CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)
I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.
Provided by jbr319
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
- Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
- Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
- Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
- Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g
HEARTY VEGETABLE SOUP
This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.
Provided by Sadie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 7
Number Of Ingredients 17
Steps:
- In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
- Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 73.5 g, Fat 2 g, Fiber 10.1 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 1085.9 mg, Sugar 10.7 g
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
HOMEMADE VEGETABLE SOUP
This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.
Provided by John Williams
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g
CREAMY VEGETABLE SOUP
This is a very hearty and flavorful soup. It's made in a slow cooker so the flavor have to time to blend and meld together.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 12
Number Of Ingredients 11
Steps:
- In a slow cooker stir together the onion, butter or margarine, sweet potatoes, zucchini and broccoli. Pour in the chicken broth and stir. Add the potatoes, celery seed, salt and ground cumin and stir.
- Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.
Nutrition Facts : Calories 133.1 calories, Carbohydrate 18.5 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 930 mg, Sugar 5.5 g
CRUNCHY VEGETABLE WRAP
This recipe is posted in response to a request. It is from www.allrecipes.com It was submitted by Cooking Light magazine.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spread 1 tablespoon cream cheese over each tortilla; top each with a lettuce leaf.
- Divide sprouts and remaining ingredients evenly among tortillas; roll up.
- Cut each rolled wrap in half diagonally.
CRUNCHY VEGETABLE BAKE
This recipe is a nice twist to a holiday vegetable casserole, & it was found in the Nov 2008 bookbooklet, Taste of Home Thanksgiving!
Provided by Sydney Mike
Categories Fruit
Time 55m
Yield 15-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F, then grease a 13"x9" baking dish.
- In a large skillet, saute celery & onions in oil until tender, about 2-3 minutes, then stir in soup, sour cream, salt & pepper.
- Stir in beans, corn & water chestnuts, then transfer to prepared baking dish.
- In a bowl, combine crushed crackers, nuts & butter, then sprinkle this mixture over the vegetable mixture.
- Bake, uncovered for 40 to 45 minutes or until golden brown.
CRUNCHY VEGETABLE BAKE
While traveling in Kentucky a few years ago, my husband and I enjoyed an excellent mixed vegetable dish at a restaurant...and the owners were kind enough to share the recipe. It makes four casseroles so it's great for a church supper or other large group. -Jean Voan, Shepherd, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 60-80 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute celery and onions in oil until tender. Remove from the heat. Stir in the soup, sour cream, salt and pepper. Stir in the beans, corn and water chestnuts. Transfer to four greased 13-in. x 9-in. baking dishes., In a large bowl, combine the cracker crumbs, almonds and butter. Sprinkle over bean mixture. Bake, uncovered, at 350° for 40-45 minutes or until golden brown.
Nutrition Facts : Calories 78 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 201mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
CRUNCHY VEGETABLE SOUP
Make and share this Crunchy Vegetable Soup recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Process vegetables and chicken broth in blender until finely chopped. Pour into medium saucepan.
- Heat to boiling; reduce heat and simmer until vegetables are crisp-tender.
- Stir in yogurt, tarragon, cayenne and black pepper. Serve garnished with pimientos.
Nutrition Facts : Calories 74.2, Fat 2.6, SaturatedFat 1.4, Cholesterol 8, Sodium 243.5, Carbohydrate 8.4, Fiber 2.1, Sugar 5.2, Protein 5.5
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