ITALIAN VEGETABLE SOUP
Makes a lot and is very, very good.
Provided by Jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
- Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 52.5 g, Cholesterol 48.4 mg, Fat 16.6 g, Fiber 13.3 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 1295 mg, Sugar 9 g
HARVEST VEGETABLE SOUP
This Mediterranean Harvest Vegetable Soup recipe is vegan and gluten free. It's made with parsnips, carrots, beans, kale, and fresh herbs!
Provided by Christine Rooney
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Mince 6 cloves garlic and 1 onion (or 2 shallots). Chop 1-2 stalks of celery into small pieces.
- Chop 4-5 carrots and 1-2 parsnips into slices.
- Roughly chop 2-3 cups of kale.
- Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium. Add 1 Tbsp. oil. Once the oil is heated add the garlic, onions, and celery. Saute for 2-3 minutes, stirring often.
- Add the carrots and parsnips to the pan along with a generous pinch of salt and pepper. Saute for 7-8 minutes, stirring often to prevent sticking. The vegetables should soften slightly.
- Add 4 cups of vegetable broth to the pan and cover. Bring to a boil and then reduce to a simmer for 20 minutes or so. Stir occasionally.
- After 20 minutes or so remove the cover from the pan. Add 1 (drained)14.5 oz. can of diced tomatoes (or petit diced tomatoes), 1 15 oz. can of cannellini beans, 1 tsp. Italian seasoning, 1/4 tsp. red chili flakes, 1/2 tsp. sugar, and another pinch of salt and pepper. Add the kale to the pot. Stir all of the ingredients together.
- Cover once again and simmer for another 10 minutes or so.
- Taste the soup and adjust spice levels to taste. The vegetables should be softened and easily pieced with a fork.
- Serve the soup with crusty bread and garnish with Parmesan cheese (optional).
Nutrition Facts : Calories 238 kcal, ServingSize 1 serving
ITALIAN CHICKEN VEGETABLE SOUP
This rich, hearty and comforting Italian Chicken Vegetable Soup is packed with Italian flavors. It's an easy Italian soup recipe that comes together in about 30 minutes and your family will love!
Provided by Deborah
Categories Soup
Time 40m
Number Of Ingredients 17
Steps:
- Heat olive oil in large pot over medium-high heat.
- Add the onion, carrot, celery and potato to the pot and cook for 3 to 5 minutes or until the vegetable start to soften.
- Add the garlic, fennel, thyme and oregano and cook for another minute or two.
- Pour in the tomatoes and the chicken broth and bring to a boil.
- Add the Parmesan cheese.
- Reduce heat and simmer on low for 15 minutes.
- Add the chicken and cook for another 5 minutes.
- Stir in the basil and parsley
- Serve with lemon wedges
Nutrition Facts : Calories 328 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 27 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1585 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
WINTER HARVEST VEGETABLE SOUP
Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. "A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!"
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.
Nutrition Facts : Calories 134 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 404mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
ITALIAN HARVEST VEGETABLE SOUP
As published in Delicious Living in March 2010. If my Grandmother had been Italian, she would have made this soup. It is as wholesome and delicious as it is beautiful. Prep tip: If you don't have fresh spinach, you can use one 10-ounce box frozen chopped spinach, thawed and squeezed dry.
Provided by Miss_Elaine
Categories Low Protein
Time 1h5m
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- Chop celery, carrots, and onion into 1/2-inch dice.
- Heat oil on medium-high in a large, heavy-bottom stockpot. Add celery, carrots, and onion. Sauté until edges are golden brown, about 10 minutes.
- Reduce heat to medium and add garlic and bell peppers. Stir frequently for 1-2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer 30-40 minutes. Add spinach and zucchini, simmer another 5 minutes, salt and pepper to taste, and serve.
Nutrition Facts : Calories 120, Fat 4.3, SaturatedFat 0.4, Sodium 63.8, Carbohydrate 19.9, Fiber 4.6, Sugar 5.7, Protein 3.6
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- Warm 1 Tbsp olive oil in a large stock pot on the stove. Add the diced onion and carrots and cook over medium-high heat until just starting to brown, about 7 minutes. Stir in the garlic, then the potatoes. Let cook for an additional 7 or 8 minutes, stirring occasionally.
- Rinse and drain the white beans, then add them to the pot along with the can of diced tomatoes, the vegetable broth, and the water. Add the tomato paste, herbs, and red pepper flakes. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, until the potatoes are soft.
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