Best Satans Own Vegetable Soup Recipes

SATAN'S OWN VEGETABLE SOUP

Satan's Own Vegetable Soup image

Make and share this Satan's Own Vegetable Soup recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 head cabbage, chopped
2 carrots, grated
2 stalks celery, sliced
1 onions, chopped or 2 leeks, sliced
3 tablespoons tomato paste
cayenne pepper (consult with your family devil on the amount, but use at least a pinch)
1 tablespoon basil
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon dill weed

Steps:

Put all the ingredients into a pot, stir to mix in the tomato paste and add water to 1-2 inches below the level of the vegetables.
Simmer until all vegetables are soft (about 30 minutes).

CUSTOMIZABLE VEGETABLE SOUP

Customizable Vegetable Soup image

Use our choose-your-own-adventure formula to make a big batch of soup starring any vegetables you please. Use vegetable broth or water to make it vegetarian, and omit the Parmesan to make it vegan. Check out our step-by-step guide.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 50m

Yield Makes 10 cups

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup chopped onion or other allium (leeks, shallots, scallions)
1 tablespoon minced garlic (from 3 cloves)
3/4 cup diced carrot
1/2 cup diced celery
Kosher salt
1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
1 tablespoon tomato paste, optional
1 Parmesan rind (optional), plus finely grated Parmesan for serving
2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
8 cups low-sodium chicken or vegetable broth, or water
1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
Fresh herbs, such as flat-leaf parsley or basil, for serving
Simple Crostini, for serving

Steps:

In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.
Stir in oregano or thyme and/or tomato paste or Parmesan rind.
Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.
Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.
Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.
Ladle soup into bowls. Drizzle with oil; sprinkle with Parmesan and herbs. Serve with crostini.

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

EVERYDAY VEGETABLE SOUP

Everyday Vegetable Soup image

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Nutrition Facts : Calories 176 g, Fat 4 g, Fiber 5 g, Protein 7 g