{"id":1105,"date":"2017-01-06T17:18:42","date_gmt":"2017-01-06T17:18:42","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=1105"},"modified":"2017-01-09T15:49:59","modified_gmt":"2017-01-09T15:49:59","slug":"vegetable-bounty-soup","status":"publish","type":"post","link":"https:\/\/martins.eatsmartbewell.com\/home\/vegetable-bounty-soup\/","title":{"rendered":"Vegetable Bounty Soup"},"content":{"rendered":"

\"Vegetable\"download\"\"Email<\/a>
\nVegetable Bounty Soup<\/span><\/p>\n

Prep: 25 minutes
\nCook: 1 hour 45 minutes \u2022 Serves: 8<\/span> <\/p>\n

Vegetable Broth<\/span><\/p>\n

\n3<\/span>medium carrots, coarsely chopped
\n3\t<\/span>medium celery ribs, coarsely chopped
\n3\t<\/span>medium leeks, cut lengthwise in half, white part only coarsely chopped, green part reserved
\n1\t<\/span>large turnip, scrubbed, coarsely chopped
\n1\t<\/span>medium parsnip, coarsely chopped
\n2\t<\/span>tablespoons olive oil
\n4\t<\/span>garlic cloves, chopped
\n2\t<\/span>tablespoons soy sauce
\n1\t<\/span>bay leaf
\n8\t<\/span>cups water <\/p>\n<\/div>\n

Soup<\/span><\/p>\n

\n1<\/span>small green bell pepper, diced
\n1\t<\/span>medium zucchini, diced
\n1\t<\/span>medium turnip, peeled, cut into 1\/2-inch pieces
\n1-1\/2\t<\/span>cups diced butternut squash (from 1 small)
\n1\/3\t<\/span>cup orzo pasta
\n2\t<\/span>large tomatoes, chopped
\n1\t<\/span>ear fresh corn, silk and husks removed, kernels cut from cob
\n2\t<\/span>tablespoons dried Italian seasoning
\n1\t<\/span>teaspoon salt
\n1\/2\t<\/span>teaspoon ground black pepper<\/p>\n<\/div>\n

1.<\/span>Prepare Vegetable Broth: In large saucepot, cook carrots, celery, leeks, turnip and parsnip in 1 tablespoon oil over medium heat 8 to 10 minutes or until almost soft, stirring occasionally. Add garlic and 1 tablespoon soy sauce; cook 3 minutes, stirring occasionally. Add bay leaf and water; heat to boiling over high heat. Reduce heat to medium; partially cover and simmer 1 hour. Strain broth reserving liquid; discard solids. Makes about 6 cups.
\n<\/span><\/p>\n

2.<\/span>Prepare Soup: Thinly slice reserved leeks. In same saucepot, heat remaining 1 tablespoon oil over medium heat; add bell pepper and leeks; cook 8 minutes, stirring occasionally. Add zucchini; cook 8 minutes or until leeks and squash begin to soften, stirring occasionally. Add turnip, squash, remaining 1 tablespoon soy sauce and Vegetable Broth; heat to boiling over high heat. Reduce heat to medium-low; simmer 10 minutes. Add orzo; heat to boiling. Reduce heat to medium; add tomatoes, corn, Italian seasoning, salt and black pepper. Cook 8 to 10 minutes longer or until orzo is just tender. Makes about 9 cups.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving: \u2028
\n119 Calories, 2g Fat (0g Saturated), 0mg Cholesterol,
\n489mg Sodium, 24g Carbohydrates, 3g Fiber, 4g Protein
\n<\/span><\/p>\n

Cooking Clues<\/span>
\nServe soup sprinkled with grated Parmesan cheese.<\/p>\n

Dietitian\u2019s tip:<\/span>
\n> Can\u2019t find fresh corn? Frozen corn allows you to enjoy this meal year-round. Frozen veggies are packed full of nutrients and often do not have added sodium.<\/p>\n","protected":false},"excerpt":{"rendered":"

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