Garden Vegetable Soup
Light soups like this can be made into more of a meal with the additions of mushroom risotto or crab cakes, or quick and easy purchased meatballs.
2 tbsp unsalted butter
1 tbsp extra virgin olive oil
1 medium onion, chopped
6 cups chicken or vegetable stock
1 28 oz (794 g) can chopped tomatoes
2 cups carrots, sliced 1/4-inch thick
2 cups fresh green beans, trimmed and cut into 1/2-inch (1 cm) pieces
2 cups potatoes, peeled and diced
2 cups fresh or frozen corn kernels
1/4 cup chopped fresh parsley
Salt and pepper, to taste
In a large pot, heat the butter and olive oil over medium heat. Add the onions and cook until softened, about 6 minutes. Add the stock and tomatoes, carrots and potatoes and bring to a boil. Lower heat and simmer for 20 minutes. Add the green beans and cook for 5 minutes. Then add the corn and cook for another 5 minutes or until the vegetables are just tender. Stir in the parsley and season to taste with salt and pepper.
Ladle into heated serving bowls.
Recipe and image provided by the National Onion Association