FRESH GARDEN VEGETABLES RECIPES

Name: Garden Vegetable Soup
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 6 to 8 servings
Ingredients: 4 tablespoons olive oil; 2 cups chopped leeks, white part only (from approximately 3 medium leeks); 2 tablespoons finely minced garlic; Kosher salt; 2 cups carrots, peeled and chopped into rounds (approximately 2 medium); 2 cups peeled and diced potatoes; 2 cups fresh green beans, broken or cut into 3/4-inch pieces; 2 quarts chicken or vegetable broth; 4 cups peeled, seeded, and chopped tomatoes; 2 ears corn, kernels removed; 1/2 teaspoon freshly ground black pepper; 1/4 cup packed, chopped fresh parsley leaves; 1 to 2 teaspoons freshly squeezed lemon juice

GARDEN VEGETABLE SOUP RECIPE | ALTON BROWN | FOOD NETWORK

Garden Vegetable Soup Recipe | Alton Brown | Food Network image

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

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

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

FRESH VEGETABLE SALAD RECIPE | ALLRECIPES

Fresh Vegetable Salad Recipe | Allrecipes image

Best with 'fresh from your garden' vegetables. A crisp, refreshing and simple side dish for those blistering hot summers!

Provided by Gabby

Categories Salad Vegetable Salad Recipes

Total Time 28 minutes

Prep Time 20 minutes

Cook Time 8 minutes

Yield 12 servings

Number Of Ingredients 15

Ingredients

6 cups water
2 cups tri-color rotini pasta
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon honey
2 tomatoes, chopped
½ sweet onion (such as Vidalia®), chopped
1 cucumber, peeled and diced
2 carrots, cut into bite-size pieces
½ cup diced celery
3 cloves garlic, chopped
2 green onions, chopped
2 tablespoons chopped fresh parsley, or to taste
1?½ teaspoons chopped fresh cilantro
1 pinch fresh cracked black pepper, or to taste

Steps:

Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.

Nutrition Facts : Calories 114.1 calories, CarbohydrateContent 15.1 g, FatContent 5 g, FiberContent 1.4 g, ProteinContent 2.5 g, SaturatedFatContent 0.7 g, SodiumContent 18.2 mg, SugarContent 2.7 g

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