Garden Soup Cooking Recipes

Ingredients :

1 tbsp

1

3

1 tsp

2

2 tbsp

2 cup

1 cup

1 cup

1 cup

6 cup

1 tsp

1/2 tsp

1 cup

2/3 cup

3 tbsp

1 tsp

olive oil

medium size onion, finely chopped

cloves garlic, finely chopped

dried oregano

ripe tomatoes, peeled, seeded and chopped

tomato paste

chopped potatoes

chopped carrots

chopped celery

shredded red cabbage

water

salt

pepper

chopped green beans

chopped zucchini

finely chopped parsley

dried basil

Parmesan cheese, grated

1. Combine the oil, onion, garlic and oregano in a 4 quart microwavable casserole.
2. Cover and microwave on high 100% for 2¹/2 - 3 minutes until the onion is softened.
3. Stir in the tomatoes and tomato paste.
4. Microwave, covered, on high 100% for 2¹/2 - 3 minutes.
5. Stir in the potatoes, carrots, celery, cabbage, water, salt and pepper.
6. Microwave on medium 50% for 35-40 minutes until the vegetables are almost tender.
7. Add the green beans and zucchini, cover and microwave on high 100% for 10 minutes.
8. Stir in the parsley and basil.
9. Cover and microwave on high 100% for 10-15 minutes until the soup is hot.
10. Pass a bowl of freshly grated parmesan at the table so that people can help themselves.

Serves 10

Note :

Just about everything good from the kitchen garden goes into this wholesome soup. Make a large batch and keep it in the refrigerator for several days - great for quick meals and after school snacks.

Cooking Tip :

Onions and garlic are often microwave in a glass measure before being added to the casserole or soup; this softens them and releases their superb flavors.

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