I need healthy vegetable soup...Any suggestions?!
I need a recipe for very healthy vegetable soup!.!.!.!.Can somebody give me a recipe!? No broccoli or squash!.!.!.!.Thanks~Www@FoodAQ@Com
Answers:
Vegetable Soup for all Seasons: (makes 8 servings)
Heat 1 tbsp olive oil in non-stick skillet over medium-high heat!.
Add the white part of 2 leeks, thinly sliced (or onions)!.
Add 6 minced cloves of garlic, saute stirring until lightly browned!.
Combine leek/onion mixture with 3 cans of chicken broth,
3 potatoes, peeled & chopped, 2 white turnips, peeled & shredded,
1 small parsnip, peeled & cubed, 1 carrot, shredded, 2 bay leaves!.
Add 1/4 tsp white pepper, cover & cook on LOW 5-6 hours!.
Discard bay leaves, garnish with chopped green bell pepper!.Www@FoodAQ@Com
Heat 1 tbsp olive oil in non-stick skillet over medium-high heat!.
Add the white part of 2 leeks, thinly sliced (or onions)!.
Add 6 minced cloves of garlic, saute stirring until lightly browned!.
Combine leek/onion mixture with 3 cans of chicken broth,
3 potatoes, peeled & chopped, 2 white turnips, peeled & shredded,
1 small parsnip, peeled & cubed, 1 carrot, shredded, 2 bay leaves!.
Add 1/4 tsp white pepper, cover & cook on LOW 5-6 hours!.
Discard bay leaves, garnish with chopped green bell pepper!.Www@FoodAQ@Com
The below recipe calls for zucchini!. You can increase the amount of any of the other ingredients if you want to omit the zucchini
Ingredients
2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic, minced
3 cups fat free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini
Directions
1Spray a large saucepan with non-stick cooking spray!.
2Saute the carrot, onion and garlic over low heat until softened, about 5 minutes!.
3Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender!.
4Stir in zucchini and heat 3-4 minutes!.
5Serve hot!.
Www@FoodAQ@Com
Ingredients
2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic, minced
3 cups fat free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini
Directions
1Spray a large saucepan with non-stick cooking spray!.
2Saute the carrot, onion and garlic over low heat until softened, about 5 minutes!.
3Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender!.
4Stir in zucchini and heat 3-4 minutes!.
5Serve hot!.
Www@FoodAQ@Com
MOROCCAN-STYLE VEGETABLE SOUP
Yield: 8 Servings
2 tb Safflower oil
2 lg Onions,chopped
2 md Potatoes,scrubbed and cut
-into 3/4" chunks
2 c Raw pumpkin or butternut
-squash,peeled and cut into
-3/4" chunks
2 lg Carrots,coarsely chopped
1 cn Plum tomatoes with liquid,
-chopped (14 oz)
2 ts Ground cumin
3/4 ts Turmeric
2 c Chick peas,canned or
-well-cooked
Salt to taste
Fresh ground pepper to taste
1 c Whole grain couscous
-(presteamed, cracked
-semolina)
Heat the oil in a large soup pot!. Add the onions and saute over
moderate heat until golden!. Add the potatoes, pumpkin or squash,
carrots, tomatoes, and enough water to cover!. Bring to a boil, then
add the seasonings and simmer over low heat, covered, for
approximately 45 minutes, or until the vegetables are tender!.
Add the chick peas and season to taste with salt and pepper!. Simmer
over very low heat for another 15 minutes!.
In the meantime, place the couscous in an oven-proof bowl!. Cover with
two cups of boiling water, then cover the bowl and let stand for 15
minutes!. Fluff with a fork!. Place a small amount of the couscous in
each soup bowl, then ladle the soup over it!. Serve at once!.
MEDITERRANEAN VEGETABLE SOUP
1 tablespoon olive oil
1 onion, diced
1 carrot, halved lengthwise and sliced
2 stalks celery, sliced
3 cloves garlic, minced
2 cups chicken or beef broth
2 cups water
1 can (14 1/2 ounces) diced tomatoes, not drained
1 tablespoon fresh basil, chopped
1/4 teaspoon oregano
salt and pepper to taste
1 15 oz!. can cannelini or white beans, drained and rinsed
1 cup pasta bows
Parmesan cheese (optional)
1 small head escarole (optional)
Heat the oil in a heavy saucepan over medium heat!. Add the onion, carrot and celery, and sauté until tender, about 5 minutes!. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans!.
Bring to a boil, reduce heat and simmer for 10 minutes!. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta!.
Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta and escarole is tender!.
Serve sprinkled with Parmesan cheese
Www@FoodAQ@Com
Yield: 8 Servings
2 tb Safflower oil
2 lg Onions,chopped
2 md Potatoes,scrubbed and cut
-into 3/4" chunks
2 c Raw pumpkin or butternut
-squash,peeled and cut into
-3/4" chunks
2 lg Carrots,coarsely chopped
1 cn Plum tomatoes with liquid,
-chopped (14 oz)
2 ts Ground cumin
3/4 ts Turmeric
2 c Chick peas,canned or
-well-cooked
Salt to taste
Fresh ground pepper to taste
1 c Whole grain couscous
-(presteamed, cracked
-semolina)
Heat the oil in a large soup pot!. Add the onions and saute over
moderate heat until golden!. Add the potatoes, pumpkin or squash,
carrots, tomatoes, and enough water to cover!. Bring to a boil, then
add the seasonings and simmer over low heat, covered, for
approximately 45 minutes, or until the vegetables are tender!.
Add the chick peas and season to taste with salt and pepper!. Simmer
over very low heat for another 15 minutes!.
In the meantime, place the couscous in an oven-proof bowl!. Cover with
two cups of boiling water, then cover the bowl and let stand for 15
minutes!. Fluff with a fork!. Place a small amount of the couscous in
each soup bowl, then ladle the soup over it!. Serve at once!.
MEDITERRANEAN VEGETABLE SOUP
1 tablespoon olive oil
1 onion, diced
1 carrot, halved lengthwise and sliced
2 stalks celery, sliced
3 cloves garlic, minced
2 cups chicken or beef broth
2 cups water
1 can (14 1/2 ounces) diced tomatoes, not drained
1 tablespoon fresh basil, chopped
1/4 teaspoon oregano
salt and pepper to taste
1 15 oz!. can cannelini or white beans, drained and rinsed
1 cup pasta bows
Parmesan cheese (optional)
1 small head escarole (optional)
Heat the oil in a heavy saucepan over medium heat!. Add the onion, carrot and celery, and sauté until tender, about 5 minutes!. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans!.
Bring to a boil, reduce heat and simmer for 10 minutes!. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta!.
Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta and escarole is tender!.
Serve sprinkled with Parmesan cheese
Www@FoodAQ@Com
1 large onion, sliced
1 red bell pepper, finely chopped
1/2 eggplant, cubed
1/2 head cauliflower, cut into florets
1 large zucchini, sliced
1 cup sliced mushrooms
1 cup salsa
1/4 cup balsamic vinegar
1 head broccoli, cut into florets
1/4-1/2 teaspoon dried oregano
1/4-1/2 teaspoon dried basil
Pinch of ground red pepper
1!. Heat a large skillet coated with cooking spray over medium heat!. Add the onion and bell pepper and cook for 2 minutes!. Add the eggplant, cauliflower, zucchini, and mushrooms and cook for 3 minutes!.
2!. Stir in the salsa, vinegar, oregano, basil, and red pepper!. Stir in the broccoli and cover!. Cook for 12 minutes, or until the vegetables are tender!. Season with additional oregano and basil, if desired!.
Www@FoodAQ@Com
1 red bell pepper, finely chopped
1/2 eggplant, cubed
1/2 head cauliflower, cut into florets
1 large zucchini, sliced
1 cup sliced mushrooms
1 cup salsa
1/4 cup balsamic vinegar
1 head broccoli, cut into florets
1/4-1/2 teaspoon dried oregano
1/4-1/2 teaspoon dried basil
Pinch of ground red pepper
1!. Heat a large skillet coated with cooking spray over medium heat!. Add the onion and bell pepper and cook for 2 minutes!. Add the eggplant, cauliflower, zucchini, and mushrooms and cook for 3 minutes!.
2!. Stir in the salsa, vinegar, oregano, basil, and red pepper!. Stir in the broccoli and cover!. Cook for 12 minutes, or until the vegetables are tender!. Season with additional oregano and basil, if desired!.
Www@FoodAQ@Com
i make this often in the winter!. it is SOOOO simple and very yummy!
one bottle of v8 juice
cut up one onion
can of corn
can of peas
chop some celery
peel and cut potatoes in quarters
" " " turnips " "
small carrots
and any additonal vegetables that you want
bring to a boil and then simmer for 45 minutes
Www@FoodAQ@Com
one bottle of v8 juice
cut up one onion
can of corn
can of peas
chop some celery
peel and cut potatoes in quarters
" " " turnips " "
small carrots
and any additonal vegetables that you want
bring to a boil and then simmer for 45 minutes
Www@FoodAQ@Com