Very Veggie Soup Recipes
VERY VEGGIE SOUP
"I created this soup in an effort to make my family's diet healthier. We have a bowl for lunch or with our dinner. It helps us get our daily helping of vegetables, and its delicious!" -Jaime Sargent, Farmington, New York
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the zucchini, mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, tomatoes, broccoli, carrots, spaghetti sauce and seasonings., Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until vegetables are tender. Stir in spinach; heat through. Garnish each serving with cheese.
Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1527mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 7g fiber), Protein 10g protein.
VERY VEGGIE VEGETABLE SOUP
23 years ago hubby and i were honeymooning in gatlinburg, tenessee and ate at a restaurant called the brass lantern. we had trout and a vegetable soup that was "peppery" according to the hubby. this is my best re-creation of that soup.......personally i try to keep the starchy veggies out as i found out from a dietician that vegetable soup was considered a carb heavy soup due to peas, potatoes, beans.....feel free to add these to your own taste!
Provided by kimbearly
Categories Clear Soup
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- heat oil in large stockpot and saute shallots and celery till soft.
- add broth,tomatoes,tomato paste,and water.
- bring to a boil.
- reduce heat to a simmer and cook,uncovered, for about 20 minutes.
- add vegetables to the pot and return to a simmer.
- season with salt and pepper.
- add chili paste and simmer soup till veggies are tender.
OLD-FASHIONED VEGETABLE SOUP
This is a deli-style vegetable soup. Very simple but very yummy!
Provided by Shelly A.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 2166.8 mg, Sugar 5.7 g
VERY VEGGIE SOUP
I have to thank my mom for this always good soup. You can make it for friends or have it all for your self. Fresh ingredients make it best!
Provided by Leigha
Categories Vegetable
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Wash your veggies as you go.
- Sauté mushrooms in oil.
- When mostly cooked, add onions, zucchini and garlic.
- Sauté until crisp-tender.
- Add mixed veggies, stock and tomatoes.
- Heat on high until boiling.
- When pot boils, remove from heat and leave to cool.
- Season with Mrs. Dash.
Nutrition Facts : Calories 87.2, Fat 2, SaturatedFat 0.3, Sodium 217.5, Carbohydrate 16, Fiber 3.8, Sugar 5.9, Protein 4.4
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