Soup Recipes

AUTUMN VEGETABLE SOUP

Change of seasons, time to make soup! Try this healthy, easy to make recipe that can be prepared in under 45 minutes.

  • 2 tbsp olive oil or Ghee
  • 1 small chopped onion
  • 1 stalk celery chopped
  • 2 cloves garlic chopped
  • 2 medium potatoes diced
  • 1 medium chopped carrot
  • 2 cups diced tomatoes
  • 3 cups green beans or 2 10 oz. NFCA frozen (thawed)
  • 5 cups chicken (or vegetable) stock
  • 1/2 tsp black pepper
  • 1 tsp salt – or more depending on taste
  • 1/4 tsp dry basil
  • dash of thyme
  • chopped parsley or dill for garnish
  1. In a large sauce pan, saute onions, carrots, and celery until onions are translucent.
  2. Add chicken stock, potatoes, tomatoes, and garlic. Bring to a boil.
  3. Add salt, pepper, basil, and thyme.
  4. Reduce heat and simmer for about 20 minutes or until potatoes are cooked through.
  5. Add green beans and simmer for  about 10 more minutes.
  6. Serve hot. Garnish with parsley or dill.

MISO STOCK SOUP WITH EDAMAME, CORN & BROCCOLI

There are many ways to prepare Miso Soup. Here is a basic recipe using NFCA frozen veggies.

Ingredients:
5 tbsp. miso
1 medium portobella mushroom
3-4 scallions, ¼ inch slices
1 tbsp. fresh ginger root, minced
1 pkg (10 oz) frozen edamame
½ pkg frozen corn
½ pkg frozen broccoli
4 cups water

Edamame Prep

Boil edamame shells in a saucepan with a teaspoon of salt and enough water to cover for 8 minutes. Drain and shell, keeping the edamame beans.

Broth Prep

In a saucepan, add miso, mushrooms, ½ of the scallions, ginger, and water and bring to a boil. Simmer for 8 minutes.

Add corn, broccoli, and edamame to miso broth. Bring back to a boil, simmer for approx. 2 more minutes.

Serve with garnish of remain scallions.