VEGETABLE STOCK NUTRITION FACTS RECIPES

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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

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.

QUICK AND EASY CREAMY VEGETABLE SOUP - INSPIRED TASTE



Quick and Easy Creamy Vegetable Soup - Inspired Taste image

This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian or vegan version of this soup, replace chicken stock with vegetable stock. For the best flavor, we recommend one that’s heavy on mushrooms. Instead of the cream, use coconut milk.

Provided by Adam and Joanne Gallagher

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield Makes 4 to 5 Servings

Number Of Ingredients 12

1 large onion
1 pound carrots, peeled (4 to 5 medium)
4 celery sticks
1 tablespoon olive oil
Salt
1/4 teaspoon crushed red pepper flakes
1 pound thin-skinned potatoes (3 medium or 6 small potatoes)
3 garlic cloves, peeled and halved
3 cups chicken or vegetable stock, see how to make chicken stock
2 bay leaves
3 sprigs fresh thyme (substitute 1/2 teaspoon dried thyme)
1/4 cup half-and-half, cream, or coconut milk

Steps:

  • Chop the onion, carrots, and celery into 1/2-inch chunks. Chop the potatoes into 1/2-inch chunks, but set aside from other vegetables.
  • Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and the celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet; 5 to 10 minutes.
  • Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. (Add more oil if the pot seems dry).
  • Pour in the stock and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork; about 15 minutes.
  • Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.
  • Stir in the half-and-half. Taste for seasoning and adjust with more salt and pepper if necessary.

Nutrition Facts : Calories 234, ProteinContent 6 g, CarbohydrateContent 41 g, FiberContent 7 g, SugarContent 8 g, FatContent 6 g, SaturatedFatContent 2 g, CholesterolContent 6 mg

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HEARTY VEGETABLE SOUP RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 45 minutes
Category Dinner, Lunch
Calories 105 calories per serving
  • 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.
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This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian or vegan version of this soup, replace chicken stock with vegetable stock. For the best flavor, we recommend one that’s heavy on mushrooms. Instead of the cream, use coconut milk.
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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
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 45 minutes
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  • 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.
See details


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This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian or vegan version of this soup, replace chicken stock with vegetable stock. For the best flavor, we recommend one that’s heavy on mushrooms. Instead of the cream, use coconut milk.
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Reviews 4.9
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