Ready in 45 minutes
Crisp fall evenings are prime time for supper soups - not too filling, yet substantial. And what better use for harvest veggies at their peak than our hearty vegetable soup? Use a food processor, and you can serve ready-to-sip meals like this one in less than 30 minutes. We love this harty soup with warm homemade Cheddar-and-Jalepeno Scones - a snap to prepare and bake when you start with a mix.
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Top-ranked recipe named "Souped-up Supper"
Preheat oven to 425?F (220?C) and grease a baking sheet. Stir mix with cheese, peppers and corn. Stir in milk, just until moistened. Turn out onto a floured surface, flatten slightly and fold in half twice. Pat or roll dough into a circle about 5 ? in. (14 cm) across and 1 in. (2.5 cm) thick. Cut into 12 wedges. Place on greased baking sheet. Bake in centre of preheated oven until golden, about 12 to 14 min. Serve hot. Makes 12 scones.
Clean leeks, celery, carrots and potatoes. Thinly slice using a sharp knife or slicing blade of food processor. Heat butter in a large saucepan over medium heat. Stir in leeks, celery, carrots and potatoes. Cook, stirring often, until leeks are softened, about 5 min. Seed and coarsely chop tomatoes. Stir in tomatoes broth and water, or bouillon, and seasonings. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer 20 to 25 min., stirring occasionally, or until vegatables are tender. Slice zucchini and stir in with drained tuna or beans, if using. Heat just until hot. Taste and stir in more salt and pepper if you like. Makes 10 to 12 cups.
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