Freezer Prep Hearty Veggie Soup Recipe By Tasty

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

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

Categories Dinner Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

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

FREEZER PREP HEARTY VEGGIE SOUP RECIPE BY TASTY

Freezer Prep Hearty Veggie Soup Recipe by Tasty image

Here's what you need: tomatoes, carrots, zucchini, yellow squash, celery, white onion, bean, water, tomato sauce, garlic, dried thyme, dried oregano, salt, pepper

Provided by Mercedes Sandoval

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 tomatoes, diced
3 carrots, thick slices
1 zucchini, sliced
1 yellow squash, sliced
2 stalks celery, sliced
½ white onion
2 cups bean, of choice
2 cups water, or veggie broth, needed at time of cooking
1 cup tomato sauce
1 tablespoon garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
salt, to taste
pepper, to taste

Steps:

Mix tomato sauce, garlic, thyme, oregano, salt, and pepper in small bowl or measuring cup.
In a large, gallon-sized freezer bag, add in tomatoes, carrots, zucchini, yellow squash, celery, white onion, and beans of choice. Pour the tomato sauce mixture over beans and vegetables.
Seal freezer bag and ensure excess air is squeezed out.
Place in freezer and store up to 3 months.
When ready to enjoy, thaw completely and pour contents into slow cooker. Add water or veggie broth.
Cook on low for 6 hours, or high for 3 hours, or until carrots are tender.
Enjoy!

Nutrition Facts : Calories 183 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 9 grams, Protein 10 grams, Sugar 10 grams

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

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

Ingredients

¾ cup chopped celery
¾ cup chopped onion
1 cup chopped carrots
1 (14.5 ounce) can diced tomatoes, drained
3 cups tomato-vegetable juice cocktail
2 cups water
1 leek, chopped
1 potato, peeled and cubed
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans garbanzo beans, drained
1 cup long-grain white rice
1 tablespoon soy sauce
¼ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon dried dill weed

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 VEGGIE SOUP IN A CREAMY MUSHROOM BROTH

Hearty Veggie Soup in a Creamy Mushroom Broth image

This is one of the most delicious vegetable soups I have ever had. It's not your typical veggie soup. It's very filling and good for you. I have also used frozen peas, asparagus, and cauliflower in this recipe, so play around with it with different vegetables. I haven't had any that I didn't like with this broth. It makes a very large pot, so for a smaller family you may want to halve it. I have a family of 10 and there's usually a little bit left over. I serve it with rolls so all the food groups are covered. The cooking times are approximate and may very depending on your stove -- so pay attention to when your veggies are cooked. Stir often so you don't scorch the broth after adding the milk, cheese, and mushroom soup.

Provided by DanaC

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 1h5m

Yield 12

Number Of Ingredients 15

Ingredients

¼ cup margarine
1 cup chopped celery
1 cup chopped carrot
½ onion, chopped
8 slices deli ham, chopped
3 potatoes, peeled and cubed
1 (15 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans, undrained
water to cover
2 cups bite-size broccoli florets
2 (10.75 ounce) cans condensed cream of mushroom soup
10 (1 ounce) slices processed cheese food product, Swiss flavor
8 cups 2% milk
1 teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 32.4 g, Cholesterol 31.9 mg, Fat 13.2 g, Fiber 3.5 g, Protein 18.2 g, SaturatedFat 4.8 g, Sodium 1401.1 mg, Sugar 11.5 g

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