Winter Vegetable Soup
From mbelisle 13 years agoIngredients
- 3 medium carrots, halved and thinly sliced shopping list
- 3/4 cup chopped celery shopping list
- 1 medium onion, chopped shopping list
- 2 green onions, thinly sliced shopping list
- 1 tablespoon butter shopping list
- 1 tablespoon olive oil shopping list
- 1 garlic clove, minced shopping list
- 7 cups Progresso ® reduced-sodium chicken broth or vegetable broth shopping list
- 3 cups cubed peeled potatoes shopping list
- 2 cups cubed peeled butternut squash shopping list
- 2 large tart apples, peeled and chopped shopping list
- 2 medium turnips, peeled and chopped shopping list
- 2 parsnips, peeled and sliced shopping list
- 1 bay leaf shopping list
- 1/2 teaspoon dried basil shopping list
- 1/4 teaspoon dried thyme shopping list
- 1/4 teaspoon pepper shopping list
- Additional thinly sliced green onions, optional shopping list
How to make it
- In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer.
- Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
- Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.
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