 25 minutes, adding chard leaves in last 2 minutes of cooking. Season with salt and pepper. Serve immediately, topped with grated Parmesan and basil, or freeze up to 3 months.
PISTOU (SUMMER VEGETABLE SOUP)
Provided by Nancy Harmon Jenkins
Categories dinner, pastas, soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Over medium-low heat, gently saute the leek and onion until they are translucent and just beginning to brown. Add the diced carrots, diced potatoes, chopped tomato and cranberry beans. Add the sage and 8 cups water. Bring to a boil, cover, lower the heat, and simmer for 40 minutes or longer, until the vegetables are soft.
- Twenty minutes before serving, add the string beans, zucchini and linguine. Add more water if necessary, stir to mix the ingredients, and continue cooking.
- While the soup finishes, make the pistou sauce. Place the garlic, basil and Parmesan in the container of a food processor or blender. Process or blend until the mixture is grainy. Continue processing, and add the oil, slowly but steadily, until the mixture is smooth. Mince the tomato pulp very finely, and drain in a fine- mesh sieve. Mix together with the rest of the sauce.
- When ready to serve, add a ladleful of hot soup to the sauce, mix well and combine the sauce and the rest of the soup. Serve immediately.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 327 milligrams, Sugar 5 grams
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