Customizable Vegetable Soup Recipes

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SERIOUSLY GOOD VEGETABLE SOUP



Seriously Good Vegetable Soup image

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

4 tablespoons extra-virgin olive oil, divided
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
1 teaspoon fine sea salt, divided, to taste
6 cloves garlic, pressed or minced
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1 large can (28 ounces) diced tomatoes
4 cups (32 ounces) vegetable broth
2 cups water
2 bay leaves
1/2 teaspoon red pepper flakes, reduce or omit if sensitive to spice
Freshly ground black pepper, to taste
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
1 tablespoon lemon juice

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

HOMEMADE VEGETABLE SOUP



Homemade Vegetable Soup image

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

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

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

HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

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

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

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

CUSTOMIZABLE VEGETABLE SOUP



Customizable Vegetable Soup image

Use our choose-your-own-adventure formula to make a big batch of soup starring any vegetables you please. Use vegetable broth or water to make it vegetarian, and omit the Parmesan to make it vegan. Check out our step-by-step guide.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Yield Makes 10 cups

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup chopped onion or other allium (leeks, shallots, scallions)
1 tablespoon minced garlic (from 3 cloves)
3/4 cup diced carrot
1/2 cup diced celery
Kosher salt
1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
1 tablespoon tomato paste, optional
1 Parmesan rind (optional), plus finely grated Parmesan for serving
2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
8 cups low-sodium chicken or vegetable broth, or water
1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
Fresh herbs, such as flat-leaf parsley or basil, for serving
Simple Crostini, for serving

Steps:

  • In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.
  • Stir in oregano or thyme and/or tomato paste or Parmesan rind.
  • Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.
  • Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.
  • Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.
  • Ladle soup into bowls. Drizzle with oil; sprinkle with Parmesan and herbs. Serve with crostini.

HOMESTYLE VEGETABLE SOUP



Homestyle Vegetable Soup image

This is a very easy and satisfying soup. It contains a lot of vegetables, but is a cinch to throw together. This soup can easily be made vegetarian by using vegetable broth instead of beef broth, and just about any vegetables you like can be used.

Provided by HollyJane

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

8 cups beef broth or 8 cups vegetable broth
3 medium onions, chopped
2 cups chopped celery (about 2 stalks)
2 medium potatoes, diced
1 cup chopped tomato (canned is fine)
3 cups cabbage, coarsely chopped
1 cup canned green beans or 1 cup frozen green beans
2 cups canned corn (more if desired) or 2 cups frozen corn (more if desired)
1 1/2 cups carrots, chopped
1 1/2 teaspoons black pepper, freshly ground
1 cup water (if needed)

Steps:

  • Add broth to a large soup pot.
  • Add onions, celery, potatoes, tomatoes, cabbage, green beans, corn, and carrots.
  • Bring mixture to a simmer.
  • Add black pepper.
  • Simmer for 20-30 minutes, or until potatoes and carrots are tender.
  • Add water if necessary to thin out soup.
  • Tastes even better the next day.
  • For Vegetarian use the vegetable broth.

Nutrition Facts : Calories 185.9, Fat 1.8, SaturatedFat 0.1, Cholesterol 1, Sodium 893.7, Carbohydrate 39.2, Fiber 6.8, Sugar 9.4, Protein 7.8

BEEFY VEGETABLE SOUP



Beefy Vegetable Soup image

This beefy vegetable soup is perfect if you are feeding a crowd, but can easily be scaled down.

Provided by Linda Yutzy

Categories     Beef Soup

Time 2h20m

Yield 120

Number Of Ingredients 15

12 cups diced peeled potatoes
12 cups frozen sliced carrots
12 cups frozen peas
12 cups frozen lima beans
9 cups frozen cut green beans
9 cups diced celery
1 (16 ounce) package small shell pasta
water to cover
4 quarts tomato sauce
2 (32 ounce) cans chicken broth
10 pounds ground beef
4 cups diced onions
3 tablespoons salt
2 tablespoons dried basil
1 ½ teaspoons pepper

Steps:

  • In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
  • In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

Nutrition Facts : Calories 137 calories, Carbohydrate 16.3 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 0.8 g, Sodium 482.1 mg, Sugar 3.6 g

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