Hearty Vegetable Soup
Great for vegetables from your summer garden.
- In a large saucepan, melt butter. Add carrots, celery, onion and red pepper. Sauté until soft, about 5 minutes.
- 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
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