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    Vegetables

    Uploaded by

    CAROLYN
    This hearty vegetable soup recipe contains onions, carrots, celery, potatoes, cabbage, and peas. It is made by sautéing the vegetables in olive oil before adding vegetable or chicken broth, tomatoes, and seasonings. The soup simmers for 20 minutes until the vegetables are tender. It makes about 8 cups and is a healthy, easy to make soup that tastes fantastic.

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    © All Rights Reserved
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    Vegetables

    Uploaded by

    CAROLYN
    55 views8 pages
    This hearty vegetable soup recipe contains onions, carrots, celery, potatoes, cabbage, and peas. It is made by sautéing the vegetables in olive oil before adding vegetable or chicken broth, tomatoes, and seasonings. The soup simmers for 20 minutes until the vegetables are tender. It makes about 8 cups and is a healthy, easy to make soup that tastes fantastic.

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    This hearty vegetable soup recipe contains onions, carrots, celery, potatoes, cabbage, and peas. It is made by sautéing the vegetables in olive oil before adding vegetable or chicken broth, tomatoes, and seasonings. The soup simmers for 20 minutes until the vegetables are tender. It makes about 8 cups and is a healthy, easy to make soup that tastes fantastic.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    55 views8 pages

    Vegetables

    Uploaded by

    CAROLYN
    This hearty vegetable soup recipe contains onions, carrots, celery, potatoes, cabbage, and peas. It is made by sautéing the vegetables in olive oil before adding vegetable or chicken broth, tomatoes, and seasonings. The soup simmers for 20 minutes until the vegetables are tender. It makes about 8 cups and is a healthy, easy to make soup that tastes fantastic.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 8

    Vegetables

    Title:

    Serving size:

    Recipe yield:

    Ingredients:

    Weight/volume of the ingredients:

    Preparations instruction:

    Cooking temperature and time:

    Nutrient analysis and data:

    Easy Homemade Vegetable Soup


     PREP 10mins
     COOK 30mins
     TOTAL 40mins
    This hearty vegetable soup recipe is healthy, easy to make, and tastes
    fantastic. It’s also vegan when a vegetable broth is used! Since
    vegetables vary by seasonality, feel free to swap or add different
    vegetables for the ones listed below. Kale or spinach, for example, is an
    excellent substitute for cabbage.
    Makes about 8 cups of soup or 4 to 6 servings

    WATCH US MAKE THE RECIPE

    YOU WILL NEED


    3 tablespoons olive oil
    2 cups chopped onion (1 medium)
    1 ½ cups chopped carrot (3 to 4 carrots)
    1 ½ cups chopped celery (2 to 3 stalks)
    2 tablespoons tomato paste
    4 teaspoons minced garlic (4 cloves)
    3/4 teaspoon ground fennel seed
    1/2 teaspoon ground black pepper
    1/2 teaspoon fine sea salt, plus more to taste
    1/8 to 1/4 teaspoon crushed red pepper flakes (optional for heat)
    1 (15-ounce) can diced tomatoes with their liquid
    6 cups stock or broth, see our ultra-satisfying veggie
    broth or homemade chicken stock
    2 cups chopped potato (2 medium)
    3 to 4 heaped cups chopped or shredded cabbage
    2 bay leaves
    1 cup frozen peas
    1/2 teaspoon apple cider vinegar or fresh lemon juice, optional

    DIRECTIONS
    Heat the oil in a stockpot pot or Dutch oven over medium heat. Add
    the onions, carrots, celery, and tomato paste. Cook, stirring often until
    the vegetables have softened and the onions are translucent; 8 to 10
    minutes.

    Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red
    pepper flakes. Cook, while stirring, for one minute.

    Pour in the canned tomatoes and their juices as well as the


    stock/broth.

    Add the potatoes, cabbage, and bay leaves. Raise the heat to
    medium-high and bring the soup to a boil. Partially cover the pot with
    a lid, and then reduce the heat to maintain a low simmer.

    Simmer for 20 minutes or until the potatoes, and other vegetables are
    tender. Add the frozen peas and cook for five more minutes.

    Remove the pot from the heat and remove the bay leaves. Stir in the
    cider vinegar (or lemon juice). Taste and season with more salt,
    pepper or vinegar. Serve.
    ADAM AND JOANNE'S TIPS
     Fresh tomatoes: Substitute about 1 pound (5 to 6 tomatoes) for one
    15-ounce can of diced tomatoes.
     Store leftover soup for up to 3 days in the refrigerator and up to a
    month in the freezer.
     Nutrition facts: The nutrition facts provided below are estimates. We
    have used the USDA database to calculate approximate values.
    Calculations included vegetable broth.
    If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see
    your creations on Instagram and Facebook! Find us: @inspiredtaste
    NUTRITION PER SERVING: Serving Size 1 cup / Calories 137 / Total
    Fat 5.7g / Saturated
    Fat 0.8g / Cholesterol 0mg / Sodium 677.5mg / Carbohydrate 20.3g / Dietary
    Fiber 4.9g / Total Sugars 7.5g / Protein 3.2g

    Caesar Salad Recipe


    4.99 from 285 votes
    Prep Time: 20 minutes
     

    Cook Time: 10 minutes

    Total Time: 30 minutes
    Classic Caesar Salad with crisp homemade croutons and a light caesar salad
    dressing. 
    Author: Natasha of NatashasKitchen.com

    Skill Level: Easy

    Cost to Make: $6-$10

    Keyword: Caesar Salad, Caesar Salad Recipe

    Cuisine: Italian

    Course: Salad, Side Dish

    Calories: 289

    Servings: 4 servings as a side salad

    Ingredients
    For the Croutons:

     1/2 French Baguette, cut in half and thinly sliced (1/4" thick)


     3 Tbsp extra virgin olive oil
     1 tsp minced garlic, 2 small cloves
     2 Tbsp grated parmesan cheese
    Caesar Salad dressing:

     2 small garlic cloves, minced (1 tsp)


     2 tsp dijon mustard
     1 tsp Worcestershire sauce
     2 tsp fresh lemon juice
     1 1/2 tsp red wine vinegar
     1/3 cup extra virgin olive oil
     1/2 tsp sea salt, or to taste
     1/8 tsp black pepper, plus more to serve
    For the Caesar Salad:

     1 large romaine lettuce, (or 2 small heads romaine)


     1/3 cup parmesan cheese, shredded or shaved
    US Customary - Metric

    Instructions
    How to Make Croutons:

    1. Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top
    of the baguette then slice diagonally into 1/4" thick pieces. Place the
    breads onto a baking sheet.
    2. In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely
    minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top
    with 2 Tbsp grated parmesan cheese.

    3. Toss until evenly coated. Spread in a single layer over the baking sheet
    and bake at 350˚F until light golden and crisp (10-12 minutes), or to
    desired crispness.
    How to Make Caesar Salad Dressing:

    1. In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice


    and red wine vinegar.

    2. Slowly drizzle in extra virgin olive oil while whisking constantly.


    3. Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.

    How to Make Caesar Salad:

    1. Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a
    large serving bowl and sprinkle generously with shredded parmesan
    cheese and cooled croutons. Drizzle with caesar dressing and toss gently
    until lettuce is evenly coated.

    Recipe Notes
    Note on Nutrition Label - the croutons recipe makes enough for 2 full salads or
    8 servings which is reflected in the "per serving" nutrition label. 
    Nutrition Facts
    Caesar Salad Recipe

    Amount Per Serving

    Calories 289Calories from Fat 234

    % Daily Value*

    Fat 26g40%

    Saturated Fat 4g25%

    Cholesterol 9mg3%

    Sodium 596mg26%

    Potassium 56mg2%

    Carbohydrates 9g3%

    Protein 4g8%

    Vitamin A 680IU14%

    Vitamin C 1.9mg2%

    Calcium 135mg14%

    Iron 0.8mg4%

    * Percent Daily Values are based on a 2000 calorie diet.

    Cornbread salad is the sure-to-impress potluck classic.


    YIELDServes 10
    PREP TIME25 minutes to 30 minutes
    COOK TIME10 minutes to 14 minutes
    Show Nutrition
    INGREDIENTS

     1 

    batch Skillet Cornbread (or 15 to 16 cups cubed cornbread)


     12 ounces 

    sliced bacon (about 12 slices)

     1 1/2 pounds 

    tomatoes (3 to 4 large)

     6 

    medium scallions

     8 ounces 

    cheddar cheese, shredded (about 2 cups)

     2 (about 15-ounce) cans 

    pinto beans

     2 (11-ounce) cans 

    corn kernels

     1 1/2 cups 

    mayonnaise

     1 1/2 cups 

    sour cream

     1 (1-ounce) packet 

    ranch dressing mix


    GET INGREDIENTSPowered by Chicory

    INSTRUCTIONS
    1. Prepare 1 recipe skillet cornbread. Once cool, cut into 1-inch cubes (15 to 16 cups).
    2. Cut 12 ounces sliced bacon crosswise into 1-inch pieces. Place in a large frying pan and
    use your hands to separate any large clumps of bacon. Cook over medium heat, stirring
    occasionally, until browned and crisp, 10 to 14 minutes. Transfer the bacon with a
    slotted spoon to a paper towel-lined plate.
    3. Seed and dice 1 1/2 pounds tomatoes (about 4 cups) and place in a medium bowl.
    Thinly slice 6 medium scallions (about 1 cup). Reserve 1/2 cup for garnish and add the
    remaining to the bowl of tomatoes. Toss to combine.
    4. Grate 8 ounces cheddar cheese on the large holes of a box grater (about 2 cups). Drain
    and rinse 2 (about 15-ounce) cans pinto beans. Drain 2 (11-ounce) cans corn kernels
    (about 3 1/2 cups).
    5. Place 1 1/2 cups mayonnaise, 1 1/2 cups sour cream, and 1 (1-ounce) packet ranch
    dressing mix in a medium bowl and stir until combined.
    6. Layer in the following order, spreading each layer out in an even layer, in a large glass or
    trifle bowl: Half each of the cornbread, beans, tomato mixture, cheese, bacon, corn, and
    dressing. Repeat the layers. Top with the reserved scallions. Cover and refrigerate until
    chilled, about 3 hours. Serve chilled.
    RECIPE NOTES
    Make ahead: The cornbread can be made up to 2 days in advance. Wrap it tightly in
    plastic wrap or store in an airtight container at room temperature.

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