Summer Vegetable Soup

July 26, 2014 Leave a Comment
Summer Vegetable Soup

Summer Vegetable Soup

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This vegetable soup is chock-full of garden goodness, from zucchini and green beans to celery and potato, but it’s the turmeric that gives it a tasty new twist.  * This recipe is Diabetic Friendly! *

             Edith Ruth Muldoon                                                       Baldwin, New York 

       

Summer Vegetable Soup Recipe

Summer Vegetable Soup

1 small onion, quartered and thinly sliced

1 Tbsp. olive oil

4 cups reduced-sodium chicken or vegetable broth

1 cup sliced zucchini

1 can (15 ½ oz.) navy beans, rinsed and drained

½ cup diced peeled red potato

½ cup cut fresh green beans (2 inch pieces)

½ cup chopped peeled tomato

¼ tsp. pepper

1/8 tsp. ground turmeric

¼ cup chopped celery leaves

2 Tbsp. tomato paste

 

In a large saucepan, sauté onion in oil until tender.  Add the next eight ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.

Stir in celery leaves and tomato paste.  Cover and let stand for 5 minutes before serving.     4 serving

 

(Recipe for Summer Vegetable Soup was on www.tasteofhome.com, 2014)

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Roasted Potato & Green Bean Salad

June 25, 2014 Leave a Comment
Roasted Potato & Green Bean Salad

Roasted Potato & Green Bean Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I made this salad to take advantage of in-season fresh potatoes, onions and green beans.  It’s a perfect twist on the tangy German potato salad my mom used to make.

             Blair Lonergan                                                                  Rochelle, VA

 

Roasted Potato & Green Bean Salad Recipe

Roasted Potato & Green Bean Salad

6 medium red potatoes, cut into 1-inch cubes

1 large red onion, cut into 1-inch pieces

¼ lb. fresh green beans, trimmed and halved

2 Tbsp. olive oil

8 bacon strips, cooked and crumbled

Vinaignette:    2 Tbsp. cider vinegar

1 Tbsp. minced fresh thyme or 1 tsp. dried thyme

1 Tbsp. lemon juice

1 Tbsp. Dijon mustard

½ tsp. salt

¼ tsp. pepper

¼ cup olive oil

 

Preheat oven to 425 F.  Place potatoes, onion and green beans in a greased 15x10x1 inch baking pan.  Drizzle with oil; toss to coat.

Roast 25-30 minutes or until tender, stirring twice.  Transfer to a large bowl; add bacon.  In a small bowl, whisk the first six vinaigrette ingredients.  Gradually whisk in oil until blended.  Pour over potato mixture; toss to coat.  Serve warm.           7 servings

 

(Recipe for Roasted Potato & Green Bean Salad was on www.tasteofhome.com, 2014)

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Buttery Almond Green Beans

September 7, 2013 Leave a Comment
Buttery Almond Green Beans

Buttery Almond Green Beans

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

 

Toasted almonds add crunch to this no-fuss treatment for fresh beans.  They get extra flavor from convenient onion soup mix and Parmesan cheese.

                Edna Hoffman                                                                  Hebron, Indiana

 

Buttery Almond Green Beans Recipe 

Buttery Almond Green Beans

2 Lbs. fresh green beans, trimmed

2 cups water

1 envelope onion soup mix

2/3 cup slivered almonds, toasted

2 Tbsp. grated Parmesan cheese

1 tsp. paprika

6 Tbsp. butter, melted

In a large saucepan, combine the beans, water and soup mix.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until beans are crisp-tender.

In a large bowl, combine the almonds, cheese and paprika.  Drain beans; drizzle with butter and sprinkle with almond mixture.  Toss to coat.             8 servings

 

(Recipe for Buttery Almond Green Beans was in tasteofhome.com)

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