Time 2h55m Yield 10 servings (about 3 quarts). Number Of Ingredients 12 Steps:
In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.
Time 35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Spray a large saucepan with non-stick cooking spray. Saute the carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.
Time 50m Yield 4 servings Number Of Ingredients 13 Steps:
Coat a medium pot with cooking spray and heat over medium- low. Add the carrot, bell pepper, onion, and garlic and cook until softened, 5 to 10 minutes, stirring occasionally. Add the stock, cabbage, tomato paste, basil, oregano, and salt and bring to a boil over high heat. Reduce heat and simmer, covered, for about 15 minutes. Stir in the spinach and zucchini and cook until tender, 3 to 4 minutes. Yields about 1 1/2 cups per serving.
Time 1h25m Yield 6 - 8 servings Number Of Ingredients 13 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.
Time 50m Yield 8 servings (2 quarts). Number Of Ingredients 15 Steps:
In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes. , Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.
Time 1h Yield 10 Number Of Ingredients 12 Steps:
Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes. Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.
Time 35m Number Of Ingredients 16 Steps:
ADD OIL TO A LARGE STOCK POT AND HEAT OVER MEDIUM LOW HEAT. ADD CARROT, ONION AND GARLIC AND SAUTE UNTIL SOFTENED (ABOUT 5 MINUTES). ADD BROTH, SNOW PEAS, TOMATOES, BASIL, OREGANO, SALT, GARLIC POWDER, PASTA, BEANS, AND CORN; SIMMER, COVERED ABOUT 15 MINUTES OR UNTIL PEAS AND PASTA ARE TENDER. STIR IN ZUCCHINI AND HEAT 3-4 MINUTES MORE. SERVE HOT AND TOP EACH SERVING WITH SHREDDED PARMESAN CHEESE.
Time 40m Yield 4 serving(s) Number Of Ingredients 13 Steps:
In large saucepan that has be sprayed with pam, saute the carrot, onion, garlic and celery about 5 minutes. Add broth. Add cabbage, beans tomato paste, tomato, basil, oregano and salt. Bring to a boil. Lower heat and simmer 20 minutes, or until beans are tender. Stir in zucchini and heat for 5 minutes more. Serve hot.
