BIG SOUP CUPS RECIPES

Name: Everyday Vegetable Soup
Prep time: 15 min
Total time: 1 h 15 min
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)

BIG-BATCH VEGETABLE SOUP RECIPE | MARTHA STEWART

Big-Batch Vegetable Soup Recipe | Martha Stewart image

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 Soup Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Number Of Ingredients 9

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)

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, FatContent 4 g, FiberContent 5 g, ProteinContent 7 g

BIG BATCH CHEESEBURGER SOUP RECIPE: HOW TO MAKE IT

Big Batch Cheeseburger Soup Recipe: How to Make It image

When my mother-in-law gave me her recipe for cheeseburger soup, I changed it a little to make it my own. It's the perfect comfort food to enjoy on a cold winter evening. —Christina Addison, Blanchester, Ohio

Provided by Taste of Home

Categories Dinner Lunch

Total Time 04 hours 35 minutes

Prep Time 35 minutes

Cook Time 04 hours 00 minutes

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 14

Ingredients

1 pound lean ground beef (90% lean)
1 small onion, chopped
1-3/4 pounds potatoes (about 3-4 medium), peeled and cut into 1/2-inch pieces
3 cups chicken broth
1-1/2 cups whole milk
2 medium carrots, shredded
1 celery rib, finely chopped
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 package (8 ounces) Velveeta, cubed
1/4 cup sour cream
Chopped fresh parsley, optional

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 6-8 minutes; crumble beef; drain. Transfer to a 4- or 5-qt. slow cooker. Add potatoes, broth, milk, carrots, celery and seasonings. Cook, covered, on low until vegetables are tender, 7-9 hours., Stir in cheese until melted. Stir in sour cream. If desired, sprinkle with parsley.

Nutrition Facts : Calories 300 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 949mg sodium, CarbohydrateContent 21g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 19g protein.

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