Best Rustic Vegetable And Polenta Soup Recipes

RUSTIC FALL VEGETABLE SOUP

Rustic Fall Vegetable Soup image

Provided by Kelsey Nixon

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon butter or olive oil
1 medium yellow onion, diced
1 clove garlic, minced
1 medium winter squash, peeled and diced
1 medium zucchini, diced
1 medium sweet potato, peeled and diced
1/2 cup orzo
1 (28-ounce) can crushed tomatoes
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
4 cups low-sodium chicken broth
Salt and freshly ground black pepper

Steps:

In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

Nutrition Facts : Calories 272 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 8 milligrams, Sodium 483 milligrams, Protein 12 grams, Sugar 7 grams

RUSTIC VEGETABLE SOUP

Rustic Vegetable Soup image

I've been making this soup for a while and my family just loves it. Its easier than making it the old way. I make it in the Crock Pot and let it go all day. Its hardy and delicious and takes no time to put together.

Provided by jeyar

Categories Vegetable

Time 4h20m

Yield 1-2 bowls per person, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb cube beef stew meat (cut into bite size pieces)
1 (16 ounce) jar picante sauce (mild)
1 (10 ounce) package frozen mixed vegetables
1 (10 ounce) can condensed beef broth, undiluted
1 medium green bell pepper, chopped (optional)
1/2 teaspoon sugar
1/4 cup finely chopped parsley

Steps:

Combine all ingredients, except the parsley, in slow cooker.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
Stir in Parsley and serve.
If soup it to thick and not much juice add some water to it.

Nutrition Facts : Calories 240.1, Fat 14.8, SaturatedFat 5.8, Cholesterol 59, Sodium 647.6, Carbohydrate 8.1, Fiber 2.1, Sugar 3.1, Protein 18.6

POLENTA SOUP

Polenta Soup image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
1 medium size onion, finely chopped
2 cloves garlic, minced
2 cups Italian plum tomatoes, chopped
6 cups chicken broth or water
10 ounces package frozen corn kernels, thawed
4 ounce can chopped green chilies
1/2 cup coarse yellow cornmeal
1/4 cup fresh cilantro leaves
1 to 2 tablespoons lime juice
1/2 cup shredded sharp cheddar cheese
1/2 cup finely diced green bell pepper
Salt and pepper

Steps:

Heat the oil in a medium saucepan over medium heat. Add the onion and saute for about 3 minutes. Add the garlic, tomatoes, broth, corn and chilies. Bring the liquid to a simmer then cover the pan and cook gently over low heat for 15 minutes. Meanwhile rinse and mince the cilantro.
While whisking constantly, slowly drizzle the cornmeal into the simmering soup, Simmer gently uncovered until thickened, about 10 minutes. Stir the bottom on occasion to make sure the cornmeal isn't sticking.
Season the soup to taste with salt and pepper. Right before serving stir in the lime juice. Portion out and garnish if you wish with cheddar cheese, cilantro and chopped green bell pepper.
VARIATION -You can enrich it with cubed smoked ham or roasted pork