LOW SALT VEGETABLE SOUP RECIPES

Name: TOMATO HAMBURGER VEGETABLE SOUP
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic (minced); 2 cups peeled and chopped potatoes; 2 cans (14.5 oz each) beef broth; 1 can (10 oz) condensed tomato soup; 1 can (15 oz) diced tomatoes; 16 oz frozen mixed vegetables; 1 tsp Worcestershire sauce; 1 tsp dried parsley; 1/2 tsp dried basil; 1 tsp salt; Black pepper (to taste)

TOMATO HAMBURGER VEGETABLE SOUP | 100K RECIPES

Tomato Hamburger Vegetable Soup | 100K Recipes image

This delicious flavour some soup is just perfect for these cold winter nights approaching!

Provided by 100krecipes

Categories Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 lb ground beef
1 small onion, diced
2 cloves garlic (minced)
2 cups peeled and chopped potatoes
2 cans (14.5 oz each) beef broth
1 can (10 oz) condensed tomato soup
1 can (15 oz) diced tomatoes
16 oz frozen mixed vegetables
1 tsp Worcestershire sauce
1 tsp dried parsley
1/2 tsp dried basil
1 tsp salt
Black pepper (to taste)

Steps:

On the stovetop place a large soup pot, add in the ground beef, onion, garlic, and salt then cook until brown
Crumble the meat as it cooks to create the perfect consistency for your soup, Drain the fat from the ground beef then place back on the soup pot
Now add in the chopped potatoes, beef broth, tomato soup, diced tomatoes, Worcestershire sauce, and the rest of the seasonings and mix well
Bring to a boil then reduce the heat to medium-low, let this cook on a simmer for at least 30 minutes to ensure enough time for all the ingredients to be well incorporated
Check on your soup after 30-40 minutes to see it has thickened if so remove from the stovetop and serve. Enjoy!

VEGETABLE SOUP – INSTANT POT RECIPES

Vegetable Soup – Instant Pot Recipes image

Provided by Holy Mess

Prep Time 20 minutes

Cook Time 4 minutes

Yield 10 Servings

Number Of Ingredients 15

Ingredients

2 tsp olive oil
1 medium onion (diced)
3 large carrots (diced)
3 celery stalks (diced)
2 tbsp minced Garlic
1 cup green bell pepper (diced or 1 cup sliced zucchini)
1 cabbage (chopped)
14 oz Fire Roasted Tomatoes (1 can)
8 cup vegetable broth (or chicken, or beef)
3 bay leaves
1 tsp dried oregano
1 tsp dried basil
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper

Steps:

Cut all vegetables and set aside.
Set on SAUTE mode and pour in the olive oil.
Add in the diced onion, carrots, and celery and mix until combined.
Saute for a few minutes or until the vegetables become soft, about 5 minutes.
Stir in the minced garlic.
Add in the cabbage, green pepper, tomatoes, broth, and the spices, stirring to combine.
Lock the lid in place and close the stem vent.
Set on MANUAL or PRESSURE COOK on HIGH PRESSURE for 4 minutes.
Allow the IP to natural release for 5 minutes once timer goes off.
Remove lid and stir to combine.
Enjoy!

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