Cabin Fever Vegetarian Soup Recipes

VEGETARIAN CABBAGE SOUP

Vegetarian Cabbage Soup image

I adapted the soup from the "Cabbage soup diet" to make it more flavourful and also vegetarian. It's filling, good, low in calories and fat, and is a great winter warm up.

Provided by Katzen

Categories Clear Soup

Time 1h10m

Yield 12-15 serving(s)

Number Of Ingredients 15

Ingredients

5 carrots, chopped
3 onions, chopped
5 garlic cloves, minced
1 (28 ounce) can diced tomatoes, with liquid
4 cups vegetable broth
1 medium head cabbage, chopped
1 (1 1/4 ounce) package dry onion soup mix
1 (56 ounce) can tomato juice
3 sweet bell peppers, yellow, red, orange, diced
8 -10 stalks celery, chopped
1 cup green beans (optional)
2 tablespoons oregano
2 tablespoons basil
1/2 teaspoon dried chili pepper flakes
salt & fresh ground pepper, to taste

Steps:

Place everything in a large pot, and bring to a simmer.
Cook until the vegetables are tender.

Nutrition Facts : Calories 96.7, Fat 0.5, SaturatedFat 0.1, Sodium 660.8, Carbohydrate 22.4, Fiber 5.7, Sugar 12.7, Protein 3.9

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Chunky Vegetarian Vegetable Soup (Fast and Easy) image

I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.

Provided by jbr319

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

Time 50m

Yield 10

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
½ onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can tomato sauce
4 carrots, peeled and cut into 1/4-inch rounds
2 baking potatoes, cut into bite-size pieces
1 cup frozen corn
1 cup frozen shelled edamame (green soybeans)
1 cup frozen sliced okra
2 leaves kale, roughly chopped
salt to taste
1 teaspoon ground black pepper

Steps:

Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g

CABIN FEVER VEGETARIAN SOUP

CABIN FEVER VEGETARIAN SOUP image

Categories Soup/Stew Vegetable Vegetarian Simmer

Yield 10 servings

Number Of Ingredients 20

Ingredients

2 tbs butter
2 tbs olive oil
1 shallot, chopped
1 large onion, chopped
1 clove garlic, sliced
2 cups mushrooms, quartered
2 cups chopped green cabbage
1 red pepper, chopped
3 slices of jalapeno pepper
2 large carrots, cut in ½ inch lengths
3 large tomatoes
1 16 oz can whole tomatoes
2 cups cauliflower florets
2 cups green or yellow squash, cut in ¼ inch slices
1 cup broccoli florets
1 teaspoon fresh rosemary leaves
1 tablespoon dried thyme
½ teaspoon paprika
½ teaspoon dried sage
½ teaspoon Tabasco sauce

Steps:

In a large pot (at least 6 quarts), sauté shallot, onion and garlic in butter and oil until limp. Add mushrooms, cabbage, red pepper and jalapeno pepper. Sauté until they begin to release liquid. Add carrots, sliced tomatoes and canned tomatoes. Cook until liquid bubbles gently, then ten minutes more, stirring regularly. Add cauliflower, squash, herbs and spices. Cook 20 minutes, stirring regularly. When fresh tomatoes appear thoroughly cooked down, add broccoli. Cook until all vegetables are soft, especially carrots, with stirring. Add sufficient water to just cover all vegetables, and stir. Run through a blender in portions on "shred" setting, ladling with enough liquid to cover vegetable chunks. When all has been reduced to a thick but runny paste, return all portions to pot and blend. Reheat and check for flavor. If necessary, add additional spices (from list) to taste and cook 10 more minutes. Makes quite a lot of soup. Original version was double this size and served 20.

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