As Easy As It Gets Vegetable Soup Recipes

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QUICK AND FAST VEGETARIAN VEGETABLE SOUP IN A HURRY



Quick and Fast Vegetarian Vegetable Soup in a Hurry image

Quick and easy recipe.

Provided by RoMomma

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

Time 39m

Yield 6

Number Of Ingredients 10

2 tablespoons coconut oil
1 onion, chopped
2 garlic cloves, minced
4 cups low-sodium vegetable broth
1 (15 ounce) can tomato sauce
1 (24 ounce) bag frozen stew vegetables
1 cup frozen corn
1 cup frozen green beans
1 teaspoon ground black pepper
salt to taste

Steps:

  • Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 33.4 g, Fat 5.5 g, Fiber 7.5 g, Protein 6.3 g, SaturatedFat 4.1 g, Sodium 582.8 mg, Sugar 6.5 g

AS EASY AS IT GETS VEGETABLE SOUP



As Easy As It Gets Vegetable Soup image

We had spent a long day in the big city and I wasn't really in the mood to make a full blown meal when we got home. Soup seemed to be the easiest way out of my dilemma along with a sandwich.

Provided by Lori Mama

Categories     Toddler Friendly

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 4

6 cups vegetable broth (I used Campbell's)
1 (500 g) package frozen vegetables (I used Green Giant Valley Selections, California Mix)
3 eggs, beaten
salt and pepper, to taste

Steps:

  • Bring broth to a boil in medium sized pot.
  • When boiling, add frozen vegetables and
  • cook as per package directions.
  • Season with salt and pepper if needed.
  • Turn heat to a slow simmer.
  • Add eggs in a slow stream to hot broth.
  • moving contents of the pot with a fork.
  • You should get a curdle type consistency.
  • Serve with your choice of sandwich.

QUICK AND EASY VEGETABLE SOUP



Quick and Easy Vegetable Soup image

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

Provided by Anne Vackrinos

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

Yield 6

Number Of Ingredients 11

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

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.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g

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