GARDEN VEGETABLE RECIPE 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

GARDEN VEGGIE PIZZA SQUARES RECIPE | ALLRECIPES

Garden Veggie Pizza Squares Recipe | Allrecipes image

This is a must make appetizer for every event in my house. I received it from a friend years ago and everyone loves it. Great for Christmas parties.

Provided by Meghan Brand

Categories Main Dishes Pizza Recipes

Total Time 1 hours 30 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 48 squares

Number Of Ingredients 8

Ingredients

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
½ cup chopped red bell peppers
½ cup chopped green bell pepper
½ cup fresh broccoli, chopped
½ cup chopped green onions

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Nutrition Facts : Calories 74.7 calories, CarbohydrateContent 6 g, CholesterolContent 14.9 mg, FatContent 4.8 g, FiberContent 0.7 g, ProteinContent 1.8 g, SaturatedFatContent 3 g, SodiumContent 163.7 mg, SugarContent 0.7 g

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