Easy Vegetable Soup Iii Recipes

HEARTY CHICKEN VEGETABLE SOUP III

This soup is so good and so good for you....if possible use fresh veggies....only use the canned as a last resort!

Provided by LORIEANN29

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h25m

Yield 12

Number Of Ingredients 14

Hearty Chicken Vegetable Soup III image

Steps:

In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes, jalapenos and water. Bring to a boil, reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.

Nutrition Facts : Calories 128.4 calories, Carbohydrate 22.6 g, Cholesterol 5.9 mg, Fat 2.2 g, Fiber 4.2 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 475.6 mg, Sugar 3.2 g

Ingredients

1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 large white onion, diced
¼ pound fresh green beans, trimmed and snapped
¾ cup frozen corn kernels, thawed
1 (15 ounce) can white hominy
1 (15 ounce) can chickpeas
8 whole chicken wings, split
3 cubes chicken bouillon
5 tablespoons tomato sauce
1 tablespoon garlic powder
2 white potatoes, peeled and cubed
2 jalapeno peppers, julienned
6 ½ cups water

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

Ingredients

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

EASY VEGETABLE SOUP

We like to eat this tasty soup with tortilla chips. Canned tomatoes and beans and frozen vegetables give you a head start when preparing this recipe. - Jan Sharp, Blue Springs, Missouri

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (2-3/4 quarts).

Number Of Ingredients 9

Easy Vegetable Soup image

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired.

Nutrition Facts : Calories 145 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 573mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.

Ingredients

1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen vegetable blend of your choice
1 can (16 ounces) kidney beans, undrained
1 can (14-1/2 ounces) beef broth
1 envelope taco seasoning
1 garlic clove, minced
Shredded cheddar cheese, optional

EVERYDAY VEGETABLE SOUP

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 9

Everyday Vegetable Soup image

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Nutrition Facts : Calories 176 g, Fat 4 g, Fiber 5 g, Protein 7 g

Ingredients

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

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Easy Vegetable Soup Iii Recipes

HEARTY CHICKEN VEGETABLE SOUP III

This soup is so good and so good for you....if possible use fresh veggies....only use the canned as a last resort!

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.

EASY VEGETABLE SOUP

We like to eat this tasty soup with tortilla chips. Canned tomatoes and beans and frozen vegetables give you a head start when preparing this recipe. - Jan Sharp, Blue Springs, Missouri

EVERYDAY VEGETABLE SOUP

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

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