Name: Garden Vegetable & Herb Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 tablespoons olive oil -; 2 medium onions, chopped -; 2 large carrots, sliced -; 1 pound red potatoes (about 3 medium), cubed -; 2 cups water -; 1 can (14-1/2 ounces) diced tomatoes in sauce -; 1-1/2 cups vegetable broth -; 1-1/2 teaspoons garlic powder -; 1 teaspoon dried basil -; 1/2 teaspoon salt -; 1/2 teaspoon paprika -; 1/4 teaspoon dill weed -; 1/4 teaspoon pepper -; 1 medium yellow summer squash, halved and sliced -; 1 medium zucchini, halved and sliced -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Garden Vegetable & Herb Soup

1. 2 tablespoons olive oil -

2. 2 medium onions, chopped -

3. 2 large carrots, sliced -

4. 1 pound red potatoes (about 3 medium), cubed -

5. 2 cups water -

6. 1 can (14-1/2 ounces) diced tomatoes in sauce -

7. 1-1/2 cups vegetable broth -

8. 1-1/2 teaspoons garlic powder -

9. 1 teaspoon dried basil -

10. 1/2 teaspoon salt -

11. 1/2 teaspoon paprika -

12. 1/4 teaspoon dill weed -

13. 1/4 teaspoon pepper -

14. 1 medium yellow summer squash, halved and sliced -

15. 1 medium zucchini, halved and sliced -

How to cook deliciously - Garden Vegetable & Herb Soup

1. Stage

In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes.

2. Stage

Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.