Hearty Vegetable Soup Recipe - Allrecipes.com
Hearty Vegetable Soup Recipe

Hearty Vegetable Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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Directions

  1. 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.
  2. Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2004

O.K. - how did you get my grandmothers recipe? I haven't made veggie soup for years as my late husband didn't like it. I had an urge for some (we've had dark, cold days this week) so I made it! I used home made beef stock for the base instead of water, stewed tomatoes for the diced, barley for the rice, black beans with the garbanzo. I chose to use frozen veggies because of their flavor and added limas, string beans, garlic, shredded cabbage and some fresh asperagus. Today when I re-heated it, I added a can of beef broth to make it thinner. This is the best veggie soup I've had in years - Thank you, Colleen! Now I'm off to freeze some and send some over to my grandkids.

 
Most Helpful Critical Review
Nov 12, 2003

This soup was good. I think it is a good base for many different ingredients. The only thing that I will keep in mind next time is that it does turn out really thick; more a stew than a soup. I just added more vegetable juice, water and spices.

 
Oct 14, 2005

This was delicious! I've made it a few times, changing some of the ingredients. I like omitting the potato and rice and adding 1/2 cup of barley instead. Freezes well.

 
Dec 17, 2007

This is my weekly go-to soup. Easy, quick, healthy and delicious. I use frozen corn and frozen peas, and I cook the onions, potatoes, carrots and celery 1st for about 15 minutes before adding the other veggies as they cook pretty quickly. I also use fresh garlic. Rarely have the leeks, so I'll add extra celery and onions in that case.

 
Aug 30, 2004

If you are sick, make this soup. I have an awful cold, and I thought making myself some soup might make me feel better. I've never had a tomato-based vegetable soup, and I was a little leary, but I knew I needed some good vegetables and antioxidants and thought a tomato-based soup would be ideal. It was SO, so good. I used beef stock instead of water, and I didn't have leeks or peas; also, I didn't have garbanzo beans, so I used a can of butter beans and a can of kidney beans, and it was wonderful. Instead of white rice, I used pearl barley. I don't think you'll be disappointed by this soup--you can pretty much add whatever vegetable you have on hand. And, I do feel slightly better. :) The hot soup helped clear out my nasal pasages; off to take a nap.

 
Feb 12, 2004

Excellent soup! I used elbow macaroni instead of rice, added 2 cups of beef broth, & some rosemary. A really hearty soup that had them coming back for more! Thank you for the great recipe!

 
Nov 09, 2002

This was a great recipe,but I also made changes for my personal preferences. Instead of rice I used barley. I used frozen peas & carrots combo.I also agree it needed more liquid, just too much like a stew in it's present state. Added extra veggie juice and water. After bringing to a boil, I put it in a low oven and let it cook slowly for an hour or so.Great with toasted French bread.

 
Feb 15, 2003

very good soup!! I put green beans instead of peas (i hate peas) and I also added black beans. Oh and I used orzo instead of white rice. thanks for the recipe!!

 

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Nutrition

  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 73.5 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 10.1 g
  • 40%
  • Protein
  • 12.2 g
  • 24%
  • Sodium
  • 1086 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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