Recipe of Award-winning Harvest vegetable soup

Hello everybody, it's Brad, welcome to our recipe page. Today, we're going to prepare a special dish, Easiest Way to Make Perfect Harvest vegetable soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Harvest vegetable soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Harvest vegetable soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Harvest vegetable soup is Makes: 10 cups. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Harvest vegetable soup estimated approx Prep: 30 minutes. 50 to 55 minutes..

To get started with this recipe, we must prepare a few ingredients. You can cook Harvest vegetable soup using 13 ingredients and 3 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Harvest vegetable soup:

1. 6 cups
2. 1 sprig (fresh thyme or 1/4 teaspoon dried thyme
3. 1 bay leaf
4. 2 teaspoons kosher salt or 1 1/2 teaspoons table salt
5. 1 small head garlic, cloves separated, peeled, and crushed (about 1/3 cup)
6. 1 1/3 cups carrots, cut into 1/4-inch dice
7. 3 cups thinly sliced leeks (white part only
8. 2 1/2 cups diced onions
9. 1 3/4 cups diced 1/2-inch) all- purpose potatoes
10. 2 1/2 cups zucchini, quartered lengthwise and sliced 1/2-inch thick
11. 1 1/4 cups broken up spaghetti or short macaroni
12. 1 cup green beans, trimmed and cut into 1/4-inch pieces
13. 4 teaspoons butter, cut up freshly grated Parmesan cheese (optional) freshly ground pepper (optional)

Steps to make to make Harvest vegetable soup

1. Combine the water, thyme, bay leaf, salt, and garlic in a large Dutch oven. Bring to a boil over medium- high heat. Add the carrots and return to a boil. Reduce heat and simmer, partially covered, 5 minutes. Repeat the process with leeks, then onions, then potatoes, then zucchini, simmering 5 minutes after each addition.
2. Return the soup to a boil. Add the pasta and cook, covered, stirring occasionally, 8 minutes. Add the green beans and cook until vegetables are tender and soup is thick, 7 to 8 minutes more. Discard bay leaf.
3. Ladle the soup into warmed soup bowls. Top each with 1/2 teaspoon butter. Serve with Parmesan and pepper, if desired. Makes: 10 cups.

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