Country Garden Vegetable Soup By Freda Recipes

COUNTRY VEGETABLE SOUP

Steps:

• Add olive oil to hot dutch oven.
• Add garlic and crushed red pepper flakes and stir.
• Add onions, carrots, celery, and zucchini.
• Cook 10 minutes.
• Then add the stock, both cans of tomatoes, beans, garbanzo beans, drained green beans.
• Cook until bubbles and season with salt and pepper.
• Simmer for another 5 minutes.
• Take off heat and stir in basil.
• Stir in cooked noodles.
• Ladle sooup into bowls and serve with grated cheese and bread sticks.

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.

COUNTRY GARDEN VEGETABLE SOUP BY FREDA

Steps:

• Combine all the (#1) 1st soup ingredients; as directed above. Bring to Boil then reduce heat to simmer until barley is tender, and cooked.about 1 1/2 hrs to 2 hrs, depends on the amt of Barley used.
• Add the (#2) 2nd group of Ingredients; water, Veg-all, Cabbage, garlic, Peas. Bring to boil and reduce to simmer till Cabbage is tender.
• This soup is Thick and full of garden Vegies. For more broth, you can Just add more water or Beef Broth. Serving Suggestion; serve with a slice of warm Garlic bread for a full economical meal. Tip: any meat can be added to this if a meat is desired in your pot. Makes about 4 Quarts.