HOMEMADE VEGETABLE SOUP
This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.
Provided by John Williams
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g
VEGETABLE SOUP ~ NO MEAT
You won't miss the meat in this vegetable soup.
Provided by RC :)
Categories Vegetable Soup
Time 1h20m
Number Of Ingredients 14
Steps:
- 1. In a large saucepan, cook onion in olive oil until translucent.
- 2. Add garlic, frozen vegetables, potato cubes, cabbage and kale and cook for about 5 minutes.
- 3. Add the rest of the ingredients.
- 4. Simmer for at least an hour or until vegetables are cooked as you like them.
- 5. Flavor boost packets make a nice broth and you can add more water and packets if you increase the other ingredients. Substitute other vegetables, tomato varieties, or add pasta, beans or other spices to taste.
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