VEGETABLE SPICES RECIPE RECIPES

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BAKED VEGETABLE SOUP RECIPE | EATINGWELL



Baked Vegetable Soup Recipe | EatingWell image

Originally prepared in the wood-burning hearths of Italian homes, this peasant-style healthy vegetable soup recipe is simple to make in a modern oven. Brimming with artichokes, mushrooms, zucchini and leeks, this easy soup heats up the house as it becomes the perfect warming meal.

Provided by Jane Black

Categories     Healthy Soup Recipes

Total Time 1 hours 40 minutes

Number Of Ingredients 13

5 tablespoons extra-virgin olive oil
1 pound Yukon Gold potatoes, halved and sliced 1/4 inch thick
1 ½ teaspoons salt, divided
2 medium zucchini, halved and sliced 1/2 inch thick
2 medium leeks, white and light green parts only, thinly sliced (see Tip)
4 medium stalks celery, thinly sliced
10 ounces cremini (baby bella) mushrooms, quartered
4 cups frozen artichoke hearts (two 9-ounce boxes), thawed, or 10 fresh artichoke hearts, quartered
¼ cup chopped fresh parsley, plus more for garnish
1 (15 ounce) can no-salt-added diced tomatoes, with their juice
1 (2 inch) piece Parmesan cheese rind, plus finely shredded Parmesan for garnish
6 cups water
½ teaspoon ground pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Pour oil into a large ovenproof pot (about 6-quart) and arrange potato slices in an even layer over the oil. Sprinkle with 3/4 teaspoon salt. Layer in zucchini, leeks, celery, mushrooms, artichoke hearts and 1/4 cup parsley; sprinkle with the remaining 3/4 teaspoon salt. Pour tomatoes over the vegetables and nestle Parmesan rind into them. Add water (the vegetables will not be completely submerged), cover and bring to a boil over high heat.
  • Once boiling, transfer the pot to the oven and bake, covered, until the vegetables are tender, but still firm, 1 to 1 1/4 hours. Season with pepper and serve garnished with parsley and Parmesan, if desired.

Nutrition Facts : Calories 204 calories, CarbohydrateContent 25.6 g, FatContent 9.6 g, FiberContent 6.9 g, ProteinContent 5.2 g, SaturatedFatContent 1.4 g, SodiumContent 529.2 mg, SugarContent 5.3 g

VEGETABLE STIR FRY RECIPE | MCCORMICK



Vegetable Stir Fry Recipe | McCormick image

Get a weeknight meal in minutes with this colorful, tasty and easy stir fry recipe. Jam-packed with fresh vegetables like carrots, broccoli, snap peas, and peppers, spice up this vegetable stir fry recipe with your favorite veggies: zucchini, yellow squash, bok choy, mushrooms, snow peas - you name it.

Provided by McCormick

Prep Time 15 minutes

Cook Time 10 minutes

Yield 10

Number Of Ingredients 10

1 tbsp oil
1 medium onion sliced thin
1 cup diagonally sliced carrots
2 cups broccoli florets
2 cups sugar snap peas
1 large red bell pepper cut into strips
1 tbsp reduced sodium soy sauce
1 tsp McCormick® Garlic Powder
1 tsp McCormick® Ginger, Ground
2 tsps McCormick® Sesame Seed toasted

Steps:

  • Heat the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.
  • Add soy sauce, garlic powder and ginger; stir-fry until well blended. Sprinkle with sesame seed. Serve over cooked rice, if desired.

Nutrition Facts : Calories 50 Calories

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VEGETABLE STIR FRY RECIPE | MCCORMICK
Get a weeknight meal in minutes with this colorful, tasty and easy stir fry recipe. Jam-packed with fresh vegetables like carrots, broccoli, snap peas, and peppers, spice up this vegetable stir fry recipe with your favorite veggies: zucchini, yellow squash, bok choy, mushrooms, snow peas - you name it.
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Calories 50 per serving
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