Margarita Vegetable Soup Recipes

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

QUICK AND EASY VEGETABLE SOUP

Quick and Easy Vegetable Soup image

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

Ingredients

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

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

MARGARITA DIP

Margarita Dip image

A wonderful creamy fruit dip that tastes like a margarita.

Provided by sanzoe

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 1h10m

Yield 12

Number Of Ingredients 5

Ingredients

1 (8 ounce) package cream cheese, softened
⅓ cup frozen margarita mix, thawed
2 tablespoons orange juice
¼ cup confectioners' sugar
¼ cup whipped cream

Steps:

Use an electric mixer to beat the softened cream cheese, margarita mix, orange juice, and confectioners' sugar in a large bowl until smooth. Thoroughly fold whipped cream into mixture. Cover and chill 1 hour to blend flavors before serving.

Nutrition Facts : Calories 90.6 calories, Carbohydrate 4.8 g, Cholesterol 23.9 mg, Fat 7.4 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 60.7 mg, Sugar 4.1 g

MARGARITA SHRIMP AND VEGETABLE KABOBS

Margarita Shrimp and Vegetable Kabobs image

Make and share this Margarita Shrimp and Vegetable Kabobs recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup tequila
1/4 cup lime juice
1 (1 1/4 ounce) envelope Good Seasonings Italian salad dressing mix or 1 (1 1/4 ounce) envelope zesty Italian salad dressing mix
1/2 cup oil
1 1/2 lbs medium shrimp, peeled and deveined
red pepper
onion
zucchini
yellow squash
mushroom
bell pepper

Steps:

Marinade:Mix tequila, juice, salad dressing mix and oil in a bowl, stirring well.
Place shrimp and vegetables in marinade; cover.
Refrigerate 1 hour; drain and discard dressing.
Arrange shrimp and vegetables on skewers.
Place kabobs on greased grill over hot coals.
Grill 10-15 minutes or until shrimp turn pink and vegetables are crisp-tender, turning once.
Serve with rice, if desired.

RUSTIC VEGETABLE SOUP

Rustic Vegetable Soup image

Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
1/2 small yellow onion, diced small (1/2 cup)
2 medium carrots, diced medium (1 cup)
1/2 small green cabbage, core removed, diced large (2 1/2 cups)
2 1/4 cups Marinara Sauce (about 1/2 recipe)
3 1/2 cups reduced-sodium chicken broth
Coarse salt and ground pepper
1 medium zucchini, diced large (1 1/2 cups)
1 can (15.5 ounces) cannellini beans, drained and rinsed
Freshly grated Parmesan cheese, for serving (optional)

Steps:

In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.