Summers Bounty Soup With Pasta Recipes

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SUMMER'S BOUNTY SOUP



Summer's Bounty Soup image

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

4 medium tomatoes, chopped
2 medium potatoes, peeled and cubed
2 cups halved fresh green beans
2 small zucchini, cubed
1 medium yellow squash, cubed
4 small carrots, thinly sliced
2 celery ribs, thinly sliced
1 cup cubed peeled eggplant
1 cup sliced fresh mushrooms
1 small onion, chopped
1 tablespoon minced fresh parsley
1 tablespoon salt-free garlic and herb seasoning
1 whole bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups V8 vegetable juice or 4 cups tomato juice

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

SUMMER BOUNTY PASTA RECIPE



Summer Bounty Pasta Recipe image

Provided by Cheryl-4

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons olive oil
3 cups sliced mushrooms about 8 ounces
2 shallots chopped
2 cloves garlic minced
1 teaspoon salt
1 teaspoon black pepper plus more for garnish
2 cups cherry tomatoes halved 12 ounces
1 tablespoon flour
1/4 cup white wine
8 cups zucchini, spiralized
3/4 cup basil, chopped
2 tablespoons heavy cream or half-and-half
4 tablespoons Parmesan, grated

Steps:

  • Heat butter and oil in a large deep skillet over medium heat add mushrooms shallots garlic salt and pepper cook stirring occasionally until slightly softened about five minutes. Add cherry tomatoes and cook until they just begin to wilt about two minutes. Sprinkle flour over vegetables and cook stirring one minute more, add wine and bring to a simmer about one minute. Stir zucchini noodles and 1/2 cup basil into tomato mixture and cook stirring until zucchini noodles are tender 5 to 6 minutes store in heavy cream and 2 tablespoons of Parmesan cheese and bring to a simmer one minute. Spoon into bowls and top with remaining 1/4 basil and 2 tablespoons Parmesan garnish with pepper to taste.

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