30 Minute Vegetable Soup Recipes

EASY 30-MINUTE MUSHROOM VEGETABLE SOUP

Steps:

• To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
• Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
• Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.
• Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.
• Remove bay leaves and serve immediately.

30 MINUTE VEGETABLE SOUP

Steps:

• Chop all ingredients, add to the pressure cooker. Add spices, water and oil. Make certain your water level comes up to at least 3/4 of the chopped veggies in the pressure cooker.
• Fasten pressure cooker lid on, place rocker on top (I use a Presto stainless steel pressure cooker with a weighted rocker, which will maintain 15 psi or pounds per square inch when it's rocking and steaming).
• Stove top gas or burner heat to high, until pressure cooker is at optimal pressure, or the rocker is jiggling and steaming.
• When pressure cooker is rocking, let it cook for 15 minutes. After 15 minutes, cut the heat and let the pressure cooker cool down to decompress on it's own.
• After it has decompressed (such as when your safety lock has dropped), open and enjoy.

30-VEGETABLE SOUP

Steps:

• Rinse the beans in a colander, and transfer to a large, nonreactive bowl. Cover with water by 2 inches, and let soak in a cool place overnight uncovered. Drain, and transfer to a 9- to-10-quart heavy pot. Add 8 cups of water and the fresh or dried herbs. Cook at a gentle boil for about 60 minutes, or until tender. Add the plum tomatoes, and continue cooking for 10 minutes. Remove from the heat, and cool slightly.
• Puree the beans, tomatoes and all liquid in batches in a food processor. Return to the pot, and add all the vegetables except the spinach, Swiss chard and red chard. Season with salt and pepper, and bring to a simmer, stirring. Add small amounts of water just to cover the vegetables. Cook until all the vegetables are tender, about 20 minutes, adding more water if necessary. Add the spinach, Swiss chard and red chard. Cook for 1 to 2 more minutes, stirring.
• Add salt and pepper to taste, and red pepper to taste. Accompany with a cruet of olive oil for drizzling into the soup and, if desired, croutons.

30 MINUTE VEGETABLE BEEF SOUP

Steps:

• PLACE broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 minute or until potatoes are tender.
• ADD beef, vegetable juice, tomatoes, vegetables, thyme and black pepper.
• Cover and cook 15 minute or until vegetables are tender.
• Use leftover or ready-cooked pot roast (in the meat case) to jump-start this flavorful soup. Serve with crusty rolls and a wedge of Swiss or Cheddar cheese.