7 Grain Vegetable Soup Recipes
7 GRAIN VEGETABLE SOUP
58
Categories Mushrooms Beans and Grains Squash Corn Tomatoes
Time 1h30m
Yield 6
Number Of Ingredients 28
Steps:
- Bring water to a boil, then add remaining ingredients (except for canola oil and parsley). Bring back to boil and simmer, covered for 1 hour. Add 1 tablespoon of AM Canola Oil before serving, and a handful of chopped parsley. Any other vegetables of choice may be added or substituted.
Nutrition Facts :
SEVEN VEGETABLE SOUP
This is from Land Of Lakes Soup & Bread, it's on the stove cooking as I type; and of course me being a sampler when I cook, I can guarantee your taste buds will scream for more!
Provided by Justmez2
Categories Vegetable
Time 7h30m
Yield 10 Cups
Number Of Ingredients 15
Steps:
- Combine all ingredients in slow cooker EXCEPT creamed spinach and cheese.
- Cover: cook on low heat setting for 8 to 10 hours or until carrots and potatoes are tender.
- Increase heat setting to High.
- Just before serving, stir thawed spinach into hot soup mixture, stirring constantly.
- Cook, stirring occasionally until soup is thickened (6 to 10 minutes).
- To serve, spoon into individual serving bowls, sprinkle with cheese.
- +++Okay, now here is how I did it: Everything went into a 8 quart pot on stove, except spinach and cheese cook on medium-low for 7-8 hours.
- Stir occasionally.
- Will serve with the cheese.
- As I said, I'm cooking it now!
- Will go great with cornbread and sweet potatoes!
Nutrition Facts : Calories 176.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 11.9, Sodium 439.7, Carbohydrate 29.8, Fiber 5, Sugar 5.6, Protein 6.8
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- Bung everything in the Instant Pot (making sure that it doesn't go over the MAX line) and put on "Soup" or "Manual"/"Pressure Cook" setting for 20 minutes. Move valve to venting for quick release of pressure, then blitz and serve hot on its own or with some crusty bread and chunks of cheese.
- For the stove top version, soften all the veg except the peas, spinach and garlic in a little olive or coconut oil in a large stock pot or deep pan for about 10 minutes, then add the garlic for 1 minute. Stir through the garam masala then pour over the stock. Bring to a boil and simmer for 45 minutes or until all of the veg is soft. Add the peas and spinach and cook for another 2-3 minutes, then take off the heat and blitz with a hand-held blender (or very carefully blend in batches in a food processor or blender - be really carefully with the soup if doing this while it's hot). Serve as above.
7 GRAINS FOR SOUPS
From commongrains.com
- Barley. Barley is one of the common grains to use in a soup and it is also one that is usually enjoyed in its most nutritional form, that is pearl barley.
- Amaranth. Amaranth is a gluten-free grain that is high in fiber, and protein, but also micronutrients, all of which can help you feel satiated and thus contribute to losing weight.
- Corn. Corn is another one of the grains that are great for soups. Not only does it give a vibrant yellow color to the soups, but it is known for its contribution to better digestive and cardiovascular health, as well as to improving vision and cognition.
- Bulgur. Bulgur is one of those grains that are extremely easy to prepare, as all it needs to be cooked is to leave it in boiling water for some time, which can be as short as 15 minutes, depending on the thickness and variety of the grain.
- Farro. Farro is another one of the highly nutritious grains on this list. It’s high in protein, dietary fiber, and nutrients like magnesium, zinc, and vitamins of the B-complex.
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