Homestyle Vegetable Soup Recipes

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

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

Categories Dinner Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

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

HOMESTYLE VEGETABLE SOUP

Homestyle Vegetable Soup image

This is a very easy and satisfying soup. It contains a lot of vegetables, but is a cinch to throw together. This soup can easily be made vegetarian by using vegetable broth instead of beef broth, and just about any vegetables you like can be used.

Provided by HollyJane

Categories Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

8 cups beef broth or 8 cups vegetable broth
3 medium onions, chopped
2 cups chopped celery (about 2 stalks)
2 medium potatoes, diced
1 cup chopped tomato (canned is fine)
3 cups cabbage, coarsely chopped
1 cup canned green beans or 1 cup frozen green beans
2 cups canned corn (more if desired) or 2 cups frozen corn (more if desired)
1 1/2 cups carrots, chopped
1 1/2 teaspoons black pepper, freshly ground
1 cup water (if needed)

Steps:

Add broth to a large soup pot.
Add onions, celery, potatoes, tomatoes, cabbage, green beans, corn, and carrots.
Bring mixture to a simmer.
Add black pepper.
Simmer for 20-30 minutes, or until potatoes and carrots are tender.
Add water if necessary to thin out soup.
Tastes even better the next day.
For Vegetarian use the vegetable broth.

Nutrition Facts : Calories 185.9, Fat 1.8, SaturatedFat 0.1, Cholesterol 1, Sodium 893.7, Carbohydrate 39.2, Fiber 6.8, Sugar 9.4, Protein 7.8

HOME-STYLE VEGETABLE BEEF SOUP

Home-Style Vegetable Beef Soup image

This hearty soup is great on a cold winter day. Serve with homemade cornbread, biscuits, or crackers.

Provided by STKA

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 onion, diced
6 red potatoes, finely diced
5 carrots, thinly sliced
½ cup water
1 (15 ounce) can whole kernel corn, drained
2 cups frozen green beans
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 39.2 g, Cholesterol 27.5 mg, Fat 6.9 g, Fiber 5.6 g, Protein 13.3 g, SaturatedFat 2.6 g, Sodium 756.3 mg, Sugar 8.9 g

HOMEMADE VEGETABLE BEEF SOUP

Homemade Vegetable Beef Soup image

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Provided by renee

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 5h55m

Yield 10

Number Of Ingredients 10

Ingredients

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

Steps:

Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g

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