CHINESE VEGETABLE SOUP
This easy Chinese vegetable soup is a perfect Asian twist on a tasty classic. It's one of our most popular recipes - healthy, comforting, and better than any canned soup out there.
Provided by Amy Anderson
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Bring the broth to a boil over medium high heat. Slice up the vegetables.
- Lower the heat and add in the carrots, mushrooms, ginger, garlic, cilantro, and bok choy.
- Stir in the soy sauce. Season with salt and freshly cracked black pepper. Cook till the bok choy softens, about 5 - 7 minutes.
- Ladle into bowls; drizzle with sesame oil and serve.
Nutrition Facts : Calories 106 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cups, Sodium 2408 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHINESE VEGETABLE SOUP WITH TOFU - TAKEOUT STYLE
Make takeout in your home in just 10 minutes with this Chinese vegetable soup that's light and flavorful, yet hearty and comforting enough to fill you up! {Vegan, Gluten-Free}
Provided by Maggie Zhu
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Heat the oil in a medium-sized pot over medium heat until hot. Add the green onions and ginger. Cook and stir until fragrant and beginning to brown, about 2 minutes.
- Pour in the water and bring to a low boil. Boil for 5 minutes. Remove and discard the green onion and ginger.
- Add the mushroom powder, salt, sugar, and white pepper. Stir to mix well.
- Add the tofu, celery, and mushrooms. Once bringing back to a boil, cook for 3 minutes. Add the carrots and broccoli and boil for another 2 minutes. Taste the broth and adjust the seasoning to taste by adding more salt or mushroom powder if needed.
- Serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 54 kcal, Carbohydrate 6.1 g, Protein 3.4 g, Fat 2.4 g, SaturatedFat 0.4 g, Sodium 472 mg, Fiber 1.5 g, Sugar 2.4 g
GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP
My grandma made this soup. She said it was something they made way back when, out of whatever they had available in their garden and shelves. It is a large dish (they were a family of 10), so have a big pot or slow cooker! I have halved it and honed it a little since most of us use a grocery now and don't have 8 kids.
Provided by Amanda Combs
Categories Vegetable Soup
Time 6h15m
Yield 6
Number Of Ingredients 14
Steps:
- Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
- Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
- Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 45.6 g, Cholesterol 49.6 mg, Fat 10.8 g, Fiber 8.5 g, Protein 23.7 g, SaturatedFat 4 g, Sodium 1182 mg, Sugar 10.8 g
GRANDMA'S VEGETABLE SOUP
Another one of my Grandmother's famous soups that she would serve to her customers in her restaurant.
Provided by litldarlin
Categories Stocks
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cover one blade roast and suet with water. Cook until tender.
- Add a few slices of onion and celery for flavor.
- Remove the meat.
- Add all your vegetables in chunks.
- Cook vegetables until tender. Add one large can of whole tomatoes.
- Then add the meat back into the soup.
- Cook 10-15 minutes longer or until vegetables are tender.
- Then serve and enjoy.
Nutrition Facts : Calories 390.5, Fat 22.5, SaturatedFat 9.1, Cholesterol 78.2, Sodium 116.4, Carbohydrate 23.1, Fiber 4.8, Sugar 5.8, Protein 24.2
GRANDMA'S VEGETABLE SOUP
This recipe is so easy and so good. My grandma used to make it for us.
Provided by BRANDY3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g
GRANDMA'S VEGETABLE SOUP
I used to love it when I went to visit my Grandma and Grandpa in Georgia. They made almost everything from scratch. This was one of my favorite dishes. Cooking time is approximate.
Provided by Icancook2
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef.
- Add all but rice and macaroni, do not drain.
- let cook until potatoes are medium soft.
- add rice and cook 10 minutes.
- add macaroni and let cook until tender.
GRANDMA'S BEEF VEGETABLE SOUP
This is one of my grandmother's recipes. Grandma use to put whatever she had in her kitchen into this soup. A big pot of homemade soup was always the favorite dish in my grandmas house. Back then with 9 kids it was always soups and stews.
Provided by litldarlin
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cover one blade roast and suet with water.
- Cook until tender.
- Add a few slices of onion and celery for flavor.
- Remove the meat.
- Add all your vegetables in chunks:.
- Cook vegetables until tender.
- Add one large can of whole tomatoes or diced tomatoes.
- Then add the meat back into the soup.
- Cook 8 -10 minutes longer then serve and enjoy.
- Note: If you want the soup to be thicker, you can use 1 can of Tomato Paste.
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