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 :
CABBAGE, TOMATO AND VEGETABLE SOUP
This soup is inexpensive, easy, totally customizable, super healthy and, most importantly, really good. I have served it with crusty bread or a big scoop of brown rice right in the middle of the bowl. Also great with sour cream and hot sauce. Yum.
Provided by bunnybum
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- saute the onion in the olive oil for five minutes in a big pot.
- add the garlic and saute for another three minutes. stir well.
- add the celery and carrots and saute for five more minutes. stir well.
- add the tomato paste, chili powder, basil, oregano and salt and pepper. stir well. saute for a few minutes until the mixtures gets very fragrant.
- add the crushed tomatoes, beef broth and cabbage. bring to a boil. stir well and let simmer for twenty minutes or until the veggies are cooked to your liking. enjoy!
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
TOMATO VEGETABLE SOUP
A savory, chunky tomato vegetable soup, perfect for those cold winter evenings! Apologies for the large quantity, I live in a HUGE family and we love leftovers!
Provided by Shakespearette
Categories Potato
Time 50m
Yield 16 cups, 10 serving(s)
Number Of Ingredients 14
Steps:
- Saute onions with olive oil, salt, and pepper until translucent.
- Set aside.
- Dice potatoes, carrots, and celery.
- Set aside.
- In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
- Add vegetables and stewed tomatoes.
- Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.
Nutrition Facts : Calories 257.4, Fat 5.2, SaturatedFat 0.9, Sodium 1712.4, Carbohydrate 43.6, Fiber 8.6, Sugar 10.6, Protein 12.8
MOM'S TOMATO VEGETABLE SOUP
I developed this vegetable-based soup from a recipe my mom made when I was a child. Its robust down-home taste brings back wonderful memories of growing up on the farm.
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 14
Steps:
- In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones. , Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil. , Meanwhile, in a medium skillet, cook beef until no longer pink; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 241mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
CROCK POT SPINACH-TOMATO-VEGETABLE SOUP
Modified version of a recipe from the Weight Watchers website. It's easy, delicious, nutritious, filling, and ZERO points!
Provided by Barb Witherspoon
Categories Vegetable
Time 5h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in a slow cooker.
- Cover and cook on high for 5 hours.
- Remove bay leaves, stir and serve.
Nutrition Facts : Calories 34.6, Fat 0.4, SaturatedFat 0.1, Sodium 42.1, Carbohydrate 7.2, Fiber 2.5, Sugar 3.6, Protein 1.9
HEARTY SPICY TOMATO VEGETABLE SOUP
Make and share this Hearty Spicy Tomato Vegetable Soup recipe from Food.com.
Provided by FoodisGood
Categories Beans
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Wash and drain pinto beans.
- Peel and cut carrots into inch long pieces.
- Mince garlic, dice leek and onion.
- Saute leek, onion and garlic in the olive oil. When the leeks and onion become soft, add the carrots and beans, saute for about five minutes. Add the spices and salt. Then add the beans and the strained tomatoes. Mix well for about a minute, then add the broth and the water. Bring to boil.
- Simmer the soup for about 20 minutes or until the vegetables are cooked.
- Dice the tomato and the tofu. Add to the soup and simmer for about 5-10 minute.
- Take the soup of the heat. Add the lemon juice. Garnish with few sprigs of fresh cilantro. Serve hot and enjoy!
Nutrition Facts : Calories 323.1, Fat 11, SaturatedFat 1.6, Sodium 620.7, Carbohydrate 42.9, Fiber 12.7, Sugar 5.5, Protein 17.2
AUTUMN TOMATO AND ROOT VEGETABLE SOUP
This tasty soup has a mildly sweet flavor and provides a warm rounded meal for a cool autumn evening. Also works great for a make-ahead weeknight meal! It freezes well, so make plenty and have freezer meals for later.
Provided by nofussvegetarian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir yellow onion, leeks, sweet potato, beet, and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
- Pour tomatoes and water into the pot; add spinach and stir. Season soup with salt and pepper. Reduce heat to medium-low and simmer soup until the vegetables are soft, about 35 minutes.
- Blend soup with an immersion blender until smooth. Stir garbanzo beans into the soup; cook until beans are heated, about 5 minutes.
Nutrition Facts : Calories 180 calories, Carbohydrate 30.1 g, Fat 5.3 g, Fiber 5.5 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 266.1 mg, Sugar 6.2 g
GARDEN TOMATO VEGETABLE SOUP
I wanted to create a great vegetable soup that I could make at home. I love Panera Bread's 'Garden Vegetable', so I decided to use that as inspiration for my own recipe and it turned out even better!
Provided by s. anne
Categories Clear Soup
Time 35m
Yield 8-11 serving(s)
Number Of Ingredients 13
Steps:
- Combine vegetable stock, tomato puree, and water in a large pot and stir together. leave stove hot enough for mixture to bubble a little.
- Once tomato mixture has had a chance to heat, add pasta and can of diced tomatoes (along with the juice in the can). add olive oil and garlic salt.
- Cook frozen corn and carrots in a separate pot; add to mixture when cooked.
- After all vegetables have been chopped/sliced, add to mixture.
- Let soup cook on stove for about 15-20 minutes, until all vegetables have softened and absorbed the mixture. enjoy!
TOMATO VEGETABLE SOUP WITH CHEESE TORTELLINI
Make and share this Tomato Vegetable Soup With Cheese Tortellini recipe from Food.com.
Provided by LUv 2 BaKE
Categories Vegetable
Time 40m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a pot on stovetop heat oil, add carrots, onion, celery, garlic, basil and pepper, cook on medium heat for about 5 minutes.
- Add vegetable stock and tomatoes, cook on high heat until you reach a boil.
- Add tortellini, chickpeas and beans, reduce to medium heat until tortellini are tender but firm, about 10 minutes.
TOMATO BEEF VEGETABLE WITH SWISS CHARD SOUP
Make and share this Tomato Beef Vegetable With Swiss Chard Soup recipe from Food.com.
Provided by djak1972
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. In a large skillet with olive oil and butter,fry onion, celery, and carrots until softened, add garlic and tomato paste until garlic becomes fragrant.
- 2. Add salt and pepper to taste and Italian seasoning.
- 3. Add can of tomatoes and their juices.
- 4. Add 8 cups of bouillon and 4 cups of water into a separate pot on med heat, then add all skillet to the pot.
- 5. Add cooked ground beef and swiss chard to pot and bring to a boil and simmer for 20 minutes, add cooked macaroni and chick peas, continue heating for 5 minutes and serve.
Nutrition Facts : Calories 487.3, Fat 18.3, SaturatedFat 6.2, Cholesterol 46.2, Sodium 2657.4, Carbohydrate 59.9, Fiber 11.1, Sugar 4.5, Protein 23.9
RYAN'S QUICK TOMATO VEGETABLE SOUP
This is a very quick and easy vegetable soup that is great to take camping or backpacking. We like it at home for just dinner too. Goes great with quick and easy flat bread recipes and the kids love it too!
Provided by Anne Baker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Stir stewed tomatoes and water together in a saucepan; bring to boil. Stir vegetable soup mix into the tomato mixture. Remove saucepan from heat, place cover on the pan, and set aside until the vegetables are hydrated, 3 to 5 minutes.
Nutrition Facts : Calories 73 calories, Carbohydrate 16.1 g, Cholesterol 3.4 mg, Fat 0.8 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 667.9 mg, Sugar 7.7 g
TOMATO VEGETABLE SOUP WITH SOUR CREAM
Make and share this Tomato Vegetable Soup With Sour Cream recipe from Food.com.
Provided by dicentra
Categories Easy
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except peas, sour cream, cornstarch, salt and pepper in slow cooker; cover and cook on low for 4-5 hours, adding peas during last 30 minutes.
- Stir in combined 1 cup sour cream and cornstarch, stirring 2-3 minutes. Discard bay leaf; season to taste with salt and pepper.
- Garnish each bowl of soup with remaining sour cream.
Nutrition Facts : Calories 232.4, Fat 11.9, SaturatedFat 6.7, Cholesterol 29.9, Sodium 63.4, Carbohydrate 25.7, Fiber 5.2, Sugar 11.2, Protein 5.1
HEARTY GLUTEN-FREE VEGETABLE TOMATO SOUP
Before this soup entered our lives my13 year old son never came within five feet of a vegetable. I can't tell you how shocked I was when he cleaned his entire bowl and asked for seconds! He was eating green beans, celery, peas, carrots, tomatoes, and potatoes...I thought his body would go into shock! To find more great kid friendly gluten-free recipes check out www.jensglutenfreeblog.com
Provided by jensglutenfree
Categories Vegetable
Time 1h45m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Dice vegetables.
- Place in a stock pot with water and season.
- Bring to a boil for 1 and a half hours. Enjoy!
Nutrition Facts : Calories 210.6, Fat 0.9, SaturatedFat 0.2, Sodium 1146.4, Carbohydrate 46.5, Fiber 7.8, Sugar 13.9, Protein 6.9
INSTANT POT TOMATO VEGETABLE SOUP
A perfect meal in my instant pot for our very cold weather his winter. You will love this recipe if you are looking for a tasty healthy and low calorie soup.
Provided by Sageca
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Set Instant Pot to the sauté setting. Add the grape seed oil; allow to heat for 1 minute. Add the onion, celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, Vegeta and cook for 1 minute.
- Add the frozen mix vegetables, frozen green beans, diced tomatoes, hot beef broth, salt and pepper, and stir to combine.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Pressure setting for 6 minutes.
- Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Add cooked pasta and stir in spinach and let sit 5 minutes. Season to taste. Serve and enjoy!
- Recipe Notes.
- I heated my Beef broth in the microwave before adding to soup.
- I added a cube of my frozen pesto with the spinach.
Nutrition Facts : Calories 174.2, Fat 3.1, SaturatedFat 0.6, Sodium 963.7, Carbohydrate 31.4, Fiber 7.9, Sugar 5.1, Protein 8.1
COLENE'S EASY TOMATO VEGETABLE SOUP
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.
ROASTED TOMATO/VEGETABLE SOUP
I found this recipe in Everyday Food and loved it! I'd never used vegetable broth before but thought that it was very good (I used Pacific Foods). This recipe is perfect with whole wheat bread. Very fallish.
Provided by elainegl
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Cut tomatoes in half and remove core (you can leave the seeds).
- Rinse the leeks and cut into 1/2" slices.
- Peel the carrots and cut into 1/4" slices.
- Toss the tomatoes, leeks, carrots, and garlic with the olive oil to fully coat.
- Sprinkle with salt and pepper.
- Place vegetables in a roasting pan in a single layer.
- Bake for 1 hour.
- Peel skins off of the tomatoes.
- In a saucepan, bring the vegetables, broth, and water to a boil.
- Reduce heat and simmer for about 10 minutes.
- Puree in blender in batches.
- Pour back into saucepan.
- Add chopped basil and adjust seasonings if necessary.
Nutrition Facts : Calories 137.7, Fat 7.4, SaturatedFat 1.1, Sodium 41.1, Carbohydrate 17.6, Fiber 4, Sugar 8, Protein 2.8
VEGETABLE TOMATO SOUP
"My husband and I love this quick, dressed-up tomato soup," says Stacy Myers in Bristol, Tennessee. "The cloves give it a surprising little kick. Serve with grilled cheese sandwiches and you're sure to get a smile!"
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- In a small saucepan, saute onion and celery in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until heated through.
Nutrition Facts : Calories 151 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 1095mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 3g fiber), Protein 3g protein.
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 @MakeItYours
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #main-dish #soups-stews #vegetables #stove-top #equipment #4-hours-or-less
You'll also love