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
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
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
AN AMERICAN VEGETABLE SOUP
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, main course
Time 1h
Yield About 14 cups
Number Of Ingredients 14
Steps:
- Trim off the root end of the leeks. Split the leeks in half and rinse well between the leaves. Pat dry. Cut the leeks into very small dice. There should be about two cups.
- Trim the celery and cut it into small dice. There should be about two cups.
- Trim off the ends of the green beans and cut them into small dice. There should be about two cups.
- Trim and scrape the carrots. Cut them into one-quarter-inch slices. Stack the slices and cut them into one-quarter-inch strips. Cut the strips into one-quarter-inch dice. There should be about one and one-half cups.
- Trim the ends of the zucchini and cut the zucchini into one-half-inch dice. There should be about two cups.
- Heat the butter in a kettle and add the onions and leeks. Cook, stirring, about five minutes. Add the carrots, celery and green beans. Cook, stirring, about three minutes and stir in the crushed tomatoes.
- Add the broth, salt and pepper and bring to the boil. Let simmer 20 minutes. Add the zucchini, corn and peas and continue cooking about 10 minutes longer. Serve sprinkled with basil or parsley.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 1516 milligrams, Sugar 13 grams, TransFat 0 grams
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