Summer Vegetable Soup

Recipe By : Country Living, Jul 96, Vol. 19 Issue 7
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
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2 tablespoons olive oil
1 tablespoon butter
4 medium carrots (1/4 pound) — peeled and sliced
2 stalks celery — diced
1 large onion — chopped
2 cloves garlic — chopped
2 quarts water
1 tablespoon Worcestershire sauce
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 large bay leaf
1 pound green or other snap beans
2 large all-purpose potatoes — (3/4 pound)
2 small yellow squash — (10 ounces)
3 large ripe plum tomatoes
2 cups torn beet greens or spinach — grated (optional)
Parmesan cheese

1. In 8-quart saucepot, heat oil and butter over medium heat. Add carrots, cel
ery, and onion; saute 3 minutes. Stir in garlic; saute 1 minute. Add water, Wor
cestershire sauce, salt, pepper, and bay leaf; cover and heat to boiling over h
igh heat. Reduce heat to low and simmer vegetable mixture 15 minutes.

2. Meanwhile, snap the stem end off each bean and discard. Cut beans into 1-in
ch lengths. Peel and cut potatoes into 1/2-inch cubes. Cut squash lengthwise in
to quarters, then crosswise into 1/4-inch-thick slices.

3. Remove and discard bay leaf from vegetable mixture. Add beans, potatoes, an
d squash to vegetable mixture; heat to boiling over high heat. Reduce heat to l
ow and cook until potatoes are tender–about 10 minutes.

4. Meanwhile, peel and chop tomatoes. Stir tomatoes and beet greens into veget
able mixture; cook until greens are wilt-ed-about 1 minute. Ladle soup into ser
ving bowls; top with Parmesan, if desired. Serve immediately.

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