Vegetable Soup?

Question

This may seem like a simple one, but I am looking for a very tasty Vegetable Soup recipe. Any tricks to add some pizazz with out extra calories?

Answer 1

INGREDIENTS
1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste
DIRECTIONS
In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Answer 2

1 onion
celery 2 stick
carrot 4
3 potatoes
1 cup frozen peas
1 cup canned garbanzo
1 cup canned bean(any kind is OK)
half cabbage (Chinese possible)
1 package Romain lettuce
choy only if you like(baby choy possible)
4 bouillon cube chicken possible
small can of hunts whole tomatoes
if you like for a very special taste the end of Italian cured prosciutto which you add whole on the begin of the soup.

chop every thing (not the can product!!!) in a pot put first oil celery onion and potatoes and carrots .Then add cold water(need to be cold)
and then all the vegetable but not the can vegetable.
cook for about 45 minutes then add the bouillon 3 only the can product cook for other 20 minutes taste e see if you need to add the last bouillon. When ready out of the stove add the pepper and olive oil .serve with or without pasta or crostini.Is much better the day after!!!

Answer 3

Vegetable Cheese Soup:

55 min 10 min prep
4-6 servings

3 potatoes, cubed in a small size
3 large carrots, sliced
1/2 (8 ounce) package frozen peas
2 cups water
1 teaspoon salt
1/4 teaspoon pepper
White sauce
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups cheddar cheese, shredded

1. Cook vegetables and seasonings until tender. DO NOT DRAIN.
2. Blend butter and flour, and then add milk. Cook until thickened and add 2 cups shredded cheese.
3. Stir into the vegetable mixture. ENJOY!

Answer 4

i like to make mine in a crockpot.you need 5-6 regular cans mixed vegetables 1regular size can diced or stewed tomatoes 1large onion diced fine if you want meat cut in small pieces any kind of beef steak season with salt,pepper,seasoned salt and garlic powder and 1 large can v8 vegetable juice.first place meat in bottom of crockpot you dont have to cook it first it will cook in the crockpot then open the cans of vegetables and pour in a colander and rinse with cold water put in crockpot add onion,and tomatoes and add the whole can of v8 juice and about half the v8 can of wateradd salt pepper and a little chili powder cook 8 to 10 hours in crockpot stirring once in a while good luck.its very good the v8 juice makes all the difference.

Answer 5

Loads of good ideas here. I'm vegetarian, so my soup has a base of tetra pack Campbell's low sodium vegetable broth. I don't use salt at the table or add to cooking, as we all eat far too much salt as food manufacturers load it in their foods to overload your taste buds, and it is very unhealthy. I rely on herbs and spices, and the flavour of the actual food to make a tasty dish. I'm also used to adding whatever amount of food that seems right for the dish, so can't give exact quantities. Very large pan, heat canola oil, fry chopped onions or leeks or both until soft. Add chopped celery and chopped or sliced carrots, diced potatoes, cabbage, lots of chopped garlic. Maybe can of minced tomatoes, or tomato sauce or tomato puree. I like it quite spicy, so I add cayenne pepper and maybe hot chili powder, the red hot Indian one. Sweet paprika. Dried or fresh thyme. Bay leaves. Big splash of Worcestershire sauce. Add veg broth and water to cover plus more. Bring to boil and then simmer, very low heat for one hour plus. I add a packet of chopped frozen spinach in the last 30 minutes of cooking, and add black pepper, chopped parsley and the juice of half a lemon just before serving. If pureeing some in the blender to add back to the pot, remember to remove the Bay leaves first. It's really a matter of your personal tastes as to what you add to the soup. Leave the canned tomatoes out if you are watching your sodium intake. There aren't many calories in this type of soup. It's when cream, butter and flour etc; are added to soups, that the calories start mounting up. Enjoy.

Answer 6

Use V8 juice or beef broth instead of any water.
Add some Tobasco Sauce for a spicy soup.

Answer 7

Fruits are described as ripened flower ovaries which produce seeds.

Answer 8

Vegetable Beef Soup or just veggie?

Answer 9

hacres.com has some wonderful vegi soup recipes. my favorite is the two potato soup.

Answer 10

uses lots of green vegies, Cabbage is good, that is the way my mom made it and the base was half tomato and half beef!! Enjoy!