Quick Easy Steamer Bag Vegetable Soup Food
QUICK AND EASY VEGETABLE SOUP
A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
Provided by Anne Vackrinos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g
QUICK & EASY STEAMER BAG VEGETABLE SOUP
I am tired of the cost and similar taste of all the canned soups out there, but I wanted something that was almost as easy to fix for lunch. As an added plus, my son said it was the best vegetable soup he had ever had! I've used all the combinations of the 3 types of vegetable mixes and have liked them all. I like adding the chickpeas for my protein, but the family prefers the chicken.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam the veggies in the microwave as directed on each of the bags you choose to use.
- Dissolve bouillon cubes in 1 cup of hot water. Combine vegetables, bouillon broth, sugar and tomatoes in large sauce pan. Added more water to cover vegetables if necessary. Chicken and/or chickpeas can be added if desired. Let simmer for 15 minutes or until heated thoroughly.
- Notes: we like the sugar in it because it cuts some of the acidity of the tomatoes. It also works well to place all the ingredients in a crock-pot and refrigerate overnight. Then just heat for about 4 hours on low for an easy meal the next day.
QUICK VEGETABLE SOUP
Very good!
Provided by Donna Cambre
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 54.5 g, Fat 5.2 g, Fiber 10.1 g, Protein 8.8 g, SaturatedFat 0.7 g, Sodium 1186 mg, Sugar 8.6 g
QUICK AND EASY MIREPOIX SOUP
I recently needed a soup for my daughter who wasn't feeling well. There was leftover ham in the fridge but my usual ham and potato soup included milk or cream, which is not the best thing for a touchy tummy, so this quick soup was born. The amount of the various ingredients is very flexible so don't worry if you use more or less of any one ingredient. The name comes from the traditional mix for Mirepoix which includes onions, celery, carrots and often ham or bacon.
Provided by PAFoodie
Categories Ham
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a Dutch oven or soup pot.
- Saute the chopped onions and celery for 2 minutes.
- Add the garlic, grated carrot and ham.
- Continue sauting until the onion is golden.
- Add the chicken broth, thyme and pepper and simmer for 20 minutes.
- Add the potatoes simmer uncovered until the potatoes are soft.
- Add salt to taste and more pepper if needed.
- Note: Do not salt the soup until the potatoes are cooked. The amount of salt needed will vary depending on the the amount of salt in the chicken broth.
Nutrition Facts : Calories 223.1, Fat 8.2, SaturatedFat 1.4, Sodium 86.1, Carbohydrate 31.9, Fiber 4.1, Sugar 2.8, Protein 7.7
QUICK VEGETABLE SOUP
While I enjoyed making soup from scratch, time doesn't often allow me to spend hours in the kitchen. This fast soup gets a head start from frozen vegetables and leftover meat.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the broth, tomatoes, onion, cabbage, vegetables and seasonings to a boil. Add macaroni; simmer, uncovered, for 10 minutes or until pasta is tender. Add meat; heat through.
Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 796mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
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