Garden Vegetable Soup
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
5 quarts
- Serves:
- 20
ingredients
- 1 cup celery, chopped
- 2 small onions, chopped
- 4 medium carrots, chopped
- 1 1⁄2 cups winter squash, cubed (I use butternut, but any variety, including summer squash could be subbed)
- 1⁄2 cup butter
- 9 cups beef (I use a combination of both and include the juices from the canned tomatoes & green beans) or 9 cups vegetable stock, divided (I use a combination of both and include the juices from the canned tomatoes & green beans)
- 8 cups tomatoes, chopped & peeled (I use 64 oz. of canned diced tomatoes)
- 1 1⁄2 cups frozen corn kernels
- 1 quart green beans (I use 32 oz. of Italian flat beans)
- 1 tablespoon sugar
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup all-purpose flour
directions
- In a large stock pot, saute the celery, onion, carrot and squash in butter until tender. Add 8 cups broth, tomatoes, corn, green beans, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
- In small bowl, whisk together flour and remaining 1 cup of broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.
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RECIPE SUBMITTED BY
Michelle in KY
Alexandria, Kentucky