Weekday Vegetable Soup Recipes
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
WEEKDAY VEGETABLE SOUP
Provided by Enid Lelchook
Categories Soup/Stew Tomato Sauté Low Cal Carrot Cabbage Bon Appétit California
Yield Serves 8
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large pot over medium heat. Add carrots, cabbage, onion, celery and rosemary and sauté until tender and beginning to brown, about 10 minutes. Add broth and tomatoes with their juices and simmer 45 minutes. Season soup to taste with salt and pepper. Stir in 1/3 cup Parmesan. Ladle soup into bowls. Serve, passing additional cheese separately.
VEGETABLE SOUP
Toni Landau writes, "Once a week I make a big pot of vegetable soup that I serve before dinner and have available for midday snacks." Here's her recipe.
Provided by The New York Times
Categories dinner, weekday, soups and stews, main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan and saute the onions and carrots 5 minutes.
- Add seasonings, followed by chicken broth, tomato soup, diced tomatoes, frozen vegetables and vinegar.
- Bring to a low boil, reduce heat and simmer 30 minutes or more.
- Preheat the oven to 400 degrees.
- Wash and dry a bunch of kale. Cut out the tough veins and slice the kale into chip-size pieces. Place the pieces in a sealable plastic bag and sprinkle with olive oil.
- Transfer the kale to a baking tray and bake for 15 minutes. Sprinkle with a little sea salt.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 871 milligrams, Sugar 8 grams
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