VEGETABLE SOUP RECIPES FOOD NETWORK RECIPES

Name: Vegetable Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings, about 4 cups
Cuisine: american
Ingredients: 2 tablespoons extra-virgin olive oil; 1 rib celery, sliced (about 1 cup); 1 medium carrot, sliced (about 3/4 cup); 1 clove garlic, smashed; 1/4 medium onion, about 1/2 cup; 1/4 teaspoon kosher salt; 1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti; 4 cups low-sodium chicken broth (1-quart box, or 2 cans); Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons); 1/2 lemon, juiced (about 1 tablespoon); Freshly ground black pepper; Serving suggestion: Whole-wheat crackers and cheese sticks.

VEGETABLE NOODLE SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Vegetable Noodle Soup Recipe | Food Network Kitchen | Food ... image

This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings, about 4 cups

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1-quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks.

Steps:

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

BARLEY VEGETABLE SOUP RECIPE - FOOD.COM - RECIPES, FOOD ...

Barley Vegetable Soup Recipe - Food.com - Recipes, Food ... image

Barley has been cultivated since the Stone Age and fermented to make beer soon after. Folk medicine has made use of barley water, made by simply soaking barley in water, as a tonic during convalescence. "Pearl" barley is the name of the grain when it's been polished, after the husk and bran have been removed. It's the form most commonly used in soups. This grain has one significant health advantage compared to most other cereal grains (oats and corn for example) it is very low on the glycemic index. Enjoy this old fashioned, hearty soup!

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup pearl barley
11 cups vegetable stock (see recipe for Vegetable Stock #54127)
2 tablespoons canola oil or 2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup chopped carrot
1/2 cup chopped celery
1 cup thinly sliced mushroom
salt
1/2 bunch fresh parsley

Steps:

In a saucepan, combine the barley and 3 cups of vegetable stock.
Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms.
Cover and cook the vegetables for about 5 minutes, until they begin to soften.
Add the remaining vegetable stock and simmer 30 minutes, covered.
Add the barley and simmer 5 minutes more.
Add salt to taste and ladle into bowls.
Serve garnished with chopped fresh parsley.

Nutrition Facts : Calories 160.9, FatContent 5.2, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 30.6, CarbohydrateContent 26.4, FiberContent 5.7, SugarContent 3.4, ProteinContent 3.8

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