Garden Vegetable Soup
This delicious garden vegetable soup recipe tastes like a garden in a bowl. The layers of delicious flavor are what really sets this soup apart from others. Onion and garlic provide a rich, earthy flavor that’s the perfect contrast to the freshness of zucchini, pepper and basil. Tomatoes and vinegar add just a hint of sharpness while a little sprinkle of shredded Parmesan brings the whole dish together.
Ingredients
1 tablespoon olive oil1 medium onion, finely chopped (about 1/2 cup)2 cloves garlic, minced1 medium zucchini, coarsely chopped (about 1 1/2 cups)1 large red bell pepper, chopped (about 1 cup)2 cups Swanson® Natural Goodness® Chicken Broth1 cup canned crushed tomatoes2 teaspoons red wine vinegar0.25 cup thinly sliced fresh basil leaves4 teaspoons shredded Parmesan cheese (optional)
Instructions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion and garlic and cook for 2 minutes or until tender-crisp, stirring often. Add the zucchini and red pepper and cook until tender-crisp.Stir the broth, tomatoes and vinegar in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Season to taste. Sprinkle with the basil. Top with the cheese, if desired.
Garden Vegetable Soup
Print
This delicious garden vegetable soup recipe tastes like a garden in a bowl. The layers of delicious flavor are what really sets this soup apart from others. Onion and garlic provide a rich, earthy flavor that’s the perfect contrast to the freshness of zucchini, pepper and basil. Tomatoes and vinegar add just a hint of sharpness while a little sprinkle of shredded Parmesan brings the whole dish together.
Ingredients
1 tablespoon olive oil1 medium onion, finely chopped (about 1/2 cup)2 cloves garlic, minced1 medium zucchini, coarsely chopped (about 1 1/2 cups)1 large red bell pepper, chopped (about 1 cup)2 cups Swanson® Natural Goodness® Chicken Broth1 cup canned crushed tomatoes2 teaspoons red wine vinegar0.25 cup thinly sliced fresh basil leaves4 teaspoons shredded Parmesan cheese (optional)
Instructions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion and garlic and cook for 2 minutes or until tender-crisp, stirring often. Add the zucchini and red pepper and cook until tender-crisp.Stir the broth, tomatoes and vinegar in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Season to taste. Sprinkle with the basil. Top with the cheese, if desired.
Recommended
Baby-Back Ribs
Baby-Back Ribs, enough said.
Baked Teriyaki Chicken
A fusion of sweet and tangy teriyaki sauce blended together with the mild taste of chicken, makes for an incredible and age-old classic.
Pumpkin Bisque
A smooth, creamy pumpkin bisque that will make you fall in love with fall all over again.
Holiday Sugar Cookies
Bring a little joy to the world with these tasty sugar cookies. Show even the crankiest scrooge that it's never too early for the Holiday Season!
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal