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Summer Vegetable Soup
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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 flakes

How to make

  1. STEP 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. STEP 2

     Add cabbage and mushrooms. Continue cooking 4-6 minutes or until mushrooms are softened.

  3. STEP 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.

Tip #1

- For a heartier version of this soup, add up to 2 cups cooked grains (farro, barley, rice etc.) to finished soup.

Tip #2

- Freeze this soup in individual portions for a quick lunch.

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