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
Provided by Taste of Home
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
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.
CHICKEN VEGETABLE SOUP RECIPE: HOW TO MAKE IT
I love eating a big bowl of this colorful, fresh-tasting soup on a winter's day. What a great way to warm up! —Ruth Wimmer, Bland, Virginia
Provided by Taste of Home
Categories Lunch
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 25-30 minutes. Stir in the chicken, tomatoes, salt and pepper; heat through.
Nutrition Facts : Calories 254 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 1166mg sodium, CarbohydrateContent 25g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 25g protein.
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MOROCCAN ROASTED VEGETABLE SOUP RECIPE | BBC GOOD FOOD
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Total Time 55 minutes
Category Lunch
Cuisine Moroccan
Calories 187 calories per serving
- Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.
HEARTY VEGETABLE SOUP RECIPE: HOW TO MAKE IT
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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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Reviews 4.6
Total Time 1 hours 25 minutes
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Calories 255 calorie per serving
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
VEGETABLE PORK SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Lunch
Calories 184 calories per serving
- In a large saucepan, cook the pork, sausage, onion, celery and carrot in butter over medium-high heat for 5 minutes or until pork is no longer pink and vegetables are tender. Add garlic and paprika; cook 1 minute longer. , Stir in the broth, apple, potato and five-spice powder. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until pork is tender. Stir in honey; cook for 2 minutes or until heated through.
CHICKEN & VEGETABLE SOUP | CHICKEN RECIPES | JAMIE OLIVE…
From jamieoliver.com
Total Time 2 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 462 calories per serving
- Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
- Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
- Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
- Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
- Serve in warm bowls sprinkled with chopped parsley and the celery leaves.
MOROCCAN ROASTED VEGETABLE SOUP RECIPE | BBC GOOD FOOD
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Total Time 55 minutes
Category Lunch
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Calories 187 calories per serving
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