Vegetables And Small Shells Soup Recipes

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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



Homemade Vegetable Soup image

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

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

CHUNKY CHICKEN SOUP WITH PASTA SHELLS

Chicken soup made with pasta shells and vegetables is perfect for a hearty dinner that's ready within an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 12



Chunky Chicken Soup with Pasta Shells image

Steps:

  • Heat oil in Dutch oven over medium-high heat. Cook onions, bell pepper, carrots and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
  • Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese.

Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 35 mg, Fiber 11 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 1500 mg

1 tablespoon olive or vegetable oil
2 medium onions, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium carrots, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14 1/2 ounces each) ready-to-serve chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 cup diced cooked chicken
2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2 cup uncooked small pasta shells (2 ounces)
1/4 cup shredded Parmesan cheese

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