Southern Vegetable Soup Food

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SOUTHERN VEGETABLE SOUP



Southern Vegetable Soup image

This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. -Christy Hinrichs, Parkville, Missouri

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 13

1/2 cup chopped onion
2 teaspoons olive oil
2 teaspoons minced garlic
2 cans (14-1/2 ounces each) vegetable broth
1 can (28 ounces) crushed tomatoes
1 package (16 ounces) frozen mixed vegetables
1 cup sliced fresh or frozen okra
1 can (4 ounces) chopped green chilies
2 teaspoons dried savory
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon white pepper

Steps:

  • In a Dutch oven over medium-high heat, saute onion in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Nutrition Facts : Calories 133 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1095mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 5g protein.

SOUTHWEST VEGETABLE SOUP



Southwest Vegetable Soup image

This is an easy soup to prepare and it makes a wonderful meal with the addition of your favorite cornbread! Or it is a tasty starter for your entree.

Provided by Junebug

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 cans vegetable broth
1 (14 1/2 ounce) can petite diced tomatoes, undrained
1 cup water
1 can ranch style bean, undrained
1 can corn, drain
1 can green beans, drain
1 (4 1/2 ounce) can chopped green chilies, undrained
1/2 chopped onion
1 (8 ounce) can tomato sauce
6 corn tortillas, minced (I use scissors to cut mine very tiny)
1 -2 teaspoon chili powder (to taste)
1/4 teaspoon garlic powder

Steps:

  • Mix all ingredients together in a pot over high heat.
  • Bring to a boil.
  • Then lower your heat and simmer for about an hour.
  • The soup should be thickened and the tortilla pieces will be mostly dissolved.
  • To serve, top with crumbled tortilla chips and a little grated cheese.

OLD-FASHIONED VEGETABLE SOUP



Old-Fashioned Vegetable Soup image

This is a deli-style vegetable soup. Very simple but very yummy!

Provided by Shelly A.

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

Time 45m

Yield 6

Number Of Ingredients 12

3 tablespoons butter
1 onion, diced
2 large carrots, diced
3 stalks celery, diced
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 quarts beef broth

Steps:

  • In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.

Nutrition Facts : Calories 123.1 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 2166.8 mg, Sugar 5.7 g

CHICKEN VEGETABLE SOUP



Chicken Vegetable Soup image

This savory soup has a Southern twist with the addition of black-eyed peas and Creole spices. Leftovers can be frozen for up to one month.

Provided by CookingONTheSide

Categories     Stocks

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 16

4 (1 lb) bone-in skinless chicken breasts, excess fat removed
8 cups water
1 tablespoon olive oil
3 garlic cloves, minced
1 large yellow onion, chopped
2 cups carrots, peeled and sliced
2 cups celery, chopped
2 (14 1/2 ounce) cans fire-roasted tomatoes
3 tablespoons Worcestershire sauce
2 tablespoons tomato paste
1 tablespoon seasoning salt, plus
1 teaspoon seasoning salt
1 tablespoon creole seasoning
2 cups chicken stock
4 cups new potatoes, chopped
2 (15 1/2 ounce) cans black-eyed peas, drained and rinsed

Steps:

  • Place chicken in large stockpot.
  • Add 8 cups water.
  • Bring to a boil over high heat.
  • Reduce heat to a simmer.
  • Cover and cook for 30 minutes, or until chicken is cooked through.
  • Remove chicken from broth; set aside to cool.
  • Strain broth and reserve.
  • Return stockpot to heat.
  • Add olive oil.
  • Add garlic and onion and cook over medium heat for 6-7 minutes, or until translucent.
  • Add carrots and celery and cook for 2 minutes.
  • Add tomatoes, Worcestershire sauce, tomato paste, seasoned salt and Creole seasoning, stirring well to combine.
  • Add chicken stock and reserved chicken broth.
  • Stir well.
  • Add potatoes and bring soup to a boil over medium-high heat.
  • Cook until potatoes are fork tender.
  • While potatoes are cooking, remove chicken from bone, shredding into bite-size pieces.
  • Add chicken to soup.
  • Add peas to soup and simmer for 3 minutes.

Nutrition Facts : Calories 326.9, Fat 6.2, SaturatedFat 1.3, Cholesterol 98.3, Sodium 649.5, Carbohydrate 28.2, Fiber 5.4, Sugar 5.3, Protein 38.9

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