V8 Vegetable Soup Recipe - Diner Style - Julias Simply Southern (2024)

FAQs

What to serve with soup for dinner? ›

Traditionally Rice, salads, and sandwiches are popular with soup. Hearty breads for dipping go well with certain soups. Other soups go well with antipasto. There is a soup to compliment any meal.

Breads, rolls, salad, an antipasto tray, fresh fruit, a baked potato, a grilled cheese sandwich- all are excellent sides with vegetable soup. Crusty bread, often garlic bread. Cheese sticks or squares (good to add to the soup and let it melt. Yum.)

**Herbs and Spices:** Use a variety of herbs and spices such as thyme, rosemary, oregano, bay leaves, cumin, coriander, or smoked paprika to enhance the taste. 3. **Broth or Stock:** Choose a flavorful broth or stock as the soup base. Vegetable, mushroom, or a combination of vegetable and chicken broth can add depth.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Soup is a good evening meal to have every day because it is typically low in calories and high in nutrients, making it a healthy option for weight management. It is also easy to make and can be customized with a variety of ingredients to suit personal taste preferences.

To rightly be considered as dinner, a soup must not only be filling, but must also be correct on the calorie chart. Hearty soups like Russian Borsch, Vietnamese pho, and Italian Minestrone are considered as main courses. They have an apt mix of vegetables, protein and carbohydrates in a single bowl.

You can definitely have soup for dinner. Make sure you add some complex carbs into it to keep your tummy satisfied before bed. Adding even a small amount of complex carbs to your diet adds fullness to your diet which will help you in having a goodnight sleep.

Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy). Other greens can be used in small quantities. Good in small quantities (no more than 1/5 of the stock ingredients). Foods in the Brassica family, such as kohlrabi, are too strong for stock/broth and can impart a bitter taste.

If you don't want to add meat, poultry, seafood, etc. then use savory veggies like onion, turnip, and rutabaga, along with sweet veggies like carrots. Tomatoes are also a good addition and I often add a can of stewed tomatoes. I've also sometimes added a can of baked beans, chili beans, or black beans.

What can I dip in soup instead of bread? ›

crackers (There are many flavors and forms.) cubes of bread or croutons or poultry stuffing that can be floated on the soup and eaten with a spoon, or plain breakfast cereal. potato chips or other snack chips.

Amy's Organic Low Sodium Lentil Vegetable Soup is one the healthiest canned soups because it's made with non-GMO, organic ingredients, is low in sodium, and is a great source of protein and fiber. With 11 grams of plant-based protein and 8 grams of fiber in one can, this lentil vegetable soup is filling and nutritious.

Potatoes, America's favorite side dish.

Potatoes naturally thicken this pureed vegetable soup and give it an ultra creamy texture. If you accidentally added too much water to your soup, you can thicken it back up with a cornstarch slurry.

Lemon Juice

Acidity in a soup can really make a difference because it adds a high back-note. When adding lemon juice, add at the end of cooking to keep its bright flavor.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.