CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)
I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.
Provided by jbr319
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
- Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
- Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
- Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
- Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g
CHUNKY BEEF AND VEGETABLE SOUP
Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Time 3h10m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.
Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
CHUNKY TURKEY-VEGETABLE SOUP
Every ladleful of this hearty colorful soup brims with turkey, sweet potato, escarole, and tomato in a soothing broth. It comes together in under one hour, making it the perfect family-friendly weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.
- Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.
- Stir in turkey; add escarole in 2 batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.
Nutrition Facts : Calories 343 g, Fat 7 g, Fiber 5 g, Protein 41 g, SaturatedFat 1 g
CHUNKY VEGETABLE SOUP
This is a quick and simple soup which has proved a good standby meal over the years. You can substitute the leek for celery.
Provided by Zoe4782
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a large saucepan, then add all the prepared vegetables.
- Stir to coat and season with salt and pepper.
- Cover the pan and leave the vegetables to sweat over a low heat for 10 minutes, stirring occasionally.
- Add the vegetable stock and the milk.
- Bring to the boil, then turn the heat down low and simmer for 20-25 minutes, or until vegetables are cooked.
- Check the seasoning before serving.
- Serve with chopped herbs, grated cheese and crusty bread.
Nutrition Facts : Calories 263.1, Fat 8.3, SaturatedFat 5.1, Cholesterol 23.8, Sodium 101, Carbohydrate 42.5, Fiber 5.3, Sugar 5.3, Protein 6.5
CHUNKY ROOT VEGETABLE SOUP
A rich, smoky & warming broth with chunky vegetables; perfect for a bit of comfort on a rainy day!
Provided by katodavo89
Time 1h45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre-warm a slow-cooker (approx. 3L capacity). Peel all your vegetables and cut into small chunks. Make the stock as per instructions.
- Heat up the oil in a deep pan and fry off the onion
- Add a knob of butter and allow the onion to brown before adding the garlic
- Add the carrots, potatoes & parsnips and mix well
- Season with salt, pepper & a very light sprinkle of smoked paprika
- Cover the pan with a lid and leave to cook for a couple of minutes
- Add a good squeeze (approx. 1 tbsp) of honey, stir well and cover again for a couple of minutes
- Once the vegetables have started to soften, transfer to the slow cooker and pour in vegetable stock
- Leave in the slow cooker on a high heat for around 1 hour, until the vegetables are slightly 'Al dente' (If you prefer completely soft veggies, leave for 1.5 hours). Season again with salt & pepper
- Serve with crusty wholewheat bread and a generous sprinkle of cheddar cheese & black pepper in the middle for some rich melted goodness
CHUNKY TURKEY VEGETABLE SOUP
It's been 25 years since I cut this recipe out of a newspaper, and I've made it countless times since then. We like it so well that I always boil the leftover turkey bones and freeze the broth with turkey meat in quart containers, so it's available whenever I want to make soup.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the broth, lima beans, potato, carrot, celery and onion. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add turkey and pasta; cook until heated through. Stir in parsley.
Nutrition Facts : Calories 242 calories, Fat 3g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 284mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
CHUNKY VEGETABLE SOUP (FROM FOOD DOCTOR/ A LIST DIET)
This soup is one of the three soup suggested in the Seven Day Diet from A-list diet (Food Doctor). The two other soup recipes are also posted - Clear soup and Tomato and rosemary soup. This vegetable-based soup provides your body with a high degree of easily absorbed nutrients, together with vital fiber and liquid. It will also help to promote better digestive health, which is the main goal of the Food Doctor eating plan
Provided by Babibu
Categories One Dish Meal
Time 40m
Yield 3 meals, 3 serving(s)
Number Of Ingredients 12
Steps:
- Put the seeds in a small, heavy pan and toast over medium heat for a few minutes until lightly browned.
- Gently heat two tablespoons of olive oil in a large pan and soften the onion and garlic for five minutes.
- Add the rest of the vegetables and seeds.
- Heat them together in the oil for another five minutes or so.
- Add just enough stock to cover the vegetables and simmer for ten minutes.
- Add the remaining stock and the bay leaf.
- Season with black pepper and simmer, covered, for about 20 minutes until all vegetables are cooked.
- Serve.
- Store the remaining portions you want to keep in the refrigerator or freezer.
Nutrition Facts : Calories 156.8, Fat 1.4, SaturatedFat 0.2, Sodium 116.8, Carbohydrate 33.8, Fiber 10.2, Sugar 11.9, Protein 9.3
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