A To Z Vegetable Soup Recipes
OLD-FASHIONED VEGETABLE SOUP
This is a deli-style vegetable soup. Very simple but very yummy!
Provided by Shelly A.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 2166.8 mg, Sugar 5.7 g
QUICK AND EASY VEGETABLE SOUP
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
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
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
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.
A TO Z VEGETABLE SOUP
I make lots of soup and I find it to be to good. This recipe comes from 'Better Homes and Gardens", the Sept. 2004 edition. When I made this I couldn't find any alphabet-shape pasta so I used animal shapes instead, they are the same size. Also I did not use the cans of chicken broth, instead I used chicken stock by knorr. (1 cup of stock = 8-oz.)
Provided by Faith77
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large saucepan, cook assorted vegetables in hot oil over medium-high heat about 5 minutes or until crisp-tender, stirring occasionally.
- Add chicken broth and garlic.
- Bring to boiling.
- Stir in beans and pasta.
- Return to boiling; reduce heat.
- Cover and simmer about 10 minutes or just until pasta is tender.
- Stir in oregano.
- Ladle into soup bowls.
- If desired top each serving with Parmesan cheese.
Nutrition Facts : Calories 233.9, Fat 5.6, SaturatedFat 1, Sodium 496.4, Carbohydrate 34.4, Fiber 7.5, Sugar 4.4, Protein 13.2
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VEGGIES THAT MAKE HEALTHY, TASTY SOUPS - WEBMD
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- Cucumber. This nutritious veggie is one of the ingredients in the cold soup called gazpacho. The seeds, in particular, have lots of natural chemicals known as phytonutrients, like carotenoids and flavonoids.
- Butternut Squash. You can peel it, cook it until soft, and puree it into a smooth, thick, satisfying fall soup. Many recipes use savory curry spices like cumin, coriander, and turmeric.
- Lentils. A hearty soup made from these legumes will warm you up and keep you well-nourished in the cold of winter. They're loaded with protein and are good for your heart, too.
- Broccoli. Like kale, spinach, and chard, broccoli is a cruciferous vegetable loaded with nutrients like vitamins K, C, E, B6, as well as chromium and folate.
- Potatoes. You might have some concerns about their high carbohydrate content. But these tubers are loaded with potassium and vitamin C. Cut them into cubes for a chunky soup.
- Mushrooms. You may want to go easy on cream of mushroom soup because of the extra fat in many recipes. But there are lots of other ways to make soup with mushrooms.
- Fresh Spring Peas. These delicate veggies come along for just a few weeks each year. They have lots of vitamins, and 1 cooked cup has 8.6 grams of protein and 8.8 grams of fiber.
- Dried Split Peas. They make a thick, hearty winter soup. Crumble a bit of turkey bacon or lean sausage on top for flavor. Just like fresh peas, these nutritional powerhouses have vitamins K, B1, and C, along with manganese, copper, phosphorus, folate, and lots of phytonutrients like flavanols, phenolic acids, and carotenoids.
- Asparagus. It has lots of vitamins, such as K, C, and E. It also has a bunch of the B vitamins, including B1, B2, B3, B5 and some B6. This veggie is also packed with folate, copper, selenium, manganese, and phosphorus.
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