My Southern Mamas Italian Vegetable Soup Recipes
ITALIAN VEGETABLE SOUP
This is a hearty soup that makes a meal. Serve with crusty bread. I'm not sure where it first came from only that my mom has always made it and everyone always loved it.
Provided by lovestocook 4
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute carrots, zucchini, celery and cabbage in oil. Cook for 10 minutes. Add water, seasoning and bouillion cubes and bring to boil simmer for 20 minutes. Add remaining ingredients breaking the spaghetti in small pieces and simmer 20 minutes longer. Serve topped with parmesean cheese.
Nutrition Facts : Calories 227.5, Fat 9.2, SaturatedFat 3.2, Cholesterol 10.2, Sodium 80.5, Carbohydrate 31.3, Fiber 3.2, Sugar 4.8, Protein 5.7
ITALIAN VEGETABLE SOUP
Make and share this Italian Vegetable Soup recipe from Food.com.
Provided by LikeItLoveIt
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepan or Dutch oven, bring broth, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and vegetable bouillon cube to a boil.
- Reduce heat.
- Cover and simmer 15 minutes.
- Stir in macaroni, kidney beans, and zucchini.
- Bring soup back to a boil, and then reduce heat to simmer.
- Cover and cook for 10-15 minutes.
- Remove bay leaf and serve.
Nutrition Facts : Calories 150.3, Fat 1, SaturatedFat 0.1, Sodium 523.8, Carbohydrate 30.8, Fiber 7, Sugar 8.7, Protein 7.2
MY SOUTHERN MAMA'S ITALIAN VEGETABLE SOUP
My Mama was all about frying chicken and cooking turnip greens with fatback but she could make a great "foreign" soup too. It's even better the next day. I usually double this and freeze some (make sure to use ground beef that has not been previously frozen if you do that). Great on a cold night with some crusty bread.
Provided by pollypolly
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Brown beef in a large heavy kettle; drain. Add all the ingredients except macaroni. Bring to a boil; lower heat and simmer for 20 minutes.
- Add macaroni, bring to a boil again and simmer until vegetables are tender.
- *At this point you'll want to taste for salt; the original recipe calls for 1 tsp but I think that's a bit too much. Sprinkle with the parmesan cheese before serving.
Nutrition Facts : Calories 373.7, Fat 12.4, SaturatedFat 4.6, Cholesterol 51.4, Sodium 465.8, Carbohydrate 42.8, Fiber 9.2, Sugar 7.9, Protein 24.8
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