Throw Together Vegetable Soup Recipes

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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

THROW-TOGETHER VEGETABLE SOUP



Throw-Together Vegetable Soup image

I threw this together from vegetables that we needed to get rid of. It turned out well, so here it is.

Provided by Apocryphal One

Categories     Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 medium yellow onion, chopped
2 red bell peppers, chopped with seeds removed
3 celery ribs, chopped
4 red potatoes, cut into 6-8 pieces each
2 cups vegetable stock
1 (15 ounce) can diced tomatoes, drained
4 garlic cloves, minced
1 tablespoon olive oil
salt
black pepper

Steps:

  • Heat olive oil in soup pot at medium heat.
  • Add garlic cloves and onion to the olive oil.
  • Saute until onions begin to brown.
  • Add bell peppers, celery, potatoes, tomatoes and vegetable stock to pot.
  • Bring soup to a boil for 5 minutes, then reduce heat.
  • Simmer until potatoes can be cut with a fork, but are still firm. Do not let potatoes become too soft (squishy, mashed, etc.).
  • Salt and pepper to taste.

Nutrition Facts : Calories 164.3, Fat 2.7, SaturatedFat 0.4, Sodium 180.1, Carbohydrate 32.5, Fiber 4.8, Sugar 6.9, Protein 4.1

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