HEARTY VEGETABLE SOUP
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
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
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
GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
OLD-FASHIONED VEGETABLE SOUP
This is a deli-style vegetable soup. Very simple but very yummy!
Provided by Shelly A.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 2166.8 mg, Sugar 5.7 g
I CAN'T MAKE VEGETABLE SOUP....SOUP!
I did not grow up eating any soup but Cajun Gumbo, and chicken noodle from a can. When I got older, I started trying various vegetable soups at restaurants and found out I really liked it. The thought of making it myself was a little intimidating, it looked difficult. Then I thought, "how hard could it be" and I experimented until I came up with this tasty soup. Enjoy!
Provided by Kathy Sterling @Kster2033
Categories Vegetable Soup
Number Of Ingredients 12
Steps:
- In a large soup pot mix stock, oregano, pepper, salt, steak seasoning, stewed tomato, tomato paste and onions, bring to a boil and simmer for 20 minutes.
- Add frozen vegetables, green beans and peas. (you can add or delete any vegetables you may like)
- Bring to a boil and then lower flame to a low boil. Cook for 35 minutes or until vegetables are done to your preference.
- Note: You can also add a small package of elbow or sea shell pasta to vegetables.
SOUP MAKER VEGETABLE SOUP
Whizz up this versatile vegetable soup in a soup maker using your favourite vegetables. Serve with a dollop of crème fraîche and some herbs
Provided by Good Food team
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 4
Steps:
- Put the vegetables, potatoes, and stock into a soup blender, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle is complete, season, and pour into bowls with a dollop of crème fraîche and some herbs.
Nutrition Facts : Calories 166 calories, Fat 1 grams fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.95 milligram of sodium
EVERYDAY VEGETABLE SOUP
This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
- Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
- Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
Nutrition Facts : Calories 176 g, Fat 4 g, Fiber 5 g, Protein 7 g
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