Summer Bounty Soup Recipes
SUMMER BOUNTY SOUP
Delicious vegetable soup using fresh veggies from the garden or farmer's market. Use whatever you can pick/buy fresh that day! I used a combination of green and yellow beans, zucchini, carrots, spinach, peas and corn cut from the cob. This is summer in a bowl! Serve with crusty bread, olives, and fresh mozzerella cheese and you've got yourself a meal.
Provided by 2hot2handle
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil over medium heat and saute the onions, garlic and any other veggies that need time for softening (like carrots and zucchini). Saute for 10 minutes.
- Add crushed tomatoes and chicken broth and bring to a boil. Add smaller vegetables such as peas, beans and corn, and reduce heat to a simmer. Simmer for 20 minutes and add the fresh herbs and cannellini beans. Simmer for 10 more minutes or until veggies are crisp-soft.
- Serve in bowls with 1 tablespoons of freshly grated parmesan cheese sprinkled on top.
Nutrition Facts : Calories 217.8, Fat 7.1, SaturatedFat 1.7, Cholesterol 3.7, Sodium 860.9, Carbohydrate 27.6, Fiber 6.3, Sugar 6.1, Protein 12.6
SUMMER'S BOUNTY SOUP
An easy slow-cooker recipe that is a great way to use your summer vegetables. My husband prefers V-8 juice but I like tomato juice, so I compromise and use half of each. You can season to your liking.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 8h40m
Yield 3 1/2 quarts
Number Of Ingredients 16
Steps:
- Add all the ingredients to a 5-quart slow cooker.
- Cover and cook on LOW for 7-8 hours or until the vegetables are tender.
- Season to taste with salt and pepper (I add cayenne pepper). Remove bay leaf before serving.
Nutrition Facts : Calories 435.9, Fat 6, SaturatedFat 1.6, Sodium 850.9, Carbohydrate 101.2, Fiber 28.5, Sugar 21.6, Protein 14.2
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