VEGETABLE SOUP FOR 50 RECIPES

Name: Homemade Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American, Southern
Ingredients: 1-1/2 tablespoons olive oil or butter; 1 medium onion, diced; 1/4 cup diced bell pepper; 1 large carrot, diced; 1 medium potato or sweet potato, peeled and diced; 1/2 tablespoon minced garlic; 8 cups homemade or commercial unsalted vegetable stock (Kitchen Basics brand recommended); 1 (14.5) ounce can diced tomatoes, drained; 1 (14.5 ounce) can cut green beans, drained; 1 small squash or zucchini, diced; 1/2 cup frozen corn; 1/2 cup frozen green peas; 1-1/2 teaspoons kosher salt, or to taste; 1/4 teaspoon freshly cracked black pepper, or to taste; 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional; 1/2 teaspoon dried basil; 1/2 teaspoon dried parsley

HOMEMADE VEGETABLE SOUP - DEEP SOUTH DISH

Homemade Vegetable Soup - Deep South Dish image

A meatless vegetable soup made with a variety of vegetables and a rich vegetable stock.

Provided by Deep South Dish

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Number Of Ingredients 17

Ingredients

1-1/2 tablespoons olive oil or butter
1 medium onion, diced
1/4 cup diced bell pepper
1 large carrot, diced
1 medium potato or sweet potato, peeled and diced
1/2 tablespoon minced garlic
8 cups homemade or commercial unsalted vegetable stock (Kitchen Basics brand recommended)
1 (14.5) ounce can diced tomatoes, drained
1 (14.5 ounce) can cut green beans, drained
1 small squash or zucchini, diced
1/2 cup frozen corn
1/2 cup frozen green peas
1-1/2 teaspoons kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
1/2 teaspoon dried basil
1/2 teaspoon dried parsley

Steps:

Heat olive oil in a soup pot over medium high heat; add onion, bell pepper, carrot and potato. Cook, stirring regularly for 5 minutes.
Add garlic and stock, bring to a boil, reduce heat to simmer and cook uncovered at a low simmer for 30 minutes.
Add tomatoes, green beans, squash, corn and peas, and seasonings; simmer 10 to 15 minutes longer, or until everything is heated through.

CROCK POT BEEF VEGETABLE SOUP RECIPE - FOOD.COM

Crock Pot Beef Vegetable Soup Recipe - Food.com image

Make and share this Crock Pot Beef Vegetable Soup recipe from Food.com.

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless beef chuck roast, trimmed and cut into bite size pieces
3 medium carrots, cut into 1/2-inch thick slices
2 stalks celery, sliced into 1/2-inch thick slices
2 small yukon gold potatoes, cut into 1/2-inch cubes
1 medium sweet onion, chopped
1/2 teaspoon seasoning salt
1/2 teaspoon dried thyme
1/2 teaspoon basil
1/2 teaspoon dried oregano
1 bay leaf
2 (14 1/2 ounce) cans diced tomatoes
1 cup beef broth
1 tablespoon brown sugar (optional)
1/2 cup frozen peas
1/2 cup frozen green beans
fresh parsley sprig (optional)

Steps:

In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.
Sprinkle with seasonings.
Add bay leaf, tomatoes with their juices and broth and brown sugar.
Stir until all ingredients are combined.
Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.
About 1 hour before soup is done, stir in the peas and green beans.
Remove and discard bay leaf.
To serve, garnish with parsley if desired.

Nutrition Facts : Calories 304.7, FatContent 7.8, SaturatedFatContent 3.3, CholesterolContent 74.8, SodiumContent 394.8, CarbohydrateContent 31.8, FiberContent 7, SugarContent 10.7, ProteinContent 29.6

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