CHUNKY VEGETABLE SOUP (WITH ROASTED ROOT VEGGIES)
This chunky vegetable soup combines lots of roasted root vegetables and hearty beans. It's a super super satisfying meal that tastes so delicous. The next time you're craving a little comfort, give this hearty soup a try. It's a winner every time!
Provided by Dawn | Girl Heart Food
Categories Lunch Main Course Soup
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Place root veggies into a large bowl and add cloves of garlic, 3 tablespoons of olive oil, rosemary, thyme, 3/4 teaspoon each of salt and black pepper. Toss to combine.
- Grab a large sheet pan sheet (or use two smaller ones) and spread 1/2 tablespoon of olive oil over to lightly grease. Spread veggies and garlic out onto the sheet pan and roast for 30 minutes or until tender, stirring halfway through cooking. Once veggies and garlic are cooked, carefully remove from the oven and set aside.
- Then heat remaining 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring often, for 5 minutes or until tender.
- Once the roasted garlic cloves are cool enough to handle, peel off skins and mash/chop the cloves.
- Add roasted veggies to pot with onion, along with roasted garlic, beans, vegetable broth (I like to add 4.5 cups of broth. Use another 1/2 cup if you want a looser or thinner consistency) and remaining 1/4 teaspoon each of salt and black pepper. Stir to combine.
- Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer (we are just heating up the broth and beans at this point). Cook for 8 to 10 minutes.
- Optional: Remove about 1 cup of soup from the pot, place into a heat-safe container and carefully blend with an immersion blender. Stir back into pot of soup. Note: If you don't have an immersion blender, just mash some with a potato masher.
- To serve, divide the soup into bowls and garnish (if desired) with your favourite soup toppings. Enjoy! Yields about 4 to 5 servings.
BOBO'S CHUNKY VEGETABLE SOUP
A good soup to use up various veggetables. From Chef Bobo's Good Food Cookbook, by Robert W. Surles.
Provided by WiteShadow
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a 3 quart soup pot over high heat until hot.
- Add potaoes, onion, celery, leek, turnip, shallots, and garlic.
- Stir the vegetabls around until they begin to cook but don't turn brown.
- Add the Vegetable Stock and the Boquet Garni to the soup pot.
- Bring to a boil.
- Reduce heat to simmering and cook for 45 minutes.
- Add the zucchini, tomatoes, summer squash, and green beans to soup pot.
- Simmer 15 minutes more.
- Stir in the vinegar.
- Season to taste with salt and pepper.
- Bouqet Garni: Bundle three sprigs fresh thyme, 3 sprigs fresh parsley, 1 bay leaf, and 1 tablespoon black peppercorns together in several thicknesses of cotton cheesecloth.
- Tie with string.
Nutrition Facts : Calories 319.6, Fat 14.6, SaturatedFat 2.1, Sodium 84.1, Carbohydrate 44.3, Fiber 9, Sugar 13.2, Protein 8.3
CHUNKY VEGETABLE SOUP (FROM FOOD DOCTOR/ A LIST DIET)
This soup is one of the three soup suggested in the Seven Day Diet from A-list diet (Food Doctor). The two other soup recipes are also posted - Clear soup and Tomato and rosemary soup. This vegetable-based soup provides your body with a high degree of easily absorbed nutrients, together with vital fiber and liquid. It will also help to promote better digestive health, which is the main goal of the Food Doctor eating plan
Provided by Babibu
Categories One Dish Meal
Time 40m
Yield 3 meals, 3 serving(s)
Number Of Ingredients 12
Steps:
- Put the seeds in a small, heavy pan and toast over medium heat for a few minutes until lightly browned.
- Gently heat two tablespoons of olive oil in a large pan and soften the onion and garlic for five minutes.
- Add the rest of the vegetables and seeds.
- Heat them together in the oil for another five minutes or so.
- Add just enough stock to cover the vegetables and simmer for ten minutes.
- Add the remaining stock and the bay leaf.
- Season with black pepper and simmer, covered, for about 20 minutes until all vegetables are cooked.
- Serve.
- Store the remaining portions you want to keep in the refrigerator or freezer.
Nutrition Facts : Calories 156.8, Fat 1.4, SaturatedFat 0.2, Sodium 116.8, Carbohydrate 33.8, Fiber 10.2, Sugar 11.9, Protein 9.3
CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)
I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.
Provided by jbr319
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
- Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
- Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
- Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
- Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g
CROCKPOT CHUNKY VEGETABLE SOUP
Make and share this Crockpot Chunky Vegetable Soup recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place all ingredients in crock pot.
- Cover and cook on low for 7-8 hours.
- Remove bay leaf before serving.
Nutrition Facts : Calories 127.2, Fat 0.9, SaturatedFat 0.3, Cholesterol 0.3, Sodium 990.8, Carbohydrate 25.1, Fiber 5, Sugar 6.9, Protein 5.9
CHUNKY VEGETABLE-COD SOUP
Make and share this Chunky Vegetable-Cod Soup recipe from Food.com.
Provided by Shellbelle
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw cod, if frozen; cut into 1-inch pieces.
- In a large saucepan or Dutch oven cook bell pepper and onion in butter until tender.
- Stir in vegetable or chicken broth, green beans, cabbage, basil, thyme, rosemary, and pepper.
- Bring to a boil.
- Reduce heat and simmer, covered, for 8-10 minutes.
- Add fish to saucepan and return to boiling.
- Reduce heat and simmer, covered, for 5 minutes or until fish flakes easily with a fork.
- Serve.
Nutrition Facts : Calories 148.3, Fat 3.8, SaturatedFat 2, Cholesterol 56.4, Sodium 96, Carbohydrate 7, Fiber 2.3, Sugar 2.5, Protein 21.5
CHUNKY CHICKEN VEGETABLE SOUP
From a package of Good Seasons Italian dressing mix. Sounds Yummy and easy. My newest kick is soup, so my poor family has to endure. This one seems like it would appeal to the kiddos. I'll probably use reduced sodium chicken broth and either orzo pasta or my left over white rice ... or maybe pre-cooked wild rice.
Provided by PeytonandKaylansMama
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cook chicken in hot oil; in large saucepan on medium high heat for 5 minutes or until cooked through.
- Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes.
- Stir in rice and parsley; cover. Remove from heat Let stand 5 minutes.
- Enjoy!
Nutrition Facts : Calories 122.7, Fat 5.2, SaturatedFat 1.3, Cholesterol 29.1, Sodium 30.7, Carbohydrate 7.9, Fiber 0.2, Protein 10.2
CHUNKY ROOT VEGETABLE SOUP
A rich, smoky & warming broth with chunky vegetables; perfect for a bit of comfort on a rainy day!
Provided by katodavo89
Time 1h45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre-warm a slow-cooker (approx. 3L capacity). Peel all your vegetables and cut into small chunks. Make the stock as per instructions.
- Heat up the oil in a deep pan and fry off the onion
- Add a knob of butter and allow the onion to brown before adding the garlic
- Add the carrots, potatoes & parsnips and mix well
- Season with salt, pepper & a very light sprinkle of smoked paprika
- Cover the pan with a lid and leave to cook for a couple of minutes
- Add a good squeeze (approx. 1 tbsp) of honey, stir well and cover again for a couple of minutes
- Once the vegetables have started to soften, transfer to the slow cooker and pour in vegetable stock
- Leave in the slow cooker on a high heat for around 1 hour, until the vegetables are slightly 'Al dente' (If you prefer completely soft veggies, leave for 1.5 hours). Season again with salt & pepper
- Serve with crusty wholewheat bread and a generous sprinkle of cheddar cheese & black pepper in the middle for some rich melted goodness
CHUNKY VEGETABLE SOUP
Provided by Jacques Pepin
Categories dinner, soups and stews, appetizer
Time 30m
Yield Six to eight servings
Number Of Ingredients 15
Steps:
- Fit a food processor with the 1 millimeter slicing blade and process the onion, celery and scallions.
- Heat the oil and butter in a large stockpot and add the sliced vegetables. Saute about 3 minutes.
- Meanwhile, slice the carrots, zucchini, turnip, cabbage and potatoes in the food processor. Add these vegetables to the stockpot along with the salt and the water, and bring to a boil. Cover, reduce the heat and boil gently for 20 minutes.
- Mince the garlic and herbs together in a food processor fitted with a steel chopping blade. Add the herb mixture to the stockpot, mix well, season with pepper and serve.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 482 milligrams, Sugar 4 grams, TransFat 0 grams
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- Place the vegetables in the pot.Pour in the stock, cover and bring to the boil then lower the heat to a simmer and cook for 4-5 minutes (or until the vegetables are tender but be careful not to overcook them).
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