SERIOUSLY GOOD VEGETABLE SOUP
This vegetable soup recipe is seriously so good! It's easy to make, and full of veggies and fresh flavor. If you're feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h
Number Of Ingredients 17
Steps:
- Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.
Nutrition Facts : ServingSize 1 bowl of soup made with sweet potato, green beans and kale, Calories 179 calories, Sugar 10.1 g, Sodium 959.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 22.6 g, Fiber 6.6 g, Protein 2.8 g, Cholesterol 0 mg
EASY VEGETABLE SOUP RECIPE
Homemade Vegetable Soup is hearty and packed with vegetables. A comforting, feel-good soup that tastes so much better than store-bought.
Provided by Natalya Drozhzhin
Categories Easy
Time 1h
Number Of Ingredients 15
Steps:
- Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
- Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
- Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.
Nutrition Facts : Calories 167 kcal, Carbohydrate 30 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 753 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
21-INGREDIENT VEGETABLE SOUP
Make and share this 21-Ingredient Vegetable Soup recipe from Food.com.
Provided by TempR
Categories Vegetable
Time 4h
Yield 8 litres, 32 serving(s)
Number Of Ingredients 23
Steps:
- Put lima beans in small saucepan and cover with water. Bring to boil. Reduce heat, cover and simmer for 2 minutes. Remove pan from heat and allow to steam, covered, for at least 1 hour.
- Tie garlic, green part of leek and chopped dill in cheesecloth bag.
- Combine soup mix - not packet - with 5 quarts/litres water in large stockpot, at least 12 quart.
- Add celery root, rutabaga and cheesecloth bag and bring to boil.
- Reduce heat and simmer, cover, for 30 minutes.
- Drain lima beans and add to stockpot. Stir in barley, split peans, onion, carrots, celery, peppers, parsnips, eggplant, sweet potato, 1 tablespoons salt and 1/2 teaspoons pepper. Bring back to boil. Then reduce heat and simmer, covered, for 15 minutes.
- Add zucchini and continue to simmer, covered, for 40 minutes more.
- Stir frozen vegetables into soup along with flavouring packet. Bring back to boil.
- Reduce heat and simmer, covered, until vegetables are cooked to your liking, about 10 minutes.
- Add remaining 1 tablespoons salt and 1/4 teaspoons pepper.
- Remove celery root, rutabaga and cheesecloth packet before serving.
- Blend a little.
Nutrition Facts : Calories 102, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.2, Sodium 842.4, Carbohydrate 21, Fiber 5.2, Sugar 4.8, Protein 4.3
HEARTY VEGETABLE SOUP
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
HOMEMADE VEGETABLE SOUP
This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.
Provided by John Williams
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g
DAD'S SECRET INGREDIENT VEGETABLE SOUP
There's nothing like a big pot of hearty soup simmering away on the stove in chilly weather. Dad would often make a simple vegetable soup by simply opening up a can or two of whatever vegetables were in the cupboard. I've adapted it to using fresh and frozen veggies but the important part -- our "secret ingredient" is the same. For the very best vegetable soup don't leave out the cabbage. ;-)
Provided by 3KillerBs
Categories Vegetable
Time 3h15m
Yield 10-12 quarts
Number Of Ingredients 16
Steps:
- Using a very large pot that will hold at least 12qts, preferable more, brown the beef in the olive oil.
- Peel and dice onions and carrots. Dice potatoes, peeling if you prefer.
- Put everything except the barley and cabbage into the pot. Bring to a boil and simmer for 2-3 hours, stirring several times.
- Use a knife to shred the cabbage finely in strips as if for sauerkraut.
- Add cabbage and barley. Simmer for 1 hour, stirring several times.
- Serve with hearty, crusty bread.
- Note: If you have some odds and ends of cooked, unseasoned veggies hanging around in the fridge you can add them along with the cabbage and barley. Don't overdo broccoli or other cabbage-family veggies because some cabbage is necessary too much upsets the balance of flavors.
- Note: You can readily substitute fresh vegetables for frozen. I just use frozen because I usually make it in the winter when fresh veggies are not cost-effective.
- Note: Freezes well and is even better after sitting overnight.
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