Summer Vegetable Soup
A light yet hearty soup that utilizes fresh produce and just makes you feel good!
2 large (1 cup) carrots, peeled, chopped
2 ribs (1 cup) celery, chopped
1 small (1/2 cup) onion, chopped
1 small (1/2 cup) red bell pepper, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups chopped green cabbage
4 ounces (1/2 cup) sliced mushrooms
4 cups chicken or vegetable broth
1 (14-ounce) can diced tomatoes with basil or Italian-style diced tomatoes
1/4 teaspoon crushed red pepper
2 ounces (about 2 cups) kale, ribs and stems removed, coarsely chopped
Melt 1 Sauté Express® square in 5- to 6-quart saucepan just until bubbles begin to form. Add carrot, celery, onion, bell pepper, salt and pepper. Cook over medium high heat, stirring occasionally, 4-6 minutes or until carrots are crisply tender.
Stir in remaining Sauté Express® square. Add cabbage and mushrooms. Continue cooking 4-6 minutes or until mushrooms are softened and golden brown.
Stir in all remaining ingredients. Cook over medium-high heat until soup comes to a boil. Reduce heat to low; continue cooking 2-3 minutes or until carrots are tender.
- For a heartier version of this soup, add up to 2 cups cooked grains (farro, barley, rice etc.) to finished soup.
- Freeze this soup in individual portions for a quick lunch.
Nutrition Facts (1 serving)
Dietary Fiber: 4g
Recipe #16181©2014Land O'Lakes, Inc.