Summer Vegetable Soup

Yield: 10 Servings
Categories: Soups, Stews
2tbOlive oil
1tbButter
4mdCarrots (1/4 pound); peeled and sliced
2Stalks celery; diced
1lgOnion; chopped
2Cloves garlic; chopped
2qtWater
1tbWorcestershire sauce
1 1/4tsSalt
1/4tsGround black pepper
1lgBay leaf
1lbGreen or other snap beans
2lgAll-purpose potatoes; (3/4 pound)
2smYellow squash; (10 ounces)
3lgRipe plum tomatoes
2cTorn beet greens or spinach; grated (optional)
Parmesan cheese
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