Follow us on   Newsletter

Recipes



Summer Vegetable Soup

Presented by:
Land O' Lakes
Save RecipePrint Print Like Tweet Print

Light yet hearty soup filled with fresh summer produce.

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
30 min
Recipe Servings
Servings
6

Ingredients

3 tablespoons Land O Lakes® Butter

1 medium (1 cup) onion, chopped

1 medium (1/2 cup) carrot, peeled, chopped

1 rib (1/2 cup) celery, chopped

1/4 cup chopped red bell pepper

1 tablespoon finely chopped fresh garlic

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup chopped green cabbage

4 ounces (1/2 cup) sliced fresh mushrooms

4 cups chicken or vegetable broth

1 (14-ounce) can diced tomatoes with basil or Italian-style diced tomatoes

1 ounce (about 1 cup) kale, ribs and stems removed, coarsely chopped

1/4 teaspoon crushed red pepper

Directions 

Melt butter in 5- to 6-quart saucepan until sizzling. Add onion, carrot, celery, bell pepper, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, 4-6 minutes or until carrots are crisply tender.

Add cabbage and mushrooms. Continue cooking 4-6 minutes or until mushrooms are softened.

Stir in all remaining ingredients. Cook over medium-high heat until soup comes to a boil. Reduce heat to low; continue cooking 2-3 minutes or until carrots are tender.

Recipe Tip

For a heartier version of this soup, add up to 2 cups cooked grains (farro, barley, rice etc.) to finished soup. 

Freeze this soup in individual portions for a quick lunch.




More Recipe Recommendations

FREE WEEKLY EMAIL UPDATES!

Get the latest recipe ideas, updates and more.