Family Time Vegetable Soup Food

OLD-FASHIONED VEGETABLE SOUP

Old-Fashioned Vegetable Soup image

This is a deli-style vegetable soup. Very simple but very yummy!

Provided by Shelly A.

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

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1 onion, diced
2 large carrots, diced
3 stalks celery, diced
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 quarts beef broth

Steps:

In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.

Nutrition Facts : Calories 123.1 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 2166.8 mg, Sugar 5.7 g

FAMILY VEGETABLE BEEF SOUP

Family Vegetable Beef Soup image

My kids aren't excited about vegetables, but in this soup, they love them. It's an easy recipe to make.

Provided by Taste of Home

Categories Lunch

Time 1h35m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12

Ingredients

2 pounds ground beef
1 medium onion, chopped
1 can (46 ounces) tomato juice
1 can (28 ounces) diced tomatoes, undrained
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 cups frozen cut green beans
2 cups each finely chopped celery, cabbage and carrots
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Nutrition Facts : Calories 155 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 703mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.

SPRING VEGETABLE SOUP

Spring Vegetable Soup image

It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way.

Provided by SWEETIEBRITZ

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

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
½ cup chopped onion
1 clove garlic, minced
1 medium potato, peeled and chopped
½ cup chopped broccoli
½ cup frozen corn
½ cup torn spinach
½ cup chopped fresh mushrooms
½ cup chopped carrots
¼ cup chopped cabbage
2 (32 fluid ounce) containers chicken broth
6 ounces egg noodles
1 cup canned white beans

Steps:

Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 41 g, Cholesterol 27.7 mg, Fat 4.9 g, Fiber 5 g, Protein 9.8 g, SaturatedFat 0.5 g, Sodium 1452 mg, Sugar 4.1 g

FAMILY TIME VEGETABLE SOUP

Family Time Vegetable Soup image

Make and share this Family Time Vegetable Soup recipe from Food.com.

Provided by MizzNezz

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb lean ground beef
1/4 cup chopped onion
2 cups peeled diced potatoes
1 cup sliced celery
1 (16 ounce) package frozen mixed vegetables
4 cups water
2 beef bouillon cubes, crushed
2 (10 ounce) cans beef broth
1 (14 ounce) can diced tomatoes, undrained
1 tablespoon Worcestershire sauce

Steps:

In large saucepan, cook ground beef and onion on med high heat until done.
Drain.
Add all remaining ingredients; mix well.
Bring to a boil.
Reduce heat,cover and simmer for 20 minutes.
Stir occasionally.

Nutrition Facts : Calories 269.1, Fat 9.2, SaturatedFat 3.2, Cholesterol 50.2, Sodium 1216.4, Carbohydrate 26.1, Fiber 5.7, Sugar 3.9, Protein 22.3

SECOND TIME AROUND VEGETABLE SOUP

Second Time Around Vegetable Soup image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

Half of cooked leeks, carrots, and potatoes
Broth to thin
Heavy cream, optional
Snipped chives, for garnish

Steps:

With a food mill puree the leeks, carrots, and potatoes. Transfer the puree to a saucepan. Add enough broth to turn the puree into a souplike consistency and bring to a simmer. If desired, add heavy cream to taste. Season with salt and pepper. Ladle into soup bowls and garnish with snipped chives.

AUTUMN VEGETABLE SOUP

Autumn Vegetable Soup image

This hearty soup is a rare find. It is absolutly delicious. I you want to impress anyone...make this!!!

Provided by Tara in Southwester

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
2 medium onions, chopped
2 cloves garlic, minced
3 medium carrots, chopped
1 small zucchini, peeled,chopped
2 stalks celery, chopped
2 medium potatoes, peeled,chopped
2 medium tomatoes, peeled,chopped
3 tablespoons parsley
2 cups chicken stock
1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
2 cups milk

Steps:

In dutchoven (large pot) on medium heat, melt butter, add onions and garlic and saute until golden.
Add the rest of the ingredients EXCEPT the milk.
Boil for 25 minutes.
Puree soup with blender, return to heat and add milk.
DO NOT BOIL!
Just heat through.
Recipe may be doubled.

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