GARDEN VEGETABLE SOUP RECIPE | ALTON BROWN | FOOD NETWORK
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Total Time 1 hours 25 minutes
Prep Time 40 minutes
Cook Time 45 minutes
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
Nutrition Facts : Calories 255 calorie, FatContent 12 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 1385 milligrams, CarbohydrateContent 33 grams, FiberContent 6 grams, ProteinContent 6 grams, SugarContent 8 grams
BASIC BEAN-SOUP MIX RECIPE | MYRECIPES
Use dried beans in this basic soup recipe that's hearty and will warm you up in the winter.
Provided by MyRecipes
Yield 6 servings (serving size: 1 1/2 cups)
Number Of Ingredients 19
Steps:
- To prepare dried-bean mix, combine first 5 ingredients in a large bowl. Divide the bean mixture into 5 equal portions (about 2 1/2 cups each), and place in airtight containers.
- To prepare spice mix, combine the salt and the next 6 ingredients (salt through bay leaves) in a bowl. Divide spice mix into 5 equal portions. Place in small airtight containers.
- To prepare the soup, sort and wash 1 portion dried-bean mix, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
- Combine the drained bean mixture, 8 cups water, and the ham hock in a large Dutch oven; bring to a boil. Add 1 packet spice mix, onion, and tomatoes. Cover, reduce heat, and simmer 2 hours. Uncover; cook 1 hour. Discard bay leaf. Remove ham hock from soup. Remove meat from bone; shred meat with 2 forks. Return meat to soup.
Nutrition Facts : Calories 288 calories, CarbohydrateContent 45.9 g, CholesterolContent 4 mg, FatContent 4.5 g, FiberContent 7.1 g, ProteinContent 18.4 g, SaturatedFatContent 1.9 g, SodiumContent 503 mg
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GARDEN VEGETABLE SOUP RECIPE | ALTON BROWN | FOOD NETWORK
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
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Reviews 4.6
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Reviews 4.6
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