EASY VEGETABLE SOUP WITH FROZEN VEGETABLES RECIPES
EASY VEGETABLE SOUP RECIPE: HOW TO MAKE IT
We like to eat this tasty soup with tortilla chips. Canned tomatoes and beans and frozen vegetables give you a head start when preparing this recipe. - Jan Sharp, Blue Springs, Missouri
Provided by Taste of Home
Categories Lunch
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 12 servings (2-3/4 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired.
Nutrition Facts : Calories 145 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 573mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 11g protein.
EASY VEGETABLE-BEEF SOUP RECIPE - BETTYCROCKER.COM
There’s no need to spend all day at the stove with this Easy Vegetable-Beef Soup. Made with onions, ground beef, frozen vegetables and tomato sauce, it tastes just like a slow-cooked soup but comes together in just 45 minutes. Serve up a steaming bowl of easy vegetable soup with ground beef whenever you find yourself craving a comforting, satisfying meal.
Provided by Betty Crocker Kitchens
Total Time 45 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 10
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.
Nutrition Facts : Calories 250 , CarbohydrateContent 20 g, CholesterolContent 45 mg, FatContent 0 , FiberContent 5 g, ProteinContent 17 g, SaturatedFatContent 3 1/2 g, ServingSize About 1 1/2 cups, SodiumContent 770 mg, SugarContent 7 g, TransFatContent 0 g
More about "easy vegetable soup with frozen vegetables recipes"
EASY VEGETABLE SOUP RECIPE: HOW TO MAKE IT
We like to eat this tasty soup with tortilla chips. Canned tomatoes and beans and frozen vegetables give you a head start when preparing this recipe. - Jan Sharp, Blue Springs, Missouri
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Lunch
Cuisine North America, Mexican
Calories 145 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Lunch
Cuisine North America, Mexican
Calories 145 calories per serving
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired.
See details
EASY VEGETABLE-BEEF SOUP RECIPE - BETTYCROCKER.COM
There’s no need to spend all day at the stove with this Easy Vegetable-Beef Soup. Made with onions, ground beef, frozen vegetables and tomato sauce, it tastes just like a slow-cooked soup but comes together in just 45 minutes. Serve up a steaming bowl of easy vegetable soup with ground beef whenever you find yourself craving a comforting, satisfying meal.
From bettycrocker.com
Reviews 4.5
Total Time 45 minutes
Calories 250 per serving
From bettycrocker.com
Reviews 4.5
Total Time 45 minutes
Calories 250 per serving
- Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.
See details
BARLEY VEGETABLE SOUP RECIPE: HOW TO MAKE IT
Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn’t taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!
From tasteofhome.com
Reviews 4.5
Total Time 08 hours 40 minutes
Category Lunch
Calories 135 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 08 hours 40 minutes
Category Lunch
Calories 135 calories per serving
- In a 5-qt. slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low until barley and vegetables are tender, 8-10 hours. , Stir in tomatoes; cover and cook on high until heated through, 10-20 minutes. Discard bay leaf.
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BARLEY VEGETABLE SOUP RECIPE: HOW TO MAKE IT
Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn’t taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!
From tasteofhome.com
Reviews 4.5
Total Time 08 hours 40 minutes
Category Lunch
Calories 135 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 08 hours 40 minutes
Category Lunch
Calories 135 calories per serving
- In a 5-qt. slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low until barley and vegetables are tender, 8-10 hours. , Stir in tomatoes; cover and cook on high until heated through, 10-20 minutes. Discard bay leaf.
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BEEF BROTH EASY AND HEARTY VEGETABLE SOUP RECIPE
Jul 22, 2021 · Or you could simmer the vegetables with uncooked cubed potatoes. They'll take about the same amount of cooking time as the turnips. Add some cooked beans, including canned. Red kidney beans, white navy beans, or Great Northern beans would work especially well. Add dried pasta or noodles to transform this soup into a lovely vegetable noodle soup.
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From thespruceeats.com
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CROCK POT VEGETABLE BEEF SOUP - A CLASSIC SOUP RECIPE MADE ...
Jan 11, 2022 · 2. Frozen Mixed Vegetables. The most common type of mixed vegetables used in making vegetable soup is a mixture of frozen green beans, corn, carrots and peas. However, there are other types of frozen vegetable combinations that you could also use instead. For instance, I have found a bag labeled as frozen vegetables for soup.
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From oldworldgardenfarms.com
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CHEAP AND EASY SOUP RECIPES FOR WINTER AND BEYOND ...
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BIG-BATCH VEGETABLE SOUP RECIPE | MARTHA STEWART
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EASY HAMBURGER SOUP WITH VEGETABLES | FOODIECRUSH.COM
Oct 14, 2019 · While I typically make this easy vegetable soup on the stove top, it can easily be adapted for slow cooker cooking too. Simply brown your beef, onions, and celery in a skillet, then add the rest of the vegetables…
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BEEF BROTH EASY AND HEARTY VEGETABLE SOUP RECIPE
Jul 22, 2021 · Or you could simmer the vegetables with uncooked cubed potatoes. They'll take about the same amount of cooking time as the turnips. Add some cooked beans, including canned. Red kidney beans, white navy beans, or Great Northern beans would work especially well. Add dried pasta or noodles to transform this soup into a lovely vegetable noodle soup.
From thespruceeats.com
From thespruceeats.com
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CROCK POT VEGETABLE BEEF SOUP - A CLASSIC SOUP RECIPE MADE ...
Jan 11, 2022 · 2. Frozen Mixed Vegetables. The most common type of mixed vegetables used in making vegetable soup is a mixture of frozen green beans, corn, carrots and peas. However, there are other types of frozen vegetable combinations that you could also use instead. For instance, I have found a bag labeled as frozen vegetables for soup.
From oldworldgardenfarms.com
From oldworldgardenfarms.com
See details
CHEAP AND EASY SOUP RECIPES FOR WINTER AND BEYOND ...
For this surprisingly substantial soup, start with one small head (about 4 cups) of cauliflower, chopped into florets (let frozen florets thaw completely). Add a half-cup of chopped onion, one clove …
From blog.cheapism.com
From blog.cheapism.com
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BIG-BATCH VEGETABLE SOUP RECIPE | MARTHA STEWART
Soup Recipes; Everyday Vegetable Soup; Everyday Vegetable Soup. Rating: 3.4 stars. 1800 Ratings. ... I used frozen vegetables, and the soup turned out great. Served with a side of freshly baked cornbread, this recipe was a hit with my family! I will definitely be adding it to my dinner rotation! ... I was looking for a super easy vegetable soup …
From marthastewart.com
From marthastewart.com
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