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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Summer Veggie Soup Recipe

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This recipe for Summer Veggie Soup is from Low's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c diced onion
2 tsp minced garlic
2 T butter
2 c diced potatoes
2 c diced carrots
14 oz can chicken broth
1 medium zucchini diced
2 large tomatoes peeled and diced (or you can use 1 14-oz can diced tomatoes, not drained)
14 oz can corn not drained
½ tsp rubbed sage
½ tsp all-purpose seasoning
12 oz can evaporated milk
2 T cornstarch
1 c diced chicken or ham optional
½ c Parmesan cheese to top bowls of stew with
Directions:
Directions:
Prep: Start by preparing the vegetables for the stew. Dice the onion, mince the fresh garlic (if not using pre-minced garlic), and chop the potatoes into small cubes.

Wash and dice the carrots into 1" pieces. Slice the zucchini into 1-2" pieces (these should be a bit bigger than the carrots; they get soft much faster). Don't forget to peel and dice the tomatoes (if using fresh ones from your garden).

Lastly, if you are going to add meat to this stew, make sure the meat is fully cooked and chopped into bite-sized chunks.

Cook: Heat butter in a large stockpot over medium heat. Add onions, garlic, potatoes, and carrots. Cook for about 5 minutes, stirring often, until the onions are translucent.

Add in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft.

Add in zucchini, tomatoes, corn, chicken or ham (if desired) and seasonings (except cornstarch.) Heat for another 10-15 minutes or so until the mixture is hot and beginning to boil.

Reduce heat and add all but 2-3 TBSP of the evaporated milk. Mix the remaining evaporated milk with the cornstarch and stir until combined. Stir it into the stew. Simmer for an additional 10 minutes. Salt and pepper to taste. Once the stew is ladled into each bowl, top with fresh diced cherry tomatoes and a little shredded Parmesan cheese. Serve and enjoy!
Personal Notes:
Personal Notes:
Recipe from Butter with a Side of Bread

 

 

 

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