Summerfield Vegetable Soup Recipes

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SUMMERFIELD VEGETABLE SOUP



Summerfield Vegetable Soup image

Provided by Nancy Harmon Jenkins

Categories     lunch, weekday, soups and stews, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons butter
1 onion, sliced thin
2 cups thinly sliced mushrooms
2 cloves garlic, peeled and sliced
2 bulbs fennel, trimmed and sliced thin
1 red pepper, cored, seeded and cut in large pieces
Salt to taste
1 tablespoon chopped fresh marjoram, or 1/2 tablespoon dried
1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried
4 sprigs fresh thyme, or 1/2 tablespoon dried
1 bay leaf
1 cup Italian plum tomatoes, fresh or canned, drained and chopped
2 cups glace de veau dissolved in 4 cups warm water, or 6 cups well-flavored veal or chicken stock
1/2 pound fresh spinach, rinsed and chopped
1/2 cup sour cream
Freshly ground black pepper to taste
Freshly ground nutmeg to taste

Steps:

  • Melt butter in a heavy soup pot over medium heat. Add onion, mushrooms, garlic, fennel and red pepper, and stir to coat with butter. Sprinkle with salt and cook until vegetables are limp and onion is transparent.
  • Add herbs and cook 1 minute, stirring. Add tomatoes and glace de veau. Bring to a simmer and cook, covered, 30 minutes. Add spinach and cook just long enough to wilt.
  • Process soup in a food processor, in batches if necessary. Add a little sour cream to each batch.
  • Return all the soup to the pot and bring back to a simmer. Add more salt, if desired, along with black pepper and nutmeg. Serve immediately.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 461 milligrams, Sugar 4 grams, TransFat 0 grams

HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

  • In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

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