Please Eat Your Veggies Soup Recipes

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Chunky Vegetarian Vegetable Soup (Fast and Easy) image

I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.

Provided by jbr319

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

Time 50m

Yield 10

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
½ onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can tomato sauce
4 carrots, peeled and cut into 1/4-inch rounds
2 baking potatoes, cut into bite-size pieces
1 cup frozen corn
1 cup frozen shelled edamame (green soybeans)
1 cup frozen sliced okra
2 leaves kale, roughly chopped
salt to taste
1 teaspoon ground black pepper

Steps:

Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.

Provided by Sadie

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

Yield 7

Number Of Ingredients 17

Ingredients

¾ cup chopped celery
¾ cup chopped onion
1 cup chopped carrots
1 (14.5 ounce) can diced tomatoes, drained
3 cups tomato-vegetable juice cocktail
2 cups water
1 leek, chopped
1 potato, peeled and cubed
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans garbanzo beans, drained
1 cup long-grain white rice
1 tablespoon soy sauce
¼ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon dried dill weed

Steps:

In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 73.5 g, Fat 2 g, Fiber 10.1 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 1085.9 mg, Sugar 10.7 g

EAT-YOUR-VEGGIES CHICKEN SOUP

Eat-Your-Veggies Chicken Soup image

I found this in a pamphlet from the Potato Board. I have not tried tis yet. I think I would include about twice as much chicken, and will likely cook the chicken ahead of time, just stirring in at the end to heat through, because I'm not fond of poached chicken. Some leftover diced grilled or broiled chicken would be tasty in this. I would also hold off on adding the frozen peas until the end, and then just stir to heat them through. There's nothing worse than mushy peas!

Provided by SrtaMaestra

Categories Potato

Time 30m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can reduced-sodium fat-free chicken broth
2/3 lb white potatoes or 2/3 lb red potatoes
1/3 cup carrot, thinly sliced
1/3 cup celery, thinly sliced
1/3 cup onion, chopped
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup water
6 ounces boneless skinless chicken breasts, cut into bite sized pieces
1/3 cup frozen corn kernels
1/3 cup frozen peas
salt and pepper, to taste
1/2 teaspoon dried thyme leaves (optional)

Steps:

Do not peel potatoes. Cut into 1/2 inch chunks. .
In 3 quart saucepan, bring broth, potatoes, carrot, celery, and onion to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes.
Add remaining ingredients except salt, pepper, and thyme. Return to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes, or until potatoes are tender and chicken is cooked through. Season with salt pepper, and thyme, as desired.

Nutrition Facts : Calories 177.3, Fat 1.6, SaturatedFat 0.3, Cholesterol 27.2, Sodium 407.5, Carbohydrate 29.5, Fiber 4.3, Sugar 4.9, Protein 13

PLEASE EAT YOUR VEGGIES! (SOUP)

Please Eat Your Veggies! (Soup) image

This soup is the perfect remedy for those fussy eaters who refuse to eat their vegetables, yet will eat all sorts of vegetables when served in soup. This recipe was created for the RSC #14 cooking contest.

Provided by AcadiaTwo

Categories Vegetable

Time 1h41m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons peanut oil
1 onion (sweet)
1 cup baby portabella mushrooms (sliced)
1 tablespoon garlic (minced)
1/4 cup green onion (diced green tops only)
48 ounces vegetable stock
1/2 cup carrot (sliced)
2 cups napa cabbage (shredded)
1 cup wax bean (fresh, cleaned, cut into bite sized pieces)
1 tablespoon soy sauce
2 tablespoons dill (dried)
1 tablespoon sesame oil
1/2 tablespoon Worcestershire sauce
1 tablespoon rosemary (dried)
salt & pepper (to taste)

Steps:

In a 4-quart pot or dutch oven add peanut oil.
Saute sliced sweet onions on medium low heat until tender, stirring frequently.
Then toss in the mushrooms and saute them for about 5 minutes stirring frequently.
Add garlic and green onions. Saute for an additional minute.
Add vegetable stock, carrots, napa cabbage, wax beans, soy sauce, dill, sesame oil, Worcestershire sauce and rosemary.
Bring to a boil and then drop the temperature down to simmer, cover and cook for 60 minutes.
Salt & pepper to taste. Enjoy!

Nutrition Facts : Calories 91.3, Fat 6.9, SaturatedFat 1.1, Sodium 193.7, Carbohydrate 6.9, Fiber 1.9, Sugar 2.1, Protein 1.8

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