Vegetable Soup From High School 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
SCHOOL SOUP RECIPE - (4.3/5)
Provided by lindaauman
Number Of Ingredients 10
Steps:
- Bring tomato juice to a boil. Slowly add crumbled ground beef. Cook until beef is separated. Add onions, mixed vegetables, potatoes, salt and Worcestershire sauce. Cook over medium heat until vegetables are tender, stirring occasionally. Add more salt if desired.
VEGETABLE SOUP FROM HIGH SCHOOL
This is a very old soup recipe. Libby is 97 so that tells you. Recipe has no meat in it. This recipe is just a lot of veggies; could be cooked in a crockpot.
Provided by Dienia B.
Categories Vegetable
Time 2h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Mix cabbage, carrot, onion, potatoes, lima beans, celery, tomato juice, peas, corn, alphabet pasta, butter, salt and pepper in a stock pot.
- Add water; simmer for 90 minutes or cook in crockpot.
Nutrition Facts : Calories 180.1, Fat 5.2, SaturatedFat 3, Cholesterol 12.2, Sodium 828.2, Carbohydrate 29.1, Fiber 5.2, Sugar 5.9, Protein 6.1
HEARTY VEGETABLE SOUP
Steps:
- Set a large saucepan over medium heat. Coat the pan with olive oil and add the diced onions, carrots, celery and garlic. Season with some salt and pepper, and then sweat the vegetables (cook without adding any color) for about 5 minutes. Add the kale, corn, edamame and red bell pepper and cook for a few more minutes so they have a chance to saute. Add the stock, season with salt and pepper and bring to a simmer. Cook until the vegetables are soft, 7 to 8 minutes. Serve.
- Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup). In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf. Set over medium heat and slowly bring to a rolling boil. Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics. Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours. When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock. Strain the stock through a large sieve, discarding the bones and vegetables. Chill the stock immediately until ready to use.
OLD SCHOOL VEGETABLE BEEF SOUP
Reminds me of that awesome soup we used to get at school with PB&J or grilled cheese sandwiches.
Provided by CallMeBubbles
Categories Beans
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat in a Pam-sprayed stockpot. Remove and rinse meat and wipe pot clean.
- Return meat to pot. Add tomatoes and water. Simmer for 20 minutes.
- Add remaining ingredients and simmer for 1 more hour.
Nutrition Facts : Calories 283.6, Fat 6, SaturatedFat 2.1, Cholesterol 19.6, Sodium 57.2, Carbohydrate 47.6, Fiber 9.7, Sugar 12.8, Protein 13.7
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