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 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
HOMEMADE CHUNKY VEGETABLE SOUP
Tasty vegetable soup.... kids love it, I love making it as it is really easy and suitable for vegetarians. Excellant on a cold winter day!
Provided by cazstepanek
Categories Stocks
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place all the vegetables and chopped tomatoes in a very large pan. Add the garlic, bacy leaf, salt and vegetable stock. Bring to the boil and simmer for 1-1.5 hours, until the vegetables are tender.
- 20 minutes before the end of the cooking time, add the pasta shapes and dried oregano.
- When the soup is cooked, remove the bay leaf and discard. Season to taste and serve. (If a thick soup is preferred, place half the vegetalbes in a liquidiser and puree, then stir back into the remaining vegetables).
Nutrition Facts : Calories 84.7, Fat 0.5, SaturatedFat 0.1, Sodium 813.1, Carbohydrate 18.4, Fiber 3.1, Sugar 5.8, Protein 2.8
CHUNKY VEGETABLE SOUP
Provided by Jacques Pepin
Categories dinner, soups and stews, appetizer
Time 30m
Yield Six to eight servings
Number Of Ingredients 15
Steps:
- Fit a food processor with the 1 millimeter slicing blade and process the onion, celery and scallions.
- Heat the oil and butter in a large stockpot and add the sliced vegetables. Saute about 3 minutes.
- Meanwhile, slice the carrots, zucchini, turnip, cabbage and potatoes in the food processor. Add these vegetables to the stockpot along with the salt and the water, and bring to a boil. Cover, reduce the heat and boil gently for 20 minutes.
- Mince the garlic and herbs together in a food processor fitted with a steel chopping blade. Add the herb mixture to the stockpot, mix well, season with pepper and serve.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 482 milligrams, Sugar 4 grams, TransFat 0 grams
CHUNKY CHICKEN & VEGETABLE SOUP
Make and share this Chunky Chicken & Vegetable soup recipe from Food.com.
Provided by Chris in Australia
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Make soup according to directions on pkt.
- Add creamed corn, stir thoroughly.
- Add chicken pieces& vegetables (if using fresh ones).
- Bring to boil, stirring occasionally.
- Add pasta& vegies if using frozen ones.
- Simmer for approx 1 hour, or until vegies are very soft.
- You may like to leave soup overnight as creamed corn will cause it to thicken more.
- Serve with herb bread.
- enjoy!
Nutrition Facts : Calories 190.3, Fat 2, SaturatedFat 0.5, Cholesterol 13.7, Sodium 981.3, Carbohydrate 41.1, Fiber 3.6, Sugar 5, Protein 6.1
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
CROCKPOT CHUNKY VEGETABLE SOUP
Make and share this Crockpot Chunky Vegetable Soup recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place all ingredients in crock pot.
- Cover and cook on low for 7-8 hours.
- Remove bay leaf before serving.
Nutrition Facts : Calories 127.2, Fat 0.9, SaturatedFat 0.3, Cholesterol 0.3, Sodium 990.8, Carbohydrate 25.1, Fiber 5, Sugar 6.9, Protein 5.9
CHUNKY VEGETABLE LENTIL SOUP (GLUTEN-FREE, VEGAN)
Fore more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat olive oil, add chopped onions and sauté until onions are translucent and soft.
- Add minced garlic and sauté 2 more minutes.
- Add celery, carrots, potato, kale, paprika and herbs and sauté for a few more minutes stirring frequently.
- Add lentils, water, crushed tomatoes and tomato paste. Bring to a boil, cover and simmer over low heat for 25 minutes (If you are using a pressure cooker, cook under pressure for 7 minutes and use a natural releasing method.).
- Add salt, infuse love and serve!
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