Yummy Vegetable Soup Recipes
QUICK AND EASY VEGETABLE SOUP
A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
Provided by Anne Vackrinos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g
HEARTY VEGETABLE SOUP
This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.
Provided by Sadie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 7
Number Of Ingredients 17
Steps:
- In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
- Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 73.5 g, Fat 2 g, Fiber 10.1 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 1085.9 mg, Sugar 10.7 g
DELICIOUS VEGAN VEGETABLE SOUP
This delicious vegan vegetable soup uses lots of vegetables in a tasty, light broth, easy to adapt to your personal taste! Suggest adding cooked basmati rice when serving to make a complete meal. This will need salt and tastes better the second day. Also, cooking and prep time may not be entirely accurate. I invented this soup at 1 am - I'm a college student - but it is delicious.
Provided by mela.elle
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium heat. Add leeks, celery, red onion, green onion, jalapeno, basil, and rosemary. Cook and stir until vegetables are soft, about 10 minutes. Add cabbage, eggplant, carrots, tofu, and garlic. Add water to cover. Bring soup to a boil uncovered.
- Cover soup partially; reduce heat. Simmer, stirring occasionally, until vegetables are almost tender, about 20 minutes. Add tomato. Cook until vegetables are fully tender, about 10 minutes more. Season with salt.
Nutrition Facts : Calories 96.8 calories, Carbohydrate 15.4 g, Fat 3.3 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 60 mg, Sugar 6.4 g
HEARTY VEGETABLE SOUP
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
YUMMY VEGETABLE SOUP
This is very good soup and full of veggies. Great for a cold day or when your loved ones are feeling sick. Enjoy!
Provided by blisstir
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat large pot and add oil, onion, pepper, garlic, carrot and seasonings.
- Cook until onion becomes soft, then add all ingredients.
- Cover and simmer for about an hour, or until potatoes are tender.
- Top with shreadded cheddar and crumbled crackers.
Nutrition Facts : Calories 138.8, Fat 4.5, SaturatedFat 0.7, Sodium 479.2, Carbohydrate 20.9, Fiber 4.7, Sugar 5.6, Protein 6.2
YUMMY VEGETABLE BEEF MACARONI SOUP
Make and share this Yummy Vegetable Beef Macaroni Soup recipe from Food.com.
Provided by heathersharee
Categories Corn
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef. Mix all ingredients in pot except for elbow macaroni. Bring to a boil. Add macaroni, reduce heat, cover, and simmer for about 20 minutes. Serve and enjoy!
Nutrition Facts : Calories 257.8, Fat 12.4, SaturatedFat 4.5, Cholesterol 52.1, Sodium 810.6, Carbohydrate 17.1, Fiber 3.3, Sugar 4.3, Protein 19.2
DELICIOUS VEGETABLE BEEF SOUP
This is truly delicious! This is a variation of my mother-in-laws soup with a little more vegetable and broth to make it more of a meal. I hope you enjoy it!
Provided by Susan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h45m
Yield 8
Number Of Ingredients 19
Steps:
- Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
- Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
- Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.
Nutrition Facts : Calories 341.8 calories, Carbohydrate 39.8 g, Cholesterol 51.8 mg, Fat 10.8 g, Fiber 7.9 g, Protein 21.2 g, SaturatedFat 4 g, Sodium 859.6 mg, Sugar 9 g
YUMMY BEEFY VEGETABLE SOUP
This is fabulous for a cool fall evening or winter dinner. IT doesnt take long to make it, and it tastes wonderful. My kids love it and ask for it often. I often buy marked-down roast/steaks in order to make this, as I am not familiar with cuts of meat and I have yet to buy something that isnt tender when the soup is completed.
Provided by Shan2themax
Categories Roast Beef
Time 3h20m
Yield 12 2.5 cup servings, 12 serving(s)
Number Of Ingredients 13
Steps:
- In an 8 quart pot:
- add olive oil, salt, pepper, garlic, onions. Cook over medium heat until onions are slightly tender.
- Add beef (previously cut into bite size pieces) cook until almost done. Keep the broth from the meat (it will help to flavor the soup),
- add beef broth, tomato juice and all frozen vegetables along with diced tomatos at this time.
- Allow soup to simmer for 2-3 hours as this will allow time to reduce and for the soup to flavor the meat/vegetables.
- frozen diced potatoes can be added the last 30 minutes of cooking time.
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