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
GENERAL VEGETABLE SOUP
Make and share this General Vegetable Soup recipe from Food.com.
Provided by hectorthebat
Categories Vegetable
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Peel and wash the chosen vegetables and slice or cut them into 1/2 in (1cm) dice according to type. Peel the marrow but leave the skin on the courgettes. Cut the fresh tomatoes into quarters. Rinse and slice any large mushrooms, leave small ones whole. De-rind and chop the bacon.
- Heat the oil in a large saucepan over a moderate heat, and fry the sliced onion, chopped garlic and bacon for 4-5 minutes until the onion is softened but not brown, and the bacon is just crisp.
- Add the prepared chosen root vegetables (leeks, carrots, potato, celery, turnip, swede and parsnip) and fry for a further 4-5 minutes, turning them over gently in the hot oil. Add the canned tomatoes, pour on the stock and gravy, add the herbs, stir well and bring to the boil, then reduce the heat and simmer with the lid on for 20-30 minutes, until the vegetables are soft.
- Add the remaining fresh vegetables (cauliflower florets, courgettes, marrow, tomatoes, mushrooms) and continue to simmer for a further 15 minutes, adding the left-over cooked vegetables for the last 10 minutes of cooking time.
- Season well with salt, pepper and a dash of Tabasco. Sprinkle with fresh snipped parsley or chives if available and serve nice and hot.
Nutrition Facts : Calories 348.4, Fat 10.7, SaturatedFat 1.9, Cholesterol 2.7, Sodium 256, Carbohydrate 57.9, Fiber 16.9, Sugar 21.9, Protein 14.1
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.
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
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