EASY VEGETABLE SOUP RECIPE
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
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
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
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
EASY VEGETABLE SOUP
I used all my favorite veggies in this soup. If you want to omit one, just make sure you have a total of 6 cups of other veggies. Very filling, low-calorie meal!
Provided by najwa
Categories One Dish Meal
Time 1h27m
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Put water in a large pot, add boullion cubes, onion and potato, cover and simmer for 15 minutes, until potatoes are soft.
- Add all the vegetables, salt, pepper and cumin, cover and simmer for at least 1 hour.
- If you want a thicker soup, add the oatmeal.
- Enjoy.
Nutrition Facts : Calories 133.2, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.2, Sodium 495.9, Carbohydrate 28, Fiber 6.8, Sugar 6.3, Protein 6
EASY VEGETABLE SOUP I
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
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
EASY VEGETABLE SOUP
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
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.
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