WINTER HARVEST VEGETABLE SOUP
Make and share this Winter Harvest Vegetable Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 1h50m
Yield 8-10 pints
Number Of Ingredients 18
Steps:
- In a saucepan melt the butter and add olive oil.
- Saute onions, celery and garlic until translucent but not browned. Remove from heat and place in a large stock pot.
- Add stock, potatoes, squash, turnips, carrots, parsnips and bay leaves then bring to a gentle boil over medium high heat.
- Reduce heat and simmer 5 minutes.
- Remove from heat and add apples, basil, thyme, pepper and salt to taste, mixing well.
- Ladle into prepared jars leaving a 1" headspace.
- Process pint jars for 75 minutes and quarts for 90 minutes at 10 lb pressure.
- Adjust pressure according to your altitude and / or style of canner.
Nutrition Facts : Calories 290.9, Fat 7.2, SaturatedFat 2.2, Cholesterol 12.8, Sodium 498.3, Carbohydrate 48.1, Fiber 6.5, Sugar 17.1, Protein 10.6
HARVEST VEGETABLE SOUP
This Mediterranean Harvest Vegetable Soup recipe is vegan and gluten free. It's made with parsnips, carrots, beans, kale, and fresh herbs!
Provided by Christine Rooney
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Mince 6 cloves garlic and 1 onion (or 2 shallots). Chop 1-2 stalks of celery into small pieces.
- Chop 4-5 carrots and 1-2 parsnips into slices.
- Roughly chop 2-3 cups of kale.
- Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium. Add 1 Tbsp. oil. Once the oil is heated add the garlic, onions, and celery. Saute for 2-3 minutes, stirring often.
- Add the carrots and parsnips to the pan along with a generous pinch of salt and pepper. Saute for 7-8 minutes, stirring often to prevent sticking. The vegetables should soften slightly.
- Add 4 cups of vegetable broth to the pan and cover. Bring to a boil and then reduce to a simmer for 20 minutes or so. Stir occasionally.
- After 20 minutes or so remove the cover from the pan. Add 1 (drained)14.5 oz. can of diced tomatoes (or petit diced tomatoes), 1 15 oz. can of cannellini beans, 1 tsp. Italian seasoning, 1/4 tsp. red chili flakes, 1/2 tsp. sugar, and another pinch of salt and pepper. Add the kale to the pot. Stir all of the ingredients together.
- Cover once again and simmer for another 10 minutes or so.
- Taste the soup and adjust spice levels to taste. The vegetables should be softened and easily pieced with a fork.
- Serve the soup with crusty bread and garnish with Parmesan cheese (optional).
Nutrition Facts : Calories 238 kcal, ServingSize 1 serving
ALTON BROWN'S WINTER VEGETABLE SOUP
I watched Alton make this on The Best Thing I Ever Made. Posting here to make when it turns cooler. :) If you like, you can leave out the cheese to make this vegan.
Provided by Sharon123
Categories Vegetable
Time 2h15m
Yield 6 quarts
Number Of Ingredients 18
Steps:
- Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside.
- Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes.
- Add the tomatoes, sage, rosemary and garlic, and cook for 5 minutes, stirring to break up the tomatoes. Add the water, soy sauce and Parmesan rind, increase the heat to high and bring to a boil, about 15 minutes. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.
- Return the mushrooms to the pot along with the beans and red wine vinegar and cook until all is heated through, about 15 minutes. Remove the cheese rind and serve warm with shaved Parmesan.
HEARTY WINTER-VEGETABLE SOUP
On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
- Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.
WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS
I use the food mill instead of a blender - immersion or regular - because I love the texture of the soup when it's put through the mill's coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest - which is what you want - if you use an immersion blender.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
- Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
- Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 6 grams
HEARTY VEGETABLE SOUP
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
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
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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