Best Vegetable Soup Coral Tree Cafe Recipes

VEGETABLE SOUP (CORAL TREE CAFE)

Vegetable Soup (Coral Tree Cafe) image

The Coral Tree Cafe offers "honest to goodness healthy and organic California-style cuisine in a casual indoor/outdoor atmosphere" located in and around Los Angeles, California. This is an adaptation of their popular vegetable soup. It is made with an assortment of vegetables, fresh thyme, and marinara sauce.

Provided by threeovens

Categories Grains

Time 1h

Yield 2 1/2 quarts, 10 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 cups onions, diced
2 cups carrots, diced
1/2 cup red bell pepper, diced
1 1/2 teaspoons fresh thyme, chopped
3/4 cup pearl barley
1 quart vegetable broth
1 1/2 cups prepared marinara sauce
2 cups mushrooms, quartered
2 cups zucchini, diced
kosher salt & freshly ground black pepper

Steps:

Heat a heavy bottomed pot over medium heat; add oil, onions, carrots, bell pepper, thyme, and barley.
Cook, stirring occasionally, until vegetables begin to brown, about 18 minutes.
Stir in the vegetable broth and marinara sauce; cover and increase heat until mixture boils.
Reduce heat to a gentle simmer and allow to cook until the barley is al dente, 6 to 8 minutes.
Stir in the mushrooms and zucchini; season to taste with salt and pepper.
Cover and continue to simmer until mushrooms and zucchini are just tender, 4 to 6 minutes.
Remove from heat, add a little water to thin soup if it has become too thick; adjust seasonings and serve.

Nutrition Facts : Calories 143.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.8, Sodium 181.4, Carbohydrate 24.1, Fiber 5.2, Sugar 7.3, Protein 3.6

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