Natural Vegetable Soup Recipes
NATURAL VEGETABLE SOUP
I created the Natural Vegetable Soup because I was looking for a vegetable recipe that didn't come from a can or have anything meat in it.
Provided by Chef Bonbon
Categories Clear Soup
Time 1h45m
Yield 6-7 serving(s)
Number Of Ingredients 16
Steps:
- To create your vegetable broth:.
- Mince garlic and saute in olive oil until golden. Slice onions in to thin strips and simmer in 3 cups of water. Add pepper and sliced ginger root. Add the rest of the water then leave until onion liquifies. 45 minutes.
- After you create your vegetable broth, add the stick of butter and the rest of the ingredients. Give it 15 minutes for the rest of the vegetables to steam.
Nutrition Facts : Calories 329.9, Fat 22.8, SaturatedFat 10.8, Cholesterol 40.7, Sodium 1357.5, Carbohydrate 31.2, Fiber 8.4, Sugar 9.8, Protein 6
ALL-NATURAL CHICKEN VEGETABLE SOUP
I had just finished a 24-hour detox and wanted some soup -- not from a can, and free from preservatives and whatnot. Here's my recipe for a low-fat, all-natural MSG free soup. There is no dairy or chicken stock necessary for this recipe. It is really easy and quick and best of all, you can feel good about eating it! :)
Provided by LV HealthNut
Categories Vegetable
Time 25m
Yield 4-5 cups, 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Defrost the chicken breast if you haven't already; cut into small pieces.
- Fill a small pot with water, bring to a slow boil.
- Add onions and celery, boil for a couple minutes.
- Add chicken pieces.
- Add salt, pepper, and garlic powder (I only used 1 Tsp as an estimated reference, but you can add as much as you like to your preference. While I was cooking I continually grinded fresh salt and pepper and added more garlic powder into the pot).
- Continue to bring to a slow boil, removing foam from the top of the soup.
- Add veggie medley (broccoli, baby carrots, cauliflower) and cover.
- *** The amount above in the ingredients list is not specified because I used a pre-packaged fresh veggies from Trader Joe's. (*** You can opt to just make a cup of these fresh veggies and chop them yourself, but for convenience I bought them already packaged together.).
- Simmer for about 10-15 more minutes.
- Enjoy!
Nutrition Facts : Calories 163.5, Fat 6.9, SaturatedFat 2, Cholesterol 46.4, Sodium 1268.4, Carbohydrate 9, Fiber 2.1, Sugar 3.8, Protein 16.4
BEST HOMEMADE VEGAN VEGETABLE SOUP
This hearty homemade vegan vegetable soup will wow you with flavor, plus it's easy to make and customize. Add more water to emphasize the broth, less to make the soup more hearty. Enjoy!
Provided by Chelsea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
- Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 34 g, Fat 5.5 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 327 mg, Sugar 2.6 g
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