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Summer Vegetable Soup - 4, 5 or 6Qt. Roaster

2 Tbsp vegetable oil
2 lbs red potatoes, peeled, cubed
2 large carrots, thinly sliced
1 medium leek, thinly sliced
1/2 lb fresh asparagus, top stalks
1/2 lb mushrooms, cleaned, thinly sliced
1 lb tomatoes, peeled, seeded, coarsely chopped
12oz shelled peas, fresh or frozen
1/2 tsp sweet basil
1/2 tsp Italian herb seasoning
4 to 5 cups chicken broth
Salt and ground black pepper to taste
Grated Parmesan cheese to serve

Preheat Nesco® Roaster Oven to 400ºF.

Lightly wipe cookwell with cooking oil. Add oil. Cover; heat 5 minutes.
Carefully add vegetables, herbs, salt and pepper. Cover; cook 30 to 40 minutes or until vegetables are tender. Ladle into bowls; top with Parmesan cheese.

Serves 4

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