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
FREEZER VEGETABLE SOUP
"This flavorful soup tastes so fresh you'll never know it's been frozen," says Elizabeth Moore of Frankfort, Kentucky. You can easily double the recipe when tomatoes are plentiful or toss in extra vegetables from your garden. For heartier fare, beef it up with ground beef, sausage or meatballs.
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 2 batches (4 servings each).
Number Of Ingredients 12
Steps:
- In a kettle or Dutch oven, combine the soup base ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 45 minutes. Cool. , Place 2 cups each into freezer containers. May be frozen for up to 3 months. Yield: 2 batches (4 cups total). , To prepare soup: Thaw soup base in the refrigerator. Transfer to a kettle or Dutch oven. Add potatoes and water; simmer for 30-40 minutes.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
INSTANT POT® FROZEN VEGETABLE SOUP
Homemade vegetable soup utilizing frozen veggies that is packed full of flavor and on your table in less than 45 minutes. I love a good homemade vegetable soup and find myself buying frozen veggies just so I can make this. Eliminate the celery and there is no chopping whatsoever. It doesn't get any easier than dumping it all, giving it a stir, and walking away.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Pour chicken broth, hash brown potatoes, tomatoes, frozen vegetables, celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper to a multi-functional pressure cooker (such as Instant Pot®). Stir to combine.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 30 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle soup into bowls.
Nutrition Facts : Calories 129.6 calories, Carbohydrate 24.4 g, Cholesterol 6.1 mg, Fat 1 g, Fiber 5.1 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 1528.6 mg, Sugar 4.2 g
FREEZER PREP HEARTY VEGGIE SOUP RECIPE BY TASTY
Here's what you need: tomatoes, carrots, zucchini, yellow squash, celery, white onion, bean, water, tomato sauce, garlic, dried thyme, dried oregano, salt, pepper
Provided by Mercedes Sandoval
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix tomato sauce, garlic, thyme, oregano, salt, and pepper in small bowl or measuring cup.
- In a large, gallon-sized freezer bag, add in tomatoes, carrots, zucchini, yellow squash, celery, white onion, and beans of choice. Pour the tomato sauce mixture over beans and vegetables.
- Seal freezer bag and ensure excess air is squeezed out.
- Place in freezer and store up to 3 months.
- When ready to enjoy, thaw completely and pour contents into slow cooker. Add water or veggie broth.
- Cook on low for 6 hours, or high for 3 hours, or until carrots are tender.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 9 grams, Protein 10 grams, Sugar 10 grams
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