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
GARDEN VEGETABLE & HERB SOUP
I submitted this recipe to a local newspaper and won first prize. I make this hearty soup whenever my family needs a good dose of veggies. -Jody Saulnier, Woodstock, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes. , Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.
Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 525mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
HERBED VEGETABLE SOUP
"You'll get garden-fresh flavor in every spoonful of this satisfying soup," confirms Carol Jean Lopez pf Westwood, Massachusetts. "Basil and rosemary accent the veggies nicely."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the cabbage, beans, celery, carrots, zucchini, onion and tomato juice; bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add the bouillon, seasoning blend, basil and rosemary; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Nutrition Facts : Calories 66 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 493mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
HERB CHICKEN SOUP WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
- When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
- Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.
HERBED VEGETABLE SOUP
'You'll get garden-fresh flavor in every spoonful of this satisfying soup,' confirms Carol Jean Lopez pf Westwood, Massachusetts. 'Basil and rosemary accent the veggies nicely.'
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the cabbage, beans, celery, carrots, zucchini, onion and tomato juice; bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add the bouillon, seasoning blend, basil and rosemary; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Nutrition Facts : Calories 59.7 calories, Carbohydrate 13.1 g, Cholesterol 0.1 mg, Fat 0.3 g, Fiber 3.7 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 373.5 mg, Sugar 7.6 g
HERB VEGETABLE SOUP
Make and share this Herb Vegetable Soup recipe from Food.com.
Provided by Arlo3606
Categories Vegetable
Time 1h
Yield 8 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Dice onion, carrots, and celery.
- In a large soup pot, saute the diced vegetables in olive oil for 5 minutes.
- Mince and add the garlic. Saute for 2 minutes more.
- Dice and add the mushrooms. Saute for 3 minutes more.
- Add the thyme and basil, stir to combine.
- Add the chicken broth. Bring to a boil.
- Reduce heat and simmer until vegetables are soft (about 15 minutes).
- Cut the zucchini into large chunks (about 1 inch lengths or cubes) and add to soup.
- Simmer until the zucchini is soft but not mushy, about 5-10 minutes.
Nutrition Facts : Calories 110.5, Fat 3.4, SaturatedFat 0.7, Sodium 425.5, Carbohydrate 17.8, Fiber 7.6, Sugar 4.2, Protein 6.8
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