SOUTHERN VEGETABLE SOUP
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
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
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
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
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
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
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
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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