CHUNKY CHICKEN VEGETABLE SOUP
With lots of beans, chicken and tons of veggies, this quick soup is a filling family-pleaser, and it tastes like it's been cooking all day! Simple and Delicious Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 cups.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese.
Nutrition Facts : Calories 332 calories, Fat 6g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 1387mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 12g fiber), Protein 28g protein.
CHUNKY BEEF AND VEGETABLE SOUP
Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Time 3h10m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.
Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
BOBO'S CHUNKY VEGETABLE SOUP
A good soup to use up various veggetables. From Chef Bobo's Good Food Cookbook, by Robert W. Surles.
Provided by WiteShadow
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a 3 quart soup pot over high heat until hot.
- Add potaoes, onion, celery, leek, turnip, shallots, and garlic.
- Stir the vegetabls around until they begin to cook but don't turn brown.
- Add the Vegetable Stock and the Boquet Garni to the soup pot.
- Bring to a boil.
- Reduce heat to simmering and cook for 45 minutes.
- Add the zucchini, tomatoes, summer squash, and green beans to soup pot.
- Simmer 15 minutes more.
- Stir in the vinegar.
- Season to taste with salt and pepper.
- Bouqet Garni: Bundle three sprigs fresh thyme, 3 sprigs fresh parsley, 1 bay leaf, and 1 tablespoon black peppercorns together in several thicknesses of cotton cheesecloth.
- Tie with string.
Nutrition Facts : Calories 319.6, Fat 14.6, SaturatedFat 2.1, Sodium 84.1, Carbohydrate 44.3, Fiber 9, Sugar 13.2, Protein 8.3
CHUNKY VEGETABLE SOUP
This chunky soup is great for the cold, winter nights and is full of goodness.
Provided by markandsel
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put all of the ingedients (except the cornflour) in a pan and bring to the boil. Turn down and simmer for 1hr.
- Before serving, mix cornflour with a little water and stir through the soup.
CHUNKY CHICKEN VEGETABLE SOUP
This smart Chunky Chicken Vegetable soup is cozy as a pair of fuzzy slippers: A steaming bowl of chicken, rice and veggies that would make Grandma proud.
Provided by My Food and Family
Categories Cooked Chicken Recipes
Time 25m
Yield 5 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook and stir chicken in hot oil in large saucepan on medium-high heat 5 min. or until done.
- Add broth, water, vegetables and dressing; stir. Bring to boil; cover. Simmer on low heat 5 min.
- Stir in rice and parsley. Remove from heat. Let stand, covered, 5 min.
Nutrition Facts : Calories 120, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 25 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
HOMEMADE CHUNKY VEGETABLE SOUP
Tasty vegetable soup.... kids love it, I love making it as it is really easy and suitable for vegetarians. Excellant on a cold winter day!
Provided by cazstepanek
Categories Stocks
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place all the vegetables and chopped tomatoes in a very large pan. Add the garlic, bacy leaf, salt and vegetable stock. Bring to the boil and simmer for 1-1.5 hours, until the vegetables are tender.
- 20 minutes before the end of the cooking time, add the pasta shapes and dried oregano.
- When the soup is cooked, remove the bay leaf and discard. Season to taste and serve. (If a thick soup is preferred, place half the vegetalbes in a liquidiser and puree, then stir back into the remaining vegetables).
Nutrition Facts : Calories 84.7, Fat 0.5, SaturatedFat 0.1, Sodium 813.1, Carbohydrate 18.4, Fiber 3.1, Sugar 5.8, Protein 2.8
CHUNKY ROOT VEGETABLE SOUP
A rich, smoky & warming broth with chunky vegetables; perfect for a bit of comfort on a rainy day!
Provided by katodavo89
Time 1h45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre-warm a slow-cooker (approx. 3L capacity). Peel all your vegetables and cut into small chunks. Make the stock as per instructions.
- Heat up the oil in a deep pan and fry off the onion
- Add a knob of butter and allow the onion to brown before adding the garlic
- Add the carrots, potatoes & parsnips and mix well
- Season with salt, pepper & a very light sprinkle of smoked paprika
- Cover the pan with a lid and leave to cook for a couple of minutes
- Add a good squeeze (approx. 1 tbsp) of honey, stir well and cover again for a couple of minutes
- Once the vegetables have started to soften, transfer to the slow cooker and pour in vegetable stock
- Leave in the slow cooker on a high heat for around 1 hour, until the vegetables are slightly 'Al dente' (If you prefer completely soft veggies, leave for 1.5 hours). Season again with salt & pepper
- Serve with crusty wholewheat bread and a generous sprinkle of cheddar cheese & black pepper in the middle for some rich melted goodness
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