30 Minute Vegetable Soup Recipes

EASY 30-MINUTE MUSHROOM VEGETABLE SOUP

Easy 30-Minute Mushroom Vegetable Soup image

Healthy, light yet satisfying, and full of rich savory flavor!! An Asian-inspired twist on vegetable soup that you'll LOVE!!

Provided by Averie Sunshine

Time 30m

Number Of Ingredients 16

Ingredients

2 to 3 tablespoons olive oil
1 medium sweet Vidalia or yellow onion, peeled and diced small
3 garlic cloves, pressed or finely minced
8 cups (64 ounces) reduced sodium vegetable broth
about 12 ounces trimmed and thinly sliced fresh mushrooms (I used 4 ounces shitake and 8 ounces baby portobello)
2 cups broccoli florets
1 medium/large zucchini, diced into bite-sized pieces
1/4 cup reduced sodium soy sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
2 or 3 bay leaves
1 tablespoon rice wine vinegar, optional (brightens up the flavor)
1 tablespoon apple cider vinegar, optional (brightens up the flavor)
1 teaspoon granulated sugar, optional and to taste (balances the acidity from the vinegars)

Steps:

To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.
Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.
Remove bay leaves and serve immediately.

Nutrition Facts : Calories 103 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1236 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

30 MINUTE VEGETABLE SOUP

30 Minute Vegetable Soup image

Pressed for time? With a pressure cooker, you can have this soup in a half hour. Ingredient quantities vary in my house, but this recipe is flexible to use up leftover veggies in the fridge. Great to service with pasta as a vegetarian sauce, or with egg noodles as a soup. If you reduce the water during the cooking, you get a thicker, stew like recipe.

Provided by crowmama

Categories Low Protein

Time 30m

Yield 12-14 serving(s)

Number Of Ingredients 11

Ingredients

6 cups potatoes, diced
3 cups carrots, cut into rounds
2 cups onions, sliced
2 cups celery, sliced
3 tablespoons garlic, minced (or more, to taste)
12 ounces tomato paste
2 tablespoons parsley
2 tablespoons oregano
1/4 cup olive oil
salt and pepper
6 -8 cups water

Steps:

Chop all ingredients, add to the pressure cooker. Add spices, water and oil. Make certain your water level comes up to at least 3/4 of the chopped veggies in the pressure cooker.
Fasten pressure cooker lid on, place rocker on top (I use a Presto stainless steel pressure cooker with a weighted rocker, which will maintain 15 psi or pounds per square inch when it's rocking and steaming).
Stove top gas or burner heat to high, until pressure cooker is at optimal pressure, or the rocker is jiggling and steaming.
When pressure cooker is rocking, let it cook for 15 minutes. After 15 minutes, cut the heat and let the pressure cooker cool down to decompress on it's own.
After it has decompressed (such as when your safety lock has dropped), open and enjoy.

Nutrition Facts : Calories 149.6, Fat 4.8, SaturatedFat 0.7, Sodium 266.6, Carbohydrate 25.2, Fiber 4.5, Sugar 6.8, Protein 3.5

30 MINUTE VEGETABLE BEEF SOUP

30 Minute Vegetable Beef Soup image

Make and share this 30 Minute Vegetable Beef Soup recipe from Food.com.

Provided by SmHerndon

Categories Clear Soup

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 3/4 cups swanson beef broth (regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8 vegetable juice
1 (8 ounce) can whole canned tomatoes, cut up
1 (16 ounce) bag frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper

Steps:

PLACE broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 minute or until potatoes are tender.
ADD beef, vegetable juice, tomatoes, vegetables, thyme and black pepper.
Cover and cook 15 minute or until vegetables are tender.
Use leftover or ready-cooked pot roast (in the meat case) to jump-start this flavorful soup. Serve with crusty rolls and a wedge of Swiss or Cheddar cheese.

Nutrition Facts : Calories 142.5, Fat 0.8, SaturatedFat 0.2, Sodium 597.9, Carbohydrate 30.7, Fiber 6.3, Sugar 5.5, Protein 6.1

30-VEGETABLE SOUP

30-Vegetable Soup image

Provided by Suzanne Hamlin

Categories dinner, soups and stews, appetizer, main course, side dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 41

Ingredients

1 pound small dried white beans (cannellini or Great Northern)
8 cups water
2 tablespoons fresh sage, or use 2 teaspoons each in dried form
2 tablespoons fresh rosemary, or use 2 teaspoons in dried form
2 tablespoons fresh thyme, or use 2 teaspoons in dried form
2 tablespoons fresh basil, or use 2 teaspoons in dried form
2 tablespoons fresh parsley, or use 2 teaspoons in dried form
6 plum tomatoes, stems removed and cut in quarters
2 tablespoons minced garlic
1 small yellow onion, diced
1 small white onion, diced
1 small red onion, diced
5 scallions, chopped
1 large carrot, sliced
2 ribs celery, sliced
1 small celery root, diced
1 bulb fennel, cored and sliced
1 zucchini, sliced in half and cut across in half-moons
1 yellow squash, cut in half lengthwise and then across in half-moons
1 Yukon gold potato, peeled and diced
1 Idaho potato, peeled and diced
1 cup green beans, cut in small pieces
1 cup green cabbage, cut in slivers
1 cup Chinese cabbage, cut in slivers
1 cup black cabbage (cavalo nero) cut in slivers (optional)
1/2 butternut squash, peeled and diced
1 bunch broccoli rabe, trimmed and cut in small pieces
1 cup shelled or frozen peas
1/2 bunch asparagus, trimmed and cut in 1-inch pieces
1 large artichoke, choke and tough leaves discarded, heart and tender, leaves slivered
1 bunch kale, cleaned, trimmed and chopped
2 leeks, washed well and sliced
1 turnip, peeled and diced
1/2 head broccoli, cut in flowerettes
2 cups washed spinach leaves, chopped
2 cups washed swiss chard leaves, chopped
1 cup washed red chard leaves, chopped
Fine sea salt to taste
Freshly ground black pepper to taste
Red pepper flakes
Extra-virgin olive oil

Steps:

Rinse the beans in a colander, and transfer to a large, nonreactive bowl. Cover with water by 2 inches, and let soak in a cool place overnight uncovered. Drain, and transfer to a 9- to-10-quart heavy pot. Add 8 cups of water and the fresh or dried herbs. Cook at a gentle boil for about 60 minutes, or until tender. Add the plum tomatoes, and continue cooking for 10 minutes. Remove from the heat, and cool slightly.
Puree the beans, tomatoes and all liquid in batches in a food processor. Return to the pot, and add all the vegetables except the spinach, Swiss chard and red chard. Season with salt and pepper, and bring to a simmer, stirring. Add small amounts of water just to cover the vegetables. Cook until all the vegetables are tender, about 20 minutes, adding more water if necessary. Add the spinach, Swiss chard and red chard. Cook for 1 to 2 more minutes, stirring.
Add salt and pepper to taste, and red pepper to taste. Accompany with a cruet of olive oil for drizzling into the soup and, if desired, croutons.

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