Dads Vegetable Soup Food

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.

Provided by Sadie

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

Yield 7

Number Of Ingredients 17

Ingredients

¾ cup chopped celery
¾ cup chopped onion
1 cup chopped carrots
1 (14.5 ounce) can diced tomatoes, drained
3 cups tomato-vegetable juice cocktail
2 cups water
1 leek, chopped
1 potato, peeled and cubed
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans garbanzo beans, drained
1 cup long-grain white rice
1 tablespoon soy sauce
¼ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon dried dill weed

Steps:

In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 73.5 g, Fat 2 g, Fiber 10.1 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 1085.9 mg, Sugar 10.7 g

DAD'S SECRET INGREDIENT VEGETABLE SOUP

Dad's Secret Ingredient Vegetable Soup image

There's nothing like a big pot of hearty soup simmering away on the stove in chilly weather. Dad would often make a simple vegetable soup by simply opening up a can or two of whatever vegetables were in the cupboard. I've adapted it to using fresh and frozen veggies but the important part -- our "secret ingredient" is the same. For the very best vegetable soup don't leave out the cabbage. ;-)

Provided by 3KillerBs

Categories Vegetable

Time 3h15m

Yield 10-12 quarts

Number Of Ingredients 16

Ingredients

2 lbs lean beef, cubed
1 -2 tablespoon olive oil
2 large onions
4 -5 medium potatoes
4 -5 carrots
2 lbs frozen mixed vegetables
1 lb frozen corn
1 lb frozen green beans (optional)
1 lb frozen peas (optional)
2 quarts diced tomatoes
2 garlic cloves, minced
1 teaspoon celery seed
4 quarts beef stock
salt and pepper
1/2 cup barley (optional)
1/4 head cabbage

Steps:

Using a very large pot that will hold at least 12qts, preferable more, brown the beef in the olive oil.
Peel and dice onions and carrots. Dice potatoes, peeling if you prefer.
Put everything except the barley and cabbage into the pot. Bring to a boil and simmer for 2-3 hours, stirring several times.
Use a knife to shred the cabbage finely in strips as if for sauerkraut.
Add cabbage and barley. Simmer for 1 hour, stirring several times.
Serve with hearty, crusty bread.
Note: If you have some odds and ends of cooked, unseasoned veggies hanging around in the fridge you can add them along with the cabbage and barley. Don't overdo broccoli or other cabbage-family veggies because some cabbage is necessary too much upsets the balance of flavors.
Note: You can readily substitute fresh vegetables for frozen. I just use frozen because I usually make it in the winter when fresh veggies are not cost-effective.
Note: Freezes well and is even better after sitting overnight.

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