Vegi Soup Comfort Food Recipes

25-MINUTE COMFORTING VEGGIE SOUP

25-Minute Comforting Veggie Soup image

This easy, veggie-packed vegan soup comes together in no time, but tastes like it simmered for hours.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil + more for drizzling (if desired)
1 medium onion (diced (about 2 cups))
4 medium carrots (diced (about 1 1/2 cup))
2 stalks celery (diced (about 1/2 cup))
1 medium clove garlic (minced)
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium or 2 small zucchini (diced)
1 14-ounce can diced tomatoes
4 cups vegetable broth
1 1/2 cups white beans (such as cannellini or pinto beans (or 1 [15-ounce] can))
1/2 cup chopped Italian parsley
1 tablespoon red wine vinegar
Additional salt and pepper to taste

Steps:

Set a large saucepan over medium heat. When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring, until softened, about 5 minutes. While these veggies cook, chop the garlic, zucchini, and parsley.
Add the garlic, thyme, salt, and black pepper and cook, stirring, for one more minute. Add the tomatoes, vegetable broth, and beans. Increase heat to medium-high. As soon as the soup comes to a boil, reduce heat and simmer uncovered until the zucchini is tender, about 5 minutes.
Stir in the parsley and simmer for one more minute. Remove from heat and stir in red wine vinegar. Taste and add additional salt and pepper if desired. Ladle into bowls and top with parsley sprigs and an extra drizzle of olive oil, if desired.

VEGI SOUP COMFORT FOOD

Vegi Soup Comfort Food image

Delicious, filling & wholesome. Vegan recipe as-is. I cooked a chicken breast today for my husband to add to his bowl. It's super versatile, and I have to credit Bob's Red Mill for inspiration (and their awesome soup blend!). Prep time can occur during cook-time (chopping veggies). *Note: If you can't find the soup mix, it consists of green & yellow split peas, barley, lentils, and alphabet wheat pasta.

Provided by Atiekay

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 onions, diced
4 cups water
1 cup Bob's Red Mill vegi soup mix
4 carrots, chopped
4 celery ribs, chopped
4 fresh thyme sprigs (or leaves of any herb)
1 pinch salt & pepper, if needed

Steps:

Saute onions in a large (3-4 qt.) pot until translucent - a few minutes. Adding a bit of water if the onions start to stick to the pan.
Add water (you could substitute broth; will increase the sodium) and soup mix.
Bring the mix to a boil and then reduce to a simmer for about 20-30 minutes. I usually chop the veggies at this point.
Add your carrots, celery, and herbs of your choice (just the leaves).
Continue to cook, stirring occasionally, for another 30-40 minutes.
When the veggies are all softened, it's done. Season as you wish with salt & pepper.

Nutrition Facts : Calories 53.4, Fat 0.3, SaturatedFat 0.1, Sodium 83.4, Carbohydrate 12.2, Fiber 3.3, Sugar 6, Protein 1.4

VEGETABLE BEEF SOUP-COMFORT AT IT'S BEST!

Vegetable Beef Soup-Comfort at It's Best! image

I finally wrote down my recipe for this soup. Each time I make it, the taste is the same even though it had never been on paper. Much like my Mom's, but I'm sure a little different. I hope you enjoy this wonderful winter comfort food like I do!

Provided by SUSIE IN MISSOURI

Categories Vegetable

Time 3h30m

Yield 12 Cups

Number Of Ingredients 17

Ingredients

1 lb beef short rib
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
6 cups water
6 beef bouillon cubes
1 tablespoon garlic, minced
1 tablespoon dry parsley flakes
2 bay leaves
1 large onion, rough chopped
1/2 medium zucchini, cubed
1 cup carrot, diagonal sliced
2 stalks celery, chopped
2 (14 1/2 ounce) cans stewed tomatoes
1 cup frozen corn
1 cup frozen baby lima bean
1 cup frozen green beans

Steps:

Coat the beef with the oil.
Brown in large soup/stock pot.
Add Water, Salt, Pepper, Bouillon cubes, Garlic, Parsley, Bay leaves and Onion.
Bring to boil, turn down heat and simmer covered for 2 1/2 hours.
Add Tomatoes, zuchini, carrots and celery and simmer 1/2 hour.
Add corn, limas and green beans.
Simmer for 1/2 hour.

Nutrition Facts : Calories 226.2, Fat 15.4, SaturatedFat 6.2, Cholesterol 28.9, Sodium 705.8, Carbohydrate 15, Fiber 2.9, Sugar 4.9, Protein 8.4

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