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GroGood Vegetable Garden Soup

No recipe image available.Inspired by her mom's vegetable soup, celebrity cookbook author Katie Lee Joel created this recipe to use produce fresh from the garden.

Recipe Ingredients:

2 tablespoons olive oil
1 large yellow onion, chopped
2 celery stalks, chopped
1 bay leaf
3 medium carrots, chopped
2 parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 pint Brussels sprouts, trimmed and quartered
1 3/4 pounds fresh tomatoes, chopped (can substitute a 28-ounce can of whole tomatoes with juice, chopped)
2 quarts chicken broth or vegetable broth
1 cup baby lima beans
1 (15-ounce) can great Northern or cannellini beans, drained and rinsed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Directions:

  1. Heat the oil in a stock pot over medium heat.
  2. Add the onions, celery, and bay leaf and cook until the onions are tender, about 5 minutes.
  3. Add the carrots, parsnips, turnip, and Brussels sprouts and continue cooking until the vegetables are just tender, about 5 more minutes.
  4. Add the tomatoes and their juices and the stock. Bring the mixture to a boil, reduce the heat, cover, and simmer for 1 hour.
  5. Add the beans, salt, and pepper, and simmer for another 30 minutes.

Makes 8 servings.

Recipe provided courtesy of ScottsMiracle-Gro; through ARA Content.