VEGETABLE SOUP CANS RECIPES
TOMATO HAMBURGER VEGETABLE SOUP - 100K-RECIPES
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
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!
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!
Provided by Taste of Home
Categories Lunch
Total Time 08 hours 40 minutes
Prep Time 25 minutes
Cook Time 08 hours 15 minutes
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 135 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 689mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 4g protein. Diabetic Exchanges 1.500 starch
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SOUTHERN VEGETABLE SOUP RECIPE: HOW TO MAKE IT
This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. —Christy Hinrichs, Parkville, Missouri
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Lunch
Cuisine North America, Cajun, Mexican
Calories 133 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Lunch
Cuisine North America, Cajun, Mexican
Calories 133 calories per serving
- In a Dutch oven over medium-high heat, saute onion in oil until tender, 3 minutes. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer until vegetables are crisp-tender, 15-20 minutes. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
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MOM'S HOMEMADE VEGETABLE SOUP RECIPE - FOOD.COM
Make and share this Mom's Homemade Vegetable Soup recipe from Food.com.
From food.com
Reviews 5.0
Total Time 4 hours 15 minutes
Calories 293.7 per serving
From food.com
Reviews 5.0
Total Time 4 hours 15 minutes
Calories 293.7 per serving
- Add veggies and simmer another 2 hours.
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ITALIAN VEGETABLE SOUP RECIPE | GIADA DE LAURENTIIS | FOOD ...
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 5 minutes
Cuisine italian
Reviews 4.3
Total Time 1 hours 5 minutes
Cuisine italian
- Ladle the soup into bowls. Sprinkle with Parmesan and serve.
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TOMATO HAMBURGER VEGETABLE SOUP - 100K-RECIPES
This delicious flavour some soup is just perfect for these cold winter nights approaching!
From 100krecipes.com
Reviews 5
Total Time 40 minutes
Category Soup
Cuisine American
From 100krecipes.com
Reviews 5
Total Time 40 minutes
Category Soup
Cuisine American
- Check on your soup after 30-40 minutes to see it has thickened if so remove from the stovetop and serve. Enjoy!
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.
See details
SOUTHERN VEGETABLE SOUP RECIPE: HOW TO MAKE IT
This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. —Christy Hinrichs, Parkville, Missouri
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Lunch
Cuisine North America, Cajun, Mexican
Calories 133 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Lunch
Cuisine North America, Cajun, Mexican
Calories 133 calories per serving
- In a Dutch oven over medium-high heat, saute onion in oil until tender, 3 minutes. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer until vegetables are crisp-tender, 15-20 minutes. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
See details
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