Seven Vegetable Soup Recipes

VEGETABLE SOUP DIET RECIPE

Vegetable Soup Diet Recipe image

Low glycemic, vegetable soup diet. Soup made with broccoli, cauliflower, peppers, carrots, and more. Follow for rapid weight loss.

Provided by I Heart Recipes

Categories Soup

Time 30m

Number Of Ingredients 13

Ingredients

8 cups low sodium vegetable broth
3 cups broccoli florets
2 cups cauliflower florets
2 medium zucchini (sliced)
1 large red onion (diced)
2 14.5 oz canned diced tomatoes, in juice
4 cloves garlic minced
2 large carrots (peeled & diced)
1 large red bell pepper
1 large green bell pepper
3 tbsp tomato paste
2 bay leaves (fresh or dry)
2 tsp Italian seasoning

Steps:

In a large pot drizzle in the olive oil, and turn the heat to medium
Once the oil is nice & hot, add in the onions and cook for 2 minutes.
Add in the garlic, and cook for about 1 more minute.
Add in the carrots, and bell peppers. Stir and cook for 3 minutes.
Now add in the tomato paste, and pour in the tomatoes with juice, and broth.
Stir the ingredients, then add in the bay leaves and seasonings.
Simmer for 8 - 10 minutes.
Toss in the broccoli , cauliflower, and zucchini.
Simmer until tender.
Fish out the bay leaves.
Serve & enjoy!

SEVEN VEGETABLE SOUP

Seven Vegetable Soup image

This vegetable soup recipe uses creamed spinach to create a light and creamy base.

Provided by Land O'Lakes

Categories Slow Cooker Soup Soup and Stew Main Course

Yield 8 (1 1/3-cup) servings

Number Of Ingredients 14

Ingredients

2 (14-ounce) cans vegetable or chicken broth
2 cups shredded cabbage
1 (15-ounce) can diced tomatoes
1 (15-ounce) can extra-thick and zesty seasoned tomato sauce
6 medium (2 cups) new red potatoes, cut into 1/2-inch cubes
2 medium (2 cups) carrots, sliced 1/4-inch thick
1 medium (1/2 cup) onion, chopped
1 cup chopped celery
2 bay leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (10-ounce) package frozen creamed spinach, thawed
4 ounces (1 cup) shredded Cheddar cheese

Steps:

Combine all ingredients in slow cooker except creamed spinach and cheese.
Cover; cook on Low heat setting 8-10 hours or until carrots and potatoes are tender.
Increase heat setting to High. Stir thawed spinach into hot soup mixture, stirring constantly. Cook, stirring occasionally, 6-10 minutes or until soup is thickened.
To serve, spoon into individual serving bowls; sprinkle with cheese.

Nutrition Facts : Calories 150 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 1070 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Sugar grams, Protein 8 grams

SEVEN VEGETABLE SOUP

Seven Vegetable Soup image

This is from Land Of Lakes Soup & Bread, it's on the stove cooking as I type; and of course me being a sampler when I cook, I can guarantee your taste buds will scream for more!

Provided by Justmez2

Categories Vegetable

Time 7h30m

Yield 10 Cups

Number Of Ingredients 15

Ingredients

2 (14 -21 ounce) cans vegetable broth (I used low sodium and 99% fat free chicken) or 2 (14 -21 ounce) cans chicken broth (I used low sodium and 99% fat free chicken)
1 cup water
2 cups shredded cabbage
1 (15 ounce) can diced tomatoes (I use tomatoes with green chilies)
1 (15 ounce) can extra-thick tomato sauce
6 medium potatoes, cut into 1/2 inch cubes, i used yukon gold (2 cups)
2 medium carrots, sliced 1/4 inch thick (2 cups)
1 medium onion, chopped (1/2 cup)
2 stalks celery, including tops chopped (1 cup)
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/2 teaspoon pepper
1 (10 ounce) package frozen creamed spinach, thawed (We're not hip on creamed spinach, use regular spinach or just leave out all together.)
4 ounces land o lakes cheddar cheese, shredded (1 cup)

Steps:

Combine all ingredients in slow cooker EXCEPT creamed spinach and cheese.
Cover: cook on low heat setting for 8 to 10 hours or until carrots and potatoes are tender.
Increase heat setting to High.
Just before serving, stir thawed spinach into hot soup mixture, stirring constantly.
Cook, stirring occasionally until soup is thickened (6 to 10 minutes).
To serve, spoon into individual serving bowls, sprinkle with cheese.
+++Okay, now here is how I did it: Everything went into a 8 quart pot on stove, except spinach and cheese cook on medium-low for 7-8 hours.
Stir occasionally.
Will serve with the cheese.
As I said, I'm cooking it now!
Will go great with cornbread and sweet potatoes!

Nutrition Facts : Calories 176.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 11.9, Sodium 439.7, Carbohydrate 29.8, Fiber 5, Sugar 5.6, Protein 6.8

HOMEMADE VEGETABLE SOUP

Homemade Vegetable Soup image

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

Ingredients

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

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

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