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
VEGETABLE SOUP II
This is a favorite with our family. Serve with homemade bread, rolls or crackers. Make sure you soak your barley overnight if you do not have the quick cooking kind. I like to let the soup sit off the heat for about an hour when it's done to help bring out the full flavor. Yum!!
Provided by Paula Campbell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, saute the celery and onion in the oil for 5 to 10 minutes, or until onions are tender. Add the chicken broth, beef broth, tomatoes with juice and tomato-vegetable juice cocktail.
- Bring to a boil, add the pasta and the barley, reduce heat to low and simmer for 20 minutes, or until the pasta and barley are tender.
- Add the mixed vegetables and the corn and bring the soup back to a boil. Then reduce the heat to low and allow the soup to simmer for 15 more minutes.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 24.1 g, Fat 5.3 g, Fiber 5.4 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 879.6 mg, Sugar 4.3 g
HEARTY VEGETABLE SOUP
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
EASY VEGETABLE SOUP II
This is a quick, delicious vegetable soup that we've been serving in our family for over 20 years. Great on a cold day, even better the next day!
Provided by Marilyn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h30m
Yield 9
Number Of Ingredients 11
Steps:
- In a large pot over high heat, boil the stew meat in enough water to cover the meat completely for 30 minutes, skimming the froth as necessary.
- Place the potatoes, carrots and onions into the pot, adding water if necessary. Boil for 30 minutes
- Drain the water but leave enough to cover the meat and vegetables in the pot. Then add the corn, peas, green beans, lima beans, butter beans and tomatoes. Reduce heat to low and let simmer for 1 to 1 1/2 hours. Season with salt and pepper to taste.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 54.2 g, Cholesterol 67.5 mg, Fat 20.2 g, Fiber 11 g, Protein 29.3 g, SaturatedFat 8 g, Sodium 845.6 mg, Sugar 8.2 g
EASY HOMEMADE VEGETABLE SOUP
This hearty vegetable soup recipe is healthy, easy to make, and tastes fantastic. It's also vegan when a vegetable broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Kale or spinach, for example, is an excellent substitute for cabbage.
Provided by Adam and Joanne Gallagher
Categories Soup, Entree
Time 40m
Yield Makes about 8 cups of soup or 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
- Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
- Pour in the canned tomatoes and their juices as well as the stock/broth.
- Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
- Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
- Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.
Nutrition Facts : ServingSize 1 cup, Calories 137, Fat 5.7g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 677.5mg, Carbohydrate 20.3g, Fiber 4.9g, Sugar 7.5g, Protein 3.2g
EASY VEGETABLE SOUP IN 15 MINUTES
A quick and easy vegetable soup! You can use the vegetables listed below or go with whatever bits and pieces of raw or cooked veggies that you have in your fridge. Yield: 7 cups Listen to me briefly explain how this vegetable soup is made, with great tips along the way, by clicking the play button below: [sc name="vegsoupupdatedrotd"][/sc]
Provided by Christine Pittman
Categories Entrée
Time 15m
Number Of Ingredients 15
Steps:
- Measure the broth into a large microwave-safe bowl. Add the diced tomatoes. Microwave on high for 6 minutes.
- Meanwhile, put a large pot or Dutch oven over medium heat. Add the oil. Roughly chop the carrot matchsticks. Add to the oil. Stir and cover. Chop the green beans into 1 inch pieces and add to the carrots. Stir and cover. Peel and chop the onion. Add it to the pot. Stir and cover. Peel and mince the garlic. Add it to the pot along with the salt and pepper. Drain the beans and add them to the pot. Add the peas and corn to the pot. Cover.
- When the microwave finishes, add the hot broth mixture to the pot. Cover pot and increase heat to high. When it boils, reduce heat to a moderate simmer and cook, stirring occasionally until carrots and green beans are tender, 2-3 minutes.
- Meanwhile, roughly chop the basil, parsley or cilantro. Juice the half of a lemon.
- Remove the soup from the heat. Stir in the lemon juice and Worcestershire sauce. Ladle into bowls and garnish with chopped herbs.
Nutrition Facts : Calories 289 calories, Sugar 17.2 g, Sodium 1448.6 mg, Fat 5.5 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 53.5 g, Fiber 11.7 g, Protein 12 g, Cholesterol 0 mg
EASY VEGETABLE SOUP
We like to eat this tasty soup with tortilla chips. Canned tomatoes and beans and frozen vegetables give you a head start when preparing this recipe. - Jan Sharp, Blue Springs, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (2-3/4 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired.
Nutrition Facts : Calories 145 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 573mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.
VEGAN VEGETABLE SOUP
Vegan vegetable soup, hearty, nutritious, and made with affordable ingredients. It's healthy, tasty, so easy to make, and perfect for dinner!
Provided by Iosune
Categories Soup
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot and sauté the garlic, celery, and onion over medium-high heat until golden brown, stirring occasionally.
- Add all the remaining ingredients, bring to a boil, and simmer partially covered for 30 minutes or until the potatoes and carrots are tender.
- Serve your vegan vegetable soup immediately with Instant Pot chickpeas, baked tofu, or tempeh.
- Store the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months. Thaw overnight in the fridge. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 195 calories, Sugar 14.8 g, Sodium 785 mg, Fat 5.7 g, SaturatedFat 0.8 g, Carbohydrate 40.6 g, Fiber 10.1 g, Protein 7.4 g
EASY VEGETABLE SOUP
Make and share this Easy Vegetable Soup recipe from Food.com.
Provided by Shellbelle
Categories Beans
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients in a large pot, bring to a boil over high heat.
- Cover and cook 10 minutes.
Nutrition Facts : Calories 155.1, Fat 1.7, SaturatedFat 0.4, Sodium 656.8, Carbohydrate 24.9, Fiber 8.2, Sugar 3.5, Protein 11.1
EASY VEGETABLE BEEF SOUP
Steps:
- Put olive oil in a large soup pot over medium high heat.
- Add onion and carrots.
- Add stew meat, salt and pepper.
- Cook until meat is browned and onions are beginning to turn clear.
- Add beef broth and tomato juice.
- Add remaining ingredients except the pasta.
- Bring to a boil and then add the pasta.
- Lower heat and cover leaving a small gap for steam to escape.
- Stir occasionally so pasta doesn't stick to bottom of the pan.
- Simmer at least 30 min.
- Remove bay leaf before serving.
Nutrition Facts : Calories 349 kcal, Carbohydrate 32 g, Protein 33 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 929 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 6 g, ServingSize 1 serving
EASY HEALTHY ROASTED VEGETABLE SOUP
Steps:
- Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.
- Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.
- Drizzle the olive oil over top and sprinkle with salt and pepper.
- Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.
- Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.
- Allow the mixture to come to a low boil and reduce the heat until the mixture begins to simmer.
- Simmer for about 10-15 minutes and then turn off the heat.
- Add the coconut milk (or half and half) and puree until smooth.
- Serve with a dollop of your favourite yogurt and some fresh herbs for garnish.
Nutrition Facts : ServingSize 1 serving, Calories 221 kcal, Carbohydrate 24 g, Protein 8 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 5 mg, Sodium 269 mg, Fiber 6 g, Sugar 12 g
SLOW-COOKED VEGETABLE SOUP
You just have to try this hearty soup for its unique blend of flavors and beautiful appearance, With all the rich foods served during the holiday, it's nice to serve this soup loaded with fiber and vitamins. -Christina Till, South Haven, Michigan
Provided by Taste of Home
Categories Lunch
Time 9h20m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 18
Steps:
- In a large skillet, saute the onion, celery and green pepper in oil until crisp-tender. Add potato, sweet potato and garlic; saute 3-5 minutes longer. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 9-10 hours or until vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 136 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 5g fiber), Protein 6g protein.
EASY VEGETABLE SOUP
Make and share this Easy Vegetable Soup recipe from Food.com.
Provided by Nimz_
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef, onion, pepper and celery until beef is brown.
- Drain off grease.
- Season to taste with salt, pepper and chili powder.
- Cook potatoes and cabbage separately.
- When done, pour with beef and vegetables and simmer 10-15 minutes.
Nutrition Facts : Calories 550.1, Fat 23.4, SaturatedFat 9, Cholesterol 102.8, Sodium 721, Carbohydrate 49.7, Fiber 9.7, Sugar 13.7, Protein 36.6
HOMEMADE VEGETABLE SOUP
This is a quick and easy recipe for a delicious hearty vegetable soup, especially comforting on a cold winter's evening.
Provided by katgeorge68
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop all the vegetables and place in saucepan or pressure cooker and cover with water (not quite covererd if in a pressure cooker)
- Bring to the boil and simmer until all the vegetables are soft (about 10 minutes in the pressure cooker)
- Add bayleaf, 2 stock cubes, parsley, salt and pepper, tomato puree, cannellini beans and simmer for a further 5 minutes
- Add the dissolved corn flour stirring all the time and bring back to the boil a couple of minutes
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