Everyday Vegetable Soup Recipes

EVERYDAY VEGETABLE SOUP

Everyday Vegetable Soup image

Make and share this Everyday Vegetable Soup recipe from Food.com.

Provided by Sassy J

Categories Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
2 cups chopped onions (or chopped leeks, white part only)
1 cup thinly sliced celery
2 teaspoons italian seasoning
coarse salt
ground pepper
3 (14 1/2 ounce) cans vegetable broth (or chicken broth, if preferred)
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
carrot, chopped
corn
green beans, snapped
lima beans
peas
potato, chopped
zucchini, chopped
mushroom, sliced

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.

Nutrition Facts : Calories 67.4, Fat 3.6, SaturatedFat 0.5, Sodium 32.6, Carbohydrate 8.3, Fiber 2.1, Sugar 4.8, Protein 1.5

EVERYDAY VEGETABLE SOUP

Everyday Vegetable Soup image

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

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.

Nutrition Facts : Calories 176 g, Fat 4 g, Fiber 5 g, Protein 7 g

EVERYDAY VEGETABLE SOUP

Everyday Vegetable Soup image

This soup with collard greens and baby spinach can be made with any combination of fresh or frozen vegetables.

Provided by Laka

Categories Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
80 g button mushrooms, thinly sliced
150 g cauliflower, torn into small florets
1 carrot, sliced (100 g)
150 g zucchini, cut into small cubes
50 g collard greens, cleaned, torn
50 -60 g Baby Spinach
800 ml water
1 vegetable bouillon cube
2 -3 tablespoons grated parmesan cheese, for sprinkling

Steps:

Sauté onions and garlic in olive oil for 3-4 minutes.
Add the sliced button mushrooms, stir, and sauté for 1-2 minutes.
Add vegetables, water and vegetable cube, stir, and bring the soup to a boil. Reduce the flame and cook, covered, until vegetables are tender, 15-20 minutes or until cauliflower is tender.
Serve sprinkled with a lot of Parmesan cheese.

Nutrition Facts : Calories 341.5, Fat 7.4, SaturatedFat 1.6, Cholesterol 2.2, Sodium 390.7, Carbohydrate 60.1, Fiber 23.3, Sugar 23.6, Protein 23.4

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