Recipe courtesy of Barbara Kafka
Save Recipe Print
Level:
Easy

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 by the point of a knife. Pass 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 with the liquid. Season with salt and pepper. The soup can be refrigerated at this point for up to 4 days or frozen for up to 2 months. Bring the soup to a simmer. Stir in the butter just before serving.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Mixed Vegetable Potage

Recipe courtesy of B. Smith

Mediterranean Mixed Vegetable Gratin

Recipe courtesy of Michael Lomonaco

Grilled Mixed Vegetables

Recipe courtesy of Debi Mazar|Gabriele Corcos

Szechwan Mixed Vegetables

Recipe courtesy of David Marcelli

Mixed Vegetable Stir Fry

Recipe courtesy of Martin Yan

Sauteed Mixed Vegetables

Recipe courtesy of Curtis Aikens

Szechwan Mixed Vegetables

Recipe courtesy of David Marcelli

Browse Reviews By Keyword