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Garden Vegetable Soup
This soup is packed with energy, yet has a nice, mild flavor. The recipe makes a whole gallon, but don't worry about leftovers—like most soups, it's great reheated!
16 Servings
Prep: 5 min. Cook: 50 min.
Ingredients
1-1/2 cups chopped onion
1 cup chopped leeks
1 garlic clove, minced
1 tablespoon canola oil
8 cups chicken broth
8 cups cubed peeled potatoes
4 carrots, sliced
2 cups diced turnips
2 cups sliced mushrooms
6 ounces spinach, cut into thin strips
1 pound smoked Polish sausage, thinly sliced and browned
1 package (8 ounces) pasta wheels, cooked and drained
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese, optional
Directions
In a large soup kettle or Dutch oven, cook onion, leeks and garlic in
oil until tender, about 5 minutes Add chicken broth, potatoes,
carrots, turnips and mushrooms. Cover and cook over low heat until
vegetables are tender, about 30-40 minutes. Add spinach and sausage;
cook for 10 minutes. Add pasta, salt and pepper; heat through. Serve
with Parmesan cheese if desired. Yield: 16 servings (1 gallon).
Nutrition Facts:
1 serving (1 cup) equals 250 calories,
© Taste of Home 2013
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Garden Vegetable Soup
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Nutrition Facts:
9 g fat (3 g saturated fat), 20 mg cholesterol, 893 mg sodium, 33 g carbohydrate, 4 g fiber, 9 g protein.
© Taste of Home 2013