For a better user experience based on the region you shop in, please allow InSeasonezine.com to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Vegetable Bounty Soup

Vegetable Bounty Soup
downloadEmail This Post
Vegetable Bounty Soup

Prep: 25 minutes
Cook: 1 hour 45 minutes • Serves: 8

Vegetable Broth

3medium carrots, coarsely chopped
3 medium celery ribs, coarsely chopped
3 medium leeks, cut lengthwise in half, white part only coarsely chopped, green part reserved
1 large turnip, scrubbed, coarsely chopped
1 medium parsnip, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, chopped
2 tablespoons soy sauce
1 bay leaf
8 cups water

Soup

1small green bell pepper, diced
1 medium zucchini, diced
1 medium turnip, peeled, cut into 1/2-inch pieces
1-1/2 cups diced butternut squash (from 1 small)
1/3 cup orzo pasta
2 large tomatoes, chopped
1 ear fresh corn, silk and husks removed, kernels cut from cob
2 tablespoons dried Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper

1.Prepare Vegetable Broth: In large saucepot, cook carrots, celery, leeks, turnip and parsnip in 1 tablespoon oil over medium heat 8 to 10 minutes or until almost soft, stirring occasionally. Add garlic and 1 tablespoon soy sauce; cook 3 minutes, stirring occasionally. Add bay leaf and water; heat to boiling over high heat. Reduce heat to medium; partially cover and simmer 1 hour. Strain broth reserving liquid; discard solids. Makes about 6 cups.

2.Prepare Soup: Thinly slice reserved leeks. In same saucepot, heat remaining 1 tablespoon oil over medium heat; add bell pepper and leeks; cook 8 minutes, stirring occasionally. Add zucchini; cook 8 minutes or until leeks and squash begin to soften, stirring occasionally. Add turnip, squash, remaining 1 tablespoon soy sauce and Vegetable Broth; heat to boiling over high heat. Reduce heat to medium-low; simmer 10 minutes. Add orzo; heat to boiling. Reduce heat to medium; add tomatoes, corn, Italian seasoning, salt and black pepper. Cook 8 to 10 minutes longer or until orzo is just tender. Makes about 9 cups.


Approximate nutritional values per serving:
119 Calories, 2g Fat (0g Saturated), 0mg Cholesterol,
489mg Sodium, 24g Carbohydrates, 3g Fiber, 4g Protein

 

Chef Tip:
Serve soup sprinkled with grated Parmesan cheese.

  visit us on Facebook visit us on Twitter visit us on Pinterest see our videos on youtube