Quick harvest soup

Be the first to review
READY IN: 45mins
Recipe by Hey Jude

I love this tasty soup for dinner on chilly days. I serve this with bread and a tossed salad. This recipe is vegetarian if you use the vegetable, rather than beef, broth. From the Chicago Tribune Good Eating section.

Ingredients Nutrition


  1. Heat olive oil in a large pot over medium-high heat; add onions and celery; cook until tender, about 4 minutes.
  2. Add garlic; cook 1 minute.
  3. Add broth, tomatoes, potatoes, zucchini, spinach, peas, parsley, basil, red pepper flakes, salt and pepper to taste.
  4. Heat to boil; reduce heat to simmer, cook, covered, 10 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a