Judys Vegetable Soup From Cans Recipes
JUDY'S VEGETABLE SOUP FROM CANS
this recipe came from soupsong.com. i found it a few years ago and i have been making it ever since. it is great on cold winter night or a busy work day. Enjoy.
Provided by deborah03
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion and garlic in the olive oil.
- Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
- Bring to a quick boil, and then cover the soup and reduce the heat to let it simmer for a good 20 minutes to let the rice fully cook.
- for the beans, kidney beans works very nicely, but whatever your preference is will work.
- it goes really well with some crusty bread or buttered cornbread.
JUDY'S HEARTY VEGETABLE MINESTRONE SOUP
Delicious vegetarian minestrone soup.
Provided by Judy Good
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
- Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 35.7 g, Fat 5.5 g, Fiber 9 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 765.6 mg, Sugar 6 g
JUDY'S PUMPKIN SOUP
Do you have guests you would like to impress? This is the best pumpkin soup I have ever tasted. It is so good it leaves you with a craving that lasts for weeks! Wonderful to serve for the holidays. I like to serve this soup in hollowed-out individual pumpkins for a special presentation.
Provided by IAMKC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
- Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 18.5 g, Cholesterol 39.3 mg, Fat 13.2 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 1564.4 mg, Sugar 7.1 g
INDIAN VEGETABLE SOUP (CROCK POT)
This is from the Better Homes & Gardens "Crockery Cooking." I am trying it this weekend!
Provided by Carianne
Categories Vegetable
Time 10h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine eggplant, potatoes, tomatoes, and chickpeas in the crock pot first, then sprinkle with spices.
- Pour broth over everything.
- Cook on low for 8- 10 hours (or high for 4- 5 hours).
- Garnish with cilantro.
Nutrition Facts : Calories 188.3, Fat 1.6, SaturatedFat 0.2, Sodium 367.8, Carbohydrate 39, Fiber 9, Sugar 5.5, Protein 6.8
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