Tomato Veggie Soup Recipes

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COLENE'S EASY TOMATO VEGETABLE SOUP



Colene's Easy Tomato Vegetable Soup image

My friend Colene used to serve this to help her family get through some cold Minnesota winters. Though she was a busy mom and career woman, Colene could whip this one up in no time! Try adding macaroni or hamburger for some variety.

Provided by Jessica S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 5

1 (32 fluid ounce) bottle tomato juice
1 (16 ounce) package frozen mixed vegetables
2 cups water
1 pinch dried oregano
salt and pepper to taste

Steps:

  • In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.

Nutrition Facts : Calories 112.3 calories, Carbohydrate 25.1 g, Fat 0.7 g, Fiber 5.6 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 668.6 mg, Sugar 8.2 g

SIMPLE VEGGIE SOUP



Simple Veggie Soup image

This is an easy and delicious veggie soup recipe.

Provided by Jenn Fry Delan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 15

1 (32 ounce) can chicken broth
1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)
1 (10 ounce) bag fresh spinach
½ head cabbage, or to taste, shredded
3 carrots, chopped
2 zucchini, diced
1 onion, chopped
1 red bell pepper, chopped
1 (14.5 ounce) can chopped tomatoes
4 cloves garlic, chopped
1 bay leaf
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried basil
½ teaspoon dried oregano

Steps:

  • Stir chicken broth, tomato-vegetable juice cocktail, spinach, cabbage, carrots, zucchini, onion, red bell pepper, tomatoes, garlic bay leaf, salt, pepper, basil, and oregano together in a large pot; bring to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 16.2 g, Cholesterol 2.2 mg, Fat 0.6 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 889.6 mg, Sugar 8.9 g

TOMATO VEGETABLE SOUP



Tomato Vegetable Soup image

A savory, chunky tomato vegetable soup, perfect for those cold winter evenings! Apologies for the large quantity, I live in a HUGE family and we love leftovers!

Provided by Shakespearette

Categories     Potato

Time 50m

Yield 16 cups, 10 serving(s)

Number Of Ingredients 14

1 1/2 cups of diced yellow onions
2 teaspoons salt
2 teaspoons pepper
2 tablespoons olive oil
2 cups of diced potatoes
2 cups of diced carrots
1 1/2 cups celery
2 cups kidney beans
2 cups black-eyed peas
2 1/2 cups corn
8 cups chicken broth
1 (14 1/2 ounce) can crushed tomatoes
1 (12 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste

Steps:

  • Saute onions with olive oil, salt, and pepper until translucent.
  • Set aside.
  • Dice potatoes, carrots, and celery.
  • Set aside.
  • In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
  • Add vegetables and stewed tomatoes.
  • Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.

Nutrition Facts : Calories 257.4, Fat 5.2, SaturatedFat 0.9, Sodium 1712.4, Carbohydrate 43.6, Fiber 8.6, Sugar 10.6, Protein 12.8

TOMATO VEGETABLE SOUP



Tomato Vegetable Soup image

Gardening is one of my many hobbies and this recipe is a great way to use fresh tomatoes. It makes a wonderful light meal, served with crackers or herb-flavored croutons.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield about 8 servings (2 quarts).

Number Of Ingredients 13

1 medium onion, chopped
2 tablespoons butter
4 cups water
2-1/2 pounds fresh tomatoes, peeled and chopped
2 medium carrots, diced
1 celery rib, finely chopped
3 chicken bouillon cubes
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground mace
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.

Nutrition Facts :

TOMATO VEGGIE SOUP



Tomato Veggie Soup image

This soup is chunky, hearty, almost a vegetable stew. Serve with crunchy bread or rolls. Freezes well.

Provided by Derf2440

Categories     Clear Soup

Time 2h30m

Yield 6-10 serving(s)

Number Of Ingredients 19

2 (15 ounce) cans stewed tomatoes
1 (10 3/4 ounce) can tomato sauce
1 (15 ounce) can whole tomatoes (cut tomatoes in half)
1 (46 ounce) can V8 vegetable juice
5 -6 cloves crushed garlic (optional)
2 -3 tablespoons instant chicken bouillon granules or 2 -3 tablespoons beef bouillon granules
2 cups hot water
1 (10 3/4 ounce) can red kidney beans (or beans of your liking)
1 (10 3/4 ounce) can creamed corn or 1 (10 3/4 ounce) can canned corn niblets
1 (10 3/4 ounce) can peas (or handful of frozen peas)
1 (10 3/4 ounce) can French style green beans (or yellow or whole or cut)
1 head broccoli, cut into short spears and cut all heavy stems into slices
1/2 head cauliflower, cut in chunky spears, bite size
1/2 rutabaga (cubed or julienne)
2 -3 carrots, thin bias-sliced
1/2 head celery, cut into 1/2 inch slices including leaves
1 Spanish onion, cut in half, slice each half into 1/2 inch slices, break up
1/2-1 whole cabbage, shredded into 1/2 inch strips
pepper

Steps:

  • Emptied stewed tomatoes, tomatoes, tomato sauce and juice into stockpot with juice.
  • Put chicken or beef instant granules into hot water, whisk to mix, needs to be strong, add to the above.
  • This is the the base for the soup (If you wish,make it vegetarian, leave out the instant granules and add another can of tomato sauce).
  • Add the soup ingredients to base in a stockpot.
  • Bring to a boil.
  • Boil 5 minutes.
  • Turn to low simmer for 1 hour.
  • If desired, pre-cooked pasta or rice may also be added.
  • Note: Do not add salt without tasting, there is enough in cans.
  • Note: Quantities are whatever you want, you can use 6 cans or 12 cans or pounds and pounds of fresh veggies, all fresh or all canned, or both combined, just about any kind of veggies.
  • Always keep the veggies chunky, they look better and don't cook away.
  • Left over cooked veggies can be used, make base and add precooked veggies, do not boil, warm up only.
  • The stewed and canned whole tomatoes, sauce and V8 form the base with the beef or chicken broth.
  • If you increase/decrease the veggie quantities you must increase/decrease the base quantities accordingly.

Nutrition Facts : Calories 375.9, Fat 2.4, SaturatedFat 0.4, Cholesterol 0.6, Sodium 2593.8, Carbohydrate 79.7, Fiber 21.5, Sugar 31.7, Protein 19.5

MOM'S TOMATO VEGETABLE SOUP



Mom's Tomato Vegetable Soup image

I developed this vegetable-based soup from a recipe my mom made when I was a child. Its robust down-home taste brings back wonderful memories of growing up on the farm.

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 14

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
8 cups water
1 celery rib, halved
1 medium onion, halved
3 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups tomato juice
1 can (15 ounces) mixed vegetables, drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1/2 cup chopped onion
2-1/2 teaspoons salt, optional
1 teaspoon pepper
1/2 pound lean ground beef (90% lean)
1 can (15 ounces) cream-style corn

Steps:

  • In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones. , Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil. , Meanwhile, in a medium skillet, cook beef until no longer pink; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 241mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

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