Best Great Vegetable Soup Recipes

A GREAT LOW FAT BEEF BARLEY VEGETABLE SOUP

A Great Low Fat Beef Barley Vegetable Soup image

This soup is quick to fix on the stove top and easier yet to fix in the slow cooker! Great flavor and chock full of vegetable. I love the okra, but when I am serving this to non-okra fans, I will substitute 2 c. of frozen peas for the okra during the last 15 minutes of cooking. I am always asked for this recipe and never have leftovers, though this makes 10 servings!

Provided by Likkel

Categories Low Cholesterol

Time 40m

Yield 4 quarts, 10 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs stew meat, cut in 1/2 inch cubes
2 tablespoons flour
2 garlic cloves, minced
2 tablespoons vegetable oil
8 cups water
1 (16 ounce) can tomatoes, chopped
1/2 cup barley
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 teaspoon basil leaves, crushed
1/2 teaspoon pepper
1 lb frozen green beans
2 cups carrots, sliced
1 cup celery, sliced
1 cup onion, chopped
2 cups okra, sliced (fresh, frozen or canned)

Steps:

Dredge meat in flour. In 6 quart Dutch oven, brown meat and garlic in oil. Drain fat.
Add water, tomatoes, barley, Worcestershire, salt, basil, pepper, and vegetables. Bring to boil, cover, reduce heat and simmer 20 to 25 minutes or until meat and vegetables are tender or pour into a slow cooker and cook for 8 hours on low or 4 hours on high. Makes 4 quarts; 10 servings.

Nutrition Facts : Calories 197.6, Fat 6.3, SaturatedFat 1.8, Cholesterol 43.5, Sodium 806.4, Carbohydrate 19, Fiber 5.4, Sugar 4.3, Protein 18.1

GREAT VEGETABLE SOUP

Great Vegetable Soup image

I came up with this because my wife loves everything creamy, but has been told to cut down on the dairy. The potatoes break down and give a cream soup feel and taste. It's very simple, hearty and healthy. It's also easy to come up with variations. A food processor makes for easy preparation

Provided by Paul Elliott

Categories Potato

Time 1h50m

Yield 2 litres or quarts

Number Of Ingredients 12

Ingredients

3 celery ribs
2 cups chopped onions
4 carrots, chopped
3 medium potatoes, shredded
2 cups fresh mixed vegetables or 2 cups frozen mixed vegetables, of your choice
1 -2 tablespoon olive oil
sea salt
pepper
8 cups water
3 -4 bay leaves
12 peppercorns
marrow, beef bone

Steps:

Simmer stock ingredients for an hour or two.
Heat oil in soup pot and saute onions and celery on med.
high heat until onions are transluscent.
Add stock, carrots and potatoes.
Simmer until carrots are tender and potatoes start to break down (about 1/2 hour to an hour).
Add water to desired consistency.
Remove a few cups and puree with a blender and return to pot.
Salt and pepper to taste.
Add additional vegetables and simmer about 20 minutes until vegetables are tender.
Serve.

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