Hearty Vegetable Soup

Great for vegetables from your summer garden.

Directions:

  1. In a large saucepan, melt butter. Add carrots, celery, onion and red pepper. Sauté until soft, about 5 minutes. 
  2. Add potato, salt, ground black pepper, bay leaf and water. Simmer for 10 minutes. Add asparagus, green beans and peas and simmer for 5 minutes. Remove from heat and stir in spinach.  Season to taste with salt and pepper.

Recipe Courtesy of Chef Alyssa,
ALDI Test Kitchen

Ingredients:

2 tablespoons Countryside Creamery Unsalted Butter

2 carrots, peeled and diced

2 stalks celery, sliced

1 large onion, diced

1 red pepper, diced

1 large russet potato, peeled and diced

2 teaspoons Stonemill Essentials Iodized Salt, plus additional to taste

2 teaspoons Stonemill Essentials Ground Black Pepper, plus additional to taste

1 bay leaf

8 cups water

8 ounces asparagus, cut into
½ -inch pieces

4 ounces green beans, cut into ½ -inch pieces

½ cup Season's Choice Sweet Peas

9 ounces Little Salad Bar Flat Leaf Spinach, chopped


Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes


Servings:
4