Busy Day Vegetable Soup Recipes

EASY VEGETABLE SOUP RECIPE

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.

EASY HOMEMADE VEGETABLE SOUP

Steps:

• Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
• Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
• Pour in the canned tomatoes and their juices as well as the stock/broth.
• Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
• Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
• Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.

VEGETABLE SOUP

Steps:

• Heat a large heavy-bottom pot over medium heat and add the olive oil.
• Add the diced onions, garlic, onion powder, and Italian seasoning and cook until the onions are soft and the garlic is fragrant.
• Add the salt and pepper, the chopped parsnip, chopped carrots, chopped bell pepper, and chopped celery, allowing the veggies to soften for several minutes, stirring regularly.
• Deglaze the pan with the white wine, scraping any brown bits off the bottom of the pot.
• Add the chopped zucchini, canned tomatoes, cabbage and vegetable stock.
• Stir well, cover the pot, and cook for about 20 to 30 minutes, stirring regularly.
• Add more salt and/or pepper to taste, if desired.
• Serve in bowls with some freshly chopped parsley or basil (optional).

BUSY DAY SOUP

Steps:

• 1. Saute onions, in olive oil, until translucent( 4-5 min), add garlic and cook 30/40 seconds, then add ground beef. Cook until beef is no longer pink. Add herbs and salt and pepper.
• 2. Add can of veggies,(except spinach, if using) with the liquid that it comes in. If your using fresh vegetables let simmer until cooked thru, but still has a little crunch. Your preference to how tender.
• 3. If I am adding pasta or rice, I like to cook separately and add to soup before serving. At the last minute add the spinach, let cook for about a minute more.
• 4. Plate up in a nice bowl and add a little balsamic vinegar on top, or a touch of EVOO. Enjoy!

BUSY DAY BEEF-VEGETABLE SOUP

Steps:

• Trim fat from meat; cut meat into 3/4-inch pieces.
• In a 3 1/2 or 4-quart slow cooker, combine meat, carrots, potatoes, and onion.
• Sprinkle with salt and thyme; add bay leaf.
• Pour in undrained tomatoes and the water.
• Cover and cook on LOW for 8-10 hours (6 hours in my slow cooker).
• Discard bay leaf.
• Stir in frozen peas.
• If desired, garnish each serving with parsley.