Vegetable Soup is a quick and easy recipe that makes use of fresh summer vegetables for a simple meal when it is too hot to ...

1 (14.5 ounces) can of diced tomatoes; 1 (14-ounce) can vegetable broth; 1 (11.5 ounces) can tomato-vegetable juice cocktail; 2 carrots, sliced; 2 stalks celery, diced ...

When the produce at your local store, farmers market or your own garden is at its peak, it’s time to make fresh vegetables the star of your meal.

Sauté until vegetables soften a bit and a little caramelization develops on bottom of pan, 5–7 minutes. Stir in remaining garlic, potatoes, leeks, and salt and pepper to taste. Sauté until all the ...

In a large heavy pot, heat the oil over medium heat. Add the leeks, garlic, carrots, celery, potatoes, zucchini and parsley. Cook, stirring until tender, 5 to 10 minutes.

Some recipes are innovative while others are more traditional; from winter vegetable minestrone totomato-quinoa soup, these stellar veggie soups are some of our favorites. 01 of 20 Miso-Roasted ...

This recipe for a simple spring vegetable soup highlights some of our favorite seasonal produce: green beans, peas, carrots, leeks, potatoes, and fresh herbs like fragrant tarragon and parsley ...

2 zucchinis 2 Tbs olive oil 1 tsp minced garlic 1 tsp dried thyme 1 tsp salt 1/2 can sweet corn 1/2 red bell pepper 1 can chickpeas. Directions. Rinse and chop the zucchinis.