Summer Vegetable Soup

Summer Vegetable Soup
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A light yet hearty soup that utilizes fresh produce and just makes you feel good!
15 min
Prep Time
30 min
Total Time
6 servings

Ingredients

3 tablespoons
Land O Lakes® Butter
1 medium (1 cup)
onion, chopped
1 medium (1/2 cup)
carrot, peeled, chopped
1 rib (1/2 cup)
celery, chopped
1/4 cup
chopped red bell pepper
1 tablespoon
finely chopped fresh garlic
1/2 teaspoon
salt
1/8 teaspoon
pepper
1 cup
chopped green cabbage
4 ounces (1/2 cup)
sliced fresh mushrooms
4 cups
chicken or vegetable broth
1 (14-ounce) can
diced tomatoes with basil or Italian-style diced tomatoes
1 ounce (about 1 cup)
kale, ribs and stems removed, coarsely chopped
1/4 teaspoon
crushed red pepper

Directions

  1. Melt butter in 5- to 6-quart saucepan until sizzling. Add onion, carrot, celery, bell pepper, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, 4-6 minutes or until carrots are crisply tender.
  2.  Add cabbage and mushrooms. Continue cooking 4-6 minutes or until mushrooms are softened.
  3. 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.

Recipe Tips

- 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)

Calories
100
Cholesterol
20mg
Carbohydrates
10g
Protein
2g
Fat
6g
Sodium
1030mg
Dietary Fiber
2g

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