Yummyvegetablesoup Recipes

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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



Yummy Vegetable Soup image

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

2 tablespoons oil
2 small zucchini, diced
1 large potato, diced
1 head broccoli, chopped
1 can corn, drained
2 carrots, diced
1 red peppers or 1 green pepper, diced
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon poultry seasoning
1 teaspoon cumin
salt and pepper
2 cans diced tomatoes
1 (8 ounce) can tomato sauce
3 cups chicken broth
1 cup water
shreadded cheddar cheese (optional)
cracker (optional)

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



Yummy Vegetable Beef Macaroni Soup image

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

1 lb ground beef
1 (14 1/2 ounce) can mixed vegetables
1 (14 ounce) can diced tomatoes
1 (14 ounce) can beef broth
1.5 (14 ounce) cans water
1/2 cup elbow macaroni (uncooked)

YUMMY VEGETABLE DIP

This recipe is a unique take on all the classic vegetable dips. While it looks like a mustard dip, it's really turmeric that gives it the vibrant yellow color. It's easy for kids to make, plus it's easy to remember the proportions since they're all about the same. This is sure to be a party pleaser!!

Provided by Kelly

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h15m

Yield 8

Number Of Ingredients 7



Yummy Vegetable Dip image

Steps:

  • Stir together mayonnaise, turmeric, garlic salt, sugar, onion, horseradish, and vinegar in a small bowl. Chill 2 hours before serving.

Nutrition Facts : Calories 202.1 calories, Carbohydrate 2 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 384.8 mg, Sugar 1 g

1 cup mayonnaise
1 teaspoon ground turmeric
1 teaspoon garlic salt
1 teaspoon white sugar
2 teaspoons dried minced onion
1 teaspoon prepared horseradish
1 teaspoon white vinegar

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



Quick and Easy Vegetable Soup image

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

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

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

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22



Hearty Vegetable Soup image

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

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

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



Delicious Vegetable Beef Soup image

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

2 (14 ounce) cans vegetable broth
2 cups water
5 small potatoes, peeled and diced
⅓ head cabbage, chopped
1 ½ pounds ground beef
1 small onion, diced
¼ cup diced celery
¼ cup chopped green bell pepper
1 tablespoon minced garlic
2 (11.5 ounce) cans tomato-vegetable juice cocktail
1 (14.5 ounce) can Italian-style diced tomatoes
½ (16 ounce) package frozen mixed vegetables
1 cup frozen cut okra
1 cup frozen lima beans
2 cubes beef bouillon, crumbled
2 tablespoons Worcestershire sauce
1 tablespoon celery seed
1 tablespoon bacon grease
salt and pepper to taste

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