Vegetable Soup Recipes | The Daily Dish - Part 2

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Vegetable Soup Recipes

Green Giant Valley Visit and Year-Round Pea Soup

9 Comments | Written on October 28, 2011 at 5:00 am , by

The more things change, the more they stay the same….

Kristina and Lil’ Sprout circa 1992, and again in 2011.  (He hasn’t aged a bit!)

Earlier this summer, I had the privilege of traveling to Minnesota, to visit the headquarters and farms for Green Giant along with an outstanding group of bloggers.  As you can see, I quite literally “grew up” with their products!  From my first experience with the Pillsbury Bake-Off at age 12 to today, Green Giant products have always been a staple in my pantry and freezer.

(Visit the Better Recipes Facebook page for a full gallery of photos from the events!) 

I had always known that using their products was a great option for enjoying the produce off-season.  It is harvested and canned or frozen at the peak of freshness, sealing in all the vital vitamins and minerals for year-round enjoyment.  What I didn’t know, until visiting the farms first hand, was the Green Giant dedication to sustainably, and responsible farming practices.  They also do not use any GMO’s in their products.  It was fascinating to be a part of  essentially a “farm to table” experience with these familiar grocery store products.

When I returned home, I couldn’t wait to experiment with these products I had been so “up close and personal” with on the trip to Minnesota.  I decided to transform a bag of frozen sweet peas into a new and exciting soup.  This fresh and light recipe has a unique twist, a glass of champagne!  The dry sparkling wine adds interest and dimension to the soup, and, of course, you are free to sip the leftovers from the bottle.

I encourage all of you to pop open a bottle of bubbly, and open up your pantry or freezer to discover new and exciting ways to enjoy Green Giant vegetables.  For generations this jolly fellow has been the symbol of abundant and accessible healthy and  delicious produce for all Americans.

BUBBLY PEA SOUP  (click here to view and print recipe) 

1 bag (12 ounces) frozen green peas

2 cups vegetable broth

1 cup dry sparkling wine

1/2 cup creme fraiche

1 teaspoon thyme

Salt and freshly ground black pepper, to taste

Add vegetable broth and frozen peas to a pot and bring to a boil.  Reduce heat to medium and add sparkling wine.  Using an immersion blender (or regular blender in small batches) puree the pea soup.  Over low heat blend in the creme fraiche.  Add thyme and season with salt and pepper, to taste. Serve immediately.  Serves 4.

After all this talk of Green Giant, wouldn’t you like to win some free products for yourself?  You are in luck!  In honor of our “Thanksgiving Side Dish” prize package this week, I have included a bunch of coupons for free Green Giant veggies.  Your family can enjoy delicious vegetables harvested at the peak of freshness at the holiday dinner table!  Click here to read all about it and enter!

Disclaimer:  Green Giant paid for the Valley Visit to Minnesota, and provided the coupons for this giveaway. 

Soup Swap! Guest Post from Savoring the Thyme

5 Comments | Written on October 21, 2011 at 5:00 am , by

I think it’s time for a “Blog Swap!”  Today The Daily Dish is swapping with Savoring the Thyme!  The wonderful Jennifer Leal created this post and I have a recipe over on her blog.  Check them both out and leave comments!

We decided to make this a “soup swap” and post wonderful and warm fall soups on each others blogs.  Jennifer also has a fascinating series on her blog called “10 Things You Don’t Know About ___” where she highlights unknown tidbits about fellow food bloggers.  You can check out her blog to learn a few facts about yours truly.  Take it away, Jennifer!


My name is Jennifer Leal and I have something to admit: I am feeling a bit giggly and tingly today due to the fact that Kristina asked me to do this soup swap with her. I was already a fan of her blog and then when I met her in person, I was a bit smitten because she is so sweet and authentic. We had a fun chat this past spring and I am hoping to get to see her soon.

To top it all off, she asked me if we could swap ’10 Things You Don’t Know About Me’ and I thought it was brilliant! This way we get to know each other better and hopefully you get a giggle or at least a smile when you read our lists.  Be sure to stop by Savoring the Thyme to read her answers and check out her soup recipe as well.  Thanks so much “Daily Dish” readers!

10 Things You Didn’t Know About Jennifer Leal

1. I was born with and had very blonde, almost white hair until I was three and then it turned light brown.

2. I broke my middle finger (dang volleyball) and wore the cast a few more weeks longer necessary.

3. I have scars on my lower left leg due to a poorly placed coffee percolator placed on top of the refrigerator. How many 2 year olds would resist pulling a cord that hangs in front of the fridge door?

4. I have decided to avoid any waxing as it often goes awry.

5. My biggest pet peeve is disrespect.

6. I was an air force brat and did more traveling in first 5 years of life than most do in lifetime.

7. I skipped kindergarten.

8. Each year in high school, I sang ‘O Tannenbaum’ and other Christmas songs in German to the principal.

9. I could live on cheese, coffee and fresh bread.

10. I believe in having fun no matter the task and smiling at strangers.

You can’t deny it: This time of year makes all of us yearn for soups and all the warmth they provide. Considering my son and husband are a bit obsessed with beans right now, I am taking advantage of this and tossing those high fiber babies into just about anything I can get my hands on.

Fall Vegetable Crock Pot Barley Soup (click here to view and print recipe) 


1 cup diced sweet onion

3 cloves garlic, roughly chopped

2 stalks of celery, split and chopped

2 large carrots, peeled and cut into coin shapes (circles)

1 red pepper, roughly chopped

1 sweet potato, peeled and chopped into 1/2 inch cubes

1/8 tsp dried thyme leaves

1/8 tsp dried rubbed sage

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

2 cups vegetable broth

2 cup water

1/2 cup uncooked pearl barley

1 15.8 oz. can dark red kidney beans, drained and rinsed

1 15.8 oz. can great northern (or any white) beans and juice

3 Tablespoons (or more) of tomato paste


1. Turn crock pot/slow cooker onto high for 4 or 6 hours. Prepare all of the ingredients onion through barley and combine in the crock pot.

2. Cook for 4 hours on high. Add the beans and tomato paste, mix well and allow to heat for 10 minutes. Serve and enjoy!

Thanks so much Jennifer!  It was so much fun “swapping” with you for the day.  For more great recipes, stories and mouth-watering food photos check out her website, Facebook page, YouTube, and Twitter!

Savor the Thyme Fan Page

Savor the Thyme YouTube