Rainy Day Vegetable Soup Recipes

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VEGGIE SOUP - MY RAINY DAY SATURDAY SOUP



Veggie Soup - My Rainy Day Saturday Soup image

This recipe is my version of Minestrone Soup utilizing fresh veggies on-hand. The completed soup is built upon staples from your pantry so this soup is a creation-of-the-day, full of veggies and definitely tasty. Have fun with this easy-to-prepare comfort food. Make lots and freeze for those times when you crave a hot bowl of comfort.

Provided by The Souper

Categories     Stocks

Time 55m

Yield 3 quarts, 6-8 serving(s)

Number Of Ingredients 22

3 tablespoons olive oil
1 cup chopped onion
3 carrots, small pieces
2 celery, stalks small pieces
4 cups butternut squash
2 minced garlic cloves
32 ounces chicken broth, low sodium
28 ounces crushed tomatoes, low sodium
2 tablespoons tomato paste
8 ounces cannellini beans
4 cups cold water
1 teaspoon oregano
1 teaspoon basil
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon tarragon
1 teaspoon thyme
3 teaspoons salt
1/2 teaspoon crushed black pepper
1/4 teaspoon red pepper flakes
2 dried bay leaves
1 teaspoon sugar

Steps:

  • Drizzle olive oil in bottom of large soup pot placed on stove burner at medium-high heat to begin with.
  • When oil is heated begin adding the washed, chopped veggies to sauté.
  • Stir the veggies while sautéing with a wooden spoon until tender.
  • Add chopped fresh garlic and continue stirring the veggies.
  • Add salt, black pepper and the spices, continue stirring the mixture.
  • Add the tomato paste, crushed tomatoes, chicken broth and water.
  • Add the bay leaves.
  • Add the washed, drained beans and keep stirring the soup.
  • Turn down the heat under the pot to low and keep stirring and tasting.
  • Correct flavor of the soup with more sugar if needed and more salt if needed.
  • Serving suggestions:.
  • In your personal bowl of soup add soup crackers or homemade croutons or melting cheese keeping the pot of soup dairy-free for those with dietary restrictions.
  • Add pasta of choice or rice, prepared separately in another pot.

Nutrition Facts : Calories 356.4, Fat 11.1, SaturatedFat 2.1, Sodium 2047.5, Carbohydrate 63.2, Fiber 17, Sugar 11.7, Protein 12.5

RAINY DAY SOUP



Rainy Day Soup image

One rainy day a few years back, this comforting soup was served at a local arts and crafts bazaar. Now family members who are feeling under the weather request it.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

1 pound ground turkey
1 can (46 ounces) V8 juice
1 jar (16 ounces) thick and chunky salsa
1 can (14-1/2 ounces) chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 package (10 ounces) frozen mixed vegetables
4 cups shredded cabbage
1 cup chopped onion
1/2 cup cubed peeled potatoes
1/3 cup medium pearl barley

Steps:

  • In a Dutch oven coated with cooking spray, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until the vegetables and barley are tender.

Nutrition Facts : Calories 196 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 703mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges

RAINY DAY SOUP



Rainy Day Soup image

Good tasting easy to make soup. It came from a church friend of mine, who gave it to me when I moved. It goes well with the Cheese and Garlic Drop Biscuits recipe on this site or store bought refridgerator type butter biscuits. I substituted left over meatless spaghetti sauce for the pizza sauce and Stagg Chili Laredo beans for the S&W Southwest beans.

Provided by Cactus Arm

Categories     Meat

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

1 -2 lb ground beef
1 (12 ounce) can pizza sauce
1 (15 ounce) can stewed tomatoes
1 (15 ounce) can s&w southwest beans
3 stalks celery, sliced
3 small carrots, sliced
1 medium onion, chopped
3 cloves garlic, minced
5 cups beef broth
1 1/2 teaspoons italian seasoning
black pepper (NO SALT/ do not add any salt)
1 (4 1/2 ounce) can green chilies

Steps:

  • Brown beef.
  • Drain.
  • Add remaining ingredients.
  • Simmer until vegetables are tender.

Nutrition Facts : Calories 129.3, Fat 6.4, SaturatedFat 2.5, Cholesterol 26.6, Sodium 551.8, Carbohydrate 8.5, Fiber 1.8, Sugar 3.6, Protein 9.7

RAINY DAY VEGETABLE SOUP



Rainy Day Vegetable Soup image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 9

1 units pot roast
1 units onion
4 units carrots
3 units celery
23 units beef bouillon cubes
3 units potatoes
1 units salt and pepper
16 ounces vegetables
48 ounces vegetable juice

Steps:

  • In a large cooking pot, boil pot roast in 2-3 quarts of water, with 1/2 onion, 1 carrot, and 1 celery stalk for 2 hours.
  • Second remove meat from water, and strain the broth, discard vegetables. Return 8 cups of broth; add beef bouillon cubes, and pot roast, cut up. Add 1/2 onion, 2 celery stalks, 3 carrots, 3 potatoes, and salt and pepper to taste, Simmer for 1 hour.
  • Finally add frozen corn, green beans, and any other vegetables you like, and 1 can of vegetable juice drink. Simmer for 1 more hour. Serve with rolls.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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