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Soup Fresh From The Garden

Soup Fresh From The GardenServe this deliciously wholesome and hearty vegetable soup with warm, crusty French bread fresh from the bakery. Recipe by Marianne Langan.

Recipe Ingredients:

2 cups NC sweet potatoes, cubed
3/4 cup sliced yellow squash
3/4 cup zucchini slices, quartered
1/2 cup green beans, cut-up
1/2 cup whole kernel corn
1 medium onion, chopped
1 small clove garlic, minced
1/2 teaspoon chili seasoning
3 (14.5-ounce) cans vegetable broth
1 (14.5-ounce) can diced tomatoes
1/4 cup green onions, sliced
2 tablespoons parsley, chopped
1/2 cup shredded Monterey Jack cheese for garnish

Cooking Directions:

  1. In 4-quart saucepan, combine first 10 ingredients. Bring to boil; reduce heat and simmer 15 minutes or until vegetables are tender.
  2. Add green onions and parsley; cook 5 minutes longer.
  3. To serve, garnish each serving with cheese.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 183; Total Fat: 4g; Cholesterol: 2mg; Total Carbs: 24g; Protein: 14g; Potassium: 447mg.

An original recipe prepared specifically for the North Carolina Sweet Potato Commission.

Recipe and photograph courtesy of the North Carolina Sweet Potato Commission.