Recipe courtesy of
Farmers' Market Vegetable Soup
Yield:
Serves 8
Level:
Easy

Nutrition Info

Healthy
Yield:
Serves 8
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 2 Yukon Gold potatoes, scrubbed and cut into 1/2 inch dice
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, thinly sliced
  • 6 cups reduced-sodium chicken broth
  • 2 large tomatoes, halved, seeded, and diced
  • 2 zucchini, halved lengthwise and sliced
  • 3/4 pound green beans, trimmed and cut into 1/2-inch pieces
  • 1 cup fresh or frozen peas
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped fresh basil
  • 1/2 cup grated Parmesan cheese

Directions

Combine potatoes, onion, carrots, celery, and broth in large saucepan; bring to boil over medium-high heat. Reduce heat and simmer, covered, until potatoes are just tender, about 10 minutes. Add tomatoes, zucchini, beans, peas, oregano, salt, and pepper to pot; cook, stirring occasionally, until vegetables are tender, about 10 minutes longer. Remove pot from heat and stir in basil. Serve sprinkled with Parmesan.

Cook's Note

Healthy Extra: Add 1 small green bell pepper, cut into 1/2-inch dice, to the soup along with the tomatoes.

IDEAS YOU'LL LOVE

Rustic Fall Vegetable Soup

Recipe courtesy of Kelsey Nixon

Red Lentil and Vegetable Soup

Recipe courtesy of Good Housekeeping

Farmers' Market Roasted Vegetable Salad-Stuffed Avocados

Recipe courtesy of Ingrid Hoffmann

Farmers' Market Sundae

Recipe courtesy of Jeni Britton Bauer

Farmers' Market Pasta

Recipe courtesy of Patrick Decker

Emeril's Farmers Market Salad

Recipe courtesy of Emeril Lagasse

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here