Best Fabulous Vegetable Soup Recipes

FABULOUS VEGETABLE SOUP

Fabulous Vegetable Soup image

A large recipe of vegetable soup. If you want even more flavor cook the soup the day before and reheat portions on stove top. 24 hours in the refrigerator really brings out more flavors. This is great with some homemade cornbread.

Provided by Central Bama Chef

Categories Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can white corn
1 (15 ounce) can okra
1 (28 ounce) can diced tomatoes
1 (29 ounce) can Veg-All, original mixed vegetables
2 (15 ounce) cans potatoes
2 (14 ounce) cans beef broth
1 yellow onion
2 rib eye steaks
3 tablespoons Worcestershire sauce
1 cup elbow macaroni (optional)
3 tablespoons extra virgin olive oil
1 1/2 tablespoons salt
1 1/2 tablespoons pepper

Steps:

Cut up rib eye steaks into bite size pieces cutting fat away from meat. Place in a large skillet with 2-3 cups of water, 1/2 tsp of salt and 1/2 tsp of pepper. Add 2 tbsp Olive Oil and boil for 20 minutes or until meat is tender. While boiling meat skim fat from top of water and dispose.
While meat is cooking sauté onions in 1 tbsp of Olive Oil. Use the same pan the meat is in if you prefer not to dirty another pan after meat is cooked.
Chop or dice potatoes and onion.
While meat is cooking put the potatoes and the remainder of ingredients minus the macaroni in a large pot and bring to boil then turn down to med to med-high. Fill 1 28oz can with water and pour in with mixture.
Once onions have cooked put meat, onions and optional macaroni in pot with other ingredients.
Let cook for 45 minutes to 1 hour so flavors will thoroughly blend and pasta will cook.

Nutrition Facts : Calories 394.8, Fat 9.7, SaturatedFat 1.2, Cholesterol 1.3, Sodium 3370.2, Carbohydrate 68.8, Fiber 13.9, Sugar 14.2, Protein 15

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup 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

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Ingredients

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, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

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