VEGETABLE SOUP - IRISH STYLE RECIPE | ALLRECIPES
A thick vegetarian soup made from a selection of fresh vegetables. Suitable for any time of the year but designed for an Irish winter!
Provided by COLMRYAN
Categories Vegetable Soup
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the carrots, potatoes, parsnip, turnip, leek and onion into a large saucepan. Fill with enough water to cover. Bring to a boil and cook until the vegetables are tender. Drain off water and puree vegetables in a blender or using a stick blender.
- Return the puree to the saucepan and stir in water to reach your desired thickness. Heat to a simmer and season with salt and pepper. Serve and enjoy.
Nutrition Facts : Calories 197.6 calories, CarbohydrateContent 45.2 g, FatContent 0.4 g, FiberContent 7 g, ProteinContent 5 g, SaturatedFatContent 0.1 g, SodiumContent 53.5 mg, SugarContent 5.8 g
CLASSIC ONION SOUP MIX RECIPE: HOW TO MAKE IT
You can prepare soup, make dips and even season meats with this handy mix from June Mullins of Livonia, Missouri. "My grandchildren really enjoy it as a coating on oven-roasted potatoes," she says. "It's an inexpensive substitute for the envelopes you get at the store."
Provided by Taste of Home
Categories Lunch
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 20 tablespoons mix.
Number Of Ingredients 13
Steps:
- Combine the first 5 ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 4 batches (20 tablespoons total)., To prepare onion soup: In a saucepan, combine water and 5 tablespoons onion soup mix. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Yield: 4 servings., To prepare roasted potatoes: Preheat oven to 450°. In a large bowl, toss potatoes and oil. Sprinkle with 5 tablespoons onion soup mix; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake, uncovered, until tender, 35-40 minutes, stirring occasionally. Yield: 6 servings. , To prepare onion dip: In a bowl, combine sour cream and 5 tablespoons onion soup mix; mix well. Cover and refrigerate at least 2 hours. Serve with vegetables, chips or crackers. Yield: 16 servings.
Nutrition Facts : Calories 30 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 310mg sodium, CarbohydrateContent 6g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 Free food.
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CLASSIC ONION SOUP MIX RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 5 minutes
Category Lunch
Calories 30 calories per serving
- Combine the first 5 ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 4 batches (20 tablespoons total)., To prepare onion soup: In a saucepan, combine water and 5 tablespoons onion soup mix. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Yield: 4 servings., To prepare roasted potatoes: Preheat oven to 450°. In a large bowl, toss potatoes and oil. Sprinkle with 5 tablespoons onion soup mix; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake, uncovered, until tender, 35-40 minutes, stirring occasionally. Yield: 6 servings. , To prepare onion dip: In a bowl, combine sour cream and 5 tablespoons onion soup mix; mix well. Cover and refrigerate at least 2 hours. Serve with vegetables, chips or crackers. Yield: 16 servings.
SLOW-COOKED BEEF VEGETABLE SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.1
Total Time 08 hours 10 minutes
Category Dinner, Lunch
Calories 139 calories per serving
In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Transfer to a 5-qt. slow cooker. Stir in juice, vegetables, potatoes and soup mix.. Transfer to a 5-qt. slow cooker. Stir in the tomato juice, mixed vegetables, potatoes and soup mix. , Cover and cook on low for 8-10 hours.
SLOW-COOKED BEEF VEGETABLE SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.1
Total Time 08 hours 10 minutes
Category Dinner, Lunch
Calories 139 calories per serving
In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Transfer to a 5-qt. slow cooker. Stir in juice, vegetables, potatoes and soup mix.. Transfer to a 5-qt. slow cooker. Stir in the tomato juice, mixed vegetables, potatoes and soup mix. , Cover and cook on low for 8-10 hours.
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