A To Z Vegetable Soup Recipes

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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

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

EASY HOMEMADE VEGETABLE SOUP



Easy Homemade Vegetable Soup image

This hearty vegetable soup recipe is healthy, easy to make, and tastes fantastic. It's also vegan when a vegetable broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Kale or spinach, for example, is an excellent substitute for cabbage.

Provided by Adam and Joanne Gallagher

Categories     Soup, Entree

Time 40m

Yield Makes about 8 cups of soup or 4 to 6 servings

Number Of Ingredients 17

3 tablespoons olive oil
2 cups chopped onion (1 medium)
1 ½ cups chopped carrot (3 to 4 carrots)
1 ½ cups chopped celery (2 to 3 stalks)
2 tablespoons tomato paste
4 teaspoons minced garlic (4 cloves)
3/4 teaspoon ground fennel seed
1/2 teaspoon ground black pepper
1/2 teaspoon fine sea salt, plus more to taste
1/8 to 1/4 teaspoon crushed red pepper flakes (optional for heat)
1 (15-ounce) can diced tomatoes with their liquid
6 cups stock or broth, see our ultra-satisfying veggie broth or homemade chicken stock
2 cups chopped potato (2 medium)
3 to 4 heaped cups chopped or shredded cabbage
2 bay leaves
1 cup frozen peas
1/2 teaspoon apple cider vinegar or fresh lemon juice, optional

Steps:

  • Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
  • Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
  • Pour in the canned tomatoes and their juices as well as the stock/broth.
  • Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
  • Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
  • Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.

Nutrition Facts : ServingSize 1 cup, Calories 137, Fat 5.7g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 677.5mg, Carbohydrate 20.3g, Fiber 4.9g, Sugar 7.5g, Protein 3.2g

QUICK AND EASY VEGETABLE SOUP



Quick and Easy Vegetable Soup image

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

Provided by Anne Vackrinos

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

Yield 6

Number Of Ingredients 11

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

Steps:

  • In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g

A TO Z VEGETABLE SOUP



A to Z Vegetable Soup image

This is a tasty soup and kids seem to love the alphabet pasta. I got the recipe from a a cookbook called Yuletide on Hilton Head.

Provided by Lvs2Cook

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 large onion, coarsely chopped
2 garlic cloves, minced
2 tablespoons vegetable oil or 2 tablespoons olive oil
2 tablespoons Italian herb seasoning (I used approx. 1 tbsp.)
1 (16 ounce) can stewed tomatoes, with juice
4 cups canned beef broth
2 cups water
4 cups frozen mixed vegetables
1/2 cup alphabet pasta
salt
3 tablespoons minced fresh parsley

Steps:

  • In a large soup pot, cook onion and garlic over medium heat until onion is golden, about 8 minutes.
  • Add seasoning and cook, while stirring, for one minute.
  • Squish the tomatoes through your hands as you add them to the pot.
  • Add beef broth and water and bring to a boil.
  • Reduce heat to medium and simmer for 10 minutes to blend flavors.
  • Add vegetables and alphabet pasta.
  • Simmer, uncovered, over medium heat until they are both tender, 10 to 12 minutes.
  • Season soup with pepper and salt and stir in the parsley.

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