Crunchy Vegetable Soup Recipes
CRUNCHY VEGETABLE BAKE
While traveling in Kentucky a few years ago, my husband and I enjoyed an excellent mixed vegetable dish at a restaurant...and the owners were kind enough to share the recipe. It makes four casseroles so it's great for a church supper or other large group. -Jean Voan, Shepherd, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 60-80 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute celery and onions in oil until tender. Remove from the heat. Stir in the soup, sour cream, salt and pepper. Stir in the beans, corn and water chestnuts. Transfer to four greased 13-in. x 9-in. baking dishes., In a large bowl, combine the cracker crumbs, almonds and butter. Sprinkle over bean mixture. Bake, uncovered, at 350° for 40-45 minutes or until golden brown.
Nutrition Facts : Calories 78 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 201mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
CRUNCHY VEGETABLE DIP
I love to try new recipes, and this one was a big hit with my family. It's great as an appetizer or for a light lunch. -Dottie Miller, Jonesborough, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a bowl, beat first five ingredients until smooth. Stir in vegetables. Refrigerate, covered, 2-3 hours. Serve with crackers and vegetables.
Nutrition Facts : Calories 60 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 129mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CRUNCHY VEGETABLE SOUP
Make and share this Crunchy Vegetable Soup recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Process vegetables and chicken broth in blender until finely chopped. Pour into medium saucepan.
- Heat to boiling; reduce heat and simmer until vegetables are crisp-tender.
- Stir in yogurt, tarragon, cayenne and black pepper. Serve garnished with pimientos.
Nutrition Facts : Calories 74.2, Fat 2.6, SaturatedFat 1.4, Cholesterol 8, Sodium 243.5, Carbohydrate 8.4, Fiber 2.1, Sugar 5.2, Protein 5.5
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