Harvest Vegetable Soup

Harvest Vegetable Soup

Prep time: 25 min.

Cook time: 50 min.

  • In a Dutch oven over medium heat, cook and stir the      carrots, celery and onions in butter and oil until tender.
    • 3 medium carrots, halved and thinly sliced
    • 3/4 cup chopped celery
    • 1 medium onion, chopped
    • 2 green onions, thinly sliced
    • 1 tablespoon butter
    • 1 tablespoon olive  oil
  • Add garlic; cook 1 minute longer.
    • 1 garlic clove, minced
  • Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf.
    • 7 cups reduced-sodium vegetable broth
    • 3 cups cubed peeled potatoes
    • 2 cups cubed peeled butternut squash
    • 2 large tart apples, peeled and chopped
    • 2 medium turnips, peeled and chopped
    • 2 parsnips, peeled and sliced
    • 1 Bay Leaf*
  • Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  • Stir in the basil, thyme and pepper;
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon pepper
  • Simmer 15 minutes or until vegetables are tender.
  • Discard bay leaf before serving*.
  • Yield is 12 servings.

Nutritional Facts 1 cup equals 134 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 404 mg sodium, 27 g carbohydrate, 5 g fiber, 4 g protein.

 

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