Summer Vegetable Soup
Summer Vegetable Soup
A light yet hearty soup that utilizes fresh produce and just makes you feel good!
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15 min
Prep Time
30 min
Total Time
6
servings Ingredients
3 tablespoons Land O Lakes® Butter
1 medium (1 cup) onion, chopped
1 medium (12 cup) carrot, peeled, chopped
1 rib (12 cup) celery, chopped
14 cup chopped red bell pepper
1 tablespoon finely chopped fresh garlic
12 teaspoon salt
18 teaspoon pepper
1 cup chopped green cabbage
4 ounces (12 cup) sliced fresh mushrooms
4 cups chicken or vegetable broth
1 (14-ounce) can diced tomatoes with basil or Italian-style diced tomatoes
1 ounce (about 1 cup) kale, ribs and stems removed, coarsely chopped
14 teaspoon crushed red pepper flakes
How to make
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STEP 1
Melt butter in 5- to 6-quart saucepan until sizzling. Add onion, carrot, celery, bell pepper, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, 4-6 minutes or until carrots are crisply tender.
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STEP 2
Add cabbage and mushrooms. Continue cooking 4-6 minutes or until mushrooms are softened.
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STEP 3
Stir in all remaining ingredients. Cook over medium-high heat until soup comes to a boil. Reduce heat to low; continue cooking 2-3 minutes or until carrots are tender.
Tip #1
- For a heartier version of this soup, add up to 2 cups cooked grains (farro, barley, rice etc.) to finished soup.
Tip #2
- Freeze this soup in individual portions for a quick lunch.
100 Calories
6 Fat (g)
20 Cholesterol (mg)
1030 Sodium (mg)
10 Carbohydrates (g)
2 Dietary Fiber
2 Protein (g)
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