Salad Soup Recipes
SALAD SOUP
Cold garden salad soup, great for a hot day and filling. Serve with French bread, Easy to prepare no cooking but a little chopping and refrigerate and your done. Looks like alot of ingredients but its really easy and tasty I have had this recipe for about 25 years, got it from a lady who made it for a pot luck at work. Its just wonderful, It is a COLD soup usually called Gazpacho
Provided by BarbC
Categories Onions
Time 1h
Yield 10 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix together all the first ingredients together
- after all the vegetables are diced, shredded and thinly sliced.
- add all together.
- Chill at least 1 hour. This is served cold.
Nutrition Facts : Calories 267.2, Fat 14.2, SaturatedFat 2, Sodium 1830.4, Carbohydrate 35.1, Fiber 5.8, Sugar 24.1, Protein 6.4
WILTED-SALAD SOUP
Provided by Barbara Kafka
Categories easy, quick, soups and stews, appetizer
Time 25m
Yield Two servings
Number Of Ingredients 8
Steps:
- Prick the potato twice with a fork and place in the center of the carousel of a 650- to 700-watt oven. (If your oven does not have a carousel, give the potato a quarter-turn every two minutes.) Cook at 100 percent power for eight minutes. Remove from the oven and cool. Cut the potato in half lengthwise, scoop out the flesh and set aside. Discard the potato skins.
- Combine the cornstarch and milk in a two-and-one-half-quart souffle dish or casserole. Set aside.
- Place the wilted salad in a blender and puree until smooth. Add the reserved potato and the chicken broth and process to combine. Add to the milk mixture. Cover tightly with microwave-safe plastic wrap. Cook at 100 percent power for eight minutes. Prick the plastic to release the steam.
- Remove from the oven and uncover. Stir in the cream, salt and pepper and serve.
Nutrition Facts : @context http, Calories 861, UnsaturatedFat 23 grams, Carbohydrate 47 grams, Fat 69 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 42 grams, Sodium 1654 milligrams, Sugar 18 grams
TACO SALAD SOUP
Savory and satisfying, this thick chili-like soup has a mild taco flavor and eye-appealing color. "It comes together quickly and always brings compliments," says Marylou von Scheele from University Place, Washington. "A meal in itself, the recipe can easily be doubled to make more servings."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; cook and stir for 5 minutes or until liquid is reduced., Add V8 juice and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Top each serving with 2 tablespoons of lettuce, 1 tablespoon of tomato and cheese, and 2 teaspoons of green onions and sour cream. Serve with tortilla chips if desired.
Nutrition Facts : Calories 233 calories, Fat 7g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 707mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
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