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
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
ALPINE VEGETABLE SOUP
This is adapted from a recipe in Jane Brody's Good Food cookbook. It is quick and easy to make. Serve with bread or crackers for an inexpensive winter supper. You can substitute or add other root vegetables (turnips, parsnip, etc.) to your taste or what's on sale at the store.
Provided by KiminyMe
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan on medium-high. When the oil is heated, add the chopped onion and saute until the onion starts turning light brown. Pay attention that it doesn't burnt.
- Turn the temperature down to medium or low (depending on how fast your range cooks), and let the onions carmelize to a darker brown.
- Turn the heat back to medium high, then stir in the garlic, celery, salt and pepper. Stir together to blend the flavors.
- Add the potatoes and carrots and stir-fry for a few more minutes.
- Add the broth, zucchini, and dillweed. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are soft.
- Make sure that the cornstarch is dissolved in the cold water, then add to the soup. Raise the heat to medium-high and heat through to thicken the broth a little.
- Serve topped with grated cheese.
Nutrition Facts : Calories 247.8, Fat 5.6, SaturatedFat 1.1, Sodium 983.3, Carbohydrate 39.3, Fiber 5.7, Sugar 6.5, Protein 10.9
ALPINE POTATO VEGETABLE SOUP
Steps:
- 1. Saute garlic and onion in large saucepan until onion is translucent 2. Add broth, potatoes, carrots, celery (without tops) and zucchini 3. Bring to boil then simmer 15-20 minutes until potatoes are *just* tender 4. Add the dill, parsley, salt, pepper, reserved celery tops and if desired, the cornstarch thickener and simmer until slightly thickened
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27 HEALTHY VEGETARIAN SOUP RECIPES - COOKIE AND KATE
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- Best Lentil Soup. Gluten free and vegan. “This soup is AMAZING! Holy cow the lemon in this just adds something that I never knew I was missing! I ate this for like a week straight & couldn’t get enough of it!
- Chickpea Noodle Soup. Easily gluten free and vegan. “Amazing! This is so flavorful, a perfect substitution for chicken noodle soup. I made it exactly as-is.”
- Butternut Squash Chipotle Chili with Avocado. Gluten free and vegan. “My fiancé is a chili enthusiast and a meat lover. We both rank this our number one chili recipe!
- Curried Sweet Potato, Farro, Kale and Chickpea Soup. Vegan. “This soup is delicious! I found your recipe on Friday, made it on Sunday, and am eating it right now and for lunch allll week long.
- Quinoa Vegetable Soup with Kale. Gluten free and vegan. “Absolutely wonderful! Made this soup tonight and it was a complete success. Happy husband and I was surprised but extremely happy kids.
- Roasted Butternut Squash Soup. Gluten free and easily vegan. “This was simple but absolutely outstanding! THANK YOU!” – Patricia.
- Classic Minestrone Soup. Easily gluten free and easily vegan (skip the cheese) “Kate, I have made this soup many times in the last couple of years! It is as perfect a minestrone soup as there is.
- West African Peanut Soup. Gluten free and vegan. “Soooooooooo DELICIOUS! I made this with kale and served with brown rice. I love the thickness and flavour of this dish!
- Vegetarian Tortilla Soup. Easily gluten free and vegan. “This was the MOST yummy and satisfying soup!! I’m making it again tonight. It will be a regular in my house from now on.”
- Creamy Roasted Carrot Soup. Gluten free and easily vegan. “I made this soup last night it was absolutely delicious, one of the best soups I have ever made.
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