HEARTY VEGETARIAN SOUP RECIPES

Name: Hearty Vegetable Soup
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 16 servings (4 quarts).
Ingredients: 1 tablespoon olive oil; 8 medium carrots, sliced; 2 large onions, chopped; 4 celery ribs, chopped; 1 large green pepper, seeded and chopped; 1 garlic clove, minced; 2 cups chopped cabbage; 2 cups frozen cut green beans (about 8 ounces); 2 cups frozen peas (about 8 ounces); 1 cup frozen corn (about 5 ounces); 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1 bay leaf; 2 teaspoons chicken bouillon granules; 1-1/2 teaspoons dried parsley flakes; 1 teaspoon salt; 1 teaspoon dried marjoram; 1 teaspoon dried thyme; 1/2 teaspoon dried basil; 1/4 teaspoon pepper; 4 cups water; 1 can (28 ounces) diced tomatoes, undrained; 2 cups V8 juice

HEARTY VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Hearty Vegetable Soup Recipe: How to Make It image

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

Categories Dinner Lunch

Total Time 01 hours 45 minutes

Prep Time 25 minutes

Cook Time 01 hours 20 minutes

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

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, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 488mg sodium, CarbohydrateContent 20g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch.

HEARTY VEGETABLE SOUP RECIPE - FOOD.COM

Hearty Vegetable Soup Recipe - Food.com image

This soup is great for this time of year as the vegetables are new and have such a great taste and flavor.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons butter
1 medium onion, chopped small
3 large garlic cloves, chopped small
2 cups canned crushed tomatoes, with juice
4 cups vegetable broth
1 large yukon gold potato, peeled and cubed 3/8 inch
2 medium carrots, scrubbed and sliced 1/8-inch thick
1/2 cup cauliflower floret
2 large celery ribs, chopped
6 cups water
4 tablespoons vegetable stock base or 4 tablespoons chicken soup base
1 small sweet red pepper, seeded and diced
1 cup frozen baby peas
2 tablespoons dried dill weed
3/4 teaspoon seasoning salt
1/2 teaspoon black pepper, freshly ground

Steps:

In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
Add onions and saute until translucent, about 5 minutes.
Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
Adjust seasonings to taste.
Serve soup hot.
Refrigerate any unused portions.

Nutrition Facts : Calories 109.4, FatContent 6.5, SaturatedFatContent 2.3, CholesterolContent 7.6, SodiumContent 60.5, CarbohydrateContent 11.5, FiberContent 2.7, SugarContent 3.3, ProteinContent 2.2

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