Vegetable Soup With Vermicelli Recipes

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VERMICELLI SOUP



Vermicelli Soup image

This soup is called "fideo" or "sopa seca" -- dry soup -- and is eaten all over Mexico. It is inexpensive and easy to make. This can be comforting when sick but, it is a GREAT side dish with any kind of meat, poultry, fish. To make it more soupy you can add vegetable broth to taste.

Provided by Kathy

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

Yield 7

Number Of Ingredients 7

12 ounces vermicelli pasta
2 tablespoons vegetable oil
2 cups water
¼ yellow onion
2 tomatoes
1 clove garlic
salt to taste

Steps:

  • Using a large saute pan, fry vermicelli in vegetable oil till golden brown.
  • In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain.
  • Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 37.1 g, Fat 5.1 g, Fiber 2.2 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 4.8 mg, Sugar 2.9 g

CHICKEN AND VERMICELLI SOUP



Chicken and Vermicelli Soup image

Provided by Robert Irvine : Food Network

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 13

Vegetable oil
1 (2 pound) chicken carcass
1 (2 pound) duck carcass
1 bunch celery scrubbed and coarsely diced
4 large white onions, coarsely diced
6 large carrots, peeled and coarsely diced
12 cups water
2 sprigs fresh rosemary leaves, finely chopped
5 sprigs fresh thyme leaves, finely chopped
1/4 bunch parsley leaves, finely chopped
1 cup sliced mushrooms
1 1/4 pounds vermicelli noodles
Salt and freshly ground black pepper

Steps:

  • Rub the chicken and duck carcasses in vegetable oil and brown in a large stock pot over medium-high heat. Reduce to medium heat and add the celery, onions, carrots, and water. Let simmer on medium heat for 1 hour. Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional 30 minutes. Season with salt and pepper. Ladle soup into bowls and serve with noodles.

VEGETABLE SOUP WITH VERMICELLI



Vegetable Soup with Vermicelli image

This soup is a colorful addition to any buffet. It is also an excellent soup for a one-course supper served with home-baked bread and a green salad. This recipe is from "Entertaining," by Martha Stewart.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

2 large onions, thinly sliced
1/2 cup olive oil
2 cloves garlic, minced
2 large red peppers, cut into 1-by-1/4-inch strips
1 pound carrots, peeled and cut into 1/2-inch cubes
4 cups diced potatoes, cut into 1/4-inch cubes
8 cups rich chicken broth
2 pounds green beans, cut into 1-inch pieces
3 small zucchini, cut lengthwise into quarters and sliced 1/4-inch thick
1/2 pound vermicelli
Salt and pepper
1/2 cup chopped parsley

Steps:

  • In a heavy 6-quart casserole, saute the onions in the oil until soft. Add the garlic, red peppers, and carrots. Cook 5 minutes. Add the potatoes and stock and simmer until potatoes are almost tender.
  • Add the green beans and zucchini and simmer 5 minutes. Stir in the vermicelli and continue cooking until the vermicelli is al dente. Season with salt and pepper and sprinkle with parsley. Serve piping hot.

VEGETABLE VERMICELLI



Vegetable Vermicelli image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 18

3 tablespoons unsalted butter
1/2 pound brown, white, or oyster mushrooms
1 tablespoon minced garlic
1 medium leek, white and light green parts, washed
1 teaspoon cracked pepper
2 teaspoons salt
1 small turnip, peeled
1 medium carrot, peeled
1 small zucchini, with skin
1 yellow crookneck squash, with skin
1/4 pound Chinese snow peas
1 tomato, peeled, seeded, and diced
3/4 cup tomato juice
1 tablespoon fresh lemon juice
1/2 to 3/4 cup water
1 cup freshly grated Parmesan cheese
1 pound vermicelli
Grated Parmesan cheese and chopped fresh chives, for garnish

Steps:

  • Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.

VERMICELLI SOUP (SOPA DE FIDEOS)



Vermicelli Soup (Sopa De Fideos) image

Make and share this Vermicelli Soup (Sopa De Fideos) recipe from Food.com.

Provided by kolibri

Categories     Clear Soup

Time 30m

Yield 10 serving(s)

Number Of Ingredients 6

1 tablespoon vegetable oil
8 ounces vermicelli, broken into pieces (fideo)
43 ounces chicken broth
2 cups water
16 ounces salsa
1/2 lb cooked chicken breast, chopped

Steps:

  • Heat oil in large saucepan over medium heat, add pasta. Cook stirring constantly for 3-4 minutes or until it begins to brown.
  • Stir in broth, water and salsa, bring to boil. Reduce heat to medium and cook for 10-15 minutes or until pasta is tender.
  • Add chicken, cook for 2-3 minutes or until heated through.

Nutrition Facts : Calories 174.5, Fat 4.3, SaturatedFat 1, Cholesterol 19.1, Sodium 692.4, Carbohydrate 20.4, Fiber 1.5, Sugar 2.4, Protein 13.1

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