Hearty Vegetable Soup Food

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HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

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

2 tablespoons extra virgin olive oil
2 tablespoons butter
1 medium onion, chopped small
3 large garlic cloves, chopped small
2 cups canned crushed tomatoes, with juice
4 cups vegetable broth
1 large yukon gold potato, peeled and cubed 3/8 inch
2 medium carrots, scrubbed and sliced 1/8-inch thick
1/2 cup cauliflower floret
2 large celery ribs, chopped
6 cups water
4 tablespoons vegetable stock base or 4 tablespoons chicken soup base
1 small sweet red pepper, seeded and diced
1 cup frozen baby peas
2 tablespoons dried dill weed
3/4 teaspoon seasoning salt
1/2 teaspoon black pepper, freshly ground

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



Hearty Vegetable Soup image

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

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

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



Hearty Vegetable Soup image

Provided by Guy Fieri

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 21

Olive oil, for coating pan
1/4 cup diced sweet onion, such as Maui or Vidalia
2 organic carrots, peeled and cut into coins
2 ribs celery, sliced
1 clove garlic, peeled
Kosher salt and freshly ground black pepper
2 cups torn kale leaves
1/2 cup corn kernels (fresh or frozen)
1/2 cup edamame, shells removed
1/2 cup diced red bell pepper
3 quarts Fortified Broth, recipe follows
3 quarts low-sodium chicken broth
2 roasted chicken carcasses
2 to 3 black peppercorns
2 ribs celery
1 carrot, peeled
1 onion, peeled and cut in half
1 clove garlic, peeled
4 sprigs fresh thyme
1 bay leaf
Kosher salt

Steps:

  • Set a large saucepan over medium heat. Coat the pan with olive oil and add the diced onions, carrots, celery and garlic. Season with some salt and pepper, and then sweat the vegetables (cook without adding any color) for about 5 minutes. Add the kale, corn, edamame and red bell pepper and cook for a few more minutes so they have a chance to saute. Add the stock, season with salt and pepper and bring to a simmer. Cook until the vegetables are soft, 7 to 8 minutes. Serve.
  • Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup). In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf. Set over medium heat and slowly bring to a rolling boil. Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics. Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours. When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock. Strain the stock through a large sieve, discarding the bones and vegetables. Chill the stock immediately until ready to use.

HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP



Hearty Italian Chicken and Vegetable Soup image

This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 onion, chopped
Pinch crushed red pepper flakes
6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
6 (3-inch) strips lemon zest, cut from 1 lemon
1 small head fennel, thinly sliced (2 cups), fennel tops reserved
1 1/2 pounds bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
A 2-3 inch piece Parmesan rind, optional
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
Kosher salt
2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight
3 cups baby spinach
2 tablespoons grated Parmesan, plus extra for passing
Lemon juice

Steps:

  • 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
  • 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

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

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

HEARTY VEGETABLE BARLEY SOUP



Hearty Vegetable Barley Soup image

Make and share this Hearty Vegetable Barley Soup recipe from Food.com.

Provided by VeganMom

Categories     Black Beans

Time 1h15m

Yield 15 cups, 15 serving(s)

Number Of Ingredients 10

1 (40 g) package onion soup mix
1 (15 ounce) can black beans
1 (5 ounce) can tomato paste
1 1/2 cups carrots
3/4 cup barley
3/4 cup celery
1 cup frozen corn
1 cup frozen mixed vegetables
8 cups water
salt and pepper

Steps:

  • In a large saucepan or stock pot, dissolve the onion soup mix in the water.
  • Add each of the other ingredients and stir well.
  • Bring to a boil and then turn down to low heat.
  • Simmer covered for a minimum of 1 hour to allow barley to cook.
  • Serve immediately. Great reheated as well.

HEARTY VEGETABLE SOUP WITH HAM



Hearty Vegetable Soup With Ham image

This soup makes great use of a leftover ham bone. It is relatively light and is a great starter or makes a meal with a nice salad and fresh bread. It is basically a mish mash of other recipes and uses up a lot of bits and pieces of leftover vegies in the fridge. I made it for my family of 3 and it was gone in 2 days! Enjoy!

Provided by Cathie H.

Categories     Clear Soup

Time 3h30m

Yield 16-20 cups

Number Of Ingredients 11

1 ham bone
2 cups diced ham
8 cups water
8 (4 1/2 g) packets chicken soup base
1 (28 ounce) can diced tomatoes
2 garlic cloves, minced
2 cups celery, diced
2 cups onions, diced
2 cups carrots, diced
2 cups cabbage, chopped
2 cups cauliflower, chopped

Steps:

  • Add ham to water in large dutch oven or stock pot.
  • Bring to a boil, cover and simmer for 2 hours or so.
  • Remove ham from water and put water in fridge until cooled completely. Pick and chop any meat from bone to add to soup.
  • Gently remove hardened fat from top of broth with a slotted spoon and discard fat.
  • Add chopped vegetables, tomatoes and garlic to broth and bring to a boil, simmer for about 20 minute
  • Add chopped meat and simmer for another 10 minutes.
  • Taste broth, and add chicken soup base to your desired taste.
  • Add more water and soup base as needed.
  • You can also add a can of kidney or other type of beans and/or 2 cups of kernel corn, green or yellow beans or diced potatoes if you desire.
  • This recipe is very versatile and you can add in whatever you personally like in the way of vegetables.
  • You can even leave out the ham and use chicken, beef or vegetable soup base.

Nutrition Facts : Calories 34.9, Fat 0.2, Sodium 142.8, Carbohydrate 8.1, Fiber 2.1, Sugar 4.2, Protein 1.2

HEARTY BEEF AND VEGETABLE SOUP



Hearty Beef and Vegetable Soup image

This is a quick and easy hearty soup. Use your favorite mix of vegetables, I like the mix of carrot, corn, peas and beans from the freezer.

Provided by KelBel

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
2 teaspoons olive oil
1 large onion, chopped
1 garlic clove, minced
1 (15 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
1 (14 ounce) can beef broth
1 (14 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
2 cups water
2 cups frozen mixed vegetables
1 teaspoon italian seasoning

Steps:

  • Heat oil in dutch oven. Add onion, garlic and ground beef. Brown for 10 minutes, drain fat if necessary.
  • Add remaining ingredients and cook until the soup starts to boil. Turn down heat and simmer 10 minutes.
  • Serve with parmesan cheese and crusty bread.

Nutrition Facts : Calories 345.9, Fat 14.5, SaturatedFat 5.1, Cholesterol 51.4, Sodium 991.6, Carbohydrate 31.2, Fiber 9.2, Sugar 7.8, Protein 24.6

HEARTY WINTER-VEGETABLE SOUP



Hearty Winter-Vegetable Soup image

On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head escarole, cut into 1-inch-thick ribbons
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh mint
2 tablespoons thinly sliced fresh dill

Steps:

  • Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
  • Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

BARB'S HEARTY BEEF AND VEGETABLE SOUP



Barb's Hearty Beef and Vegetable Soup image

I have been making this hearty soup for as long as I have been cooking. My mom and my grandmother always made soup like this,it does take time but worth it. My family loves this soup & looks forward to coming to dinner when I say, I'm making soup. It is loaded with vegetables. A great to use left over vegetables.

Provided by Barb G.

Categories     One Dish Meal

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 lbs stew meat, cubed
1 large onion, chopped
2 bay leaves
1 tablespoon beef base (such as McCormick)
5 -6 cups water (more water if needed})
2 (14 1/2 ounce) cans tomatoes, chopped
1 stalk celery, diced
1 1/2 cups potatoes, diced
1 cup diced carrot
1 cup green beans, 1 inch long
1/2 cup peas, frozen
1/2 cup corn, frozen
1 cup zucchini, sliced (may use other squash)
2 cups cabbage, chopped
1 teaspoon dried basil
1/3 cup orzo pasta or 1/3 cup other small shell pasta
salt and pepper

Steps:

  • Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
  • Add celery, carrots, potatoes, and cook until just tender.
  • Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
  • Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
  • Add pasta and cook until pasta is tender, taste & adjust spices.
  • Serve with your farorite cornbread or crusty bread, enjoy.

Nutrition Facts : Calories 395.9, Fat 22.4, SaturatedFat 9, Cholesterol 76, Sodium 99.2, Carbohydrate 24.2, Fiber 4.7, Sugar 6.6, Protein 25

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From alexdaynes.com


EASY VEGETABLE PASTA SOUP IS HEARTY AND HEALTHY | FOODAL
Instructions. Place all of the vegetables and the chicken stock in a large stock pot over medium heat. Add basil, and stir to combine. Bring to a boil and let cook until potatoes are tender, about 15-20 minutes. Add pasta and cook until al dente, about 7 …
From foodal.com


HEARTY KIELBASA BEAN AND VEGETABLE SOUP - ALL INFORMATION ...
Hearty Bean and Vegetable Soup: Create Your Own - Recipe ... hot www.finecooking.com. Transfer to a large bowl, add enough cold water to cover the beans by 3 inches, and soak for 4 to 12 hours. Choose one type of beans Cook the beans Drain and rinse the beans and transfer them to a 3- or 4-qt. saucepan. Add 1 medium garlic clove (smashed and peeled), 1 bay leaf, and 6 …
From therecipes.info


HEARTY VEGETABLE SOUP - THE YEAR IN FOOD
HEARTY VEGETABLE SOUP Yield: 8-10 servings. Notes: This will yield a huge pot of soup. You can easily halve it. Vegetarians can forgo the pancetta and just sprinkle a little more cheese on top. 4 ounces thick pancetta, diced 1 medium yellow onion, diced 6 cups chicken or vegetable stock 28 ounce can fire-roasted diced tomatoes 4 medium potatoes, cubed 3-4 …
From theyearinfood.com


VEGAN CREAMY VEGETABLE SOUP (DAIRY-FREE, GLUTEN-FREE ...
This easy vegan creamy vegetable soup is dairy-free, gluten-free and is a really easy one pot meatless soup for a weeknight dinner or meal prep recipe. It’s hearty and filling, yet still healthy and full of vegetables. This vegetarian soup cooks up on the stovetop in about a half hour, is budget friendly, and makes delicious leftovers! Use Pinterest Icon When Hovering Over This …
From healthyheartyrecipes.com


HEARTY VEGETABLE SOUP RECIPE - BBC FOOD
This hearty vegetable soup is packed full of flavour and goodness, perfect to warm you up on a cold night. If eating on a restricted day of an intermittent diet, replace the carrots with deseeded ...
From bbc.co.uk


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