How To make I Can'T Believe It's All Veggie Soup
1/2 c TVP Chunks
2 Garlic cloves
1 c Chopped onions
1 c Carrot chunks
5 ts Vegetable Broth Powder
1/4 c Uncle Ben's Conv. Rice
2 cn Hunt's No-Salt Tomatoes
3 1/2 c Water
2 c Pinto beans, cooked
Pepper to taste 1/2 ts Basil, dried
(or 2 T fresh) 1 cn Green beans, cut
1 c Okra, frozen or fresh, cut
Salt to taste, optional
Directions: Place all ingredients in crockpot. Cover and cook until done, about 6 hours. Serving size: 1 Cup 12 Servings: 120 Cal, 8.25 Prot, Chol 0, Carb 21.5,
Sodium 255, Fiber 2, Fat .5, Iron 5, Calcium 65, % Cal from Prot: 27% / Carb: 71% / Fat 2% Update of old family favorite - Alice in Houston 5/07/93
How To make I Can'T Believe It's All Veggie Soup's Videos
Frozen Vegetable Soup Recipe
This easy recipe for simple frozen vegetable soup is the perfect healthy lunch or dinner recipe. It's packed with veggies and takes almost no time to prepare! The secret to this easy soup is to use frozen vegetables!
Get the full recipe including cooking times, measurements, ingredients, alternatives and more:
Supplies you will need to make this recipe:
• Frozen Peppers, Root Vegetables, Frozen Peas & Carrots, Frozen Green Beans
• Vegetable Stock:
• Garlic Powder:
• Balsamic Vinegar:
• Crushed Tomatoes:
• Bay Leaf:
• Dried Basil:
• Italian Seasoning:
• Salt:
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Roasted Vegetable Soup Recipe - use up your old vegetables
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I make this soup whenever I have some veggies in the fridge that are about to go old. It won’t be the most amazing soup you ever tasted. In fact, it might remind you a bit of baby food?! hahah. But I like it. It’s healthy and packed with nutrients which is great especially since many people around me are catching colds! Add some heavy cream to make it richer and sprinkle some crushed potato chips on top for some added crunch.
Ingredients:
Any vegetables found in the fridge. Here is what I had around:
Bell pepper
Carrots
Kale stems
Garlic
Onion
Zucchini
Heirloom tomato
Olive oil
Chicken broth
Dried thyme
Ground ginger
Mushroom powder
Salt and pepper
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Timestamps:
0:00 Intro
0:28 Chopping Vegetables
3:38 Prepping Vegetables
5:07 Roasting Vegetables
5:59 Blending Vegetables
8:04 Heating
8:49 Enjoy!
#recipe #cooking #cook #fromscratch #homecooking #delicious #soup #vegetables #vegan #healthy #roastedvegetables #vegetablesoup
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Cook With Me: Diaspora Vegetable Soup with 100% Alternative Ingredients | Flo Chinyere
With this Diaspora Vegetable Soup, you will watch me prepare a Nigerian Vegetable Soup using only ingredients that are available outside Nigeria. If you have been craving Nigerian Vegetable Soup where you live, come closer because this Vegetable Soup is tailored to those with authentic Nigerian tastebuds that do not have access to Nigerian food ingredients outside Nigeria.
Written recipe:
Videos referred to in the recipe:
❤ How to get the oil from frying tomato puree:
1. Fry Your Best Tomato Stew:
2. Tinned Tomato Stew:
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❤ How I cook beef with a normal pot:
❤ If using palm oil, watch this video:
❤ Ingredients
- 2 kg Frozen Spinach
- 500g Lamb's lettuce
- 1 cup pretend palm oil
- 1 kg beef
- 600g frozen cod
- 400g shaki (cow tripe)
- 180g shrimps
- 1 big bulb onion (red/white)
- 2 wraps of Knorr cubes (6 small seasoning cubes)
- 150g ham bits
- 1 fresh paprika/sweet pepper/Italian pepper/tribelli pepper
- Black pepper (to taste)
- Salt (to taste)
Note: be careful with the salt, lots of ingredients above already contain salt or have a salty taste naturally.
#vegetablesoup #nigeriandiaspora
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Tomato Basil Soup from Scratch
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QUICK AND EASY VEGETABLE SOUP RECIPE | How To Make Healthy Vegetable Soup in NO TIME!
Hey Guys! Learn how to make this quick and easy vegetable soup recipe. It is a very healthy vegetable soup that you can incorporate into any day. Prep it ahead of time or make it on the spot in no time.
I'll leave the recipe below, but it's also included in my free ebook, so grab that too to get even more healthy recipes to try out at
QUICK AND EASY VEGETABLE SOUP RECIPE
1/2 sweet onion (chopped)
1 garlic clove (chopped)1 rib celery (chopped)1 carrot (chopped)
6 baby potatoes or small red potatoes equalling about a cup chopped (unpeeled)
3 to 4 cups vegetable broth (using Better than Bouillon Vegetable Base adds the best flavor) plus more for sautéing onions and garlic
1 can of beans like garbanzo, black, or kidney beans (drained)
1 can of diced tomatoes
1/4 cup frozen peas1/4 cup frozen corn1/4 to a 1/2 jalapeño (sliced) for garnish
large handfuls of spinach per servingsalt and pepper to taste
In a medium soup pot add onions, garlic and a little bit of broth and sauté for 3 minutes. Add in the celery and carrot, adding more broth if sticking to the pan and sauté for 3 more minutes stirring occasionally.
Add in the 3 to 4 cups of broth, and the potatoes. Bring to a medium boil and then reduce to a simmer for 10 to 15 min- utes until all the veggies are tender. You can slightly cover the pot to help cook the veggies quicker.
Once the veggies are tender, add in diced tomatoes, beans, peas, corn, and desired salt and pepper. Turn off the heat and cover for a few minutes before serving.
Divide soup into desired serving bowls and add a hefty handful of fresh spinach to each bowl. If desired, top with a few slices of jalapeño for a kick.
* If you’d like to bulk up this soup, you could always add in some left over brown rice, gluten free pasta, or additional beans.
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