Best Country Vegetable Simmer Recipes

COUNTRY VEGETABLE SOUP

Country Vegetable Soup image

Years ago when money was scarce, I often relied on this economical standby. I sometimes added roast beef when leftovers were available.

Provided by Taste of Home

Categories Lunch

Time 1h35m

Yield 20 servings (5 quarts).

Number Of Ingredients 18

Ingredients

2 quarts water
2 cans (10-1/2 ounces each) condensed French onion soup, undiluted
1 can (28 ounces) diced tomatoes, undrained
3 cups chopped zucchini
1 cup diced carrots
1 cup sliced celery
1 cup diced peeled potato
1/2 cup chopped fresh parsley
1 garlic clove, minced
1 teaspoon beef bouillon granules
1 bay leaf
1/2 teaspoon each dried basil, thyme and marjoram
1/4 teaspoon pepper
8 bacon strips, cooked and crumbled
2 cups broken uncooked wide egg noodles
2 cans (15 ounces each) butter beans, rinsed and drained
1/4 cup grated Parmesan cheese
4 cups cubed cooked roast beef, optional

Steps:

In a Dutch oven or soup kettle, combine water, soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add bacon and noodles; simmer for 15 minutes, stirring frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving.

Nutrition Facts :

COUNTRY VEGETABLE SIMMER

Country Vegetable Simmer image

Simmer fresh green beans, sweet new potatoes and juicy tomatoes with just a hint of basil for a hearty vegetable dish. From Land-o-Lakes Cookbook.

Provided by daisygrl64

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb fresh green beans, trimmed
4 small red potatoes, quartered
2 small onions, quartered
3 tablespoons butter or 3 tablespoons margarine
8 fresh mushrooms, halved
1 medium tomatoes, cut into 1/2inch pieces
1 teaspoon basil leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme leaves
2 tablespoons tomato paste
1/2 teaspoon fresh garlic, minced
1/4 cup fresh parsley, chopped

Steps:

in a 3 qt saucepan combine beans, potatoes and onions. add enough water to cover. bring to a full boil, and cook over medium heat stirring occasionally until vegetables are crispy tender (15 to 20 minutes).
drain and return to pan, add remaining ingredients (except parsley).
cook over medium heat stirring occasionally until heated through (10 to 12 minutes).
stir in parsley and serve.

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