Vegi Soup Comfort Food Recipes
25-MINUTE COMFORTING VEGGIE SOUP
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
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
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
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!
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
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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