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Summer Soup

 Summer Soup
An overabundant garden led to this recipe! As the vegetable crop changes with the seasons, the soup can too— try using cauliflower, broccoli or garden-fresh peas.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 potatoes, peeled and sliced
  • 2 carrots, sliced
  • 1 cup green beans, cut into 1/2-inch pieces
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 can (14-1/2 ounces) chicken broth
  • 1-1/2 cups milk
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt

Directions

  • In a saucepan, cook potatoes, carrots and beans in water to cover
  • until tender, about 10 minutes. Drain. In a soup kettle or Dutch
  • oven, saute garlic and onion in butter until tender. Stir in flour
  • until bubbly. Gradually add chicken broth, milk and seasonings.
  • Cook, stirring occasionally, until thickened. Add vegetables; heat
  • through. Yield: 4 servings (about 1 quart).
Nutritional Facts: 1 serving (1 cup) equals 235 calories, 9 g fat (5 g saturated fat), 28 mg cholesterol, 672 mg sodium, 32 g carbohydrate, 4 g fiber, 7 g protein.