Summer Soup Recipe

Name: Summer Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 baby carrots; 1 cup sweet peas; 2 cups green beans; 1 small vidalia onion, chopped; 2 cups new potatoes, quartered; 1 tablespoon sugar; 1 teaspoon salt; ¼ teaspoon pepper; 2 tablespoons flour; 4 cups milk; 2 tablespoons butter; chopped parsley

Servings: persons

15 baby carrots
1 cup sweet peas
2 cups green beans
1 small vidalia onion, chopped
2 cups new potatoes, quartered
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons flour
4 cups milk
2 tablespoons butter
chopped parsley

1
Cut carrots 2-inch sticks.
2
Scrub the new potatoes and slice into quarters.
3
Put the carrots, peas, beans, onions, and potatoes into a pot.
4
Add water just to cover.
5
Bring to a boil and cook for 5 minutes or until the vegetables are almost tender.
6
In another pot, combine the sugar, salt, pepper, flour, and milk and bring to a boil.
7
Drain vegetables, reserving 1 cup of the liquid.
8
Return vegetables and reserved liquid to the pot and add milk mixture.
9
Simmer for 10 minutes.
10
Top with butter and parsley.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 15 baby carrots, 1 cup sweet peas, 2 cups green beans, 1 small vidalia onion, chopped, and more.

Yes, Summer Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Soup

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