Recipe courtesy of B. Smith
Episode: Barbara Kafka
Save Recipe Print
Total:
1 hr 40 min
Prep:
40 min
Cook:
1 hr
Yield:
4 quarts, 12 first-course serv

Ingredients

Directions

In a tall stockpot, bring all the ingredients except the salt, pepper and butter to a boil. Lower the heat and simmer for 30 minutes, or until each vegetable is easily pierced with the tip of a knife.

Pass the soup through the medium disc of a food mill. Or skim the vegetables out of the liquid, pulse to a coarse puree in a food processor, and recombine the vegetables and liquid. Season with salt and pepper. The soup can be refrigerated at this point for up to 3 days, or frozen for up to 2 months.

Bring the soup to a simmer. Stir in the butter just before serving.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Mixed Vegetable Potage

Recipe courtesy of Barbara Kafka

Sauteed Mixed Vegetables

Recipe courtesy of Curtis Aikens

Szechwan Mixed Vegetables

Recipe courtesy of David Marcelli

Szechwan Mixed Vegetables

Recipe courtesy of David Marcelli

Grilled Mixed Vegetables

Recipe courtesy of Debi Mazar|Gabriele Corcos

Mixed Vegetable Stir Fry

Recipe courtesy of Martin Yan

Mediterranean Mixed Vegetable Gratin

Recipe courtesy of Michael Lomonaco

Choi Sum and Mixed Vegetable Salad with Pineapple Dressing

Recipe courtesy of Ching-He Huang

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.