SERIOUSLY GOOD VEGETABLE SOUP
This vegetable soup recipe is seriously so good! It's easy to make, and full of veggies and fresh flavor. If you're feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h
Number Of Ingredients 17
Steps:
- Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.
Nutrition Facts : ServingSize 1 bowl of soup made with sweet potato, green beans and kale, Calories 179 calories, Sugar 10.1 g, Sodium 959.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 22.6 g, Fiber 6.6 g, Protein 2.8 g, Cholesterol 0 mg
EASY VEGETABLE SOUP RECIPE
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
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
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
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
QUICK AND EASY VEGETABLE SOUP
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
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
BELVA ST. CHICKEN TETRAZZINI
This is a standard Chicken Tetrazinni recipe with a few family tweaks. For the chopped chicken, I use about 1/3 of a 2.5 lb bag of Tyson's chicken tenderloins.
Provided by rachel
Categories < 60 Mins
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Place frozen chicken tenderloins in pan; add water to cover.
- Add 1 teaspoon salt and 1 teaspoon pepper, and bring to a boil.
- Cover, reduce heat, and simmer 1 hour or until chicken is tender.
- Remove chicken from broth, reserving broth.
- Let chicken cool to touch. Shred chicken.
- Add enough water to reserved broth to measure 3 quarts; Bring to a boil.
- Cook spaghetti in broth according to package directions and drain.
- Saute sliced musrooms and red pepper in butter over medium-high heat until tender.
- Add flour, garlic salt, 1/2 teaspoon salt, and 1/2 teaspoon pepper; stir until smooth.
- Cook 1 minute, stirring constantly.
- Gradually stir in half-and-half, and cook until mixture is thickened, stirring gently.
- Add 3/4 cup Cheddar cheese, stirring until cheese melts.
- Add shredded chicken, mushroom soup, and 1/2 cup Parmesan cheese; stir well.
- Combine chicken mixture and spaghetti, tossing until combined.
- Spread mixture in a greased 13x9 inch baking dish.
- Bake, uncovered, at 350 degrees for 20 to 25 minutes or until thoroughly heated.
- Combine remaining 1/4 cup Parmesan cheese and 1 teaspoon paprika; stir well.
- Sprinkle remaining 1 1/4 cups cheddar cheese in diagonal rows across top of casserole.
- Repeat with parmesan-paprika mix.
- Bake 5 more minutes or until cheddar cheese melts.
Nutrition Facts : Calories 360.7, Fat 21.4, SaturatedFat 12.5, Cholesterol 57.2, Sodium 939.2, Carbohydrate 27.4, Fiber 1.5, Sugar 2.1, Protein 15
BELVA ST. STUFF
Make and share this Belva St. Stuff recipe from Food.com.
Provided by rachel
Categories < 4 Hours
Time 3h20m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Brown ground beef, sprinkling with lemon pepper and garlic salt as it cooks.
- Drain beef.
- Combine beef, soup, paprika (sprinkled over top), and one bay leaf in crockpot.
- Stir Well.
- Cook for 2-3 hours on high.
Nutrition Facts : Calories 551.3, Fat 38, SaturatedFat 13.4, Cholesterol 130.7, Sodium 1309.1, Carbohydrate 13.1, Fiber 0.3, Sugar 1.9, Protein 37.5
BEAN VEGETABLE SOUP
Beans add extra texture and flavor to this vegetable soup. This soup is light in calories yet packed with flavor. -Bean Education and Awareness Network, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. , Place remaining beans in a blender; cover and process until smooth. Add to the soup with spinach if desired; simmer for 2 minutes or until heated through.
Nutrition Facts : Calories 174 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 914mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 7g fiber), Protein 10g protein.
BELVA ST. CHILI
This is a great, easy recipe for a family or large group. It's best if you can allow it to cook for four hours. But, very easy preparation. It can easily be cut down to work for a couple or doubled for a larger group. Enjoy!
Provided by rachel
Categories Easy
Time 4h20m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Brown ground beef and drain grease off.
- Mix tomato sauce, kidney beans, meat, and chili mix in large crock pot.
- Cook on high for 2 1/2 - 4 hours*.
- *After 2 1/2 hours, you may want to turn crock pot to low. (Varies by crockpot).
Nutrition Facts : Calories 540.9, Fat 13.7, SaturatedFat 4.8, Cholesterol 92.1, Sodium 1740.7, Carbohydrate 61.7, Fiber 17.2, Sugar 13.8, Protein 46.1
BESSARA (DRIED FAVA BEAN SOUP)
Provided by Molly O'Neill
Categories weekday, soups and stews, appetizer, side dish
Time 4h45m
Yield Six servings
Number Of Ingredients 10
Steps:
- Soak the beans in water for 2 hours, drain and put in a pot with 2 quarts of cold water. Bring to a boil, skim and simmer, covered, for 2 hours, until the beans are very soft. Add the salt and mash the beans by hand or, for a smoother texture, puree in a blender and return to the pot.
- Fry the garlic in 2 tablespoons of the olive oil until golden, about 3 minutes. Add the paprika, cumin, turmeric and cayenne. Add to the soup and simmer for 30 minutes longer, adding water if the soup becomes too thick. Just before serving, stir in the lemon juice and the coriander. Garnish with a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 274 milligrams, Sugar 8 grams, TransFat 0 grams
HEARTY VEGETABLE SOUP
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
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
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
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