MIXED VEGETABLE SOUP
I received this recipe from my sister who worked as a dietitian for years. I always make a batch when my family gathers for the holidays.-Lucille Franck, Independence, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the carrots, celery, onion and green pepper in butter until tender. Set aside 1/2 cup broth. Add the tomatoes, sugar, pepper and remaining broth to pan; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Combine flour and reserved broth until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 116 calories, Fat 7g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 170mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
VEGETABLE SOUP WITH MIXED GREENS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the EVOO in large Dutch oven over medium heat. Add the anchovies into the oil and stir until they melt away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer for a few minutes. Then season with salt, if necessary.
- Cool completely and store in the refrigerator for a make-ahead meal.
- To serve, reheat over medium heat and stir in the parsley. Serve with cheese and bread.
Nutrition Facts : Calories 241 calorie, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 742 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams
MIXED VEGETABLE SOUP
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Saute a sliced onion in olive oil with garlic and red pepper flakes. Add 2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes). Add stock to cover by half an inch, and Parmesan rind. Add a small sprig of rosemary or thyme. Season with salt and pepper.
- Simmer until vegetables are almost tender, about 15 minutes.
- Stir in 1 cup diced green vegetables (zucchini, green beans, broccoli) and a big handful of shredded greens.
- Simmer until tender.
PUREED MIXED VEGETABLE SOUP
The onion can be substituted with one leek or two large shallots (this is true for the variations, too) and the spinach with other leafy greens, such as chard, kale, watercress, or sorrel. For a soup with brighter color, the leafy greens are added in the last five minutes of cooking, just so they are given a chance to wilt.
Yield Serves 6
Number Of Ingredients 10
Steps:
- Sweat aromatics Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until softened and translucent, about 3 minutes.
- Add base vegetables and stock Add potato, broccoli, and carrots along with enough stock (or water) to just cover. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes. Add spinach and continue cooking until vegetables can easily be mashed with the back of a wooden spoon, about 5 minutes more.
- Puree Reserve 1 cup liquid for thinning soup. Puree the rest of the contents in a blender, food processor, or food mill, working in batches as necessary (do not fill blender or processor more than halfway, and cover the lid with a kitchen towel while machine is running).
- Finish soup Return puree to clean pot, and set over low heat; whisk in cream (or buttermilk), if using, and add enough reserved liquid to thin soup to desired consistency. Season with salt and pepper. Serve immediately, or let cool completely, then refrigerate in a covered container. Reheat over moderate heat, just to warm through, thinning with more liquid as necessary.
- FOLLOW THE BASIC RECIPE, adding 1/2 teaspoon ground cumin and 1/2 teaspoon ground coriander when sweating the aromatics and using 1 pound cauliflower (1 head), trimmed and cut into 1-inch pieces and the same amount of potato for the base vegetables. Proceed with the recipe to simmer and puree. Serves 6.
- TO MAKE THE SOUP, FOLLOW basic recipe to sweat the aromatics, then add 1 can (28 ounces) whole peeled tomatoes or 2 pounds fresh tomatoes, blanched and peeled (page 381), as the base vegetable, and 1 1/2 cups stock or water. Proceed with recipe, simmering tomatoes 10 minutes (they should be soft and beginning to fall apart). Puree and finish with heavy cream, if desired. (serves 4)
- FOLLOW THE BASIC RECIPE, sweating 1 piece (1 inch) fresh ginger, peeled and thinly sliced, along with the onion and 1 small clove garlic. Then add 1 1/2 pounds carrots (8 medium), peeled and cut into 1/2-inch-thick rounds, as the base vegetable, and 4 cups water. Proceed with recipe to simmer and puree. Do not finish with cream or buttermilk. (serves 4)
- FOLLOW THE BASIC RECIPE, sweating 3 medium leeks, white and pale-green parts only cut into 1/2-inch-thick half-moons (2 1/4 cups) and washed well (page 32), for aromatics, then adding 1 1/2 pounds russet potatoes (2 large), peeled and cut into 1-inch chunks (4 cups), for the base vegetable, and 3 1/2 cups stock or water. Proceed with recipe, simmering for about 15 minutes, then remove from heat. Puree, then add 3/4 cup each heavy cream and buttermilk. Thin with water or stock to reach desired consistency. Cool soup completely before refrigerating in an airtight container, up to 3 days; thin with stock or water as necessary before serving. (serves 6)
- FOLLOW THE BASIC RECIPE, omitting garlic and sweating 1 Bosc pear, peeled, cored, and quartered, along with the onion. Then add stock or water and use 1 1/4 pounds winter squash (butternut, acorn, or kabocha), peeled, seeded, and cut into 1-inch chunks, for the base vegetable, and proceed with recipe to simmer until tender and puree. Finish with 1/2 cup buttermilk, if desired. (serves 4 to 6)
- FOLLOW THE BASIC RECIPE to sweat the aromatics, then add 3 1/2 cups stock or water and bring to a boil. For the base vegetables, add 2 pounds fresh green peas, shelled (2 cups), and return to a boil, then reduce to a simmer and cook until bright green and tender, 2 to 3 minutes. Then stir in 1 pound (2 bunches) fresh flat-leaf spinach (in batches if necessary, stirring until each is wilted) and cook until wilted, 2 to 3 minutes. Puree and finish, thinning with water as desired, then season with 2 teaspoons fresh lemon juice along with salt and pepper. (serves 4)
MIXED VEGETABLE AND CHICKEN SOUP
Make and share this Mixed Vegetable and Chicken Soup recipe from Food.com.
Provided by Kim Ong
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil water in a saucepan.
- Add in vegetables and simmer until soft.
- Add in chicken, light soy sauce and dash of pepper.
- When chicken is cooked, remove and serve in a soup bowl.
- Garnish with chopped spring onions.
Nutrition Facts : Calories 147.6, Fat 1.5, SaturatedFat 0.4, Cholesterol 28.6, Sodium 395.3, Carbohydrate 23.8, Fiber 3.5, Sugar 3.2, Protein 10.2
PUREED MIXED VEGETABLE SOUP
Make and share this Pureed Mixed Vegetable Soup recipe from Food.com.
Provided by Andtototoo
Categories Low Protein
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large soup pot put the onions and oil and stir-fry over medium-high heat just to soften the onion a bit (do not brown the onion).
- After about four minutes, add the garlic and stir to blend.
- After two minutes add the cauliflower, potatoes and carrots.
- Add water and black pepper. Add salt to taste or 3-4 bouillon cubes (chicken or vegetable). I usually add the bouillon cubes.
- Bring the liquid to a boil over high heat, reduce heat, cover and simmer for up to an hour.
- Let the soup cool for about 20 minutes, then puree.
- Thin the soup as needed with broth, milk or cream. Adjust seasonings.
- Variations: 1. When making the cauliflower soup, I usually add about 1 cup grated cheese after pureeing the soup. 2. To make zucchini soup, replace the cauliflower with zucchini and add 1/4-1/2 teaspoon dried thyme. 3. To make asparagus soup, replace the cauliflower with 2 bunches of fresh chopped asparagus and 1/4-1/2 teaspoon dried thyme. 4. To make spinach soup, replace the cauliflower with 1 pound spinach, and reduce the water. The spinach flavor was a little strong for me, so I added extra cream. 5. To make bean soup, replace the cauliflower with two 15 oz. cans of cannellini beans and add 1 teaspoon dried Italian seasoning blend. Cannellini beans are sometimes called white kidney beans and are often used in Italian cooking. Great northern beans or navy beans would also probably work well. 6. You can replace the cauliflower with broccoli, but I haven't enjoyed the soup when making it this way, as the soup tasted a little bit bitter. I have successfully made the soup using half broccoli and half cauliflower as the dominant vegetable 7. To make chickpea soup, replace the cauliflower with two 15 oz. cans of chickpeas (also known as garbanzo beans) and add 1 teaspoon of dried Italian seasoning blend. When making this soup with beans or chickpeas, I sometimes also add 2 celery ribs if I happen to have them on hand. I usually peel the back of the celery rib to remove the tough stringy part, but that probably isn't necessary. 8. To make the soup with cabbage, use 1-2 onions, 1-2 leeks (optional), 2 celery ribs, 1/3 lb. carrots, 2 minced garlic cloves, 5 potatoes, 1/3 of a cabbage and 1/2 teaspoon black pepper. 9 Finally, one of my favorites is to make the soup with the cabbage (#8), but I usually reduce the potatoes to 2-3. Do not puree the soup this time. Add 1/4-1/2 cup tomato sauce to the broth and 1 diced tomato (optional). Add one packed cup spinach or kale and one 15 oz. can chickpeas or white beans the last 2-3 minutes. After ladling soup into a bowl, add 2 teaspoons of pesto on top of each bowl for garnish, which adds an excellent fresh flavor to the soup.
Nutrition Facts : Calories 145.2, Fat 7.2, SaturatedFat 1, Sodium 51.2, Carbohydrate 18.8, Fiber 4.2, Sugar 4.3, Protein 3.6
SOUP MAKER VEGETABLE SOUP
Whizz up this versatile vegetable soup in a soup maker using your favourite vegetables. Serve with a dollop of crème fraîche and some herbs
Provided by Good Food team
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 4
Steps:
- Put the vegetables, potatoes, and stock into a soup blender, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle is complete, season, and pour into bowls with a dollop of crème fraîche and some herbs.
Nutrition Facts : Calories 166 calories, Fat 1 grams fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.95 milligram of sodium
More about "mixed vegetable soup recipes"
MIXED VEGETABLE SOUP RECIPE BY PRIYAM NAIK - NDTV …
From food.ndtv.com
Servings 1Total Time 45 minsCategory Soup
10 BEST FROZEN MIXED VEGETABLE SOUP RECIPES | YUMMLY
From yummly.com
MIXED VEGETABLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (89)Total Time 39 minsCuisine AmericanCalories 138 per serving
HOW TO MAKE VEGETABLE SOUP WITH FROZEN MIXED VEGETABLES ...
From smallscreennetwork.com
MIXED VEGETABLE AND FARRO SOUP RECIPE - FOOD & WINE
From foodandwine.com
VEGETABLE SOUP RECIPES - BBC FOOD
From bbc.co.uk
SIMPLE FROZEN VEGETABLE SOUP (VEGAN, WHOLE30) | BITES OF ...
From bitesofwellness.com
CREAMY VEGETABLE SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
22 DEHYDRATED SOUP RECIPES FROM BACKPACKING CHEF
From backpackingchef.com
RECIPES FOR DRIED SOUP MIX (DRIED VEGETABLE MIX)
From minniesegypt.com
MIXED BEAN AND VEGETABLE SOUP - FOOD CHANNEL
From foodchannel.com
QUICK AND EASY VEGETABLE SOUP WITH FROZEN VEGGIES
From delishably.com
MIXED VEGETABLE BONE SOUP - MISS CHINESE FOOD
From misschinesefood.com
MIXED VEGETABLE SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
MIX-AND-MATCH VEGETABLE SOUP | RECIPES, DINNERS AND …
From foodnetwork.com
QUICK AND EASY VEGETABLE SOUP - MY FEARLESS KITCHEN
From myfearlesskitchen.com
MIXED VEGETABLE SOUP RECIPE BY CHEF FAUZIA | SOUP RECIPES ...
From kfoods.com
VEGETABLE SOUP MIX RECIPE | MYRECIPES
From myrecipes.com
MIXED VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
MIXED VEGETABLE SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
VOYAGER CREAMY VEGETABLE SOUP - THERESCIPES.INFO
From therecipes.info
VEGETABLE SOUP & VEG CLEAR SOUP (2 RECIPES) » DASSANA'S ...
From vegrecipesofindia.com
MIXED VEGETABLE SOUP BY RUC_FOOD RECIPE - TARLA DALAL
From tarladalal.com
SLOW COOKER VEGETABLE SOUP RECIPE {MADE WITH SOUP MIX}
From thecookspyjamas.com
LIPTON VEGETABLE SOUP DIP RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
MIXED VEGETABLE SOUP RECIPE (EASY MIX VEG SOUP) | COOK ...
From cookclickndevour.com
CHICKEN, TOFU AND MIXED VEGETABLES CLEAR SOUP – FOOD RECIPES
From foodifrecipes.com
10 BEST HEALTHY MIXED VEGETABLE SOUP RECIPES | YUMMLY
From yummly.com
MIXED VEGETABLE SOUP - 30 RECIPES | WOOLWORTHS
From woolworths.com.au
MIXED VEGETABLE SOUP RECIPE | SOUP RECIPES IN ENGLISH
From kfoods.com
VEGETABLE SOUP RECIPE - MAKE HEALTHY HOMEMADE MIX ...
From foodviva.com
MIXED VEGETABLE SOUP NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
MIXED VEGETABLE SOUP RECIPE FOR BABIES | BABY FOOD RECIPES
From gkfooddiary.com
15 DINNERS THAT START WITH FROZEN MIXED VEGETABLES ...
From allrecipes.com
24 RECIPES THAT START WITH A BAG OF FROZEN MIXED VEGETABLES
From tasteofhome.com
MIXED VEGETABLE SOUP RECIPE | MIX VEG SOUP | VEGETABLE ...
From tarladalal.com
VEGETABLE SOUP RECIPE | MIX VEG SOUP RECIPE | MIXED ...
From hebbarskitchen.com
MIXED VEGETABLE EGG DROP SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
MIXED VEGETABLE SOUP | EASY INDIAN STYLE SOUP
From revisfoodography.com
VEGETABLE SOUP RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE PUREED MIXED VEGETABLE SOUP? – FOOD & DRINK
From smallscreennetwork.com
You'll also love