Garden State Vegetable Soup Recipes

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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

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

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 STATE VEGETABLE SOUP



Garden State Vegetable Soup image

Provided by Diane Nottle

Categories     dinner, project, soups and stews, main course

Time 1h

Yield six main-course servings

Number Of Ingredients 25

2 quarts chicken stock
1 tablespoon olive oil
1 white onion, peeled and diced
1 carrot, peeled and diced
1 turnip, peeled and diced
1 parsnip, peeled and diced
1/4 rutabaga, peeled and diced
3 cloves garlic, minced
2 shallots, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried dried basil
1 tablespoon fresh herbs like rosemary, thyme and oregano, chopped (optional)
2 stalks celery, diced
1 beefsteak tomato, diced
2 leeks, diced
1 small zucchini, diced
1 small yellow squash, diced
1 cup corn kernels, preferably fresh
1 cup sliced white mushrooms
8 ounces fresh spinach
1 teaspoon salt
Freshly cracked black pepper to taste
Dash of Worcestershire sauce
Dash of Tabasco

Steps:

  • Heat the chicken stock to a simmer. In a four-quart soup pot, heat the olive oil. Add the onion; saute until tender. Add the diced carrot, turnip, parsnip and rutabaga, and stir. Add the garlic, shallots and dried herbs, and stir again. Cover and cook the vegetables over medium heat for three to four minutes, until just tender, stirring occasionally. Add the hot chicken stock, the fresh herbs if desired, and the celery, tomato, leeks, zucchini, yellow squash, corn and mushrooms. Cook over medium for three to five minutes, until the squash is tender. Add the spinach, and season to taste with the salt, pepper, Worcestershire sauce and Tabasco. Serve hot.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 928 milligrams, Sugar 14 grams

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