Fat Free Vegetable Soup Recipes

Steps:

• Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
• Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

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.

Steps:

• Into a large frying pan(12" or bigger) add the minced garlic and all the chopped veggies and dry-fry them until the have reduced to about half their original size.This will soften them up and allow flavour to come out.Don't use any oil to fry them,but you can use a small amount of the stock if you wish,to help them steam and reduce.
• Add 1 teaspoon each of salt and black pepper.You can also add any other herbs and spices you like to the mixture.
• Then transfer the mixture to a large deep pan,and add all the vegetable broth/stock(If you wish,you can add chicken stock,or beef stock instead,and you can add meat to the soup if you dont want it all veggie!.And if you cant find the tinned stock,you can make up the amount using stock cubes dissolved in hot water).
• Now add the 2 tablespoons of tomato puree/paste,and stir in,along with some salt and pepper,Worcester sauce,and hot sauce if you like a kick to it.These are down to personal preference,just add what you want until you get the flavour you like.
• Bring to a boil,then add the water,and bring back to the boil.Turn down heat and allow to simmer for 20 minutes,stirring occasionally.
• Turn off heat and stir.Allow soup to stand (with lid on)for 10 minutes before serving.
• Serve with crusty bread (butter optional!).

Steps:

• Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water.
• Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.