GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
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
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
VEGETABLE SHELL SOUP
herbes de Provence is a mixture of herbs used in cooking I have posted a simple version of it if you wish to try it in this soup. Recipe #274610. If you use a recipe that does not include bay you should add a bay leaf to the recipe.
Provided by Nyteglori
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in large saucepan, adding onions, celery, and herbes de Provence.
- Cover and cook 15 minutes over low heat.
- Stir in carrots, and turnips and continue to cook for another 5 minutes.
- Add potatoes, chicken stock and tomato paste and bring to a boil.
- Add noodles and cook 15 minutes over medium high heat.
- Serve hot.
Nutrition Facts : Calories 304.7, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 189.8, Carbohydrate 56.5, Fiber 7.5, Sugar 8, Protein 7.4
BEEF MACARONI SOUP
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.
Nutrition Facts : Calories 260 calories, Fat 11g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 357mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.
SHELL SOUP
My two young daughters (4 and 6) request this frequently. I got this recipe from my mother. She used to make it for my sister and I and is still a family favorite.
Provided by DB1971
Categories Kid Friendly
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown pasta in oil in large sauce pan. Add tomato sauce and fill pan 3/4 full of water. Add bouillon cubes and seasoning. When macaroni is soft, turn heat down to low and add cheese.
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OUR 17 COZIEST VEGETARIAN SOUPS - THE NEW YORK TIMES
From nytimes.com
Author Alexa Weibel
- Somen Noodles With Poached Egg, Bok Choy and Mushrooms. David Malosh for The New York Times. Food Stylist: Simon Andrews. Sue Li describes this brothy number as “the perfect salve for cold winter days,” and her recipe comes together in just 20 minutes.
- Potato-Cheddar Soup With Quick-Pickled Jalapeños. Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.
- Potato and White Bean Puttanesca Soup. David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Spring Minestrone With Kale and Pasta. Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell. Kay Chun imbues so many of her recipes with genius moments, and this soup is no exception: She brightens this cozy combination of green vegetables and pasta with fresh pesto and ginger.
- Tomato and White Bean Soup With Lots of Garlic. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
- Vegan Matzo Ball Soup. David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Roasted Cauliflower Soup. Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
- Vegan Broccoli Soup With Cashew Cream. Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
- Ginger-Cauliflower Soup. Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
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From natashaskitchen.com
5/5 (219)Total Time 1 hrCategory SoupCalories 167 per serving
- Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
- Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
- Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.
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4.9/5 (520)Calories 179 per servingCategory Soup
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