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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Summer Vegetable Soup Recipe

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This recipe for Summer Vegetable Soup is from Ivy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
1 large onion, finely chopped
kosher salt
pepper
1/2 small bunch basil
2 cloves garlic, finely chopped
8 oz. red potatoes, cut into 1/2" pieces
4 cups low sodium vegetable broth
1 small zucchini, cut into 1/2" pieces
1 small yellow squash, cut into 1/2" pieces
2 carrots, thinly sliced
1/2 cup frozen peas
1 cup corn kernels
Directions:
Directions:
Heat oil in large pot over medium heat.
Add the onion and season with salt and pepper and cook stirring occasionally for 5 minutes.
Meanwhile, separate the basil stems from the leaves. Chop enough stems to yield 1 T. Add the stems to the onion, along with the garlic and cook for 1 minute.
Add the potatoes and broth and simmer for 5 minutes.
Add the zucchini, squash and carrot and simmer for 3 minutes.
Add the peas and corn and simmer until all vegetables are tender about 3 more minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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