Loaded Vegetable Soup Food
LOADED VEGETABLE SOUP
This has a great flavor.Even my 3 year old loves this! It reminds me of Campbell's version.So easy,just chop it all and throw it in a pot.
Provided by FarahC
Categories Vegetable
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Get a large stock pot,fill half way with water.Turn heat to medium.
- Add your vegetables.Do not thaw your frozen vegetables before adding to water.Season,stir,and cover.Cook about 2-3 hours stirring every 45 minutes or so,adjust heat as needed.Add cooked pastas,or rice if you'd like.You can also freeze this for up to 3 months.
Nutrition Facts : Calories 195.5, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 1434.6, Carbohydrate 41.2, Fiber 7.8, Sugar 8.1, Protein 8.3
LOADED VEGETABLE BEEF STEW
I first had this dish during a trip to Argentina a few years ago. It inspired me to recreate it at home. It turned out so well, I wrote "Yum!" on the recipe card! -Kari Caven, Post Falls, Idaho
Provided by Taste of Home
Categories Dinner
Time 9h10m
Yield 12 servings (1-1/3 cups each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving., In a 6-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8-10 hours. , Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon.
Nutrition Facts : Calories 336 calories, Fat 15g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 516mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 5g fiber), Protein 27g protein.
LOADED VEGETABLE SOUP
Steps:
- Coat your Dutch Oven or stock pot with olive oil and warm on medium heat. Start with the carrots and saute your vegetables. I chop as I go, adding in one vegetable at a time until they are all sauteed while stirring. After all the vegetables are added, slowly add the water, tomato paste, bay leaves, basil, salt, black pepper and crushed red pepper. Stir, cover and turn heat to low-medium. Let simmer on your stove top for 2 1/2 to 3 hours. Turn off the heat. Season with more with salt and pepper if you wish. Serve hot with fresh bread or rolls. Serves 8 generously. Tastes even better the next day! *To Freeze, cool to room temperature and store in plastic freezer friendly bags or a freezer friendly container.
LOADED BLACK-EYED PEAS, SPINACH, AND VEGETABLE SOUP
An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes.
Provided by Kathe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 2h10m
Yield 10
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
- Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.
Nutrition Facts : Calories 177 calories, Carbohydrate 32.5 g, Fat 2.2 g, Fiber 7.7 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 321.9 mg, Sugar 6.4 g
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