How To make Mccormick's Minestrone

Year Round Harvest Recipe Minestrone Soup

A Italian hearty vegetable soup recipe that uses many wonderful fresh and preserved ingredients from the harvest. Showcasing tomatoes, baby spinach, carrots, onion and zucchini all fresh from the backyard garden. The Italian Herb Seasoning from the harvest of dried herbs adds such wonderful flavor to the broth. The balsamic vinegar adds a tiny bit of tang and compliments everything wonderfully.

YouTube Play List Year Round Harvest Recipes


I only used canned tomatoes and Italian herb seasoning from the harvest due to filming in the winter. Great fall harvest soup recipe to utilize freshly harvested ingredients

Italian Herb Seasoning Recipe

Minestrone Slow Cooker Recipe 8 HRS

Ingredients

PRODUCE
5 oz Baby Spinach
3 oz Carrot Chips Chopped Bite Size
1 1/2 cup Zucchini Sliced In Half Moons
1 1/2 cup Chopped White Onion
DRY GOODS
2 Pints Canned Tomatoes (Undrained)
3 qty of 32 oz each Vegetable Stock
15 oz Cannellini Beans Drained
15 oz Garbanzo Beans Drained
1 cup Dried Lentils
1/2 cup Pearl Barley
12 oz Dried Vegetable Pasta Fun Shapes
2 tbsp Divided Better Than Bullion Vegetable Base
2 tbsp Balsamic Vinegar From Modena
SEASONING
1 tbsp McCormick No Salt Vegetable Seasoning
2 tbsp Divided-Italian Herb Seasoning From Harvest

Instructions

Pour in the slow cooker vegetable stock, beans, tomatoes and balsamic vinegar. Sauté carrots till lightly charred then add in the onion. Once the onions have released their liquid put in the vegetable seasoning and 1 tbsp of the Italian Herb Seasoning. Sauté the carrots and onion for a few minutes then place it all into the slow cooker. In a separate pot put water from cleaning out the stock containers and 1 tbsp of better that bullion vegetable base cook till dissolved then place in the slow cooker. Turn the slow cooker on low. After 4 hours have passed place in the pearl barley into the slow cooker and most of the Italian Herb Seasoning. At the 7th hour of cooking time add in the lentils and the rest of the Italian herb. Cook the noodles in water and 1 tbsp of vegetable base cook till el dente, drain and rinse with cool water set aside. Place in the zucchini and spinach into slow cooker at the 7 1/2 hour mark of cooking. Cook the zucchini and spinach for only a half of an hour. Place the cooked noodles in a bowl first, vegetable mixture from slow cooker then top with broth.

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Pearl Barley
Balsamic Vinegar From Modena Italy
Lentils

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15 Bean Soup - Recipe below

Recipe and List of Beans

Northern, Lima, Yellow Eye, Garbonza, Green Split Pea, Kidney, Cranberry, Small White, Pink Beans, Small Reds, Yellow Split Peas, Lentils, Navy Beans, White Kidney, and Black Beans
*****************************************************************************************************
Ingredients
• 1 pkg Hurst’s HamBeens® 15 BEAN SOUP®
• *7-10 cups water (use chicken, beef, or vegetable broth for added flavor)
• 1 large or 2 small smoked turkey drumsticks
• 1 TBS minced garlic
• 1 celery stalk
• ½ cup each of chopped red and green bell peppers
• 1 medium-sized carrot, chopped
• 1 shallot, diced
• 1 medium onion, diced
• 1 teaspoon sea salt
• ½ teaspoon course black pepper
• ½ teaspoon of dried thyme
• ½ teaspoon of dried rosemary
• 1 bay leaf
• 1 (15-oz) can diced tomatoes *I forgot to mention in the video

Cooking Directions
***SEMI SOAK METHOD***
1. In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard.
2. Drain and pour beans into a Dutch oven or stockpot and allow to soak for 4 hours.
3. Rinse again then place the beans in a pot of boiling water. Allow to boil for approximately 5 minutes then add beans only to a slow cooker with 10 cups of stock or water
4. While beans are quick soaking, add all other ingredients EXCEPT tomatoes to slow cooker and set to medium heat. Use between 9-10 cups of liquid if you like a more brothy soup.
5. Strain beans then add to slow cooker. Stir to combine. Set slow cooker on high and cook for 2-3 hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will develop more flavor over time.
6. After the beans are tender, remove the turkey legs and cut meat from the bones, stir in the can of diced tomatoes.
7. Cook for an additional 15 minutes then keep warm until ready to serve.
8. Serve with a freshly baked slice of cornbread! You can also serve over rice as well.

Note: As with all dry bean recipes, it's best to wait until AFTER the beans have become tender or fully cooked before adding any acidic ingredients like tomatoes.
If you prefer to soak overnight, just use 1 cup of water/stock less.

96 ITALIAN MINESTRONE, DAVE'S VEGETARIAN SOUP

ONEMAN SHOW gives you a method to make at home a completely vegetarian, rich and HEARTY SOUP. You will love to eat any time. enjoy it.

Hearty Vegetable Soup | Daniel Fast Recipe

It is Day 11 of my 30 day fast and I’m cooking a healthy, hearty vegan soup for my fast since I’m abstaining from meat, sweets and junk food. (GOD HELP) This soup is a copycat of a 10-vegetable soup from Panera Bread but it’s only 9 because I forgot my celery. ????????‍♀️???? I’m eating one meal a day at 6 PM with very light vegan snacks if needed. I’ve reduced the amount of lentils in the recipe because 1 cup was a LOT.

Recipe:

2 quarts chicken or vegetable stock
4 cups whole grape tomatoes
1/2 cup dry lentils
1 can chickpeas (garbanzo beans)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
3 stalks celery (diced)
4 carrots (diced)
1 onion (diced)
6-10 garlic cloves (chopped)
1 cup frozen corn kernels
3 cups raw spinach leaves
1 tbsp tomato paste
1 tbsp ground cardamom
1 tbs chili powder
1 tsp black pepper
1 tbs salt
Olive oil

Add olive oil to stockpot on Medium-high heat. Sauté bell peppers, onions, carrots, celery and garlic until the onions are almost transparent. Add tomatoes and cook for about 5 minutes while stirring constantly. Add vegetable broth. Add tomato paste and stir until dissolved. Add chickpeas, lentils and corn. Add cardamom, chili powder. pepper and salt (optional). Bring to a boil. Cover and simmer for 45-minutes to an hour. If the tomatoes are still whole, feel free to smash them with the back of your spoon. Add the spinach last and allow it to cook for about 3 minutes. The soup is now ready to serve.

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Minestrone Soup | Italian Soup | #tamilvlogs #tamilusavlogs #shorts #souprecipe #minestronesoup

Vegan Minestrone soup(no pasta) | Cooking with Neets

Ingredients
Olive oil
Chopped onion
Chopped garlic
Chopped celery
Chopped red bell pepper
Chopped baby spinach
1 bottle of marinara sauce
Dry oregano
Dry basil
Dry parsley
Salt
Black pepper powder
Sugar
Vegetable broth
Water(if required)
One cup of red kidney beans soaked overnight
One cup of garbanzo beans soaked overnight