BASQUE VEGETABLE SOUP
This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle., Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.
Nutrition Facts : Calories 288 calories, Fat 14g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 914mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.
HAM BONE AND VEGETABLE SOUP
I was looking for a good use of a ham bone without the heavy cream of a potato soup. I made use of a few other recipes to come up with one that I thought my husband and I would like. I think it is important to start with the three basics: onion, celery, and carrots. In addition, you can add a variety of different vegetables to suit your taste or depending on what you have in the house at the time.
Provided by Gayle Satre
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, carrots, celery, and garlic in hot bacon grease until vegetables are slightly tender and fragrant, about 5 minutes. Stir potatoes into onion mixture; cook and stir until golden, about 10 minutes.
- Stir hot water and chicken bouillon together in a slow cooker until bouillon is dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce, black pepper, and salt.
- Cook soup in the slow cooker set to Low for 4 to 6 hours. Remove ham bone from soup and let rest until cool enough to handle. Remove meat from ham bone and stir meat into soup.
Nutrition Facts : Calories 87 calories, Carbohydrate 18.8 g, Cholesterol 0.4 mg, Fat 0.4 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 1038.8 mg, Sugar 3.8 g
HAMBURGER VEGETABLE SOUP
A quick, easy soup made with everyday ingredients. It's ready in a flash!
Provided by Marge
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a saute pan, brown ground beef, over medium heat.
- In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.
- Add browned ground beef, mix and serve.
Nutrition Facts : Calories 466.1 calories, Carbohydrate 48.9 g, Cholesterol 68.8 mg, Fat 16.2 g, Fiber 8.5 g, Protein 33.2 g, SaturatedFat 5.9 g, Sodium 2686.6 mg, Sugar 7.3 g
PERFECT CHICKEN VEGETABLE SOUP
Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!
Provided by JAMINA1
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h6m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
- Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g
HEARTY CHICKEN AND VEGETABLE SOUP
This is the perfect winter warming soup...thick and hardy, a stick to your ribs meal when served with some crusty bread.
Provided by Stardustannie
Categories Chowders
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured.
- Add carrot, celery, zucchini and swede. Cook for 2 minutes.
- Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.
- Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender add a little more water/stock if required.
- Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones.
- Roughly chop chicken meat and add to soup.
- Season with salt and pepper.
- Ladle soup into bowls. Serve.
Nutrition Facts : Calories 401.8, Fat 15, SaturatedFat 3.3, Cholesterol 142.9, Sodium 639.9, Carbohydrate 21.8, Fiber 2.9, Sugar 10.7, Protein 43.4
HAM AND VEGETABLE SOUP
Steps:
- Place ham hocks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones. , Add potatoes and vegetables; bring to a boil oil. Reduce heat; cover and simmer for 1 hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle. Stir in bean and bacon soup and pepper; heat through.
Nutrition Facts : Calories 253 calories, Fat 14g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 205mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.
BASQUE VEGETABLE SOUP
Number Of Ingredients 16
Steps:
- Soak pea beans and dried peas overnight in water (unless they are the quick-cooking type). Next day, drain and put them into a deep kettle with a meaty ham knuckle, 2 bay leaves, onion with cloves, and 3 quarts water. Cook 1 hour and taste for salt (if ham is salty, salt will not need to be added.) Cook until beans are tender, and drain, reserving liquid. In bean liquid, cook potatoes, carrots, turnips, leeks, garlic, thyme, and remaining 1 bay leaf. When tender, add shredded cabbage, the beans and peas, meat from ham bone, and sausages. Cook until cabbage is just tender and soup very thick. Serve with grated cheese on top and French bread. Fun Fact: The silver rush of the 1850s brought Basque people from their European mountain homeland to the Mountain West area of the United States. After the boom went bust, they went back to their heritage as sheep ranchers. In 1959, the first national Basque festival was held in Sparks, Nevada, with nearly 6,000 Basque-Americans in attendance.
Nutrition Facts : Nutritional Facts Serves
HEARTY VEGETABLE SOUP WITH HAM
This soup makes great use of a leftover ham bone. It is relatively light and is a great starter or makes a meal with a nice salad and fresh bread. It is basically a mish mash of other recipes and uses up a lot of bits and pieces of leftover vegies in the fridge. I made it for my family of 3 and it was gone in 2 days! Enjoy!
Provided by Cathie H.
Categories Clear Soup
Time 3h30m
Yield 16-20 cups
Number Of Ingredients 11
Steps:
- Add ham to water in large dutch oven or stock pot.
- Bring to a boil, cover and simmer for 2 hours or so.
- Remove ham from water and put water in fridge until cooled completely. Pick and chop any meat from bone to add to soup.
- Gently remove hardened fat from top of broth with a slotted spoon and discard fat.
- Add chopped vegetables, tomatoes and garlic to broth and bring to a boil, simmer for about 20 minute
- Add chopped meat and simmer for another 10 minutes.
- Taste broth, and add chicken soup base to your desired taste.
- Add more water and soup base as needed.
- You can also add a can of kidney or other type of beans and/or 2 cups of kernel corn, green or yellow beans or diced potatoes if you desire.
- This recipe is very versatile and you can add in whatever you personally like in the way of vegetables.
- You can even leave out the ham and use chicken, beef or vegetable soup base.
Nutrition Facts : Calories 34.9, Fat 0.2, Sodium 142.8, Carbohydrate 8.1, Fiber 2.1, Sugar 4.2, Protein 1.2
HOME-STYLE CHICKEN AND HAM SOUP
This is a simple little Campbell Soup recipe I cut out of a magazine about 25 or 30 years ago. Sometimes I leave the green beans out since it only calls for a cup and sometimes I will put a whole can in. You can also double this recipe very easily. I've always loved the simplicity of this recipe, but I cut the amount of thyme down, seems to overpower the flavor too much.
Provided by True Texas
Categories < 60 Mins
Time 35m
Yield 6 cups
Number Of Ingredients 9
Steps:
- In large saucepan cook bacon until crisp; remove and crumble.
- Brown ham and cook onion with thyme in drippings until tender.
- Add remaining ingredients except bacon.
- Heat; stir occasionally.
- Garnish with bacon.
Nutrition Facts : Calories 210.6, Fat 12.8, SaturatedFat 4.7, Cholesterol 102, Sodium 782.2, Carbohydrate 10.7, Fiber 0.7, Sugar 1.4, Protein 13
THAI CHICKEN VEGETABLE SOUP
What makes this soup taste so good? Fresh veggies, ginger-flavored broth and coconut milk. Plus, it's ready after just 15 minutes on the stove.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms, if desired.
- Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.
- Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 10.6 g, Cholesterol 15.9 mg, Fat 21.9 g, Fiber 1.9 g, Protein 9.1 g, SaturatedFat 15.9 g, Sodium 675.9 mg, Sugar 1.9 g
BASQUE VEGETABLE SOUP
Make and share this Basque Vegetable Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients except salt, pepper and croutons in slow cooker; cover and cook on low for 6-8 hours.
- Season to taste with salt and pepper. Serve topped with croutons.
Nutrition Facts : Calories 418.3, Fat 12.4, SaturatedFat 3.3, Cholesterol 55, Sodium 1409.3, Carbohydrate 41.7, Fiber 7.6, Sugar 4.8, Protein 31.6
ZIMBABWEAN CHICKEN AND VEGETABLE SOUP
This hearty and delicious soup combines a wonderful variety of vegetables with peanut butter and a few red pepper flakes for unexpected flavors and just the right amount of kick.
Provided by mary
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
- Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 23.7 g, Cholesterol 11.6 mg, Fat 14.5 g, Fiber 5.8 g, Protein 12.2 g, SaturatedFat 2.9 g, Sodium 590.2 mg, Sugar 11 g
BASQUE HAM, CHICKEN AND VEGETABLE SOUP
Basques use ham and chicken in different entrees. This is an outstanding cream soup that will have you coming back for more. The recipe calls for you to let the soup sit for 2 hours to let the flavors blend - but I usually whip this soup up the day before I need it as it is so much better the second day.
Provided by Ceezie
Categories Onions
Time 2h45m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a heavy stock pot, add flour - whisking rapidly. Add milk slowly whisking all the time. Whisk in water. Keep warm.
- In another smaller pot, saute onions and carrots in butter over medium heat, stirring frequently. When they are almost done add all the other vegetables and garlic, stir gently. When the vegetables are almost cooked, add them to the creamed mixture.
- Add the remaining ingredients and simmer for 10 min, scraping the bottom of the pot often so that the soup will not burn. Remove the bay leaf. (Do not cook too long or the vegetables will disintegrate and the texture will change) Set aside for 2 hours to let the flavors blend. Then refrigerate. Its even tastier the second day.
Nutrition Facts : Calories 217, Fat 11.9, SaturatedFat 6.9, Cholesterol 38.2, Sodium 377.3, Carbohydrate 17.8, Fiber 1.5, Sugar 9.7, Protein 10
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