VEGETABLE BEEF SOUP TOMATO JUICE 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.

TOMATO SOUP RECIPE - EATINGWELL

Tomato Soup Recipe - EatingWell image

This simple tomato soup is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze the extra for rainy-day emergencies.

Provided by EatingWell Test Kitchen

Categories Healthy Vegetarian Soup & Stew Recipes

Total Time 35 minutes

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
1 (28 ounce) can whole peeled tomatoes, with juice
1 (14 ounce) can whole peeled tomatoes, with juice
4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
½ cup half-and-half
½ teaspoon salt
Freshly ground pepper to taste

Steps:

Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
Stir in canned tomatoes (with juice). Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Nutrition Facts : Calories 79.2 calories, CarbohydrateContent 8.4 g, CholesterolContent 3.8 mg, FatContent 4.3 g, FiberContent 2.6 g, ProteinContent 3.8 g, SaturatedFatContent 1.4 g, SodiumContent 357.4 mg, SugarContent 3.8 g

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