Homemade Cup Of Vegetable Soup Food

EVERYDAY VEGETABLE SOUP

Everyday Vegetable Soup image

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Nutrition Facts : Calories 176 g, Fat 4 g, Fiber 5 g, Protein 7 g

HOMEMADE VEGETABLE SOUP

Homemade Vegetable Soup image

This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.

Provided by John Williams

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

Time 1h55m

Yield 8

Number Of Ingredients 15

Ingredients

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

Steps:

Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g

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

Ingredients

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

HOMEMADE CUP-OF-VEGETABLE SOUP

Homemade Cup-Of-Vegetable Soup image

This is a very healthy and delicious soup made from dried vegetables. I recently bought a new food dehydrater and this was in a recipe booklet that came with the product. This soup cooks in your thermos and is ready to eat by lunchtime making it perfect to throw together in the morning and take to work or on hikes, etc. I usually prepare all of the ingredients the night before and store them in the thermos and then just add the boiling stock in the morning.

Provided by anonymous

Categories Vegetable

Time 10m

Yield 2 cups, 1 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup dried vegetable flakes (any combination of tomatoes, peas, broccoli, zucchini, celery, carrots, etc.)
1 tablespoon Bulgar wheat
1 tablespoon broken spaghetti noodles
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1 pinch garlic powder
1 pinch salt and pepper (to taste)
2 cups boiling broth (chicken, beef or vegetable)

Steps:

Place the dried vegetables in a blender and whir until they are the size of small flakes. Measure out 1/3 cup of the vegetable flakes and reserve the rest for another use.
Place the 1/3 cup of flaked vegetables in a pint thermos and add the parsley, basil, garlic powder, salt, pepper, wheat and pasta; stir together.
Bring the broth to a rolling boil and pour over the dry ingredients in the thermos.
Quickly cover the thermos and close securely.

Nutrition Facts : Calories 48, Fat 1.5, SaturatedFat 0.7, Cholesterol 1.6, Sodium 2718.1, Carbohydrate 6, Fiber 0.5, Sugar 2.9, Protein 3

VEGETABLE SOUP FOR ONE

Vegetable Soup for One image

Make and share this Vegetable Soup for One recipe from Food.com.

Provided by Vegan Freak

Categories Onions

Time 25m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1 small onion
1 garlic clove
1 tablespoon olive oil
1 1/3 cups vegetable broth
1 bay leaf
salt & pepper
1 zucchini
1 carrot
1 cup mushroom

Steps:

Chop onion and crush garlic. Saute in oil in saucepan for 2-3 minutes.
Add the water, bay leaf and seasoning. Bring to boil, lower heat, cover pan and simmer for about 10 minutes.
In the meantime, chop veggies finely. Add to saucepan and raise heat until it's fully boiling again. Then lower heat, cover pan and simmer for 10 more minutes. Serve with bread.

Nutrition Facts : Calories 225.7, Fat 14.6, SaturatedFat 2.1, Sodium 64.9, Carbohydrate 21.8, Fiber 5.6, Sugar 12.2, Protein 6.1

More about "homemade cup of vegetable soup food"

9 SINGLE SERVE MUG SOUP RECIPES UNDER 100 CALORIES

Oct 2, 2015 French Onion Suprem e: Prepare French Onion above. Crumble 1 saltine cracker into the soup, and add 1/2 teaspoon grated Parmesan cheese. 25 calories. Vegetable Beef: 1 cup hot beef bouillon poured over 1/2 cup …
From budget101.com

Homemade Cup Of Vegetable Soup Food

EVERYDAY VEGETABLE SOUP

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

HOMEMADE VEGETABLE SOUP

This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.

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

HOMEMADE CUP-OF-VEGETABLE SOUP

VEGETABLE SOUP FOR ONE

Make and share this Vegetable Soup for One recipe from Food.com.

More about "homemade cup of vegetable soup food"

9 SINGLE SERVE MUG SOUP RECIPES UNDER 100 CALORIES

HOW TO MAKE DELICIOUS HOMEMADE VEGETABLE SOUP - THE …

EASY HOMEMADE VEGETABLE SOUP - INSPIRED TASTE

CUP SOUP RECIPE RECIPES ALL YOU NEED IS FOOD

HOMEMADE SOUTHERN VEGETABLE SOUP RECIPES ALL YOU NEED …

SHAKING CUP OF ORIGINAL MUFFINS RECIPE - SIMPLE CHINESE FOOD

HOMEMADE CUP OF VEGETABLE SOUP RECIPES

CHESTNUT SOUP RECIPE (SUPER CREAMY!) - FOOLPROOF LIVING

TOASTED PASTA SOUP RECIPE

CROCKPOT VEGETABLE SOUP

RECIPE: BETHICA'S CHICKPEA AND VEGETABLE SOUP

SIMPLE VEGETABLE SOUP RECIPE | YELLOWBLISSROAD.COM

HOMEMADE VEGETABLE SOUP RECIPE | ALLRECIPES

CUP OF VEGETABLE SOUP RECIPE | RECIPELAND

HOMEMADE CUP-A-SOUP – HEALTH STARTS IN THE KITCHEN

BEST VEGETABLE SOUP RECIPE - HOW TO MAKE VEGETABLE SOUP

BEST VEGETABLE SOUP RECIPES - HOW TO MAKE EASY VEGETABLE SOUP …

HOMEMADE VEGETABLE SOUP RECIPE - SO GOOD! - RACHEL COOKS®

TOP 48 ALLRECIPES VEGETABLE SOUP - ISTIMEWA.DIXIESEWING.COM

CUP OF SOUP RECIPES RECIPES ALL YOU NEED IS FOOD

VEGAN VEGGIE TORTELLINI SOUP RECIPE - THESPRUCEEATS.COM

SIMPLE BUT PERFECT VEGETABLE SOUP - MINIMALIST BAKER RECIPES

MUSHROOM SOUP RECIPE: EASY VEGETABLE SOUP AT HOME - FITELO

16 BEST VEGETABLE SOUP RECIPES - EASY HOMEMADE VEGETABLE SOUPS

WHITE BEAN AND PARSNIP SOUP RECIPE - COOK.ME RECIPES

HOMEMADE VEGETABLE SOUP - KRISTINE'S KITCHEN

HEALTHY TASTY MIX VEGETABLES SOUP RECIPE | #SHORTS | VEGETABLES …

SOUP IN A CUP RECIPES RECIPES ALL YOU NEED IS FOOD

'I'VE ALWAYS JUST KIND OF LIKED TO COOK' | FOOD | WHIG.COM

68 BEST HOMEMADE SOUP RECIPES AND IDEAS FOR COLD WEATHER

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search