COLENE'S EASY TOMATO VEGETABLE SOUP
My friend Colene used to serve this to help her family get through some cold Minnesota winters. Though she was a busy mom and career woman, Colene could whip this one up in no time! Try adding macaroni or hamburger for some variety.
Provided by Jessica S.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 5
Steps:
- In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 25.1 g, Fat 0.7 g, Fiber 5.6 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 668.6 mg, Sugar 8.2 g
3-CAN TOMATO VEGETABLE SOUP
This pantry-friendly soup is as easy on the cook as it is on the wallet. All you need are the three cans (tomatoes, beans and mixed vegetables) and some staple seasonings. To give the soup extra body and a creaminess without adding dairy, mash some of the beans directly in the can. The result is a hearty, satisfying soup with minimal effort.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the olive oil, Italian seasoning, and onion powder in a medium saucepan over low heat. Bring to a gentle simmer, stirring occasionally, until the spices infuse into the oil, about 5 minutes.
- Add the mixed vegetables, 1/4 teaspoon salt, and a few grinds of black pepper. Increase the heat to medium and cook, stirring occasionally, until everything is well- coated, 1 to 2 minutes.
- Add the tomatoes with their juices, then fill the empty can halfway with water; swirl and add to the soup. Add one-third of the beans along with half their liquid. Simmer for 3 minutes.
- Meanwhile, mash the remaining beans and their liquid with a fork directly in the can until slightly smooth; stir into the soup. Add 2 tablespoons water to the empty can, scrape with a rubber spatula to release any mashed beans, then stir into the soup. Let simmer for 5 minutes. Season with salt and pepper.
- Divide among bowls and enjoy.
JOHNNY MARZETTI III
An easy school version of Johnny Marzetti. To freeze, don't add the cheese or bake ahead of time. Use your choice of elbow or egg noodles.
Provided by Marsha
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, in a large skillet cook ground beef until no pink remains. Add onions and celery and cook until they are softened. Add salt and pepper to taste. Stir in tomato soup, tomato sauce, and water. Simmer for 10 minutes.
- In a casserole dish, mix together the cooked and drained pasta with the meat mixture.
- Bake in a preheated 350 degree F (175 degree C) oven for 20 to 30 minutes. Sprinkle the top with grated Cheddar cheese and continue to cook until cheese is melted, about 3 to 5 minutes.
Nutrition Facts : Calories 553.4 calories, Carbohydrate 33.5 g, Cholesterol 132.3 mg, Fat 32.7 g, Fiber 3.2 g, Protein 31 g, SaturatedFat 16.3 g, Sodium 858.8 mg, Sugar 7 g
MOLLIE KATZEN CREAM OF TOMATO SOUP I
This is my all-time favorite tomato soup recipe, and in fact one of my favorite recipes of all time! The sherry, rosemary, and cream cheese, together with the chunks of tomato make an out-of-this-world rich flavor in your mouth! Be prepared for hearty flavor, and a filling meal!
Provided by All-Natural-Nut
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan or kettle, cook the onions and garlic in the butter with the salt until the onions are soft and translucent. Add the herbs and pepper, and sauté a few minutes more.
- Add tomatoes, sherry and honey. Cover and simmer 30-40 minute.
- (Note: the purpose of the honey in this recipe is to neutralize the acidity of the tomatoes.).
- Cut the cream cheese into small cubes and add these to the hot soup. Continue cooking and stir until smooth (the cheese will take a little while to melt thouroughly).
- If you prefer a creamy smooth soup, this recipe can be blended. Also, if it is too thick for you, more liquid can be added.
- Serve topped with freshly-chopped parsley.
Nutrition Facts : Calories 188.1, Fat 13, SaturatedFat 7.4, Cholesterol 38.9, Sodium 418.9, Carbohydrate 14.1, Fiber 3.1, Sugar 8.1, Protein 3.9
VEGETARIAN MATZO BALL SOUP
For a hearty lunch or dinner, make this Passover holiday classic with a twist-no meat!-with this family lunch or dinner recipe from Jonathan Safran Foer, author of "New American Haggadah."
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 19
Steps:
- Make the matzo balls: In a large bowl, whisk together eggs, oil, salt, and pepper until well combined. Add matzo meal and seltzer; mix to combine. Cover and refrigerate for 1 hour.
- Make the soup: Heat oil in a Dutch oven over medium-high heat. Add onion, celery, carrot, sweet potato, parsnips, ginger, and garlic; cook, stirring, until lightly browned, about 2 minutes. Add water or broth, bay leaves, and thyme; reduce heat and let simmer until vegetables are tender, about 45 minutes. Do not let liquid come to a boil. Remove from heat; strain and discard solids. Add dill and season with salt and pepper. Keep warm until ready to serve.
- Bring a large pot of water to a boil. Line a baking sheet with wax paper and set aside.
- Moisten hands with water and, using your hands, form matzo batter into about 1 1/2-inch balls. At this point, matzo balls can be transferred to freezer until frozen and then transferred to airtight containers and kept frozen for up to 1 month. Frozen matzo balls can be added directly to boiling water.
- Place matzo balls in boiling water; cover and cook until light and fluffy, about 20 minutes. Carefully transfer matzo balls to warm soup; serve immediately.
TOMATO VEGETABLE SOUP
Gardening is one of my many hobbies and this recipe is a great way to use fresh tomatoes. It makes a wonderful light meal, served with crackers or herb-flavored croutons.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield about 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.
Nutrition Facts :
BEEF AND VEGGIE SOUP WITH MOZZARELLA
Serve homemade soup in 30 minutes with ingredients you probably have on hand.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.
- Sprinkle 2 tablespoons cheese in each of 8 soup bowls; fill bowls with soup.
Nutrition Facts : Calories 200, Carbohydrate 13 g, Cholesterol 45 mg, Fiber 3 g, Protein 15 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 5 g, TransFat 1/2 g
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