Moosewood Summer vegetable soup

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Moosewood Summer vegetable soup calories by ingredient

Number of Servings: 10


    2 large potatoes
    1 cup peas
    kernels from 2 ears of corn
    1 1/2 cup diced onion
    2 medium carrots
    1 cup broccoli
    1 green pepper
    2 small zucchini
    3 tablespoons butter
    2 cups water
    1 quart milk
    1 1/2 teaspoon salt (used 1/2 teaspoon)
    1/4 teaspoon pepper
    fresh 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.