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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Mixed Berry Pavlova

Recipe courtesy of Ina Garten

Mixed Green Salad

Recipe courtesy of Catherine Scorsese

Mixed Berries and Banana Smoothie

Recipe courtesy of Food Network Kitchen

Halo-Halo (Filipino Mixed-Fruit Dessert)

Recipe courtesy of Carlita Domingo

Sauteed Vegetables

Garden Vegetable Soup

Recipe courtesy of Alton Brown

"Instant" Pancake Mix

Recipe courtesy of Alton Brown

Veggie Tortellini Soup

Recipe courtesy of Ree Drummond

Eat-Your-Veggies Mediterranean Meatballs

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories