Raw Garden Vegetable Soup Recipes

GARDEN VEGETABLE SOUP

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.

CROCK POT GARDEN VEGETABLE SOUP

Steps:

• Dice all vegetables into bite size pieces.
• Heat olive oil in a large skillet on medium high heat. Saute vegetables in oil till lightly browned, transfer browned vegetables to large crock pot.
• Pour the broth and diced tomatoes over vegetables. Salt to taste.
• Cook on high for 5 hours or until vegetables are tender.
• Serve with whole wheat dinner rolls.

ITALIAN GARDEN VEGETABLE SOUP

Steps:

• Combine broth, undrained tomatoes and remaining ingredients in large saucepan.
• Bring to a boil; reduce heat, and simmer, uncovered, for 3 minutes or until heated through.
• Serve with Parmesan cheese, if desired.

GARDEN VEGETABLE SOUP

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.

GARDEN FRESH VEGETABLE SOUP

Steps:

• Crumble beef, if desired, into a 5-6 quart pot over medium heat; add bacon, if desired.
• If not using meat, melt butter in the pot.
• Add onion, garlic and prepared vegetables and cook, stirring, until meat is browned and onion is soft; drain any excess fat.
• Add broth, kidney beans, basil, oregano and rosemary; bring to a boil, cover and reduce heat, simmer for about 30 minutes.
• Add tomato sauce, tomatoes, and macaroni; continue cooking, covered, until macaroni is tender.
• At this point you can cool the soup, cover it and refrigerate it to reheat and continue the recipe.
• Add cabbage and cook, covered, just until cabbage wilts, about 5 minutes.
• Season to taste with salt and pepper; serve and pass cheese to sprinkle over individual servings.

GARDEN VEGETABLE SOUP

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.