Best Macedonian Vegetable Soup Recipes

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

HEARTY VEGETABLE AND MACARONI SOUP

Hearty Vegetable and Macaroni Soup image

Nothing fancy here, just a simple, great comfort food for a long Canadian winter. I used to come inside to this piping hot soup after a day on the outdoor rink. Serve with bread or crackers.

Provided by Island79

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h40m

Yield 10

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large white onion, minced
6 cups chicken broth
6 cups tomato juice
2 cups canned diced tomatoes
1 cup water
2 white potatoes, cubed
1 cup cauliflower florets
1 cup diced celery
2 tablespoons herbes de Provence
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon ground black pepper
2 bay leaves
1 cup elbow macaroni

Steps:

Heat the olive oil in a large soup pot over medium-low heat; cook and stir onion in the oil until translucent, about 5 minutes. Stir chicken broth, tomato juice, diced tomatoes, and water into the pot; bring to a boil.
Stir potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves into the pot; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
Return soup to a boil, stir in macaroni, and cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand for 5 minutes before serving.

Nutrition Facts : Calories 144 calories, Carbohydrate 26.3 g, Fat 3 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 1183.3 mg, Sugar 9.5 g

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