7 Minute Vegetable Soup Recipes
SEVEN VEGETABLE SOUP
This vegetable soup recipe uses creamed spinach to create a light and creamy base.
Provided by Land O'Lakes
Categories Slow Cooker Soup Soup and Stew Main Course
Yield 8 (1 1/3-cup) servings
Number Of Ingredients 14
Steps:
- Combine all ingredients in slow cooker except creamed spinach and cheese.
- Cover; cook on Low heat setting 8-10 hours or until carrots and potatoes are tender.
- Increase heat setting to High. Stir thawed spinach into hot soup mixture, stirring constantly. Cook, stirring occasionally, 6-10 minutes or until soup is thickened.
- To serve, spoon into individual serving bowls; sprinkle with cheese.
Nutrition Facts : Calories 150 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 1070 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Sugar grams, Protein 8 grams
7-MINUTE VEGETABLE SOUP
This is a diabetic recipe and is courtesy of OneTouch Gold. It is called 7-minute soup but, really takes about 30 minutes.
Provided by Barb G.
Categories Onions
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Spray a medium saucepan or large non-stick skillet with cooking spray and place over medium-high heat; add onion and saute briefly; add garlic and saute until onion and garlic are golden brown.
- Add tomato sauce and tomatoes; chop tomatoes, coarsely with a spatula; add vegetables; season with basil.
- Heat until vegetables are cooked through; this soup may also be made in the microwave; serve with a good whole grain bread or crusty rolls.
Nutrition Facts : Calories 295.8, Fat 2.2, SaturatedFat 0.4, Sodium 1318.2, Carbohydrate 65, Fiber 16.4, Sugar 18.8, Protein 13.4
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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