CHUNKY VEGETABLE SOUP (WITH ROASTED ROOT VEGGIES)
This chunky vegetable soup combines lots of roasted root vegetables and hearty beans. It's a super super satisfying meal that tastes so delicous. The next time you're craving a little comfort, give this hearty soup a try. It's a winner every time!
Provided by Dawn | Girl Heart Food
Categories Lunch Main Course Soup
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Place root veggies into a large bowl and add cloves of garlic, 3 tablespoons of olive oil, rosemary, thyme, 3/4 teaspoon each of salt and black pepper. Toss to combine.
- Grab a large sheet pan sheet (or use two smaller ones) and spread 1/2 tablespoon of olive oil over to lightly grease. Spread veggies and garlic out onto the sheet pan and roast for 30 minutes or until tender, stirring halfway through cooking. Once veggies and garlic are cooked, carefully remove from the oven and set aside.
- Then heat remaining 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring often, for 5 minutes or until tender.
- Once the roasted garlic cloves are cool enough to handle, peel off skins and mash/chop the cloves.
- Add roasted veggies to pot with onion, along with roasted garlic, beans, vegetable broth (I like to add 4.5 cups of broth. Use another 1/2 cup if you want a looser or thinner consistency) and remaining 1/4 teaspoon each of salt and black pepper. Stir to combine.
- Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer (we are just heating up the broth and beans at this point). Cook for 8 to 10 minutes.
- Optional: Remove about 1 cup of soup from the pot, place into a heat-safe container and carefully blend with an immersion blender. Stir back into pot of soup. Note: If you don't have an immersion blender, just mash some with a potato masher.
- To serve, divide the soup into bowls and garnish (if desired) with your favourite soup toppings. Enjoy! Yields about 4 to 5 servings.
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 VEGETABLE SOUP
For a satisfying lunch or dinner, serve bowls of this thick soup with fresh-baked bread. Brimming with chunks of veggies, it's easy to stir together on a chilly day. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8-10 servings (about 2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the beef mix, tomato juice, consomme, potatoes, celery, carrots, peas and sugar. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and rice are tender.
Nutrition Facts : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.
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 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!
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 VEGETABLE SOUP
A hearty simple vegetable soup and a great way to use up all those bits and pieces in the fridge
Provided by Karon Grieve
Categories Soup
Time 50m
Number Of Ingredients 17
Steps:
- Heat the oil gently in a large pan and add the chopped oinion.
- Cook for 3 minutes then add the garlic for another 2 minutes.
- Add the courgette, carrot, leek and celery and cook for 10 minutes more.
- Pour in the vegetable stock, tomatoes and puree and stir to mix and add the kale.
- Cover the pot and let it all simmer for 20 minutes.
- Add the smoked paprika and balsamic vinegar and season to taste.
- Toss in the fresh herbas and cook for just 5 minutes more.
- Serve with shavings of parmesan cheese and a few extra herb leaves.
Nutrition Facts : Calories 151 kcal, Carbohydrate 19 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 777 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHUNKY VEGETABLE/BEAN SOUP
Make and share this Chunky Vegetable/bean Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Beans
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a medium size cooking pot, add vegetable stock, onion and potatoes; bring to boil, reduce heat and simmer covered for 10 minutes.
- Add celery, green beans, cabbage, spinach, carrots, red and green peppers, dill weed, kidney beans, cover and simmer for another 15 minutes or until vegetables are just tender.
- Add salt, black pepper and cayenne pepper.
- Adjust seasonings to taste.
- When serving, sprinkle each serving with grated Parmesan cheese.
- Serve hot.
Nutrition Facts : Calories 101.7, Fat 1, SaturatedFat 0.5, Cholesterol 1.8, Sodium 142.7, Carbohydrate 20.2, Fiber 4.7, Sugar 4.2, Protein 4.6
CHUNKY CHICKEN-VEGETABLE NOODLE SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
- To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
- Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
- Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.
CHUNKY VEGETABLE SOUP
This chunky soup is great for the cold, winter nights and is full of goodness.
Provided by markandsel
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put all of the ingedients (except the cornflour) in a pan and bring to the boil. Turn down and simmer for 1hr.
- Before serving, mix cornflour with a little water and stir through the soup.
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
More about "chunky vegetable soup food"
CHUNKY VEGETABLE AND SPINACH SOUP - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
4.5/5 (41)Category Main Course, SoupCuisine North AmericanTotal Time 1 hr 50 mins
- In a very large, heavy-bottomed Dutch oven or soup pot, add the onions and olive oil. Saute the onions over medium heat, stirring often, for 5 minutes.
- Next, add the thyme, salt, ground black pepper, bay leaves, carrots, celery, and rutabaga. Stir well to combine and place a lid on the pot. Allow to cook for 5 minutes.
- Pour in the vegetable stock and the water. Stir well and place a lid back on the pot. Reduce heat to medium-low and cook for 30 minutes, stirring occasionally.
CHUNKY VEGETABLE SOUP - PLANT-BASED RECIPE - VEGAN SOUPS
From nutritionstudies.org
4.6/5 (5)Total Time 25 minsCategory Soups
- Add tomatoes and the rest of the stock and simmer over a medium heat for approximately 2 minutes.
- Add zucchini, eggplant, thyme and rosemary to pot. Cover and simmer until vegetables are tender.
CHUNKY VEGETABLE SOUP - CO-OP RECIPES
From coop.co.uk
Cuisine ['British']Total Time 1 hr 5 minsCategory ['Lunch']Calories 310 per serving
CHUNKY VEGETABLE SOUP - FOOD TO LOVE
From foodtolove.co.nz
Cuisine AustralianCategory Workday Lunches, Midweek DinnerServings 6Total Time 30 mins
- In a large heavy-based saucepan, heat oil on high. Saute onion and prosciutto for 3-4 minutes or until onion is tender.
- Stir in flour and cook for 1 minute. Remove from heat. Gradually add stock and milk, stirring until smooth. Mix potato through.
- Return to heat and bring to the boil. Reduce heat to medium and simmer for 4-5 minutes, stirring occasionally, until potato is almost tender.
- Add broccolini, corn and thyme. Simmer 4-5 minutes, until broccoli is just tender. Season to taste. Serve with bread rolls.
THICK AND CHUNKY VEGETABLE SOUP - SIMPLY SISSOM
From simplysissom.com
5/5 (2)Category Main MealCuisine SoupTotal Time 40 mins
- In a large pot, heat the oil over medium heat. Add the garlic and onions and sauté until the onions are translucent, about 5 minutes.
- Add carrots, bell pepper, sweet potato, zucchini, diced tomatoes, chicken broth, and vegetable soup spice blend. Bring to a boil and then reduce to a simmer. Season liberally with salt and pepper. Add bay leaf.
- Allow soup to simmer for 20 minutes, or until the vegetables are tender. Stir in spinach and beans. When the spinach is wilted, season with salt and pepper and remove bay leaf. Serve immediately.
CHUNKY VEGETABLE SOUP | RECIPE - KOSHER.COM
From kosher.com
Servings 6Category Soups
JACQUES PéPIN’S VEGETABLE SOUP RECIPE IS SATISFYING ...
From washingtonpost.com
Servings 12Total Time 40 mins
CHUNKY VEGETABLE SOUP - MY WHOLE FOOD LIFE
From mywholefoodlife.com
Servings 6-7Estimated Reading Time 1 min
CHUNKY VEGETABLE SOUP RECIPE - COOL FOOD DUDE
From coolfooddude.com
Estimated Reading Time 3 mins
HOW TO MAKE A CHUNKY VEGETABLE SOUP - HOW TO MAKE SOUP
From goodhousekeeping.com
Author The Good Housekeeping Cookery TeamEstimated Reading Time 1 min
10 BEST HEALTHY CHUNKY VEGETABLE SOUP RECIPES | YUMMLY
From yummly.com
CHUNKY VEGETABLE SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Calories 224 per servingServings 8
- Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes or until tender. Add water and next 9 ingredients (water through lima beans); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add orzo; cook, uncovered, over medium heat an additional 10 minutes. Ladle soup into individual bowls, and sprinkle with cheese.
- Note: Refrigerate remaining soup in an airtight container for up to one week, or freeze it for up to three months.
CHUNKY VEGETABLE SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 45 minsServings 35
- Cook ground chuck and onion, in batches, in a large Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Stir in salt, pepper, and beef broth; bring to a boil.
- Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.
- Note: For testing purposes only, we used Classico Organic Tomato, Herbs & Spices Pasta Sauce.
SIMPLE CHUNKY VEGETABLE SOUP - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
Cuisine Gluten Free, VegetarianTotal Time 10 minsCategory LunchCalories 132 per serving
- Place the vegetables in the pot.Pour in the stock, cover and bring to the boil then lower the heat to a simmer and cook for 4-5 minutes (or until the vegetables are tender but be careful not to overcook them).
- While the vegetables are cooking prepare the herb mixture. In a small bowl combine the dill and parsley with the onion and garlic granules, melted butter and a pinch of salt. Stir thoroughly smashing the mixture with the back of the spoon (or do this using a pestle and mortar).
- Dissolve the cornflour in 2 tablespoons of hot water and add into the soup. Stir thoroughly and cook for another minute or so.
ITALIAN CHUNKY VEGETABLE SOUP RECIPE - THE RUSTIC FOODIE®
From therusticfoodie.com
Cuisine ItalianTotal Time 1 hrCategory Main CourseCalories 213 per serving
- Wash and scrub 4-5 carrots and 4-5 Yukon Gold potatoes (or potatoes of choice). Optional: Peel the carrots and potatoes. Slice the carrots and cube the potatoes.
- Heat a cast iron Dutch oven or large heavy-bottomed soup pot to medium on the stove top. Once heated, add 2 Tbsp. olive oil. Add the minced garlic and onions. Saute for 3-4 minutes, stirring often.
- Add the sliced carrots along with ¼ tsp. each of kosher salt and pepper. Saute for 4-5 minutes, stirring often.
HEARTY CHUNKY VEGETABLE SOUP | SLIMMING EATS RECIPES
From slimmingeats.com
4.4/5 (207)Total Time 1 hr 5 minsCategory SOUPS, LUNCHCalories 117 per serving
- Spray a large saucepan over medium heat with some cooking oil spray and add the onions, garlic and celery.
- Fry for a couple of minutes to soften. Add in a little stock at a time and reduce down to prevent any burning/sticking
- Add in the leeks and carrot and spray again with the cooking oil spray and fry for a couple more minutes until the leeks have cooked down a little. Again added a little bit of the stock to prevent any burning/sticking
CHUNKY VEGETABLE SOUP - COOKING CIRCLE
From cookingcircle.com
Servings 4Total Time 30 minsCategory 30 Mins or Less
AMY'S ORGANIC CHUNKY VEGETABLE SOUP – HIVE BRANDS
From hivebrands.com
Brand Amy'sAvailability In stockPrice $3.5
CHUNKY VEGETABLE SOUP WITH HOMEMADE ROLLS | DINNER RECIPES ...
From goodto.com
3.6/5 (218)Category Dinner,Lunch,Main Course,SnackCuisine BritishCalories 711 per serving
CHUNKY VEGETABLE SOUP - OVERTIME COOK
From overtimecook.com
5/5 (1)Estimated Reading Time 2 mins
CHUNKY VEGETABLE SOUP - WILTSHIRE FARM FOODS
From wiltshirefarmfoods.com
4/5 (1)
CHUNKY WINTER VEGETABLE SOUP - 9KITCHEN - NINE.COM.AU
From kitchen.nine.com.au
Cuisine MediterraneanCategory DinnerServings 4Total Time 1 hr
34 CHUNKY SOUP RECIPES THAT'LL FILL YOU UP - GOODTOKNOW
CHUNKY VEGETABLE SOUP - THE WASHINGTON POST
From washingtonpost.com
Is Accessible For Free TrueCalories 215 per servingServings 6
CHUNKY INDIAN SOUP RECIPES, VEG CHUNKY SOUP RECIPES
From tarladalal.com
Estimated Reading Time 4 mins
CHUNKY VEGETABLE SOUP RECIPE - DELISH KNOWLEDGE
From delishknowledge.com
Reviews 1Servings 4Cuisine AmericanCategory Dinner
CHUNKY CHICKEN VEGGIE SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHUNKY VEGETABLE BARLEY SOUP | CANADIAN LIVING
From canadianliving.com
AVOCA CHUNKY VEGETABLE SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
CHUNKY VEGETABLE SOUP EASY ARCHIVES - COOL FOOD DUDE
From coolfooddude.com
CHUNKY VEGETABLE SOUP – CAROL'S STOCK MARKET
From carolsstockmarket.com
CHUNKY VEGETABLE SOUP - SIMPLYMADEEATS.COM
From simplymadeeats.com
SIMPLE POUR OVER IDEAS WITH CHUNKY SOUP - COOK WITH ...
From cookwithcampbells.ca
CHUNKY VEGETABLE SOUP VIDEO | JAMIE OLIVER
From jamieoliver.com
CHUNKY VEGETABLE SOUP. | SIMPLY.FOOD
From simplysensationalfood.com
10 BEST HEALTHY CHUNKY VEGETABLE SOUP RECIPES | YUMMLY
From yummly.co.uk
CHUNKY VEGETABLE AND SPINACH SOUP – MY ROI LIST
From myroilist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search