Does any one know recipe of healthy vegetable soup?!
Does any one know recipe of healthy vegetable soup?
Answers:
Vegetable Chowder
1/2 cup chopped red or green pepper
1/2 cup chopped onions
1/4 cup butter or margarine
1 cup chopped celery
1 cup diced cauliflower
1 cup diced carrot
1 cup diced broccoli
3 cups water
3 chicken bouillon cubes (use low-sodium)
1 teaspoon salt (optional)
Ground black pepper
1/2 cup all-purpose flour
1 1/2 cups milk (use 2%)
1 tablespoon minced fresh parsley
3 cups shredded cheddar cheese (use low fat)
In a Dutch oven or soup kettle, sauté the peppers and onions in butter or margarine until tender. Add remaining vegetables, water, bouillon, salt, and black pepper; bring to a boil. Reduce heat.
Simmer covered for 20 minutes, or until the vegetables are tender.
Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.
Serves 6 - 8.
Enjoy! ~-~
vegetable soup is, by definition, healthy.
This is one soup that you can use almost any fresh vegetable you prefer and get great results.
3 Tablespoons Olive Oil
1 Onion, Finely Chopped
2 Carrots, Finely Chopped
3 Clove of Garlic, Minced
2 Celery Stalks, Finely Chopped
1 Pound Spinach, Chopped
2 Zucchini, Cut Into Small Cubes
1 Cup Green Beans Cut Into 1 Inch Pieces
1 Large Potato, Peeled And Cut Into 1 1/2 Inch Pieces
2 1/2 Pints Water8 cups chicken broth*
1 28-ounce can whole Italian-style tomatoes, cut up
1 15-1/2-ounce can red kidney beans, rinsed and drained
1 15-ounce can white kidney (cannellini) beans, rinsed and drained
1 clarge can garbonzo beans rinsed and drained
1/2 cup snipped fresh parsley
1-1/2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
1-1/2 cups dried tiny shell macaroni
Grated Parmesan cheese
In a large saucepan, heat the oil, then sauté the onion, celery, carrots and garlic until soft. Add the potatoes, tomatoes, and water, and mix everything together. Cook for about 20 minutes over low heat. Add the zucchini and beans, cover and simmer for 1 hour. Add the cannellini beans, spinach, and rice, cover and simmer 20 minutes or until the rice is tender. Season with salt and pepper. Serve at room temperature, with a drizzle of the pesto oil mixture on top.
yes try cawl a welsh stew 6 pints of water a pound of potatoes, a a small Swede or a a couple of baby turnips 6 carrots two leeks a handful of red lentils a small dollop of marmite two vegetable stock a bunch of parsley and oz of butter and salt to taste . cook all this for at least an hour. it always tastes better the next day.
another one which is really healthy and directed at people that what to diet is 4 pints water two celery sticks a red pepper (this is where the vitamins come from) a bunch of parsley two carrots half a cabbage 1 large onion or two leeks Sawyer sauce instead of salt 2 veg stock a handful of lentils and a tin of tomatoes i hope this helps
i will use : 5 tomato , 1 celery ,1 kg carrot , 3 capsicum, some cabbage, 1 onion , and some garlic and mix bean .....
all vegetable cut small piece....
boiled 3 litre water and put above vegetable and cook for 45 min .....salt and pepper to taste.....its nice and fill u up
This is easy, cheap, low calorie, high fiber and really good. I am a caterer and have used this for 15 years.
2 TB olive oil, not extra virgin
1 shin bone (optional)
2 qt. chicken stock (I use low sodium fat free)
1 c. chopped onion
1/2 head chopped cabbage
1 qt. chopped tomatoes
1/2 c. chopped celery or loveage (hard to find, I grow my own)
4 carrots, sliced
2 green peppers, diced
2 potatoes, diced
1/2 cup fresh parsley, chopped
1 tsp. oregano
1 tsp. thyme
1 bay leaf
1 sprig rosemary
salt & pepper to taste
1 tsp. saltfree mixed seasoning to your taste
Brown onions and bones in oil. Add all ingredients and simmer for 4 hours. Enjoy!
Fresh is always better, but frozen veg will do.
1)Chop all veg very fine
2) Never try to freeze soup containing beans or potatoes.
Go with this one:
2 medium Carrots
2 medium Potatoes
2 medium Onions
1 cup pearl barley
1/2 cup lentils, usually dried or from a can.
6 to 10 fresh cleaned green beans (if available)
Add "favored veg types" like mushrooms or green pepper if you like.
Clean/skin all vegetables and cut in to small bits
Start cooking the pearl barley first for 1/2 hour then add fresh veg turning the heat down to a simmer.
Add a thickening agent (like flour) if needed once the barley and potatoes are soft. First mix flour with a little water to form a paste. Stir well to prevent clotting.
Add salt and pepper to taste.
Bon Appetite
Easy After work veggie soup
1 onion chopped
olive oil
2 cans low sodium chicken or veggie broth
1 can green beans, undrained
1 can whole kernel corn, undrained
1 can diced tomatoes, plain or with green Chile, undrained
1/4 Cup rice
1/2 tsp. dried thyme
1 can whole beans, kidney, great northern, navy, pinto, whatever
not black beans, the taste is a bit overpowering for this soup
Saute the onion in the olive oil. Add everything except the whole beans. Bring to a simmer, cover, reduce heat and cook 20 minutes. Add the whole beans (drained and rinsed if you prefer). Return to a simmer. Serve
Here's an old favorite of mine from my starving art student days:
Start with a slow cooker or crock pot, set on low.
Add onions, potatoes (any kind), carrots, celery, peeled and seeded tomatoes (or a can of whole peeled tomatoes), broccoli, cauliflower, shredded green and/or red cabbage, okra, chopped spinach, and fill with clear cold water. Cover and leave alone for eight to twelve hours.
Taste, adjust seasonings (salt and pepper).
Serve with a garnish of pesto or cilantro.
Winter Vegetable Soup
Ingredients:
1 medium cabbage cut into quarters
2 tablespoons olive oil
4 carrots, peeled and finely sliced
2 celery stalks, finely sliced
2 parsnips, peeled and diced
7 cups of vegetable or chicken stock
2 medium potatoes, peeled and diced
2 zucchinis, diced
2 cups of cauliflower florets
2 fresh tomatoes, seeded and diced
Salt and black pepper
Fresh chopped parsley to garnish
Instructions:
Slice the cabbage quarters into thin strips. Heat the oil in a large soup pan and add the cabbage, carrots, celery and parsnips cook over low heat for approximately 10 minutes, stir often so vegetables don’t stick to pan. (you may need to add a tablespoon of stock).
Stir in the stock and bring to a boil. Add the potatoes, zucchinis, cauliflower and tomatoes with a little chopped fresh parsley and salt and pepper to taste. Bring back to a boil, cover and reduce heat to low. Simmer for approximately 15 to 20 minutes until the vegetables are tender.
Serve into warm soup bowls and garnish with a little chopped fresh parsley.
Well, how about white beans and escarole soup?
You need:
1 pound of white beans ( great northern)
1 head of escarole
8-10 cloves fresh garlic
1/4 teaspoon crushed red pepper
salt and pepper to taste
soak beans over night in cold water
next day, drain beans and cover with new water, cook until tender about 2 and half hours
Add escarole and cook until escarole is tender and wilted.
Heat about 1/4 cup good olive oil in a small skillet and heat, add smashed garlic and get it warm when it starts to sizzle, carefully add 1-2 ladles of soup. When it's all hot and the garlic is soft, add it back to the soup, add the crushed red pepper. Serve with sour dough bread and Parmesan cheese if desired..
VEGETABLE SOUP
Three onions, three carrots, three turnips, one small cabbage, one pint tomatoes. Chop all the vegetables, except the tomatoes, very fine. Have ready in a porcelain kettle three quarts boiling water; put in all except tomatoes and cabbage; simmer for one-half hour; then add the chopped cabbage and tomatoes (the tomatoes previously stewed); also a bunch of sweet herbs. Let soup boil for twenty minutes; strain through a sieve, rubbing all the vegetables through. Take two tablespoonfuls butter, one tablespoon flour; beat to cream. Pepper and salt to taste, and add a teaspoon of white sugar; one-half cup sweet cream, if you have it; stir in butter and flour; let it boil up, and it is ready for the table. Serve with fried bread chips or poached eggs, one in each dish.
olive oil
butter
bay leaf, tyme
chopped veggies (carrots, celery, parsnips,potatoes, onions, tomatoes)
frozen peas
stock (vegetable or chicken)
salt/pepper
In large stock pot, heat butter and olive oil over medium heat. add veggies and sautee a few minutes but still crisp. add stock to cover veggies and add peas herbs and seasonings. bring to boil then simmer. remove bay leave b4 serving.