30 Vegetable Soup Recipes

EASY VEGETABLE SOUP RECIPE

Steps:

• Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
• Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
• Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

QUICK AND EASY VEGETABLE SOUP

Steps:

• In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

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.

EVERYDAY VEGETABLE SOUP

Steps:

• Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
• Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
• Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.