Zippy Vegetable Soup Recipes

ZIPPY VEGETABLE DIP

Zippy Vegetable Dip image

Enjoy veggies with this cheesy and delightful dip that's ready in about an hour - perfect for an appetizer.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 1h5m

Yield 2

Number Of Ingredients 4

Ingredients

1 cup reduced-fat small curd cottage cheese
1 cup plain fat-free yogurt or fat-free sour cream (8 ounces)
1 envelope (1.2 ounces) Caesar salad dressing mix
Raw vegetables for dipping, if desired

Steps:

Place all ingredients in blender. Cover and blend on medium speed about 30 seconds, stopping blender occasionally to scrape sides, until smooth.
Cover and refrigerate at least 1 hour to blend flavors. Serve dip with vegetables.

Nutrition Facts : Calories 20, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 2 tablespoons, Sodium 160 mg

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

Ingredients

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

ZIPPY POTATO SOUP

Zippy Potato Soup image

This savory soup has a lot of substance, especially for the men in the family. We enjoy brimming bowls all winter long. -Clara Lee Parsons, Terre Haute, Indiana

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

Ingredients

3/4 pound sliced bacon, diced
1 medium onion, chopped
8 to 10 potatoes, peeled and cut into chunks
1 medium carrot, grated
5 cups water
1 can (12 ounces) evaporated milk
2 tablespoons butter
4-1/2 teaspoons minced fresh parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper

Steps:

In a large skillet, cook bacon and onion; drain and set aside. In a soup kettle or Dutch oven, cook the potatoes and carrot in water for 20 minutes or until tender (do not drain). Stir in the remaining ingredients and the bacon mixture. Cook for 10 minutes or until heated through.

Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 222mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

ZIPPY HAMBURGER SOUP

Zippy Hamburger Soup image

I created this recipe 3 days ago when my cupboard was mostly bare and my 11 year old son requested a pot of soup for supper. The A1 sauce happened because I couldn't find my bottle of Worchestershire sauce, and took a chance. I only added it a touch at a time but it turned out to be one of the most flavorful and satisfying soups I've ever made, and the leftovers were even better the next day when the flavors had intensified. I used pre-browned ground beef from my freezer stash and put this soup from conception to table in 45 minutes. The A1 sauce brings a whole new depth of flavor and makes it truly delicious and satisfying. I did not have any kidney beans or I probably would have added a can. I also cannot guarantee the results using a different brand of Steak Sauce, experiment at your own risk! Of course, like any soup, you can use whatever veggies you have around, and can use any combination of fresh, canned, or frozen. This is just what I had on hand. I added the A1 at the end, and just barely allowed it to cook into the soup. You can add it earlier but it loses some of the tang, which is what we liked so much. I would suggest adding it a bit at a time, and tasting until it suits your taste. Season with salt/pepper as needed along the way. Serve this with a green salad and biscuits or your favorite crusty bread and your family will be licking the bowl :)

Provided by NoDramaMama

Categories One Dish Meal

Time 45m

Yield 6 quarts, 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 -1 1/2 lb ground beef, browned and seasoned to taste (weight after browning- starting with raw, 2 lbs)
1 (1 1/8 ounce) envelope Lipton beefy onion soup mix
1 (32 ounce) box low sodium beef broth (taste carefully if using salted stock to keep soup from getting too salty) or 1 (32 ounce) box broth (taste carefully if using salted stock to keep soup from getting too salty)
1 (28 ounce) can diced tomatoes
4 medium potatoes, washed and diced with skins left on
1 cup carrot (Chopped, sliced, or diced- I used baby carrots and cut them into thirds)
1 (14 ounce) can sweet corn (or equivalent of frozen)
1 (14 ounce) can green beans (or equivalent of frozen)
3/4 cup frozen peas
1/3-1/2 cup A.1. Original Sauce
3/4 teaspoon celery salt
salt
black pepper

Steps:

Begin with ground beef (either freshly browned/drained/seasoned) or frozen, in soup pot, over medium heat.
Add beef stock, onion soup mix, tomatoes (do not drain), Celery Salt, and 1 can of water (use empty tomato can- 28 oz, I guess). Mix well.
Add potatoes and carrots and bring to a full simmer, until vegetables are fork tender (about 20 minutes depending on the size you cut them).
Add drained beans/corn, and frozen peas.
Add steak sauce at the end, allowing to cook just about 5 minutes to bring things together.
This could easily be a crockpot recipe by putting the ground beef, onion soup, broth, tomatoes, potatoes and carrots on in the morning, and finishing by adding the other vegetables and A1 at the end.

Nutrition Facts : Calories 236.8, Fat 7.7, SaturatedFat 2.8, Cholesterol 30.8, Sodium 67, Carbohydrate 30.9, Fiber 5.8, Sugar 6.4, Protein 13.5

ZIPPY TURKEY STOUP

Zippy Turkey Stoup image

No, that's not a typo. My DH calls my soups "stoup" because I make them THICK. My oldest son is down with a head cold and a sore throat and I didn't have time for my usual, homemade chicken and noodle soup so I whipped this up instead of the planned dinner he wouldn't have been able to eat. You don't have to have a head cold to enjoy this. You just need to be looking for a bowlful of meaty goodness and colorful veggies with a little extra zip. Note -- "vegetable juice cocktail" is V-8. But that isn't in the ingredient database so I can't say it.

Provided by 3KillerBs

Categories Poultry

Time 35m

Yield 12-14 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs ground turkey
1 large onion
1 -2 cup chopped zucchini (1, 8-10-inch or 2, 6-inch squash)
1 -2 cup chopped yellow squash (1, 8-10-inch or 2, 6-inch squash)
2 (14 1/2 ounce) cans diced tomatoes
1 lb frozen spinach (optional)
2 small fresh jalapeno peppers, minced
2 garlic cloves, put through press
1 tablespoon parsley
2 teaspoons oregano
4 cups chicken stock
8 -12 ounces vegetable juice cocktail (optional) or 8 -12 ounces tomato juice (optional)
1 cup rice
olive oil

Steps:

In a large pot, brown the ground turkey and onions in a little olive oil.
Add all the other ingredients and bring to boil.
Simmer 15-20 minutes, until rice is soft and flavors are well blended.
Note: If you prefer a thinner, more brothy consistency add more chicken stock and taste to adjust seasonings.
Note: The jalapenos don't make this really hot -- just a little zippy. If even this is too much substitute the milder Anaheims or "Cubanelle"-type sweet peppers. If its not spicy enough for you go for whatever variety suits your taste.
Note -- I haven't frozen it, but it ought to freeze as well as any other soup.

Nutrition Facts : Calories 228.1, Fat 7.5, SaturatedFat 2, Cholesterol 62.1, Sodium 337, Carbohydrate 22.4, Fiber 1.7, Sugar 4.8, Protein 17.3

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