How to Make Award-winning Harvest vegetable soup

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Harvest vegetable soup. Drizzle lightly with olive oil and sprinkle with sea salt. Roma tomatoes work great because they are so meaty and with minimal seeds. Season your soup with smoked sea salt, black pepper, garlic powder, paprika, dried basil, dried oregano, chipotle pepper and cayenne pepper.

Harvest vegetable soup Add all vegetables (butternut squash, potato, carrots, red bell peppers), chicken broth, tomato paste, bay leaf, salt, and pepper. This is imported from Germany, and the label describes it as "a zesty blend of spaghetti and garden vegetables.". Ingredients are: water, potatoes, white cabbage, carrots, egg spaghetti, peas, red and green peppers, onions, green beans. You can cook Harvest vegetable soup using 0 ingredients and 0 steps. Here is how you achieve that.

Ingredients of Harvest vegetable soup

Remove hocks; set them aside to cool. Using a potato masher, coarsely mash vegetables. Remove meat from bones; cut into bite-sized pieces and add to soup. Serve the soup topped with additional parmesan and fresh oregano, if desired.

Harvest vegetable soup step by step

Add the olive oil, onion, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Saute for two minutes, then add butternut squash and carrots. Saute for five more minutes, than add stock, celery, zucchini, canned tomatoes. Then add all the dried spices, bay leaf, parsley, basil and oregano. Lastly add the garlic and sea salt.

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