25 Minute Comforting Veggie Soup Recipes

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25-MINUTE COMFORTING VEGGIE SOUP



25-Minute Comforting Veggie Soup image

This easy, veggie-packed vegan soup comes together in no time, but tastes like it simmered for hours.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 15

1 tablespoon olive oil + more for drizzling (if desired)
1 medium onion (diced (about 2 cups))
4 medium carrots (diced (about 1 1/2 cup))
2 stalks celery (diced (about 1/2 cup))
1 medium clove garlic (minced)
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium or 2 small zucchini (diced)
1 14-ounce can diced tomatoes
4 cups vegetable broth
1 1/2 cups white beans (such as cannellini or pinto beans (or 1 [15-ounce] can))
1/2 cup chopped Italian parsley
1 tablespoon red wine vinegar
Additional salt and pepper to taste

Steps:

  • Set a large saucepan over medium heat. When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring, until softened, about 5 minutes. While these veggies cook, chop the garlic, zucchini, and parsley.
  • Add the garlic, thyme, salt, and black pepper and cook, stirring, for one more minute. Add the tomatoes, vegetable broth, and beans. Increase heat to medium-high. As soon as the soup comes to a boil, reduce heat and simmer uncovered until the zucchini is tender, about 5 minutes.
  • Stir in the parsley and simmer for one more minute. Remove from heat and stir in red wine vinegar. Taste and add additional salt and pepper if desired. Ladle into bowls and top with parsley sprigs and an extra drizzle of olive oil, if desired.

QUICK AND FAST VEGETARIAN VEGETABLE SOUP IN A HURRY



Quick and Fast Vegetarian Vegetable Soup in a Hurry image

Quick and easy recipe.

Provided by RoMomma

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 39m

Yield 6

Number Of Ingredients 10

2 tablespoons coconut oil
1 onion, chopped
2 garlic cloves, minced
4 cups low-sodium vegetable broth
1 (15 ounce) can tomato sauce
1 (24 ounce) bag frozen stew vegetables
1 cup frozen corn
1 cup frozen green beans
1 teaspoon ground black pepper
salt to taste

Steps:

  • Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 33.4 g, Fat 5.5 g, Fiber 7.5 g, Protein 6.3 g, SaturatedFat 4.1 g, Sodium 582.8 mg, Sugar 6.5 g

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