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Hearty Vegetable Soup

Filled with colorful peas and carrots, this is a hearty dinner soup. You can save the leftovers for a terrific lunch the next day.
 
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Yield: 8 Servings
Difficulty: Easy

INGREDIENTS

  • 3 tablespoons butter
  • 10 scallions, thinly sliced
  • 32 ounces frozen peas-and-carrots blend, defrosted and divided
  • 5 cups water
  • 1 1/2 teaspoons salt
  • croutons (optional)

DIRECTIONS

  1. Melt butter in a large Swiss Diamond 6-8 quart stock pot.
  2. Add chopped scallions and sauté 6-8 minutes until soft.
  3. Add water and salt and bring to a boil.
  4. Reserve 2 cups of the peas-and-carrots blend and set aside.
  5. Add the remaining peas-and-carrots and the salt to the pot and return to a boil.
  6. Reduce heat and simmer for an additional 10 minutes until the vegetables are heated through and soft.
  7. Remove from heat.
  8. Using a Swiss Diamond immersion blender*, blend soup until smooth.
  9. Add reserved 2 cups of peas-and-carrots to the pot.
  10. Stir to combine.
  11. Serve hot sprinkled with croutons.
  12. Delicious and heartwarming!

*Notes

1. If you don't have an immersion blender you can blend the soup in batches in a regular blender or a food processor.

2. I strongly recommend using butter for this recipe rather than a substitute. The little bit of butter in this recipe packs a lot of flavor!!