Easy Vegetarian Soup Recipes

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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

EASY VEGETARIAN SOUP



Easy Vegetarian Soup image

I made this recipe up because I needed a quick easy soup and my daughter had just turned vegetarin. You can use what you have in the refrigerator or in the garden. Very adaptable.

Provided by decimaldancer

Categories     One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 cans small white beans
1 -2 clove garlic
1 onion
3 chopped carrots
2 -3 stalks chopped celery
1/2 chopped red pepper
1 cup frozen corn (optional)
1 cup frozen peas (optional)
1 can chopped tomatoes
2 cups V8 vegetable juice
2 vegetable bouillon cubes (or 1 1/2 C canned)
4 -6 cups water
1 tablespoon basil
1 teaspoon tarragon
1 teaspoon rosemary
salt (optional)

Steps:

  • Saute garlic, onion, carrots, celery and red pepper until just barely cooked.
  • Mix with the beans in a large pot.
  • Add canned tomatoes with juice, V8 juice, vegetable boullion, herbs and water.
  • Heat to boiling, reduce heat and simmer for 1/2 to 1 hour.
  • Add frozen vegetables (optional) and bring to another boil.
  • Simmer 15 minutes.

Nutrition Facts : Calories 51.3, Fat 0.3, SaturatedFat 0.1, Sodium 200.1, Carbohydrate 11.6, Fiber 2.9, Sugar 6.9, Protein 1.7

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