HEARTY VEGETABLE SOUP
This soup is great for this time of year as the vegetables are new and have such a great taste and flavor.
Provided by William Uncle Bill
Categories Stocks
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
- Add onions and saute until translucent, about 5 minutes.
- Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
- Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
- Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
- Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portions.
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
HEARTY VEGETABLE SOUP
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
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
HEARTY VEGETABLE SOUP
This recipe I concocted while chatting on the phone with a friend. Really not paying much attention to proportions, just adding a little of this and that. Well it tasted so good that I figured I'd better put pen to paper and write the ingredients down before I forgot. It is so unbelievably simple to make and is great comfort food. I also added 1/2 can of leftover corn and shredded sharp cheddar cheese as seen in photo.
Provided by Nan R.
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Add all ingredients EXCEPT POTATOES to a medium pot.
- You may add a little water if you like more broth.
- Bring to a boil then let simmer for 45 minutes to 1 hour, stirring occasionally.
- Add potatoes, continue to simmer on med low for another.
- 15 minutes or until potatoes are tender.
- Enjoy.
Nutrition Facts : Calories 161.6, Fat 0.9, SaturatedFat 0.2, Sodium 528.2, Carbohydrate 29.9, Fiber 8.6, Sugar 4.7, Protein 10.1
HEALTHY HEARTY VEGGIE SOUP
Developed this recipe whilst making a variation of the "Cabbage Soup Diet" cabbage soup! Very healthy dish packed with tons of vegetables and spices with very low salt/fat content - perfect to have as a light meal if you're watching your calorie intake. Family found it very tasty and agreed that the use of so many vegetables and slow cooking the soup on low for a few hours allowed a strong depth of flavour to develop. My carnivorous brother even devoured a huge bowl and soups/vegetables don't do much for him. Makes enough to feed a small army but is perfect for freezing.
Provided by roxy-rolla
Categories Vegetable
Time 2h10m
Yield 8-10 bowls, 8-10 serving(s)
Number Of Ingredients 24
Steps:
- heat olive oil in large saucepan over medium heat til pan is hot.
- add onions, leek, celery, carrot and capsicum and cook til onions and leeks are transparent, stirring regularly. 10 mins.
- add chilli and garlic and sauté with vegetables for further 5-10 mins.
- add potatoes, cabbage, oregano, thyme and basil and stir for 5 mins.
- add both stocks, water, tomatoes and bay leaves to the pan and bring to a boil.
- add salt and pepper and simmer on low for an hour to an hour and a half, stirring occasionally.
- add mushrooms and simmer for a further half hour
- ladle into bowls and serve with loosely shredded parsley and warm crusty bread.
Nutrition Facts : Calories 183.4, Fat 5.4, SaturatedFat 1, Cholesterol 3.8, Sodium 588.1, Carbohydrate 28.7, Fiber 5.7, Sugar 7.9, Protein 7.6
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