Easy Vegetable Soup In 15 Minutes Recipes

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EASY VEGETABLE SOUP RECIPE



Easy Vegetable Soup Recipe image

Homemade Vegetable Soup is hearty and packed with vegetables. A comforting, feel-good soup that tastes so much better than store-bought.

Provided by Natalya Drozhzhin

Categories     Easy

Time 1h

Number Of Ingredients 15

2 Tbsp olive oil
1 medium yellow onion (chopped)
2 large carrots (chopped)
1 cup chopped celery
28 oz canned diced tomatoes
60 oz vegetable broth ( low-sodium)
3 medium potatoes (diced)
1 cup green beans (chopped)
3 bay leaves
2 tsp salt (or to taste*)
1 tsp ground black pepper
1 cup frozen sweet corn
1 cup frozen sweet peas
1/2 cup green onions (chopped)
1/4 cup fresh parsley (chopped)

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.

Nutrition Facts : Calories 167 kcal, Carbohydrate 30 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 753 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

EASY VEGETABLE SOUP IN 15 MINUTES



Easy Vegetable Soup in 15 Minutes image

A quick and easy vegetable soup! You can use the vegetables listed below or go with whatever bits and pieces of raw or cooked veggies that you have in your fridge. Yield: 7 cups Listen to me briefly explain how this vegetable soup is made, with great tips along the way, by clicking the play button below: [sc name="vegsoupupdatedrotd"][/sc]

Provided by Christine Pittman

Categories     Entrée

Time 15m

Number Of Ingredients 15

4 cups low or no-sodium vegetable or chicken broth
1 (28 oz.) can petite diced tomatoes
1 Tbsp. olive oil
1 cup matchstick carrots
6 oz. pre-trimmed green beans
1 small onion
1 clove garlic
½ tsp. salt
¼ tsp. black pepper
1 (15.5 oz.) can reduced-sodium cannellini beans (also known as "white kidney beans")
1 cup frozen peas
1 cup frozen corn
1 handful of basil, parsley, or cilantro (for garnish)
½ of a lemon
1 tsp. Worcestershire sauce*

Steps:

  • Measure the broth into a large microwave-safe bowl. Add the diced tomatoes. Microwave on high for 6 minutes.
  • Meanwhile, put a large pot or Dutch oven over medium heat. Add the oil. Roughly chop the carrot matchsticks. Add to the oil. Stir and cover. Chop the green beans into 1 inch pieces and add to the carrots. Stir and cover. Peel and chop the onion. Add it to the pot. Stir and cover. Peel and mince the garlic. Add it to the pot along with the salt and pepper. Drain the beans and add them to the pot. Add the peas and corn to the pot. Cover.
  • When the microwave finishes, add the hot broth mixture to the pot. Cover pot and increase heat to high. When it boils, reduce heat to a moderate simmer and cook, stirring occasionally until carrots and green beans are tender, 2-3 minutes.
  • Meanwhile, roughly chop the basil, parsley or cilantro. Juice the half of a lemon.
  • Remove the soup from the heat. Stir in the lemon juice and Worcestershire sauce. Ladle into bowls and garnish with chopped herbs.

Nutrition Facts : Calories 289 calories, Sugar 17.2 g, Sodium 1448.6 mg, Fat 5.5 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 53.5 g, Fiber 11.7 g, Protein 12 g, Cholesterol 0 mg

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