Loaded Vegetable Soup Recipes

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LOADED VEGETABLE SOUP



Loaded Vegetable Soup image

This has a great flavor.Even my 3 year old loves this! It reminds me of Campbell's version.So easy,just chop it all and throw it in a pot.

Provided by FarahC

Categories     Vegetable

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 19

1 (14 1/2 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (16 ounce) bag frozen corn
1 (16 ounce) bag frozen peas
1 (16 ounce) bag lima beans
4 carrots, chopped
2 onions, diced
2 garlic cloves, crushed
4 stalks celery, sliced
4 -5 medium potatoes, cubed
1 (16 ounce) bag okra (optional)
1/4 cup instant chicken bouillon granules (or to taste)
1 tablespoon sugar
1 teaspoon black pepper
2 tablespoons dried parsley
1 teaspoon thyme
1/2 teaspoon tarragon
2 bay leaves
water

Steps:

  • Get a large stock pot,fill half way with water.Turn heat to medium.
  • Add your vegetables.Do not thaw your frozen vegetables before adding to water.Season,stir,and cover.Cook about 2-3 hours stirring every 45 minutes or so,adjust heat as needed.Add cooked pastas,or rice if you'd like.You can also freeze this for up to 3 months.

Nutrition Facts : Calories 195.5, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 1434.6, Carbohydrate 41.2, Fiber 7.8, Sugar 8.1, Protein 8.3

LOADED VEGETABLE SOUP



LOADED VEGETABLE SOUP image

Categories     Soup/Stew     Stew     Dinner     Winter

Number Of Ingredients 22

2 - 3 Tbsp. olive oil
4 large carrots, sliced
1/2 bunch of celery with leaves, chopped
2 medium sized onions, chopped
4 large cloves of garlic, minced
1 large green pepper
1 large red pepper
1 small head of broccoli, chopped
4 large vine ripened tomatoes, chopped
1 cup fresh mushrooms, sliced
1 (15 oz.) can Muir Glen Organic Fire Roasted Petite Diced Tomatoes
1 (15 oz.) can corn, drained
1 1/2 cups fresh or frozen peas
1 1/2 cups fresh or frozen fine green beans, cut into bite sized pieces
3 potatoes, scrubbed and diced with skin on
10 cups of water
3 Tbsp. tomato paste
3 large bay leaves
1/4 cup dried basil (I know that seems like a lot, but it adds so much wonderful flavor to the soup)
1 Tbsp. sea salt
1/2 tsp. black pepper
1/4 tsp. crushed red pepper flakes (optional)

Steps:

  • Coat your Dutch Oven or stock pot with olive oil and warm on medium heat. Start with the carrots and saute your vegetables. I chop as I go, adding in one vegetable at a time until they are all sauteed while stirring. After all the vegetables are added, slowly add the water, tomato paste, bay leaves, basil, salt, black pepper and crushed red pepper. Stir, cover and turn heat to low-medium. Let simmer on your stove top for 2 1/2 to 3 hours. Turn off the heat. Season with more with salt and pepper if you wish. Serve hot with fresh bread or rolls. Serves 8 generously. Tastes even better the next day! *To Freeze, cool to room temperature and store in plastic freezer friendly bags or a freezer friendly container.

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