EASY VEGETABLE SOUP RECIPE
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
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
SIMPLE HEALTHY GREEN PEA SOUP
Recovering from surgery and a bad case of strep throat, I threw this together to aid my body through recovery. Eating this soup is a great way to pack in the nutrients. Light, clean, filling, and full of flavor. My kids love it. I just add a little milk to cool it down so they can eat it right away.
Provided by Zebraf301
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
- Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
- Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 23.9 g, Cholesterol 8.3 mg, Fat 2.6 g, Fiber 6.6 g, Protein 9.2 g, SaturatedFat 1.1 g, Sodium 878.9 mg, Sugar 10.2 g
GREEN PEAS CORN SOUP
Make and share this Green Peas Corn Soup recipe from Food.com.
Provided by Vasuishere
Categories Corn
Time 20m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in pan , add diced red onions.
- add ginger garlic paste and fry onion.
- Put peas,corn in a bowl with water and microwave it for 3-4 minutes.
- Grind onions, peas,corn.
- Add back the blended mixture to hot pan. Add 1/2 cup milk. Heat for few minutes.
- Add salt, pepper and decorate with cilantro.
- Now soup is ready -- .
Nutrition Facts : Calories 101.5, Fat 3.5, SaturatedFat 1.2, Cholesterol 5.7, Sodium 414.8, Carbohydrate 14.5, Fiber 3, Sugar 4, Protein 4.5
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HOMEMADE VEGETABLE SOUP - TWO PEAS & THEIR POD
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4.7/5 (22)Total Time 1 hr 5 minsCategory SoupCalories 172 per serving
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender. Add in the garlic, red pepper, zucchini, and potatoes. Cook for 3 minutes.
- Add the vegetable broth, tomatoes, bay leaves, thyme, basil, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 25-30 minutes, or until the potatoes are soft.
- Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.
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- First of all, take out frozen sweet corn kernels and put them under running water and wait for them to defrost. In the meantime, take a chopping board and finely chop mint leaves, onion and garlic.
- Now place a deep-bottomed pan on medium flame and pour 4 and a half cup water in it along with peas, corn kernels, onion and garlic. Cover it with a lid and let cook for about 10-15 minutes. Make sure to uncover and stir the mixture a few times. Then, turn off the flame and keep aside to let it cool.
- Once done, transfer the mixture into a blender and blend until it turns all smooth. Pour it back into the deep-bottomed pan and add milk, half cup of water and salt according to your taste. Cook for 10 minutes while stirring now and then. Once done, turn off the flame and add the chopped mint leaves and mix properly. Serve hot.
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