MIXED VEGETABLE SOUP
I received this recipe from my sister who worked as a dietitian for years. I always make a batch when my family gathers for the holidays.-Lucille Franck, Independence, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the carrots, celery, onion and green pepper in butter until tender. Set aside 1/2 cup broth. Add the tomatoes, sugar, pepper and remaining broth to pan; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Combine flour and reserved broth until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 116 calories, Fat 7g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 170mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
MIXED VEGETABLE SOUP
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Saute a sliced onion in olive oil with garlic and red pepper flakes. Add 2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes). Add stock to cover by half an inch, and Parmesan rind. Add a small sprig of rosemary or thyme. Season with salt and pepper.
- Simmer until vegetables are almost tender, about 15 minutes.
- Stir in 1 cup diced green vegetables (zucchini, green beans, broccoli) and a big handful of shredded greens.
- Simmer until tender.
HEARTY MIXED VEGETABLE SOUP
My sister, who worked as a dietitian for years, gave me this recipe. I sometimes double or triple this hearty soup when my family gathers for the holidays. -Lucille Franck, Independence, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, saute the carrot, celery, green pepper and onion in butter until tender. Set aside 2 tablespoons broth. Add the tomatoes, sugar, pepper and remaining broth to vegetable mixture; bring to a boil. Reduce heat; cover and simmer for 10 minutes., Combine cornstarch and reserved broth until smooth; gradually add to the soup. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.
Nutrition Facts : Calories 124 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 642mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
HEALTHY MIXED VEGETABLE SOUP
Make and share this Healthy Mixed Vegetable Soup recipe from Food.com.
Provided by cook334446
Categories Asian
Time 25m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in pan. I recommend canola oil because it has 0 Trans fat and 0 cholesterol.
- Add ginger and garlic paste. Cook for 1 minute.
- Chop all vegetables fine. You can use a food processor to chop them. Put everything in soup except onions.
- Add salt. Stir fry for 4-5 minutes or until they look bright and done.
- Add water and bring it to boil.
- In a bowl take 1/2 cup cold water and add corn flour in it. Add this mixture to soup.
- Bring it to boil again and add soy sauce, and chili powder. Boil till soup becomes thick and transparent.
- Finish the soup by adding chopped onions.
- Serve hot.
Nutrition Facts : Calories 68.7, Fat 3.2, SaturatedFat 0.2, Sodium 76.5, Carbohydrate 9.8, Fiber 2.1, Sugar 4.2, Protein 1.4
VEGETABLE SOUP WITH MIXED GREENS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the EVOO in large Dutch oven over medium heat. Add the anchovies into the oil and stir until they melt away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer for a few minutes. Then season with salt, if necessary.
- Cool completely and store in the refrigerator for a make-ahead meal.
- To serve, reheat over medium heat and stir in the parsley. Serve with cheese and bread.
Nutrition Facts : Calories 241 calorie, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 742 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams
PUREED MIXED VEGETABLE SOUP
The onion can be substituted with one leek or two large shallots (this is true for the variations, too) and the spinach with other leafy greens, such as chard, kale, watercress, or sorrel. For a soup with brighter color, the leafy greens are added in the last five minutes of cooking, just so they are given a chance to wilt.
Yield Serves 6
Number Of Ingredients 10
Steps:
- Sweat aromatics Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until softened and translucent, about 3 minutes.
- Add base vegetables and stock Add potato, broccoli, and carrots along with enough stock (or water) to just cover. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes. Add spinach and continue cooking until vegetables can easily be mashed with the back of a wooden spoon, about 5 minutes more.
- Puree Reserve 1 cup liquid for thinning soup. Puree the rest of the contents in a blender, food processor, or food mill, working in batches as necessary (do not fill blender or processor more than halfway, and cover the lid with a kitchen towel while machine is running).
- Finish soup Return puree to clean pot, and set over low heat; whisk in cream (or buttermilk), if using, and add enough reserved liquid to thin soup to desired consistency. Season with salt and pepper. Serve immediately, or let cool completely, then refrigerate in a covered container. Reheat over moderate heat, just to warm through, thinning with more liquid as necessary.
- FOLLOW THE BASIC RECIPE, adding 1/2 teaspoon ground cumin and 1/2 teaspoon ground coriander when sweating the aromatics and using 1 pound cauliflower (1 head), trimmed and cut into 1-inch pieces and the same amount of potato for the base vegetables. Proceed with the recipe to simmer and puree. Serves 6.
- TO MAKE THE SOUP, FOLLOW basic recipe to sweat the aromatics, then add 1 can (28 ounces) whole peeled tomatoes or 2 pounds fresh tomatoes, blanched and peeled (page 381), as the base vegetable, and 1 1/2 cups stock or water. Proceed with recipe, simmering tomatoes 10 minutes (they should be soft and beginning to fall apart). Puree and finish with heavy cream, if desired. (serves 4)
- FOLLOW THE BASIC RECIPE, sweating 1 piece (1 inch) fresh ginger, peeled and thinly sliced, along with the onion and 1 small clove garlic. Then add 1 1/2 pounds carrots (8 medium), peeled and cut into 1/2-inch-thick rounds, as the base vegetable, and 4 cups water. Proceed with recipe to simmer and puree. Do not finish with cream or buttermilk. (serves 4)
- FOLLOW THE BASIC RECIPE, sweating 3 medium leeks, white and pale-green parts only cut into 1/2-inch-thick half-moons (2 1/4 cups) and washed well (page 32), for aromatics, then adding 1 1/2 pounds russet potatoes (2 large), peeled and cut into 1-inch chunks (4 cups), for the base vegetable, and 3 1/2 cups stock or water. Proceed with recipe, simmering for about 15 minutes, then remove from heat. Puree, then add 3/4 cup each heavy cream and buttermilk. Thin with water or stock to reach desired consistency. Cool soup completely before refrigerating in an airtight container, up to 3 days; thin with stock or water as necessary before serving. (serves 6)
- FOLLOW THE BASIC RECIPE, omitting garlic and sweating 1 Bosc pear, peeled, cored, and quartered, along with the onion. Then add stock or water and use 1 1/4 pounds winter squash (butternut, acorn, or kabocha), peeled, seeded, and cut into 1-inch chunks, for the base vegetable, and proceed with recipe to simmer until tender and puree. Finish with 1/2 cup buttermilk, if desired. (serves 4 to 6)
- FOLLOW THE BASIC RECIPE to sweat the aromatics, then add 3 1/2 cups stock or water and bring to a boil. For the base vegetables, add 2 pounds fresh green peas, shelled (2 cups), and return to a boil, then reduce to a simmer and cook until bright green and tender, 2 to 3 minutes. Then stir in 1 pound (2 bunches) fresh flat-leaf spinach (in batches if necessary, stirring until each is wilted) and cook until wilted, 2 to 3 minutes. Puree and finish, thinning with water as desired, then season with 2 teaspoons fresh lemon juice along with salt and pepper. (serves 4)
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