Recipe courtesy of B. Smith
Episode: Barbara Kafka
Total:
1 hr 40 min
Active:
40 min
Yield:
4 quarts, 12 first-course serv
Level:
None

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

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Veggie-Stack Pita Pockets

Recipe courtesy of Food Network Kitchen

Raw Veggies with Chipotle Ranch Dressing

Recipe courtesy of Ree Drummond

Mixed Vegetable Potage

Recipe courtesy of Barbara Kafka

Mediterranean Mixed Vegetable Gratin

Recipe courtesy of Michael Lomonaco

Szechwan Mixed Vegetables

Recipe courtesy of David Marcelli

Sauteed Mixed Vegetables

Recipe courtesy of Curtis Aikens

Grilled Mixed Vegetables

Recipe courtesy of Debi Mazar|Gabriele Corcos

Mixed Vegetable Stir Fry

Recipe courtesy of Martin Yan

Browse Reviews By Keyword

          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.