TOMATO FLORENTINE SOUP II RECIPE | ALLRECIPES
This is a very hearty, delicious soup. Spinach and other vegetables are simmered in a complex tomato base. Served with salad or sandwich, it makes a complete meal.
Provided by Karen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar. Whisk these ingredients together, then add the celery, carrots, spinach, zucchini and pasta.
- Simmer over medium low heat for 30 minutes, or until all vegetables are to desired tenderness. Season with nutmeg, salt and pepper to taste.
Nutrition Facts : Calories 100.3 calories, CarbohydrateContent 21.8 g, CholesterolContent 0.3 mg, FatContent 0.9 g, FiberContent 3.4 g, ProteinContent 4.1 g, SaturatedFatContent 0.2 g, SodiumContent 950 mg, SugarContent 11.5 g
STUFFED PEPPER SOUP II RECIPE | ALLRECIPES
Stuffed peppers in a soup bowl. Tastes just like stuffed peppers! Garnish with parsley.
Provided by Barb Heberling
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 1 hours 15 minutes
Prep Time 10 minutes
Cook Time 1 hours 5 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
- Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.
Nutrition Facts : Calories 339.1 calories, CarbohydrateContent 29.4 g, CholesterolContent 42.6 mg, FatContent 19.2 g, FiberContent 4.8 g, ProteinContent 14.2 g, SaturatedFatContent 5.7 g, SodiumContent 782.8 mg, SugarContent 6.9 g
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