Best Macedonian Vegetable Soup Recipes

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

MACEDONIAN VEGETABLE SOUP

Macedonian Vegetable Soup image

From the vmacedonia.com website. This soup contains a lot of great flavors. I have guessed the number of servings.

Provided by duonyte

Categories Onions

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 quart fresh okra
2 cups diced celery
1 diced green bell pepper
1 large onion, diced
1/2 cup butter (4 oz)
1 cup diced tomato
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
6 cups boiling water

Steps:

Cut the stems from the okra and slice.
Melt the butter in a pot and saute the okra, celery and bell pepper and onion until soft.
Add the tomatoes,paprika, black pepper and salt and stir well.
Add the boiling water and simmer for about 1 hour, until the vegetables are all tender.
Cooked left over chicken or other meat can be added to this soup.

Nutrition Facts : Calories 273.9, Fat 23.5, SaturatedFat 14.7, Cholesterol 61, Sodium 848.1, Carbohydrate 15.7, Fiber 6, Sugar 5.7, Protein 3.8

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