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
OLD-FASHIONED VEGETABLE SOUP
This is a deli-style vegetable soup. Very simple but very yummy!
Provided by Shelly A.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 2166.8 mg, Sugar 5.7 g
VERSATILE VEG SOUP
A basic soup recipe that can be adapted to whatever needs using up in the fridge
Provided by Good Food team
Categories Lunch, Soup
Time 25m
Number Of Ingredients 5
Steps:
- Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.
- Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to one month.
Nutrition Facts : Calories 218 calories, Fat 7 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
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
GRANDMA'S VEGETABLE SOUP
This recipe is so easy and so good. My grandma used to make it for us.
Provided by BRANDY3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g
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
GENERAL VEGETABLE SOUP
Make and share this General Vegetable Soup recipe from Food.com.
Provided by hectorthebat
Categories Vegetable
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Peel and wash the chosen vegetables and slice or cut them into 1/2 in (1cm) dice according to type. Peel the marrow but leave the skin on the courgettes. Cut the fresh tomatoes into quarters. Rinse and slice any large mushrooms, leave small ones whole. De-rind and chop the bacon.
- Heat the oil in a large saucepan over a moderate heat, and fry the sliced onion, chopped garlic and bacon for 4-5 minutes until the onion is softened but not brown, and the bacon is just crisp.
- Add the prepared chosen root vegetables (leeks, carrots, potato, celery, turnip, swede and parsnip) and fry for a further 4-5 minutes, turning them over gently in the hot oil. Add the canned tomatoes, pour on the stock and gravy, add the herbs, stir well and bring to the boil, then reduce the heat and simmer with the lid on for 20-30 minutes, until the vegetables are soft.
- Add the remaining fresh vegetables (cauliflower florets, courgettes, marrow, tomatoes, mushrooms) and continue to simmer for a further 15 minutes, adding the left-over cooked vegetables for the last 10 minutes of cooking time.
- Season well with salt, pepper and a dash of Tabasco. Sprinkle with fresh snipped parsley or chives if available and serve nice and hot.
Nutrition Facts : Calories 348.4, Fat 10.7, SaturatedFat 1.9, Cholesterol 2.7, Sodium 256, Carbohydrate 57.9, Fiber 16.9, Sugar 21.9, Protein 14.1
BASIC VEGETABLE SOUP
This is the basic soup recipe that is the basis of Good Housekeeping's soup diet. It's similar to another recipe I've posted, Recipe #259398, but with some additional veggies that aren't as SBD-friendly. It sounds like a great soup, although I'll leave out/substitute for the zucchini as I hate zukes. For vegetarians, use vegetable broth instead of chicken. The idea of this soup is to make it ahead and use it all week, either by itself between meals or as a supplement to meals, or as the basis of soups/stews for dinners. I would think it would freeze well, too.
Provided by Halcyon Eve
Categories For Large Groups
Time 1h10m
Yield 28 cups, 28 serving(s)
Number Of Ingredients 12
Steps:
- Spray a large (12 quart or larger) stockpot with nonstick spray. Heat over medium-high heat. Add carrots, onion, celery, and garlic; saute 8 minutes or until tender.
- Add tomatoes with juice, breaking up tomatoes in pot with spoon. Add cabbage, green beans, broth, water, and a little salt and pepper (according to taste). Increase heat to high and bring to boil, stirring often.
- Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
- Increase heat to high again, and add zucchini and spinach leaves. Return to boil, and again reduce to low, cover, and simmer for 10 minutes or until all the vegetables are tender, stirring occasionally.
- Correct seasoning if needed; serve hot or cool rapidly and refrigerate.
Nutrition Facts : Calories 46.2, Fat 0.3, SaturatedFat 0.1, Sodium 158.2, Carbohydrate 10.7, Fiber 3, Sugar 5.1, Protein 1.9
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