Vegetarian Vegetable Soup Recipes

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VEGETARIAN VEGETABLE SOUP



Vegetarian Vegetable Soup image

0% meat, 100% delicious, made with our certified vegan Vegetarian No Beef Base!

Categories     main

Time 1h10m

Yield 4-6 servings

Number Of Ingredients 15

1 quart water
2 tablespoon Better Than Bouillon Vegetarian No Beef Base
2 carrots, peeled and thinly sliced into rounds
1 rib celery, peeled and thinly sliced
2 large cloves garlic, peeled and minced
1 tablespoon finely chopped shallot
1 can (14.5-ounce) petite cut tomatoes, undrained
2 tablespoon tomato paste
1 can (5.5-ounce) vegetable juice
1 cup frozen corn
1 cup frozen cut green beans
1 tablespoon dried basil leaves
1 bay leaf
.25 teaspoon kosher salt
.25 teaspoon black pepper

Steps:

  • In a soup pot, heat water over medium heat. Whisk in No Beef Base until dissolved.
  • Add carrots, celery, garlic, shallot, tomatoes, tomato paste, vegetable juice, corn, green beans, basil, bay leaf, salt and pepper, stir to combine. Bring soup to a boil.
  • Reduce heat to medium-low, cover and simmer, until done, about 35 minutes, stirring occasionally. Remove bay leaf before serving.

VEGETARIAN VEGETABLE SOUP



Vegetarian Vegetable Soup image

Don't think you have time to make homemade soup on hurried, hectic days? You can with this simple recipe! Frozen mixed vegetables simmer in a seasoned canned broth for a mere 25 minutes.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon butter
1 can (14-1/2 ounces) vegetable broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups frozen mixed vegetables
1 tablespoon sugar
1/4 teaspoon ground marjoram
1/8 teaspoon pepper
Seasoned salad croutons

Steps:

  • In a large saucepan, saute the onion and celery in butter until tender. Add the broth, tomatoes, vegetables, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Sprinkle with croutons.

Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 635mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)



Chunky Vegetarian Vegetable Soup (Fast and Easy) image

I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.

Provided by jbr319

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 14

2 tablespoons olive oil
½ onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can tomato sauce
4 carrots, peeled and cut into 1/4-inch rounds
2 baking potatoes, cut into bite-size pieces
1 cup frozen corn
1 cup frozen shelled edamame (green soybeans)
1 cup frozen sliced okra
2 leaves kale, roughly chopped
salt to taste
1 teaspoon ground black pepper

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
  • Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
  • Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
  • Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
  • Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g

VEGETARIAN VEGETABLE SOUP



VEGETARIAN VEGETABLE SOUP image

Categories     Soup/Stew     Vegetable     Side     Stew     Low Carb     Low Fat     Vegetarian     Low Cal     High Fiber     Low/No Sugar     Wheat/Gluten-Free     Dinner     Lunch     Healthy     Vegan

Yield 6 servings

Number Of Ingredients 14

1 large yellow onion
20 baby carrots
8 large stalks of celery
2 cloves of garlic
2 cups low sodium vegetable broth
3 cups water
1 can (10 oz) of tomato paste
1 can diced tomatoes
3 cups chopped cabbage
1 tsp basil
1 tsp oregano
1/8 tsp cayenne pepper
1 tsp sea salt
1/2 tsp black pepper

Steps:

  • 1. Chop the onion, carrots, and celery and mince the garlic. 2. Saute the onion, carrots, celery, garlic, and some of the spices with the olive oil for 10 minutes. 3. Add the vegetable broth and water, then gradually stir in the tomato paste. 4. Once you have a consistent broth, add in the tomatoes, cabbage, and remaining spices. 5. Bring the mixture to a boil and then reduce and simmer for another 20 minutes. 6. Let cool, eat, enjoy, and store the extra in the refrigerator or freezer.

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