Southern Vegetable Soup Recipes
SOUTHERN VEGETABLE SOUP
This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. -Christy Hinrichs, Parkville, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium-high heat, saute onion in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
Nutrition Facts : Calories 133 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1095mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 5g protein.
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
CHICKEN VEGETABLE SOUP
This savory soup has a Southern twist with the addition of black-eyed peas and Creole spices. Leftovers can be frozen for up to one month.
Provided by CookingONTheSide
Categories Stocks
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in large stockpot.
- Add 8 cups water.
- Bring to a boil over high heat.
- Reduce heat to a simmer.
- Cover and cook for 30 minutes, or until chicken is cooked through.
- Remove chicken from broth; set aside to cool.
- Strain broth and reserve.
- Return stockpot to heat.
- Add olive oil.
- Add garlic and onion and cook over medium heat for 6-7 minutes, or until translucent.
- Add carrots and celery and cook for 2 minutes.
- Add tomatoes, Worcestershire sauce, tomato paste, seasoned salt and Creole seasoning, stirring well to combine.
- Add chicken stock and reserved chicken broth.
- Stir well.
- Add potatoes and bring soup to a boil over medium-high heat.
- Cook until potatoes are fork tender.
- While potatoes are cooking, remove chicken from bone, shredding into bite-size pieces.
- Add chicken to soup.
- Add peas to soup and simmer for 3 minutes.
Nutrition Facts : Calories 326.9, Fat 6.2, SaturatedFat 1.3, Cholesterol 98.3, Sodium 649.5, Carbohydrate 28.2, Fiber 5.4, Sugar 5.3, Protein 38.9
CINDY'S SOUTHERN VEGETABLE DELIGHT
This is a great dish when you have all those extra summer vegetables on hand. Add some chicken if you like to make it a main dish, and serve over rice. The secret is to use all fresh vegetables.
Provided by SYNDI111
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Place butter in a skillet over medium heat. Stir in potatoes, squash, tomatoes, and onion. Season with salt and pepper. Cook, stirring occasionally, until tender, about 30 minutes.
Nutrition Facts : Calories 145.9 calories, Carbohydrate 28.8 g, Cholesterol 5.1 mg, Fat 2.5 g, Fiber 6.1 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 27.5 mg, Sugar 3.8 g
GRANDMA H'S VEGETABLE SOUP
Make and share this Grandma H's Vegetable Soup recipe from Food.com.
Provided by JHargrove
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring all ingredients to a boil in a soup pot.
- Lower heat and simmer until all ingredients are tender & delicious.
Nutrition Facts : Calories 243.5, Fat 1.3, SaturatedFat 0.3, Sodium 539.3, Carbohydrate 51.6, Fiber 9.8, Sugar 5.3, Protein 10.2
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