Texas Vegetable Soup Recipes

TEXAS VEGETABLE SOUP

Texas Vegetable Soup image

Make and share this Texas Vegetable Soup recipe from Food.com.

Provided by Barb in WNY

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 (28 ounce) can whole tomatoes, undrained
1 (15 ounce) jar jar mild thick salsa
1 (15 ounce) can whole kernel corn, undrained
1 (15 ounce) can chili beans, undrained
1 (1 1/4 ounce) package chili seasoning mix

Steps:

Heat all ingredients to boiling in a 2- quart saucepan, reduce heat.
Cover and simmer 10 minutes, stirring occasionally.

Nutrition Facts : Calories 159.1, Fat 1.1, SaturatedFat 0.2, Sodium 660.3, Carbohydrate 33, Fiber 6.1, Sugar 5.9, Protein 8.1

TEXAS BLACK BEAN SOUP

Texas Black Bean Soup image

This hearty meatless stew made with convenient canned items is perfect for spicing up a family gathering on a cool day. It tastes as if it's made with love and yet it requires so little time and attention. -Pamela Scott, Garland, Texas.

Provided by Taste of Home

Categories Dinner Lunch

Time 4h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes or Mexican stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes or diced tomatoes with mild green chiles
1 can (14-1/2 ounces) chicken broth
1 can (11 ounces) Mexicorn, drained
2 cans (4 ounces each) chopped green chiles
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

Steps:

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through.

Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 609mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

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

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