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5 fall soups packed with produce

By Carolyn Malcoun, September 21, 2009 - 12:05pm

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Carolyn asks: What are your favorite produce-packed soups?

COMMENTS POSTEDsort icon

I love pasta e fagiola. Yes it has meat (I use lean turkey) and pasta, but it full of veggies and legumes. It has tomatoes, celery, carrots, garlic, onion...and lots of healthy beans full of fiber! The recipe I have also uses vegetable juice. I also cut back on the amount of pasta I put in it. It's one of my absolute favorites as well as one of my daughter's favorite dinners!

Anonymous

11/12/2012 - 1:50pm

A good hearty beef barley soup with root veggies and home grown potatoes is always my favorite for fall. However, I would appreciate having a recipe for this as I have turned my house upside down over the past week trying to find my tried and true recipe for this yummy soup and can't find it. Now I am desperate. I have the marrow bone to make my stock, plus have great lean stew meat and lots of veggies...but NO RECIPE> I would love to make it in my crock pot too....I know there is someone out there who has one that they would like to share with me and others. Thanks ......

Anonymous

10/06/2010 - 10:43am

My Favorite produce-packed soup has to be a version of my cabbage soup which I change up every time. I always start with the main ingredients, but my mood determines the herbs I put in it, sometimes its fresh dill, other times its fresh basil, and the next time it'll be fresh rosemary or thyme. Here is my staple recipe, use your imagination to dress it up!

1 tsp. extra virgin olive oil
1 onion chopped
1 head cabbage chopped
2 cans organic chopped stewed tomatoes
1 small package Mixed frozen vegetables(saves some chopping time!)
32 oz organic free-range chicken broth
sea salt and fresh ground pepper to taste
1 bunch asparagus
2 zucchini chopped into bite size pieces

In a large dutch oven or stock pot, put oil in bottom and heat on medium, add chopped onions and saute until caramelized(this deepens the flavor).

Next add the rest of your vegetables, excluding asaragus and zucchini, then add your chicken broth.

Simmer covered on low for 45 mins, then add asparagus/zucchini and any fresh herbs you may be using.

Simmer covered for an additional 15 mins.

Pour into bowls and serve.

I like to serve this with warm crusty bread to soak up all the juices.

This serves at least 6 with plenty of left overs, and tastes even better the next day!

Anonymous

10/05/2010 - 6:28pm

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