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Vegetable Soup with Squash Recipe


1 onion, sliced into 1/8 inch slices

1 cup water

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1 cup canned green beans

1 cup spinach, rinsed and drained

1 (14.5 ounce) can whole kernel corn, drained

1/2 cup chopped green chilies

2 teaspoons salt

1/2 cup chopped green pepper

1/2 teaspoon dried basil

2 tablespoons butter or margarine, divided

2 tablespoons olive oil

2 tablespoons Italian seasoning

1/2 cup chopped fresh parsley


Cut onion into thin strips and place in large stockpot or wok. Cook over medium heat until just tender, about 50 minutes. Stir in water, garlic powder, oregano, basil, green beans, spinach, corn, chilies and salt. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 15 minutes.

Stir butter into broth and bring to a boil. Boil until creamy and slightly thickened, about 45 minutes. Stir in mustard and salt. Cook until seasoning is cooked, about 10 minutes. Pour over celery mixture while it is on the stove; season with Italian seasoning, parsley and butter. Bring to a boil. Reduce heat, cover and simmer until tender, about 10 minutes. Let stand 10 minutes before serving.


Bocky Boylo-Twohy writes:

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I personally Did not like this at all. It was fine in a polite but I would stick with the traditional bun.