EASY HOMEMADE VEGETABLE SOUP
This hearty vegetable soup recipe is healthy, easy to make, and tastes fantastic. It's also vegan when a vegetable broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Kale or spinach, for example, is an excellent substitute for cabbage.
Provided by Adam and Joanne Gallagher
Categories Soup, Entree
Time 40m
Yield Makes about 8 cups of soup or 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
- Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
- Pour in the canned tomatoes and their juices as well as the stock/broth.
- Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
- Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
- Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.
Nutrition Facts : ServingSize 1 cup, Calories 137, Fat 5.7g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 677.5mg, Carbohydrate 20.3g, Fiber 4.9g, Sugar 7.5g, Protein 3.2g
HOMEMADE VEGETABLE SOUP
This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.
Provided by John Williams
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g
VEGETABLE SOUP
Provided by Food Network
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine the tomatoes, tomato paste, garlic, serrano chiles, oregano, cumin, and 2/3 teaspoon salt in blender or food processor and puree.
- In large stock pot, combine chicken stock, beef broth, potatoes, carrots, onion, bok choy, celery, green beans, okra, pureed tomato mixture, salt and pepper. Bring soup to a simmer and cook 20 to 30 minutes, adding additional stock if needed. At end of cooking time, add lime juice (or balsamic vinegar).
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
21-INGREDIENT VEGETABLE SOUP
Make and share this 21-Ingredient Vegetable Soup recipe from Food.com.
Provided by TempR
Categories Vegetable
Time 4h
Yield 8 litres, 32 serving(s)
Number Of Ingredients 23
Steps:
- Put lima beans in small saucepan and cover with water. Bring to boil. Reduce heat, cover and simmer for 2 minutes. Remove pan from heat and allow to steam, covered, for at least 1 hour.
- Tie garlic, green part of leek and chopped dill in cheesecloth bag.
- Combine soup mix - not packet - with 5 quarts/litres water in large stockpot, at least 12 quart.
- Add celery root, rutabaga and cheesecloth bag and bring to boil.
- Reduce heat and simmer, cover, for 30 minutes.
- Drain lima beans and add to stockpot. Stir in barley, split peans, onion, carrots, celery, peppers, parsnips, eggplant, sweet potato, 1 tablespoons salt and 1/2 teaspoons pepper. Bring back to boil. Then reduce heat and simmer, covered, for 15 minutes.
- Add zucchini and continue to simmer, covered, for 40 minutes more.
- Stir frozen vegetables into soup along with flavouring packet. Bring back to boil.
- Reduce heat and simmer, covered, until vegetables are cooked to your liking, about 10 minutes.
- Add remaining 1 tablespoons salt and 1/4 teaspoons pepper.
- Remove celery root, rutabaga and cheesecloth packet before serving.
- Blend a little.
Nutrition Facts : Calories 102, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.2, Sodium 842.4, Carbohydrate 21, Fiber 5.2, Sugar 4.8, Protein 4.3
VEGETABLE SOUP
Make and share this Vegetable soup recipe from Food.com.
Provided by carolinafan
Categories Weeknight
Time 3h30m
Yield 5 quarts, 10-15 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions in margarine.
- In seperate skillet saute hamburger.
- Add to remaining ingredients in large stock pot.
- Simmer until done.
- May add frozen peas, corn and limas or any other vegetable you would like.
- May be frozen.
Nutrition Facts : Calories 351, Fat 20, SaturatedFat 5.9, Cholesterol 60.9, Sodium 203.4, Carbohydrate 21.5, Fiber 5, Sugar 7, Protein 22.2
AUTUMN VEGETABLE SOUP
This hearty soup is a rare find. It is absolutly delicious. I you want to impress anyone...make this!!!
Provided by Tara in Southwester
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In dutchoven (large pot) on medium heat, melt butter, add onions and garlic and saute until golden.
- Add the rest of the ingredients EXCEPT the milk.
- Boil for 25 minutes.
- Puree soup with blender, return to heat and add milk.
- DO NOT BOIL!
- Just heat through.
- Recipe may be doubled.
VEGETABLE SOUP
I have been making this a long time. It can't be beat. Yummy and so good for you. When I was on weight watchers I lived on this. You can put in whatever vegetables you have in the fridge, and add whatever canned ones you like. This is my basic recipe. You can use what ever vegetables you like. I like to add a little Cajun spice to my bowl.
Provided by Melaine
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Add water and bouillon, bring to a boil.
- At this point add whatever vegetables that needs to cook, carrots, potatoes, cabbage, broccoli, cauliflower, squash, zucchini, (good time to clean out the fridge); slow boil for 15-20 minutes, until potatoes are done.
- Add tomatoes (or tomato juice), salt and pepper and canned vegetables (its a good time to clean out cabinets).
Nutrition Facts : Calories 232.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 0.3, Sodium 755.4, Carbohydrate 52, Fiber 10.1, Sugar 11, Protein 8.2
HOMESTYLE VEGETABLE SOUP
This is a very easy and satisfying soup. It contains a lot of vegetables, but is a cinch to throw together. This soup can easily be made vegetarian by using vegetable broth instead of beef broth, and just about any vegetables you like can be used.
Provided by HollyJane
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Add broth to a large soup pot.
- Add onions, celery, potatoes, tomatoes, cabbage, green beans, corn, and carrots.
- Bring mixture to a simmer.
- Add black pepper.
- Simmer for 20-30 minutes, or until potatoes and carrots are tender.
- Add water if necessary to thin out soup.
- Tastes even better the next day.
- For Vegetarian use the vegetable broth.
Nutrition Facts : Calories 185.9, Fat 1.8, SaturatedFat 0.1, Cholesterol 1, Sodium 893.7, Carbohydrate 39.2, Fiber 6.8, Sugar 9.4, Protein 7.8
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