Herb 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

HERB VEGETABLE SOUP



Herb Vegetable Soup image

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

Provided by Arlo3606

Categories     Vegetable

Time 1h

Yield 8 cups, 8 serving(s)

Number Of Ingredients 11

1 medium onion
3 medium carrots
3 garlic cloves
4 medium celery ribs
1 tablespoon olive oil
4 cups chicken broth
8 ounces mushrooms
4 ounces tomatoes
4 small zucchini
1 tablespoon dried basil
1 tablespoon dried leaf thyme

Steps:

  • Dice onion, carrots, and celery.
  • In a large soup pot, saute the diced vegetables in olive oil for 5 minutes.
  • Mince and add the garlic. Saute for 2 minutes more.
  • Dice and add the mushrooms. Saute for 3 minutes more.
  • Add the thyme and basil, stir to combine.
  • Add the chicken broth. Bring to a boil.
  • Reduce heat and simmer until vegetables are soft (about 15 minutes).
  • Cut the zucchini into large chunks (about 1 inch lengths or cubes) and add to soup.
  • Simmer until the zucchini is soft but not mushy, about 5-10 minutes.

Nutrition Facts : Calories 110.5, Fat 3.4, SaturatedFat 0.7, Sodium 425.5, Carbohydrate 17.8, Fiber 7.6, Sugar 4.2, Protein 6.8

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