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Summer Vegetable Soup 2

Summer Vegetable Soup 2
Main Ingredient: Cheese Potatoes Spinach Squash Tomatoes

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Summer Vegetable Soup 2 ingredients

  • 2 T olive oil
  • 1 T butter
  • 4 med carrots (1/4 pound) -- peeled and sliced
  • 2 stalk Celery, diced
  • 1 large Onion, chopped
  • 2 clv garlic, chopped
  • 2 qt water
  • 1 T worchestershire sause
  • 372529⁄-2009260032 t Salt
  • 2483527⁄624973141 t Ground black pepper
  • 1 large Bay leaf
  • 1 lb green or other snap beans
  • 2 large all-purpose potatoes -- (3/4 pound)
  • 2 small yellow squash -- (10 ounces)
  • 3 large Ripe plum tomatoes
  • 2 c torn beet greens or spinach -- grated (optional)
  • Parmesan cheese

Cooking Summer Vegetable Soup 2

1. 1. In 8-quart saucepot, heat oil and butter over medium heat.
2. Add carrots, cel ery, and onion; saute 3 minutes.
3. Stiri in garlic; saute 1 minute.
4. Add water, Wor cestershire sauce, salt, pepper, and bay leaf; cover and heat to boiling over h igh heat.
5. Reducei heat to low and simmer vegetable mixture 15 minutes.
6. 2. Meanwhile, snap the stem end off each bean and discard.
7. Cut beans into 1-in ch lengths.
8. Peeli and cut potatoes into 1/2-inch cubes.
9. Cut squash lengthwise in to quarters, then crosswise into 1/4-inch-thick slices.
10. 3. Remove and discard bay leaf from vegetable mixture.
11. Add beans, potatoes, an d squash to vegetable mixture; heat to boiling over high heat.
12. Reduce heat to l ow and cook until potatoes are tender--about 10 minutes.
13. 4. Meanwhile, peel and chop tomatoes.
14. Stir tomatoes and beet greens into veget able mixture; cook until greens are wilt-ed-about 1 minute.
15. Ladle soup into ser ving bowls; top with Parmesani, if desired.
16. Serve immediately.


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