Belva St Vegetable Soup Recipes

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EASY VEGETABLE SOUP RECIPE



Easy Vegetable Soup Recipe image

Homemade Vegetable Soup is hearty and packed with vegetables. A comforting, feel-good soup that tastes so much better than store-bought.

Provided by Natalya Drozhzhin

Categories     Easy

Time 1h

Number Of Ingredients 15

2 Tbsp olive oil
1 medium yellow onion (chopped)
2 large carrots (chopped)
1 cup chopped celery
28 oz canned diced tomatoes
60 oz vegetable broth ( low-sodium)
3 medium potatoes (diced)
1 cup green beans (chopped)
3 bay leaves
2 tsp salt (or to taste*)
1 tsp ground black pepper
1 cup frozen sweet corn
1 cup frozen sweet peas
1/2 cup green onions (chopped)
1/4 cup fresh parsley (chopped)

Steps:

  • Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
  • Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
  • Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

Nutrition Facts : Calories 167 kcal, Carbohydrate 30 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 753 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

BELVA ST. VEGETABLE SOUP



Belva St. Vegetable Soup image

This is the closest recipe to my Mamaw's recipe I can find. It was borrowed from a friend with a couple of tweaks to it.

Provided by rachel

Categories     Easy

Time 7h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 lbs cooked ground beef
28 ounces whole tomatoes
15 ounces black-eyed peas
15 ounces sweet whole kernel corn, drained
15 ounces Veg-All, drained
15 ounces great northern beans
22 ounces v 8 juice
15 ounces field peas, with snaps
1/2 ounce hidden valley ranch dressing mix
8 ounces chicken broth

Steps:

  • Combine all ingredients together in a large crock pot.
  • Cook on high 6-7 hours.

Nutrition Facts : Calories 267.4, Fat 9.7, SaturatedFat 3.5, Cholesterol 51, Sodium 382, Carbohydrate 23.5, Fiber 5.7, Sugar 3.9, Protein 22.6

CUSTOMIZABLE VEGETABLE SOUP



Customizable Vegetable Soup image

Use our choose-your-own-adventure formula to make a big batch of soup starring any vegetables you please. Use vegetable broth or water to make it vegetarian, and omit the Parmesan to make it vegan. Check out our step-by-step guide.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Yield Makes 10 cups

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup chopped onion or other allium (leeks, shallots, scallions)
1 tablespoon minced garlic (from 3 cloves)
3/4 cup diced carrot
1/2 cup diced celery
Kosher salt
1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
1 tablespoon tomato paste, optional
1 Parmesan rind (optional), plus finely grated Parmesan for serving
2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
8 cups low-sodium chicken or vegetable broth, or water
1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
Fresh herbs, such as flat-leaf parsley or basil, for serving
Simple Crostini, for serving

Steps:

  • In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.
  • Stir in oregano or thyme and/or tomato paste or Parmesan rind.
  • Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.
  • Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.
  • Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.
  • Ladle soup into bowls. Drizzle with oil; sprinkle with Parmesan and herbs. Serve with crostini.

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