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Summer Vegetable Soup

 Summer Vegetable Soup

A hearty and healthy Summer Vegetable Soup

       A Healthy and Hearty Summer Vegetable Soup

When the world is upside down with quarantine and social distancing to stay well, try a familiar treat from your own kitchen. Here is an easy recipe for vegetable soup to provide home-style comfort.

Summer Vegetable Soup

Julia Ann
A healthy and hearty vegetable soup, get your 5-a-day vegetables in one bowl.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Italian
Servings 10
Calories 114 kcal

Equipment

  • Soup kettle

Ingredients
  

  • 1 teas olive oil extra virgin
  • ½ cup onion diced
  • 2 cloves garlic minced
  • ½ cup celery diced
  • ½ cup carrots sliced
  • ½ cup green and/or red bell peppers diced
  • 15 oz can garbanzo beans drained and rinsed
  • 4 small red potatoes cut into 1-inch pieces
  • 1 small zucchini cut into ½ slices
  • 14.5 oz can diced tomatoes and juice
  • 32 oz vegetable broth or low-fat chicken broth
  • 6 oz. tomato paste
  • ¼ cup ozro pasta
  • 1 tbsp Italian Seasonings
  • 1 teas ground black pepper

Instructions
 

  • 1. Clean and cut all vegetables before starting to cook soup.
    2. Heat olive oil in a 6 quart soup kettle.
    3. Add onion, garlic, carrots, and celery; cook until soft and onion translucent.
    4. Add the remaining vegetables, broth, tomato paste and pasta.
    5. Add the seasonings and pepper.
    6. Stir to blend, cover and bring to a boil.
    7. Simmer for 30 or 45 minutes. Serve.

Nutrition

Serving: 1cupCalories: 114kcalCarbohydrates: 22gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 275mgPotassium: 626mgFiber: 5gSugar: 4gVitamin A: 1390IUVitamin C: 13mgCalcium: 45mgIron: 2mg
Keyword , vegetables
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Summer Vegetable Soup is healthy and hearty.  This soup is without meat. I use low-fat chicken broth; vegetable broth would be good to use too. Chopping up the vegetables is the most time-consuming; I like them close in size for even cooking.  When short of time, I will prepare the day ahead, cook for about 15 minutes, allow to cool and put in refrigerator until ready to heat. The next day, I put it in the crock pot and cook on low until all the vegetables are tender.

More broth or water can be added to make it a thinner soup.  It does make a large quantity and it freezes well.

When I make soup I will put the simmering soup in pint jars to refrigerate to use later.  The lids usually seal, but since not processed in a pressure canner, the soup should be kept refrigerated and used within 2 weeks.

A serving of Summer Vegetable Soup

 

I like to serve cornbread and a orange-pineapple jello salad with the soup for a light lunch with friends.

Enjoy a healthy and hearty Summer Vegetable Soup even in the winter time.

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White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Snow Days  are good days for hearty soups to warm you

such as  White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach  Vegetable Soup  is a good  to have on hand in the freezer or a full pint jar setting in the refrigerator with soup ready to heat for a lunch.

I like to have soup available for quick lunches, so when I make soup, I make 8 cups from the recipe.  It is usually very thick with vegetables or the main ingredients. Because it is extra thick, I will add extra 99% fat free natural chicken broth when I reheat 2 cups of White Bean-Spinach Vegetable Soup.

Home cooked White/Navy Beans

Home cooked White/Navy Beans

Preserving the extra soup

The pictures of the white beans illustrate my home cook and canning. After the kettle of soup has cooked, I put the White Bean-Spinach Vegetable Soup into clean pint jars, seal, let cool to room temperature and set the jars in my refrigerator.  It helps to have an extra refrigerator on hand. These jars of soups are usually used in 2 weeks or less. If frozen in freezer bags or plastic freezer containers,  the soups could be kept longer.

Benefits of eating White Bean-Spinach Vegetable Soup

The choice of vegetables can vary with your likes or preferences.  This is an excellent way to meet the dietary requirements of 5-13 servings of vegetables and fruits each day.  Although fruit does not go in the soup, you have snacks and dessert with your meal.  The beans provide fiber and protein, carrots provide vitamin A, peppers contain vitamin C, potatoes are high in potassium and spinach if rich in folate.

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Julia Ann
Heart healthy soups are warming and nutritional addition to winter meals. An excellent way to meet protein, fiber, vitamins and minerals requirements.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1/4 cup yellow onion small chop
  • 3 garlic cloves minced
  • 1/4 cup red bell pepper small chop
  • 1/4 cup celery 1/2 inch slices
  • 1/4 cup carrot 1/2 inch slicesl
  • 1-2 cups cooked white potato chopped 1/2 inch
  • 2 cups cooked white navy beans drained or 16 ounce can of white beans, drained
  • 14 ounce can of diced tomatoes with juice
  • 1 teaspoon fresh ginger minced or grated
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 cups of chicken broth
  • 2/3 cups of water or more for thinner soup
  • 1 1/2 cup frozen spinach
  • salt and pepper to taste

Instructions
 

  • Prepare the white/navy beans or use canned beans.
  • Cook the white potato, chop
  • Chop the vegetables, onion garlic, pepper celery, carrot, ginger.
  • Heat oil in large Dutch Oven or kettle.
  • Add onion, garlic, celery, and carrots.
  • Cook until onion in tender.
  • Pour in the beans.
  • Add tomatoes and juice.
  • Add potatoes.
  • Add ginger and seasonings.
  • Pour in broth and water.
  • Add the frozen spinach.
  • Bring to a boil; reduce heat and simmer.
  • Cook until thoroughly heated.

Notes

Recipe inspired from Hoosier Farmer, January-February 1998. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery.  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.
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White Bean-Spinach Vegetable Soup Menu Suggestions

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Plain Crock Pot Honey Crisp Applesauce

  

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, for your cooking experience. ©2007-20208 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

gives a change to your menu.  Do you serve mostly southwestern, southern, midwestern meals, Italian, Indian, or Mexican cuisines?  Here is a recipe for Oriental Vegetable and Rice Bowl. As cooks, it is so easy to get into the habit of fixing the same thing over and over particularly if your family is busy and on the go.  I have found by serving one type of cuisine, there is a likelihood of having all the ingredients. However, when you like to cook, it is challenging and fun to try something different.

Some tips regarding Oriental cuisine:

1. Fast cooking at a high temperature is a key to Oriental cuisine.
2. The chief protein in the Oriental diet is the soybean: as in soybean oil, soy milk and soy sauce.
.3. The rapid, minimal cooking helps preserve the flavor, color and texture in Oriental cooking.

This Oriental Vegetable and Rice Bowl is a simple lunch or dinner dish.

 Add a fruit gelatin salad, crusty bread and fruit cup for a quick week day dinner.

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

Recipe for Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

Julia Ann
Stir-fried vegetable with pork and brown rice for a quick light meal. A good way to use left over meats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Entree
Cuisine Asian
Servings 4

Ingredients
  

  • BROWN RICE

Instructions
 

  • BROWN RICE
  • Put broth and rice in large saucepan, bring to boil, cover and simmer 45 minutes.
  • When broth is absorbed and rice is tender, stir, recover and let stand 10 minutes before serving.
  • BASIC SWEET AND SOUR SAUCE
  • Put sugar, wine, vinegar, soy sauce and catsup in small saucepan, heat to boiling.
  • Stir cornstarch into water until smooth.
  • Add to sugar mixture; heat and stir until thickened. Keep warm
  • VEGETABLES
  • Slice and dice all vegetables.
  • Heat wok or 12 inch non-stick skillet until hot, not smoking.
  • Add oil, stir to coat pan and add meat stir to brown, remove meat, keep warm.
  • Add onions, carrots, cook 1 minute.
  • Add peppers and broccoli, cook vegetables 3-5 minutes.
  • Add the meat to vegetables.
  • Add the sweet and sour sauce to skillet cover and bring to a simmer.
  • Serve over brown rice.

Notes

If using left over meat or poultry, just heat thoroughly with vegetables before adding the sweet and sour sauce. Inspired by The creative cooking course, the American Homemaker's Academy 1973.
cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recpes for your cooking experience.
2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office." nettabelleschoice.com and cookbookinabox.com. All rights reserved.
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 A Versatile Oriental Vegetables and Rice Bowl

You have many options to develop your own special Oriental Vegetable and Rice Bowl by changing the vegetables, the rice and the meats. The basic sweet and sour sauce can have many changes of taste by using pineapple juice, and the pineapple in the vegetables, brown sugar, or different vinegar.

Here are some suggestions to complete the meal.   Enjoy Your Oriental Vegetables and Rice Bowl.

Inspired by The Creative Cooking Course, The Creative Homemaker’s Academy 1973.

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Summer Time Coleslaw

May to September is Picnic Time

….time to pick out your summer coleslaw recipe.  There is always the concern of food safety,  The cold food needs to stay cold and hot foods hot.  cookbookinabox® Summer Time Coleslaw Recipe is made with and oil and vinegar dressing, which eliminate the question about use of mayonnaise.

cookbookinabox® Summer Time Coleslaw Recipe

Coleslaw for summer time celebrations and picnics

Coleslaw for summer time celebrations and picnics

Summer Time Coleslaw

Julia Ann
A summer time must for picnics and holidays from the garden bounty.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 8

Ingredients
  

  • 5 cups cabbage shredded
  • 1/2 cup carrots shredded
  • 3/4 cup red bell peppers roasted and diced
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 3/4 cup red wine vinegar
  • 1 teaspoon celery seeds
  • 1/2 teaspoon Netta Belle's Choice Black Pepper
  • 1 teaspoon Netta Belle's Choice Flavour-Enhancer Spice Blend

Instructions
 

  • Shred cabbage and carrots in food processor.
  • Roast the red bell peppers, peel and freeze until ready to dice.
  • Combine all vegetables in a large bowl.
  • In a small bowl, whisk together oil, vinegar, seeds and spices.
  • Pour over vegetables, stir well to mix.
  • Put into serving bowl.
  • Refrigerate 3-4 hours to chill.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 Check out the Fourth of July Lunch Menu

Fourth of July Lunch

Fourth of July Lunch

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com  All rights reserved.

Braised Fennel and Carrots

 Netta Belle’s Choice® Braised Fennel and Carrots

Dish of fennel and braised carrots.

 

 Fennel

Fennel has a flavor of anise, a mild licorice taste.  In many of the grocery stores it is sold as anise. Fennel can be eaten raw in salads with vegetables or fruits, cooked by braising, sauteing, stir-frying, steaming, or roasting.  It is an excellent source of Vitamin C, dietary fiber, potassium, manganese and folate.  The seeds are used in sausage, meat loaf, tomato sauces and bread. The seeds make a nice flavor to a fruit salad with the mild licorice taste.

Carrots

Carrots, a versatile vegetable, are good to snack raw or even in a cake for dessert. Carrots are in salads, side dishes, stews, soups and roasts.  They have a sweet taste, particularly when cooked in any variety of techniques as in Braised Fennel and Carrots.  Vitamin A is the highest nutrient in carrots, along with vitamin K, dietary fiber, vitamin C, potassium, manganese as well as smaller percentages of vitamin B6, B3, B1, B2 and E.

Braised Fennel and Carrots

Julia Ann
Enjoy the mild anise flavor and herbs of fennel with the sweetness of carrots for a vegetable side dish to serve with roast pork or a tofu entree.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Vegetable
Cuisine Italian
Servings 4
Calories 18 kcal

Ingredients
  

  • 1 fennel bulb cut into quarters lengthwise
  • 1 ½ cup carrots cut into 3 inch pieces
  • 3 cloves garlic minced
  • 1 cup chicken broth low fat
  • 1 tbsp olive oil extra virgin
  • 2 tbsp vinegar white wine
  • ¼ teaspoon sugar
  • 1 teaspoon thyme leaves dried whole
  • salt and pepper to your taste

Instructions
 

  • Trim fennel bulb, cut off stems, leaves and the bottom.
  • Wash thoroughly, cut into quarters. Cut out the core or heart of the bulb.
  • Wash and scrape carrots, cut into 3-inches pieces then quarters.
  • Mince garlic cloves.
  • Combine broth, oil, garlic, fennel, carrots into a large saucepan.
  • Bring vegetables to a boil.
  • Reduce heat to simmer until vegetables are tender, about 15-20 minutes.
  • Remove vegetables to a warm bowl, cover and keep warm.
  • Increase heat on liquid, reduce to 1/3 cup, about 5 minutes.
  • Mix the wine vinegar, sugar, thyme and seasonings
  • Heat through.
  • Pour the seasoned syrup over the warm vegetables before serving.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Nutrition

Calories: 18kcalCarbohydrates: 4gProtein: 1gFat: 1gSodium: 30mgPotassium: 242mgFiber: 2gVitamin A: 78IUVitamin C: 7mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!

 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”  Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved.