A To Z Vegetable Soup Recipes

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HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

  • In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

QUICK AND EASY VEGETABLE SOUP



Quick and Easy Vegetable Soup image

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

Provided by Anne Vackrinos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 11

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

Steps:

  • In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g

A TO Z VEGETABLE SOUP



A to Z Vegetable Soup image

This is a tasty soup and kids seem to love the alphabet pasta. I got the recipe from a a cookbook called Yuletide on Hilton Head.

Provided by Lvs2Cook

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 large onion, coarsely chopped
2 garlic cloves, minced
2 tablespoons vegetable oil or 2 tablespoons olive oil
2 tablespoons Italian herb seasoning (I used approx. 1 tbsp.)
1 (16 ounce) can stewed tomatoes, with juice
4 cups canned beef broth
2 cups water
4 cups frozen mixed vegetables
1/2 cup alphabet pasta
salt
3 tablespoons minced fresh parsley

Steps:

  • In a large soup pot, cook onion and garlic over medium heat until onion is golden, about 8 minutes.
  • Add seasoning and cook, while stirring, for one minute.
  • Squish the tomatoes through your hands as you add them to the pot.
  • Add beef broth and water and bring to a boil.
  • Reduce heat to medium and simmer for 10 minutes to blend flavors.
  • Add vegetables and alphabet pasta.
  • Simmer, uncovered, over medium heat until they are both tender, 10 to 12 minutes.
  • Season soup with pepper and salt and stir in the parsley.

A TO Z VEGETABLE SOUP



A to Z Vegetable Soup image

I make lots of soup and I find it to be to good. This recipe comes from 'Better Homes and Gardens", the Sept. 2004 edition. When I made this I couldn't find any alphabet-shape pasta so I used animal shapes instead, they are the same size. Also I did not use the cans of chicken broth, instead I used chicken stock by knorr. (1 cup of stock = 8-oz.)

Provided by Faith77

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups cut up mixed vegetables (such as sliced small zucchini, carrot, celery or red onion.)
1 tablespoon cooking oil or 1 tablespoon olive oil
2 (14 ounce) cans reduced-sodium chicken broth
1 teaspoon instant minced garlic or 2 cloves garlic
1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans, rinsed and drained
1/2 cup alphabet-shape dry pasta
1 tablespoon small fresh oregano leaves
1/4 cup shaved parmesan cheese (optional)

Steps:

  • In large saucepan, cook assorted vegetables in hot oil over medium-high heat about 5 minutes or until crisp-tender, stirring occasionally.
  • Add chicken broth and garlic.
  • Bring to boiling.
  • Stir in beans and pasta.
  • Return to boiling; reduce heat.
  • Cover and simmer about 10 minutes or just until pasta is tender.
  • Stir in oregano.
  • Ladle into soup bowls.
  • If desired top each serving with Parmesan cheese.

Nutrition Facts : Calories 233.9, Fat 5.6, SaturatedFat 1, Sodium 496.4, Carbohydrate 34.4, Fiber 7.5, Sugar 4.4, Protein 13.2

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