Garden State Vegetable Soup

Name: Garden State Vegetable Soup
Prep time: 1 h
Total time: 1 h
Yield: six main-course servings
Cuisine: american
Ingredients: 2 quarts chicken stock; 1 tablespoon olive oil; 1 white onion, peeled and diced; 1 carrot, peeled and diced; 1 turnip, peeled and diced; 1 parsnip, peeled and diced; 1/4 rutabaga, peeled and diced; 3 cloves garlic, minced; 2 shallots, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon dried dried basil; 1 tablespoon fresh herbs like rosemary, thyme and oregano, chopped (optional); 2 stalks celery, diced; 1 beefsteak tomato, diced; 2 leeks, diced; 1 small zucchini, diced; 1 small yellow squash, diced; 1 cup corn kernels, preferably fresh; 1 cup sliced white mushrooms; 8 ounces fresh spinach; 1 teaspoon salt; Freshly cracked black pepper to taste; Dash of Worcestershire sauce; Dash of Tabasco

By Diane Nottle

Total Time: 1 hour
Prep Time: 1 hour
Rating: 3(11)
Notes: Read community notes

Featured in: QUICK BITE; A Soup for All Seasons, Fresh From the Garden State

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Ingredients

Yield:six main-course servings

2quarts chicken stock
1tablespoon olive oil
1white onion, peeled and diced
1carrot, peeled and diced
1turnip, peeled and diced
1parsnip, peeled and diced
¼rutabaga, peeled and diced
3cloves garlic, minced
2shallots, minced
½teaspoon dried thyme
½teaspoon dried oregano
½teaspoon dried dried basil
1tablespoon fresh herbs like rosemary, thyme and oregano, chopped (optional)
2stalks celery, diced
1beefsteak tomato, diced
2leeks, diced
1small zucchini, diced
1small yellow squash, diced
1cup corn kernels, preferably fresh
1cup sliced white mushrooms
8ounces fresh spinach
1teaspoon salt
Freshly cracked black pepper to taste
Dash of Worcestershire sauce
Dash of Tabasco

Ingredient Substitution Guide

Preparation

Step 1
Heat the chicken stock to a simmer. In a four-quart soup pot, heat the olive oil. Add the onion; saute until tender. Add the diced carrot, turnip, parsnip and rutabaga, and stir. Add the garlic, shallots and dried herbs, and stir again. Cover and cook the vegetables over medium heat for three to four minutes, until just tender, stirring occasionally. Add the hot chicken stock, the fresh herbs if desired, and the celery, tomato, leeks, zucchini, yellow squash, corn and mushrooms. Cook over medium for three to five minutes, until the squash is tender. Add the spinach, and season to taste with the salt, pepper, Worcestershire sauce and Tabasco. Serve hot.

Ratings

3 out of 5

11 user ratings

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Es4 years ago

A good, quick, use all the vegetables up soup. I needed to play with the seasonings to bring the flavor up a bit and also found that it was better after it sat a bit. I had everything in the house (except for the rutabaga) so I guess I'm from New Jersey.

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