Since the opening of its first Souplantation in 1978 in San Diego, California, Garden Fresh Restaurant Corporation has expanded to 61 salad buffet restaurants with locations in Southern California, where they are known as Souplantation, and in Northern California and ten other states, where they are known as Sweet Tomatoes. Differing in name only, the restaurants are known for their abundance of fresh, great tasting salad selections, soups, bakery items, pastas and desserts in a self-serve format, set in a casual dining atmosphere.




Chicken Vegetable Soup

Zoup Restaurant Recipe

Serves 8

8 cups chicken broth
2 cups broccoli florets, cut into small pieces
2 cups green beans, sliced into 1 inch pieces
2 cups carrots, cut into rounds
1/4 cup olive oil
8 ounce button mushrooms sliced
2 cloves garlic, chopped fine
1 small summer squash, cut into thin rounds
1 small zucchini squash, cut into thin rounds
1 tablespoon Italian seasoning (or fresh rosemary and thyme)
salt and pepper

Place chicken broth in a large stock pot and bring to a boil. While the chicken broth is heating, bring a large sauté pan up to a medium high heat. Place olive oil along with mushrooms and garlic. Cook until mushrooms are very tender and starting to brown, stirring occasionally. Season lightly with salt and pepper. Add summer squash, zucchini, and Italian seasoning. Season again lightly with salt and pepper. Continue cooking until squash is soft and tender. Remove pan from heat and set aside.

When the broth comes to a boil. Add green beans and carrots and cook for 3 minutes. Then add broccoli and cook for another 5 minutes. Reduce heat to a simmer and add cooked vegetables that were sautéed back into stock pot and cook for another 5 minutes. Adjust salt and pepper to taste.

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