Vegetarian

Billie's Hearty Winter Vegetable Soup is for Soup.

Billie's Hearty Winter Vegetable Soup takes several minutes to prepare.

Billie's Hearty Winter Vegetable Soup takes several minutes to cook.

Billie's Hearty Winter Vegetable Soup makes 10 servings.

The ingredients for Billie's Hearty Winter Vegetable Soup are:

2 large Onions, raw
6 stalk, large (11"-12" long) Celery, raw
1 cup, chopped Carrots, raw
6 clove roasted Garlic
4 fl. oz Sherry, dry
1 can (6 oz) Tomato Paste
11 oz V8 Vegetable Juice, Spicy Hot (2 sm cans)
5 serving roasted red peppers, mt olive jar (1 whole pepper)
15 piece Sun Dried Tomatoes
2 serving artichoke hearts, in brine, kroger (drained)
1.7 cup Chickpeas (garbanzo beans)
3.5 cup Beans, red kidney (drained and rinsed)
1.75 cup Lima Beans
4 cup, whole Mushrooms, fresh
1.75 cup Del Monte Petite Cut Diced Tomatoes
1.75 cup Peas, canned
3 tbsp Extra Virgin Olive Oil
6 cup Vegetable Broth
0.75 tsp Pepper, black
4 tsp Better Than Bouillon Vegetable Base (by KINDAKRUNCHY)
1.5 tsp Salt

Here is how you make Billie's Hearty Winter Vegetable Soup:

I use a chopper to make everything easier. I deglaze the pan 3 times to build up lots of flavor, creating a concentrated flavorful soup base. I cook this in a 5.5 quart stew pot.Start out with only half of the onions and celery.Saute a finely diced onion in 2-3 Tbsp of olive oil. Once the onion starts to cook good, add in half the celery, finely diced, salt and pepper it.Once the onions and celery are cooked down and become nice and browned, add the garlic and cook for a couple minutes. Then deglaze the pan with approx 2 Tbsp of dry sherry, scraping up all the good stuff from the bottom of the pan.When you're ready, add the better than bouillon base (this is salty so you prob won't need to salt the soup again). Cook the bouillon base in the veg base until it starts to stick heavily to the bottom of the pot, then deglaze again with more dry sherry. When you're ready, Add the entire can of tomato paste. Stir and cook for a while, until it starts to stick to the pan again, then deglaze one more time with dry sherry. Be sure to scrape up all the good bits from the bottom of the pan. Start adding the vegetable broth. Only add 1 box (4 cups) of broth to start, reserve the other 2 cups of broth for later.Start adding the veggies ! :I use 2 boxes (16 oz) of mushrooms, rinsed well.I chop the carrots up fairly fine in my chopper.I like to chop up the drained artichokes, the roasted red pepper and the sun dried tomatoes in my little chopper before adding to the soup.I drain and rinse 2 cans of beans, red and kidney.I drain the peas, the chickpeas and the lima beans.Add diced tomatoes, juice and all.I rough chop the other onion and celery.Don't forget the 2 little cans of spicy V8. Taste the broth and see how the flavor is. Does it need salt? If you like your soup spicier, add some red pepper flakes and cayenne to taste.Once the mushrooms cook down, there is room to add the reserved broth.Cook for about an hour or so, stirring often. ENJOY!Serving Size: makes 10 2-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user BILLIE_LOU.

The nutritional information for Billie's Hearty Winter Vegetable Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 332.5

• Total Fat: 5.6 g
• Cholesterol: 0.0 mg
• Sodium: 2,199.2 mg
• Total Carbs: 56.0 g
• Dietary Fiber: 16.4 g
• Protein: 15.3 g