Quick And Zesty Vegetable Soup Recipes

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

ZESTY VEGETABLE BEEF SOUP

Zesty Vegetable Beef Soup image

My family loves to come to the table for hot homemade biscuits and a bowl of this flavorful filling soup. They rave over how good it tastes. A friend shared the recipe with me. -Brenda Wood, Portage la Prairie, Manitoba

Provided by Taste of Home

Categories Lunch

Time 4h5m

Yield 12-14 servings (3-3/4 quarts).

Number Of Ingredients 22

Ingredients

BROTH:
8 cups water
3 pounds bone-in beef short ribs
1 large onion, quartered
2 medium carrots, quartered
2 celery ribs, quartered
8 whole allspice
2 bay leaves
1 tablespoon salt
1/2 teaspoon pepper
SOUP:
4 cups V8 juice
3 celery ribs, sliced
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 medium onion, diced
2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon chili powder
1 cup uncooked noodles

Steps:

In a Dutch oven or stockpot, bring broth ingredients to a boil. Reduce heat; cover and simmer 2 hours or until meat is tender. , Remove ribs; allow to cool. Skim fat and strain broth; discard vegetables and seasonings. Remove meat from bones and cut into bite-size pieces; return to broth. Add the first 10 soup ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. , Stir in noodles. Return to a boil; cook, uncovered, 15 minutes or until the noodles are tender. Discard bay leaves.

Nutrition Facts : Calories 136 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 727mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

QUICK VEGETABLE SOUP

Quick Vegetable Soup image

While I enjoyed making soup from scratch, time doesn't often allow me to spend hours in the kitchen. This fast soup gets a head start from frozen vegetables and leftover meat.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 quart chicken broth or stock
1 can (14-1/2 ounces) diced tomatoes
1/2 cup chopped onion
1/2 cup chopped cabbage
1 package (10 ounces) frozen mixed vegetables, thawed
1/2 teaspoon dried basil
1/8 teaspoon pepper
Dash sugar
1/4 cup uncooked elbow macaroni
1 cup leftover cubed cooked chicken or beef roast

Steps:

In a large saucepan, bring the broth, tomatoes, onion, cabbage, vegetables and seasonings to a boil. Add macaroni; simmer, uncovered, for 10 minutes or until pasta is tender. Add meat; heat through.

Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 796mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.