Vegetable Soup Recipe 485

SERIOUSLY GOOD VEGETABLE SOUP

Seriously Good Vegetable Soup image

This vegetable soup recipe is seriously so good! It's easy to make, and full of veggies and fresh flavor. If you're feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.

Provided by Cookie and Kate

Categories Soup

Time 1h

Number Of Ingredients 17

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
1 teaspoon fine sea salt, divided, to taste
6 cloves garlic, pressed or minced
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1 large can (28 ounces) diced tomatoes
4 cups (32 ounces) vegetable broth
2 cups water
2 bay leaves
1/2 teaspoon red pepper flakes, reduce or omit if sensitive to spice
Freshly ground black pepper, to taste
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
1 tablespoon lemon juice

Steps:

Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

Nutrition Facts : ServingSize 1 bowl of soup made with sweet potato, green beans and kale, Calories 179 calories, Sugar 10.1 g, Sodium 959.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 22.6 g, Fiber 6.6 g, Protein 2.8 g, Cholesterol 0 mg

TOMATO-VEGETABLE STEW WITH CHEDDAR CHEESE DUMPLINGS

Tomato-Vegetable Stew with Cheddar Cheese Dumplings image

Craving comfort food? Here's a delicious vegetable-rich option you can have on your dinner table in an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
3 1/2 cups coarsely chopped onions (2 to 3 large)
3/4 cup coarsely chopped celery (1 to 2 medium stalks)
2 cups frozen Italian green beans
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried basil leaves
1/4 teaspoon pepper
1 1/2 cups Gold Medal™ self-rising flour
1/2 teaspoon ground mustard
1/4 cup shortening
1/2 cup shredded sharp Cheddar cheese (2 oz)
2/3 cup milk

Steps:

In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and celery; cook, stirring frequently, until tender.
Stir in remaining stew ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until beans are tender.
Meanwhile, in medium bowl, stir together flour and mustard. With pastry blender or fork, cut in shortening until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.

Nutrition Facts : Calories 370, Carbohydrate 42 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 5 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 10 g, TransFat 1 1/2 g

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

Number Of Ingredients 12

Ingredients

1 1/2 quarts low-sodium chicken broth
1 (28-ounce) can whole tomato, chopped and drained
1 cup chopped onion
1 cup diced potato
1 cup sliced carrot
1 cup yellow corn
1 cup frozen or fresh shelled peas
1 cup cooked kidney, black or pinto bean (drained and rinsed, if canned)
2 teaspoons oregano
1 tablespoon minced fresh parsley
1 bay leaf
Fresh ground pepper

Steps:

Combine all ingredients in a large saucepot. Bring to a boil. Reduce the heat and simmer for 1 hour until vegetables are tender. Remove bay leaf before serving.EXCHANGES1 1/2 Starch1 VegetableNUTRITION FACTSCalories 142 Calories from Fat 17Total Fat 2 grams Saturated Fat 0 gramsCholesterol 1 milligramSodium 314 milligramsTotal Carbohydrate 26 grams Dietary Fiber 6 grams Sugars 7 gramsProtein 7 grams

Nutrition Facts : Nutritional Facts Serves

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