Moosewood Summer vegetable soup
- Number of Servings: 10
Ingredients
2 large potatoes1 cup peaskernels from 2 ears of corn1 1/2 cup diced onion2 medium carrots1 cup broccoli1 green pepper2 small zucchini3 tablespoons butter2 cups water1 quart milk1 1/2 teaspoon salt (used 1/2 teaspoon)1/4 teaspoon pepperfresh thyme (1/2 teaspoon dried)1/4 teaspoon nutmeg
wash and dice all the vegetables.
cook potatoes in 2 cups water until soft. puree with the cooking liquid.
add peas and corn
heat butter in a heavy skillet and cook onions with salt 8 minutes. add other vegetables in order of appearance, sauteing about 8 minutes after each addition. when all the veggies are tender and brightly colored. add to first mixture.
slowly add the warm water to the soup. add seasonings to taste. gently heat the soup through (don't cook it; just heat it) and serve with rye bread
Number of Servings: 10
Recipe submitted by SparkPeople user ATHENA0868.
cook potatoes in 2 cups water until soft. puree with the cooking liquid.
add peas and corn
heat butter in a heavy skillet and cook onions with salt 8 minutes. add other vegetables in order of appearance, sauteing about 8 minutes after each addition. when all the veggies are tender and brightly colored. add to first mixture.
slowly add the warm water to the soup. add seasonings to taste. gently heat the soup through (don't cook it; just heat it) and serve with rye bread
Number of Servings: 10
Recipe submitted by SparkPeople user ATHENA0868.
Nutritional Info Amount Per Serving
- Calories: 191.8
- Total Fat: 6.3 g
- Cholesterol: 18.7 mg
- Sodium: 191.7 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 3.9 g
- Protein: 6.9 g
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