Very Veggie Vegetable Soup Recipes

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VERY VEGGIE SOUP



Very Veggie Soup image

"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

1 medium zucchini, chopped
1-1/3 cups chopped fresh mushrooms
1 small onion, chopped
1 teaspoon canola oil
4 garlic cloves, minced
1 carton (32 ounces) reduced-sodium chicken broth
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
1 package (16 ounces) frozen chopped broccoli, thawed
2 medium carrots, shredded
1 cup meatless spaghetti sauce
1 teaspoon Italian seasoning
1 teaspoon adobo seasoning
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
Parmesan cheese

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



Very Veggie Vegetable Soup image

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

2 tablespoons olive oil
6 shallots, sliced
1 cup thinly sliced celery
3 (14 ounce) cans vegetable broth or 3 (14 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes, in juice
3 cups water
1 tablespoon tomato paste
1 -2 tablespoon chili paste
2 large carrots, sliced
2 cups frozen green beans
1 cup frozen corn
2 cups shredded cabbage
salt and pepper

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.

VERY LOW CALORIE VEGETABLE SOUP



Very Low Calorie Vegetable Soup image

All of these vegetables are considered by some to be "negative calorie." They're supposed to take more calories to digest than actually in the vegetable due to the high fiber content. This soup is made in a HUGE stock or lobster pot and really needs to be cooked for 8-10 hours to get the desired stew-like texture. I cook it about 5 hours the first day and then enjoy it as a vegetable soup. The next day it cooks another 5 or 6 hours and it becomes thick and more hearty. It's like having two soups in one. The amount of water you use depends on the size of your pot. I used at least a gallon of water. You can also use Knorr's cube of your choice or extra onion soup mix if you desire a more intense flavor in your soup. I ate this soup for three days with some additional fruit and vegetables during the day and lost 4 pounds. A very tasty and filling way to drop a few.

Provided by romanladee

Categories     Brown Rice

Time 10h20m

Yield 20 serving(s)

Number Of Ingredients 12

6 whole scallions
2 cups fresh green beans, cleaned and cut into thirds
2 cups fresh spinach or 2 cups escarole
5 medium carrots, cut into 1 inch pieces
2 cups chopped tomatoes
1 medium head of cabbage, chopped onto 2 inch pieces
1/2 bunch celery, cut into 1 inch pieces
1 garlic clove
1 red bell pepper, sliced and then cut in half again
1 head broccoli, cut into individual florets
1 cup brown rice (uncooked)
2 (1 1/4 ounce) packages onion soup mix

Steps:

  • Cut all vegetables as directed and add to stock pot. Add onion soup mix and add enough water to cover all vegetables. If you have a smaller pot, you will have to half or quarter the recipe to fit your pot. As long as you have enough water to cover your vegetables, you will be fine. Bring to a boil and then add your uncooked brown rice. Add more water as needed during the cooking process.
  • This is best made the day before and allowed to "stew." The flavors will be more intense and less salt and seasoning will be needed. The servings listed is for the full amount of vegetables in a large stock or lobster pot.

QUICK AND EASY VEGETABLE SOUP



Quick and Easy Vegetable Soup image

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

Provided by Anne Vackrinos

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

Yield 6

Number Of Ingredients 11

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

Steps:

  • In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g

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