Garden Vegetable & Herb Soup
I submitted this recipe to a local newspaper and won first prize. I make this hearty soup whenever my family needs a good dose of veggies. —Jody Saulnier, Woodstock, New Hampshire
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 large carrots, sliced
- 1 pound red potatoes (about 3 medium), cubed
- 2 cups water
- 1 can (14-1/2 ounces) diced tomatoes in sauce
- 1-1/2 cups vegetable broth
- 1-1/2 teaspoons garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon dill weed
- 1/4 teaspoon pepper
- 1 medium yellow summer squash, halved and sliced
- 1 medium zucchini, halved and sliced
Directions
-
1In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook for 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes.
-
2Add squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
