Best Mary Alices Homestyle 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

HOMESTYLE VEGETABLE SOUP

Homestyle Vegetable Soup image

This is a very easy and satisfying soup. It contains a lot of vegetables, but is a cinch to throw together. This soup can easily be made vegetarian by using vegetable broth instead of beef broth, and just about any vegetables you like can be used.

Provided by HollyJane

Categories Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

8 cups beef broth or 8 cups vegetable broth
3 medium onions, chopped
2 cups chopped celery (about 2 stalks)
2 medium potatoes, diced
1 cup chopped tomato (canned is fine)
3 cups cabbage, coarsely chopped
1 cup canned green beans or 1 cup frozen green beans
2 cups canned corn (more if desired) or 2 cups frozen corn (more if desired)
1 1/2 cups carrots, chopped
1 1/2 teaspoons black pepper, freshly ground
1 cup water (if needed)

Steps:

Add broth to a large soup pot.
Add onions, celery, potatoes, tomatoes, cabbage, green beans, corn, and carrots.
Bring mixture to a simmer.
Add black pepper.
Simmer for 20-30 minutes, or until potatoes and carrots are tender.
Add water if necessary to thin out soup.
Tastes even better the next day.
For Vegetarian use the vegetable broth.

Nutrition Facts : Calories 185.9, Fat 1.8, SaturatedFat 0.1, Cholesterol 1, Sodium 893.7, Carbohydrate 39.2, Fiber 6.8, Sugar 9.4, Protein 7.8