Pot Luck Vegetable Soup Recipes

POTLUCK CHICKEN VEGETABLE SOUP

Potluck Chicken Vegetable Soup image

I experimented with different variations, and this is the best chicken vegetable soup recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch. -Bertha Vogt, Tribune, Kansas

Provided by Taste of Home

Categories Dinner Lunch

Time 2h35m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 16

Ingredients

1 roasting chicken (about 5 pounds), cut up and skin removed
2 celery ribs, sliced
1 large onion, chopped
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes
4 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium turnip, peeled and cubed
2 tablespoons chicken bouillon granules
1/2 teaspoon minced fresh parsley
3/4 teaspoon each dried basil, oregano and tarragon
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
2 cups fresh broccoli florets
2 cups frozen peas, optional

Steps:

Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.

Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

POT LUCK SOUP

Pot Luck Soup image

Categories Soup/Stew Onion Tomato Sauté Celery Lentil Carrot Red Wine Winter Simmer Parade

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 medium-sized onion, chopped
2 ribs of celery, cut into 1/4-inch dice
1 carrot, peeled and cut into 1/4-inch dice
2 cloves of garlic, minced
1/8 teaspoon ground cloves
1 can (35 ounces) Italian plum tomatoes
3 to 4 cups canned broth (chicken or vegetable)
1/3 cup dried lentils, green or brown
1/4 cup dry red wine
Salt and freshly ground black pepper, to taste
1/4 cup chopped flat-leaf parsley

Steps:

1. Place the oil and butter in a heavy saucepan over low heat. Add the onion, celery, and carrot; cook, stirring, until the vegetables are wilted, about 15 minutes. Add the garlic and cloves during the last 3 minutes.
2. Puree the tomatoes with their juices in a blender and add to the saucepan. Add the broth and lentils and bring to a boil. Reduce the heat to medium; simmer, uncovered, 20 minutes.
3. Add the wine, season to taste with salt and pepper, then simmer gently for 20 minutes more. Stir in the parsley and serve immediately.

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