HEARTY MACARONI VEGETABLE SOUP
With just moments of prep time, this hearty soup truly couldn't be easier to make. Simply open up the ingredients, pour 'em in and dinner's practically done! -Metzel Turley, South Charleston, West Virginia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 7 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine soup mixes and tomato juice. Stir in the water, mixed vegetables, pepper flakes and garlic; bring to a boil. Add macaroni. Reduce heat; cook, uncovered, for 10-15 minutes or until macaroni is tender, stirring occasionally.
Nutrition Facts : Calories 94 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 944mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
HEARTY TURKEY VEGETABLE SOUP
All your favorite soup veggies can be found in this hearty dish, plus some soft noodles and lots of chunks of roast turkey or chicken.
Provided by Geema
Categories Stew
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Heat stock pot on medium heat and add the olive oil.
- Saute onions and garlic until just transparent -- 5 minutes.
- Add celery, cabbage and mushrooms cooking and stirring until soft -- 5 more minutes.
- Add potato, green beans, salt, pepper, rosemary and thyme.
- Pour in chicken stock and bring to a boil; then turn down to a simmer and cook for 45 minutes.
- Add macaroni, cover and cook for 15 minutes.
- Add butter beans, and turkey or chicken, cooking just until heated.
- Taste for seasoning and serve.
BEEF MACARONI SOUP
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.
Nutrition Facts : Calories 260 calories, Fat 11g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 357mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.
HEARTY VEGETABLE AND BEAN SOUP
If you like veggies and beans you will love this recipe! I created this recipe myself based on others I saw on the site. Taking what I like from each and combining it. This soup is really filling and very flavorful with minimal effort. Its more veggies and beans than soup, so the soup isn't as liquid as most. I don't usually measure spices so these are just estimates.
Provided by Chef Sheikh
Categories Clear Soup
Time 2h20m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 26
Steps:
- In pot on medium heat, melt butter. Add flour to thicken. Add 1 box of vegetable stock.
- Boil all beans, tomatoes, onions and celery.
- After 10 minutes, add other box of vegetable stock.
- Add all spices. Cook for about an hour. Then add potatoes and pasta. Cook until tender.
- Add salt to taste.
Nutrition Facts : Calories 456.1, Fat 13.7, SaturatedFat 7.7, Cholesterol 30.5, Sodium 1447.1, Carbohydrate 71.7, Fiber 11.9, Sugar 5.1, Protein 15
HEARTY VEGETABLE SOUP
Steps:
- Set a large saucepan over medium heat. Coat the pan with olive oil and add the diced onions, carrots, celery and garlic. Season with some salt and pepper, and then sweat the vegetables (cook without adding any color) for about 5 minutes. Add the kale, corn, edamame and red bell pepper and cook for a few more minutes so they have a chance to saute. Add the stock, season with salt and pepper and bring to a simmer. Cook until the vegetables are soft, 7 to 8 minutes. Serve.
- Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup). In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf. Set over medium heat and slowly bring to a rolling boil. Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics. Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours. When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock. Strain the stock through a large sieve, discarding the bones and vegetables. Chill the stock immediately until ready to use.
MACARONI VEGETABLE SOUP
In Hebron, Indiana, Edna Hoffman created this colorful veggie soup with a hint of cayenne. A nice change of pace from heavy cream soups, this hearty yet healthy combination can be served as a side dish or light meal.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the zucchini, onion and carrot in butter until tender. Add broth and tomato juice. Bring to a boil; stir in macaroni and cayenne. Cook for 10 minutes or until macaroni is tender. Stir in beans and corn; heat through.
Nutrition Facts : Calories 96 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 325mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
HEARTY VEGETABLE SOUP
This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.
Provided by Sadie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 7
Number Of Ingredients 17
Steps:
- In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
- Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 73.5 g, Fat 2 g, Fiber 10.1 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 1085.9 mg, Sugar 10.7 g
HEARTY VEGETABLE SOUP
This soup is great for this time of year as the vegetables are new and have such a great taste and flavor.
Provided by William Uncle Bill
Categories Stocks
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
- Add onions and saute until translucent, about 5 minutes.
- Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
- Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
- Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
- Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portions.
HEARTY VEGETABLE AND MACARONI SOUP
Nothing fancy here, just a simple, great comfort food for a long Canadian winter. I used to come inside to this piping hot soup after a day on the outdoor rink. Serve with bread or crackers.
Provided by Island79
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 10
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large soup pot over medium-low heat; cook and stir onion in the oil until translucent, about 5 minutes. Stir chicken broth, tomato juice, diced tomatoes, and water into the pot; bring to a boil.
- Stir potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves into the pot; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
- Return soup to a boil, stir in macaroni, and cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand for 5 minutes before serving.
Nutrition Facts : Calories 144 calories, Carbohydrate 26.3 g, Fat 3 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 1183.3 mg, Sugar 9.5 g
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