Overnight Vegetable Soup Recipes

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

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

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

• Ingredients

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

- Don't use beans: Brown rice, chickpeas, aduki or mung beans might be OK, as they don't get everything cloudy. In this case use 2 cups raw and skip the chestnuts listed in the recipe. (Passover: No beans no legumes) - Optional but really delicious: Any stems (repeat: Just the stems, not the leaves) from a bunch of kale or Swiss chard whose leaves you used for another dish, thinly sliced. - Low maintenance. Soup I could just throw in a pot and forget all about. No sauteing or frying or anything. After dicing everything, I considered my labor done, and so will you! - Use only vegetables that will stand to the long cooking time: In other words, no zucchini, peas, string beans, cabbage etc. - Use ingredients that would yield a clear broth, not release starch that would cloud the soup. - Don't use any tomato product, except maybe 2-3 tablespoons tomato paste to deepen the color (I didn't use any). Like chocolate, tomatoes tend to dominate a dish and blow all other ingredients out of the water, excuse the pun. That said, the recipe still remains pretty elastic, in that you can adjust the amounts of each vegetable you are using to suit your personal taste. If you want to make this a meat soup, go ahead and throw in 2-3 pounds beef chunks. Still I would say, don't skimp on the mushrooms, or the squash, these two are too delightful to reduce. I am adapting the amounts I used to an 8-9 quart pot." - See more at: http://www.levanacooks.com/beyond-cholent-overnight-vegetable-soup-recipe-meat-variation/#sthash.z5YziEh3.LOFTfVbl.dpuf

Provided by StephsTreats

Categories     For Large Groups

Time 11h

Yield 30 serving(s)

Number Of Ingredients 17

• Ingredients

Nutrition Facts : Calories 59.8, Fat 2.7, SaturatedFat 0.4, Sodium 13.9, Carbohydrate 8.7, Fiber 1.5, Sugar 1.9, Protein 1.1