Vegetable Soup Ii Recipes

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CHEESE VEGETABLE SOUP II



Cheese Vegetable Soup II image

This is a cheese vegetable soup recipe that my sister's husband developed that we've had in our family for quite a while. It's really good and freezes wonderfully; one ice cube tray of soup emptied into a freezer bag and then thawed is enough soup for 2 big (or 4 small) bowls when served!

Provided by Mary Frances Wasson

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

Yield 20

Number Of Ingredients 8

2 cups chopped carrots
2 cups chopped celery
2 cups chopped onion
2 cups chicken broth
1 cup margarine, softened
10 tablespoons cornstarch
1 gallon milk
4 pounds processed cheese food, cubed

Steps:

  • Place the carrots, celery, onions and chicken broth in a large pot. Cook over medium high heat until tender, about 15 minutes. Mix the cornstarch with the butter until smooth and set aside.
  • In a separate pot heat the milk, but do not boil. Slowly add the cornstarch/butter mixture to the milk and stir together until smooth. Add this mixture to the vegetables and continue to cook over medium heat. Slowly add the cheese to the soup, stirring constantly, until cheese is melted. Serve hot or cold.

Nutrition Facts : Calories 511.4 calories, Carbohydrate 23.5 g, Cholesterol 73.6 mg, Fat 35.4 g, Fiber 0.8 g, Protein 25.2 g, SaturatedFat 18 g, Sodium 1174.9 mg, Sugar 10.7 g

VEGETABLE BEEF SOUP II



Vegetable Beef Soup II image

An easy, economical and delicious soup to serve your family on a cold day.

Provided by Priscilla

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

Yield 8

Number Of Ingredients 12

1 ½ pounds ground sirloin
1 cup chopped onion
2 (14.5 ounce) cans stewed tomatoes
5 cups water
1 tablespoon salt
2 cubes beef bouillon cube
2 carrots, chopped
2 stalks celery, chopped
1 russet potato, chopped
¼ teaspoon dried thyme
1 bay leaf
¼ teaspoon dried basil

Steps:

  • In a large stock pot brown sirloin and onion. Drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil. Cover and cook until vegetables are tender, approximately 45 minutes.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 15 g, Cholesterol 57 mg, Fat 13.1 g, Fiber 2.6 g, Protein 18.4 g, SaturatedFat 5.2 g, Sodium 1380.3 mg, Sugar 5.8 g

HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

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

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

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

HOMEMADE VEGETABLE SOUP



Homemade Vegetable Soup image

This is a quick and easy recipe for a delicious hearty vegetable soup, especially comforting on a cold winter's evening.

Provided by katgeorge68

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Chop all the vegetables and place in saucepan or pressure cooker and cover with water (not quite covererd if in a pressure cooker)
  • Bring to the boil and simmer until all the vegetables are soft (about 10 minutes in the pressure cooker)
  • Add bayleaf, 2 stock cubes, parsley, salt and pepper, tomato puree, cannellini beans and simmer for a further 5 minutes
  • Add the dissolved corn flour stirring all the time and bring back to the boil a couple of minutes

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