"The belly rules the mind."--Spanish Proverb

Harvest Vegetable Soup Recipe

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This recipe for Harvest Vegetable Soup, by , is from Loving Spoonful, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erika Muszik

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. unsalted butter
2 onions coarsely chopped - one of them can be a red onion
2 cloves of minced fresh garlic
3 carrots, peeled and coarsely chopped
2 ribs celery, coarsely chopped
1 zucchini, leave peel on, coarsely chopped
1-2 leeks, white and light green parts only, coarsely chopped
3 potatoes, peeled and chopped
2 fresh tomatoes, peeled, seeded and chopped
a good handful of fresh Italian parsley
1 large box of chicken or beef stock
3-4 sprigs fresh thyme
salt and pepper to taste
2 cups milk

Directions:
Directions:
In a Dutch oven, add butter, onions, leek, garlic. Cook until fragrant but not brown. Add the left over fresh vegetables, stock, thyme, salt, pepper, and half of the parsley.
Take the other half of the parsley and chop finely for garnish
Bring the whole thing to a boil. Cover.
Reduce heat to low and cook for about a half hour until the vegetables are soft.
Remove thyme sticks from soup.
Puree the soup with a hand held blender, or any other blending appliance.
(You can make this soup up to this point if making ahead, cool and refridgerate until ready to serve).
Return to heat add the milk and only heat right through. Do not allow it to boil.
Adjust seasonings if needed.
Garnish each serving with finely chopped parsley and chives.
Serve with a green salad and a fresh baguette.
Makes 8 servings.

Personal Notes:
Personal Notes:
This soup is so forgiving and versatile. You can add which ever vegetables you love - it doesn't matter and leave out the ones you don't.
This soup is always a hit when I serve it and get asked for the recipe.

 

 

 

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