CHEESY VEGETABLE SOUP II
This is a great winter soup! Serve with sour dough rolls and garnish with shredded cheese and garlic croutons. Yummy!
Provided by c_goddess
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 7
Number Of Ingredients 14
Steps:
- In a large skillet over medium high heat, combine the olive oil, garlic to taste, onions and mushrooms. Saute for about 5 minutes, or until the onions are tender. Remove from heat and reserve for later.
- In a large pot over high heat, combine the potatoes and carrots and add water to cover. Bring to a boil and reduce heat to low. Cover and simmer until vegetables are tender. Drain the water and add the milk. Continue to cook over low heat until milk starts to simmer.
- Stir in the cheese soup, then stir in the flour slowly, until mixed. Add 1 1/2 cups of the cheese, the reserved mushroom mixture, peas, corn and broccoli and heat through. Garnish with remaining 1/2 cup of cheese.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 56.2 g, Cholesterol 71.1 mg, Fat 24.5 g, Fiber 6.6 g, Protein 24.5 g, SaturatedFat 14.4 g, Sodium 1005 mg, Sugar 15.8 g
CHEESE VEGETABLE SOUP II
This is a cheese vegetable soup recipe that my sister's husband developed that we've had in our family for quite a while. It's really good and freezes wonderfully; one ice cube tray of soup emptied into a freezer bag and then thawed is enough soup for 2 big (or 4 small) bowls when served!
Provided by Mary Frances Wasson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 20
Number Of Ingredients 8
Steps:
- Place the carrots, celery, onions and chicken broth in a large pot. Cook over medium high heat until tender, about 15 minutes. Mix the cornstarch with the butter until smooth and set aside.
- In a separate pot heat the milk, but do not boil. Slowly add the cornstarch/butter mixture to the milk and stir together until smooth. Add this mixture to the vegetables and continue to cook over medium heat. Slowly add the cheese to the soup, stirring constantly, until cheese is melted. Serve hot or cold.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 23.5 g, Cholesterol 73.6 mg, Fat 35.4 g, Fiber 0.8 g, Protein 25.2 g, SaturatedFat 18 g, Sodium 1174.9 mg, Sugar 10.7 g
VEGETABLE CHEESE SOUP II
Serve it as a soup in a bowl or as a topping on a baked potato. It is very delicious and easy to prepare.
Provided by JARRELL
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h15m
Yield 7
Number Of Ingredients 8
Steps:
- In a large microwave bowl, cook vegetables in microwave for 10 minutes on high. Stir and rotate midway.
- On a large slow cooker, mix soup and water. Add onions, vegetables, and garlic, salt, and pepper to taste, and mix. Add cheese and mix. Simmer approximately 2 hours or until soup is creamy and cheese is melted.
Nutrition Facts : Calories 550.5 calories, Carbohydrate 26.1 g, Cholesterol 89.9 mg, Fat 37.1 g, Fiber 2.6 g, Protein 29.8 g, SaturatedFat 21.4 g, Sodium 1853.3 mg, Sugar 0.6 g
VEGETABLE BEEF SOUP II
An easy, economical and delicious soup to serve your family on a cold day.
Provided by Priscilla
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 8
Number Of Ingredients 12
Steps:
- In a large stock pot brown sirloin and onion. Drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil. Cover and cook until vegetables are tender, approximately 45 minutes.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 15 g, Cholesterol 57 mg, Fat 13.1 g, Fiber 2.6 g, Protein 18.4 g, SaturatedFat 5.2 g, Sodium 1380.3 mg, Sugar 5.8 g
GARDEN VEGETABLE SOUP
Make and share this Garden Vegetable Soup recipe from Food.com.
Provided by Karen in KS
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large saucepan with non-stick cooking spray.
- Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
- Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
- Stir in zucchini and heat 3-4 minutes.
- Serve hot.
Nutrition Facts : Calories 42.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.3, Sodium 658.2, Carbohydrate 8.8, Fiber 2.3, Sugar 4.5, Protein 1.9
HEARTY VEGETABLE SOUP
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
CHICKEN VEGGIE SOUP II
This is a great tasting, simple to make soup. It consists of diced chicken breast with an array of mixed vegetables. It's relatively low in fat and high in taste.
Provided by Stephanie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
- To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
- Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.
Nutrition Facts : Calories 197.9 calories, Carbohydrate 15.8 g, Cholesterol 32.9 mg, Fat 5.9 g, Fiber 4.4 g, Protein 21.1 g, SaturatedFat 1.1 g, Sodium 1048.8 mg, Sugar 7.7 g
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