Easy Homemade Vegetable Soup Recipes

EASY VEGETABLE SOUP RECIPE

Easy Vegetable Soup Recipe image

Homemade Vegetable Soup is hearty and packed with vegetables. A comforting, feel-good soup that tastes so much better than store-bought.

Provided by Natalya Drozhzhin

Categories Easy

Time 1h

Number Of Ingredients 15

Ingredients

2 Tbsp olive oil
1 medium yellow onion (chopped)
2 large carrots (chopped)
1 cup chopped celery
28 oz canned diced tomatoes
60 oz vegetable broth ( low-sodium)
3 medium potatoes (diced)
1 cup green beans (chopped)
3 bay leaves
2 tsp salt (or to taste*)
1 tsp ground black pepper
1 cup frozen sweet corn
1 cup frozen sweet peas
1/2 cup green onions (chopped)
1/4 cup fresh parsley (chopped)

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.

Nutrition Facts : Calories 167 kcal, Carbohydrate 30 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 753 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

EASY HOMEMADE VEGETABLE SOUP

Easy Homemade Vegetable Soup image

This hearty vegetable soup recipe is healthy, easy to make, and tastes fantastic. It's also vegan when a vegetable broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Kale or spinach, for example, is an excellent substitute for cabbage.

Provided by Adam and Joanne Gallagher

Categories Soup, Entree

Time 40m

Yield Makes about 8 cups of soup or 4 to 6 servings

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
2 cups chopped onion (1 medium)
1 ½ cups chopped carrot (3 to 4 carrots)
1 ½ cups chopped celery (2 to 3 stalks)
2 tablespoons tomato paste
4 teaspoons minced garlic (4 cloves)
3/4 teaspoon ground fennel seed
1/2 teaspoon ground black pepper
1/2 teaspoon fine sea salt, plus more to taste
1/8 to 1/4 teaspoon crushed red pepper flakes (optional for heat)
1 (15-ounce) can diced tomatoes with their liquid
6 cups stock or broth, see our ultra-satisfying veggie broth or homemade chicken stock
2 cups chopped potato (2 medium)
3 to 4 heaped cups chopped or shredded cabbage
2 bay leaves
1 cup frozen peas
1/2 teaspoon apple cider vinegar or fresh lemon juice, optional

Steps:

Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
Pour in the canned tomatoes and their juices as well as the stock/broth.
Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.

Nutrition Facts : ServingSize 1 cup, Calories 137, Fat 5.7g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 677.5mg, Carbohydrate 20.3g, Fiber 4.9g, Sugar 7.5g, Protein 3.2g

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

Ingredients

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

HOMEMADE VEGETABLE SOUP

Homemade Vegetable Soup image

This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.

Provided by John Williams

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

Time 1h55m

Yield 8

Number Of Ingredients 15

Ingredients

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

Steps:

Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g

EASY VEGETABLE SOUP

Easy Vegetable Soup image

We like to eat this tasty soup with tortilla chips. Canned tomatoes and beans and frozen vegetables give you a head start when preparing this recipe. - Jan Sharp, Blue Springs, Missouri

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (2-3/4 quarts).

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen vegetable blend of your choice
1 can (16 ounces) kidney beans, undrained
1 can (14-1/2 ounces) beef broth
1 envelope taco seasoning
1 garlic clove, minced
Shredded cheddar cheese, optional

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired.

Nutrition Facts : Calories 145 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 573mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.

EASY VEGETABLE SOUP I

Easy Vegetable Soup I image

This simple recipe takes about 30 minutes to prepare. It simply consists of opening cans. But it is still healthy and filling. A little on the spicy side, but you may change this to suit the needs of your family. Try adding ground beef or other vegetables.

Provided by Lea

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

Yield 8

Number Of Ingredients 5

Ingredients

46 ounces tomato-vegetable juice cocktail
1 (14.5 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans mixed vegetables, drained
1 (15 ounce) can kidney beans
2 potatoes, peeled and cubed

Steps:

In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.

Nutrition Facts : Calories 164 calories, Carbohydrate 33.3 g, Fat 0.6 g, Fiber 10.2 g, Protein 7.1 g, SaturatedFat 0.1 g, Sodium 965.8 mg, Sugar 5.1 g

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