Texas Vegetable Soup Recipes
TEXAS CHICKEN VEGETABLE SOUP
Chicken vegetable soup with a Texas twist! Made from items you can keep in the panty, this soup is also a great recipe for once a month cooking. I even put a bag of cheese in the freezer alongside the soup and take it all out when I am ready to serve.
Provided by BaysChick
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Combine vegetable juice, chicken broth, chicken, green onions, cilantro, Worcestershire sauce, garlic powder, chili powder, and cumin in a large pot. Bring to a boil; reduce heat and simmer until flavors combine, about 25 minutes.
- Ladle into bowls and garnish with crushed tortilla chips and Monterey Jack cheese.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 49.4 g, Cholesterol 57 mg, Fat 25.9 g, Fiber 5.3 g, Protein 22.9 g, SaturatedFat 8.1 g, Sodium 1949.9 mg, Sugar 11 g
TEX-MEX VEGETABLE SOUP
Looking for a delicious soup made using frozen veggies, Old El Paso® salsa and Progresso® black beans? Then check out this recipe loaded with vegetables that's perfect for Mexican cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 8
Steps:
- Mix all ingredients except cheese and sour cream in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 7 minutes, stirring occasionally, until vegetables are tender.
- Top each serving with cheese and sour cream.
Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 25 mg, Fiber 6 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 7 g, TransFat 0 g
HEARTY VEGETABLE SOUP
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
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
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
TEXAS VEGETABLE SOUP
Make and share this Texas Vegetable Soup recipe from Food.com.
Provided by Barb in WNY
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat all ingredients to boiling in a 2- quart saucepan, reduce heat.
- Cover and simmer 10 minutes, stirring occasionally.
Nutrition Facts : Calories 159.1, Fat 1.1, SaturatedFat 0.2, Sodium 660.3, Carbohydrate 33, Fiber 6.1, Sugar 5.9, Protein 8.1
TEXAS SOUP
This is a really easy soup that goes together quick. You can add heat by using a Bloody Mary mix with habanero in it. This freezes well if you use a sturdy pasta.
Provided by Branwyn
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Bring Bloody Mary mix, water, tomatoes and green chilies, vegetable soup mix, and corn to a simmer in a large stockpot.
- Brown ground beef and onion in a skillet until no pink remains in the beef.
- Add ground beef to mixture in stockpot and let simmer 1/2 hour to 1 hour.
- Add pasta in last 10-15 minutes of cooktime.
Nutrition Facts : Calories 133.2, Fat 4, SaturatedFat 1.6, Cholesterol 24.6, Sodium 170.1, Carbohydrate 13.8, Fiber 0.6, Sugar 0.7, Protein 9.9
TEXAS BLACK BEAN SOUP
This hearty meatless stew made with convenient canned items is perfect for spicing up a family gathering on a cool day. It tastes as if it's made with love and yet it requires so little time and attention. -Pamela Scott, Garland, Texas.
Provided by Taste of Home
Time 4h5m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 609mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
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