Light Summer Vegetable Soup
Submitted by cgibson123
Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
50 minThis light summer vegetable soup celebrates the garden’s bounty with green beans, yellow squash, fresh tomatoes, and tender spinach in a savory broth.
Carrots, celery, and onions get sautéed in olive oil and butter until fragrant, building a flavorful base. Fresh vegetables simmer in Worcestershire-spiked broth until just tender, not mushy.
Roma tomatoes and spinach stir in at the end, wilting into the hot soup for fresh flavor and vibrant color. A sprinkle of parmesan finishes each bowl.
Kitchen Tips
- Cut vegetables into uniform sizes for even cooking
- Don’t overcook green beans; they should still have a slight snap
- Add spinach at the very end so it just wilts
- Serve with crusty bread for soaking up the broth
Ingredients
Directions
In 8-quart saucepot, heat oil and butter over medium heat.
Add carrots, celery, and onion; sauté 3 minutes.
Stir in garlic; sauté 1 minute.
Add water, Worcestershire sauce, salt, pepper, and bay leaf; cover and heat to boiling over high heat.
Reduce heat to low and simmer vegetable mixture 15 minutes.
Meanwhile, snap the stem end off each bean and discard.
Cut beans into 1-inch lengths.
Peel and cut potatoes into ½-inch cubes.
Cut squash lengthwise in to quarters, then crosswise into ¼ inch-thick slices.
Remove and discard bay leaf from vegetable mixture.
Add beans, potatoes, an d squash to vegetable mixture; heat to boiling over high heat.
Reduce heat to low and cook until potatoes are tender--about 10 minutes.
Meanwhile, peel and chop tomatoes.
Stir tomatoes and beet greens into vegetable mixture; cook until greens are wilted-about 1 minute.
Ladle soup into serving bowls; top with Parmesan, if desired.
Serve immediately.
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