Belva St Vegetable Soup Recipes
BELVA ST. VEGETABLE SOUP
This is the closest recipe to my Mamaw's recipe I can find. It was borrowed from a friend with a couple of tweaks to it.
Provided by rachel
Categories Easy
Time 7h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients together in a large crock pot.
- Cook on high 6-7 hours.
Nutrition Facts : Calories 267.4, Fat 9.7, SaturatedFat 3.5, Cholesterol 51, Sodium 382, Carbohydrate 23.5, Fiber 5.7, Sugar 3.9, Protein 22.6
VEGETARIAN VEGETABLE SOUP
Don't think you have time to make homemade soup on hurried, hectic days? You can with this simple recipe! Frozen mixed vegetables simmer in a seasoned canned broth for a mere 25 minutes.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the onion and celery in butter until tender. Add the broth, tomatoes, vegetables, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Sprinkle with croutons.
Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 635mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.
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 FAST VEGETARIAN VEGETABLE SOUP IN A HURRY
Quick and easy recipe.
Provided by RoMomma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 39m
Yield 6
Number Of Ingredients 10
Steps:
- Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 33.4 g, Fat 5.5 g, Fiber 7.5 g, Protein 6.3 g, SaturatedFat 4.1 g, Sodium 582.8 mg, Sugar 6.5 g
BELVA ST. CHILI
This is a great, easy recipe for a family or large group. It's best if you can allow it to cook for four hours. But, very easy preparation. It can easily be cut down to work for a couple or doubled for a larger group. Enjoy!
Provided by rachel
Categories Easy
Time 4h20m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Brown ground beef and drain grease off.
- Mix tomato sauce, kidney beans, meat, and chili mix in large crock pot.
- Cook on high for 2 1/2 - 4 hours*.
- *After 2 1/2 hours, you may want to turn crock pot to low. (Varies by crockpot).
Nutrition Facts : Calories 540.9, Fat 13.7, SaturatedFat 4.8, Cholesterol 92.1, Sodium 1740.7, Carbohydrate 61.7, Fiber 17.2, Sugar 13.8, Protein 46.1
BELVA ST. BISHOP'S CHICKEN
This is a family recipe we have enjoyed for years. It can also be cooked in the oven - takes about two hours if the chicken is thawed. Another option is to add a layer of dried beef to this dish in the oven or 6-9 slices in the crockpot. It's a wonderful meal to be cooked in the crock pot and then served over rice or pasta.
Provided by rachel
Categories Chicken Breast
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Place frozen chicken tenderloins in a large crockpot.
- Mix cream cheese, soup, and sour cream together.
- Pour mixture over chicken.
- Cook on high for about 4 hours, stirring about half way through. (Time can be shortened to about 2 1/2 hours if the chicken is completely thawed.).
Nutrition Facts : Calories 480.7, Fat 32, SaturatedFat 16.3, Cholesterol 166.3, Sodium 825.1, Carbohydrate 8.5, Sugar 3.3, Protein 38.7
BELVA ST. CHICKEN TETRAZZINI
This is a standard Chicken Tetrazinni recipe with a few family tweaks. For the chopped chicken, I use about 1/3 of a 2.5 lb bag of Tyson's chicken tenderloins.
Provided by rachel
Categories < 60 Mins
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Place frozen chicken tenderloins in pan; add water to cover.
- Add 1 teaspoon salt and 1 teaspoon pepper, and bring to a boil.
- Cover, reduce heat, and simmer 1 hour or until chicken is tender.
- Remove chicken from broth, reserving broth.
- Let chicken cool to touch. Shred chicken.
- Add enough water to reserved broth to measure 3 quarts; Bring to a boil.
- Cook spaghetti in broth according to package directions and drain.
- Saute sliced musrooms and red pepper in butter over medium-high heat until tender.
- Add flour, garlic salt, 1/2 teaspoon salt, and 1/2 teaspoon pepper; stir until smooth.
- Cook 1 minute, stirring constantly.
- Gradually stir in half-and-half, and cook until mixture is thickened, stirring gently.
- Add 3/4 cup Cheddar cheese, stirring until cheese melts.
- Add shredded chicken, mushroom soup, and 1/2 cup Parmesan cheese; stir well.
- Combine chicken mixture and spaghetti, tossing until combined.
- Spread mixture in a greased 13x9 inch baking dish.
- Bake, uncovered, at 350 degrees for 20 to 25 minutes or until thoroughly heated.
- Combine remaining 1/4 cup Parmesan cheese and 1 teaspoon paprika; stir well.
- Sprinkle remaining 1 1/4 cups cheddar cheese in diagonal rows across top of casserole.
- Repeat with parmesan-paprika mix.
- Bake 5 more minutes or until cheddar cheese melts.
Nutrition Facts : Calories 360.7, Fat 21.4, SaturatedFat 12.5, Cholesterol 57.2, Sodium 939.2, Carbohydrate 27.4, Fiber 1.5, Sugar 2.1, Protein 15
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