Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, harvest vegetable soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Harvest Vegetable Soup is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Harvest Vegetable Soup is something which I have loved my entire life.
In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Heat oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. Melt butter in a big heavy saucepan and fry onion for a few minutes, then add carrots and green pepper and fry until softened.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have harvest vegetable soup using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Harvest Vegetable Soup:
- Prepare oil
- Make ready Italian sausage, hot……remove the casing
- Take bacon- diced
- Take small sweet onion 1/4 inch diced
- Make ready garlic- chopped
- Make ready flour- by weight
- Take chicken stock
- Get small idaho potato diced 1/2 inch
- Make ready small carrots 1/4 inch dice
- Make ready small zucchini- diced 1/4 inch
- Prepare small yellow squash- diced 1/4 inch
- Prepare cherry tomatoes diced
- Prepare kale- stems removed and cut into 1 inch dice
- Prepare thyme
- Take fennel seed
- Get paprika
- Get black pepper
- Get kosher salt
Heat olive oil in a large Dutch oven or pot over medium-low heat. Put the prepared vegetables, except the peas and tomatoes, in the pan. Add the water and the stock cube. Heat the mixture to boiling point and then reduce the heat to a simmer.
Steps to make Harvest Vegetable Soup:
- Heat a 5 qt sauce pan and then add the oil.
- Brown the sausage and bacon.
- Add the onion and garlic and caramelize to a light to medium golden brown.
- Dust with all the flour and stir to make the compound roux.
- Add the chicken stock.
- Add the potatoes and carrots then simmer 10 minutes
- Add the remaining vegetable and seasoning and simmer 15 -20 minutes.
- Adjust the seasonings as needed.
Add a little more water if needed. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
So that’s going to wrap this up with this exceptional food harvest vegetable soup recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
