Garden Vegetable Soup Recipe Alton Brown Food Network from www.foodnetwork.com
Description
Fresh garden vegetable soup is a delicious and healthy way to enjoy the flavors of the season. With a variety of fresh vegetables, herbs, and spices, this soup is perfect for any meal, any time of the year. Whether you are looking for a light and refreshing lunch, or a hearty dinner, fresh garden vegetable soup is the perfect choice.
Prep Time
Preparation time for this soup is about 30 minutes. You will need to chop and prepare all of the vegetables and herbs before you start cooking.
Cook Time
Cooking time for this soup is about 1 hour. The soup will need to simmer for a while to allow all of the flavors to blend together.
Ingredients
For this recipe, you will need: - 2 tablespoons olive oil - 1 onion, chopped - 2 cloves garlic, minced - 2 carrots, chopped - 2 celery stalks, chopped - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 4 cups vegetable broth - 1 can diced tomatoes - 2 cups fresh green beans, trimmed and chopped - 2 cups fresh corn kernels - 1 teaspoon dried thyme - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste
Equipment
- Large pot - Cutting board - Chef’s knife - Wooden spoon - Measuring cups and spoons
Method
1. Heat the olive oil in a large pot over medium heat. 2. Add the onion and garlic and cook until softened, about 5 minutes. 3. Add the carrots, celery, red and yellow bell peppers and cook for another 5 minutes. 4. Add the vegetable broth, diced tomatoes, green beans and corn to the pot. 5. Stir in the thyme, basil, oregano, salt and pepper. 6. Bring the soup to a boil, then reduce the heat and let it simmer for about 45 minutes, or until the vegetables are tender. 7. Taste the soup and adjust the seasoning as necessary. 8. Serve hot and enjoy!
Notes
This soup can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, simply heat on the stove over low heat until warmed through.
Nutrition Info
This soup is a healthy and nutritious option, packed with vitamins and minerals. One serving contains approximately 150 calories, 5 grams of fat, 25 grams of carbohydrates, and 7 grams of protein.
Recipes FAQ
Q: Can I use different vegetables in this soup? A: Yes, feel free to use any fresh vegetables that you have on hand. Q: Can I use chicken broth instead of vegetable broth? A: Yes, you can use chicken broth if you prefer. Q: Can I use fresh herbs instead of dried? A: Yes, you can use fresh herbs if you have them available.
Recipe Tips
- Be sure to chop all of the vegetables into small, bite-sized pieces to ensure they cook evenly. - If you prefer a thicker soup, you can add a can of tomato paste or pureed vegetables to the pot. - This soup is perfect for meal prep. Make a big batch on the weekend and enjoy it throughout the week.
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