Quick Easy Veggie Soup Recipes

QUICK AND FAST VEGETARIAN VEGETABLE SOUP IN A HURRY

Quick and Fast Vegetarian Vegetable Soup in a Hurry image

Quick and easy recipe.

Provided by RoMomma

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 39m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons coconut oil
1 onion, chopped
2 garlic cloves, minced
4 cups low-sodium vegetable broth
1 (15 ounce) can tomato sauce
1 (24 ounce) bag frozen stew vegetables
1 cup frozen corn
1 cup frozen green beans
1 teaspoon ground black pepper
salt to taste

Steps:

Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 33.4 g, Fat 5.5 g, Fiber 7.5 g, Protein 6.3 g, SaturatedFat 4.1 g, Sodium 582.8 mg, Sugar 6.5 g

QUICK VEGETABLE SOUP

Quick Vegetable Soup image

Very good!

Provided by Donna Cambre

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 small onion, chopped
½ cup sliced celery
3 (14.5 ounce) cans vegetable broth
1 (15 ounce) can whole potatoes, cubed
1 (14.5 ounce) can stewed tomatoes
½ teaspoon chopped fresh thyme
salt and ground black pepper to taste
1 (16 ounce) package frozen mixed vegetables
½ cup instant rice

Steps:

Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 54.5 g, Fat 5.2 g, Fiber 10.1 g, Protein 8.8 g, SaturatedFat 0.7 g, Sodium 1186 mg, Sugar 8.6 g

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

Ingredients

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

QUICK VEGETABLE SOUP

Quick Vegetable Soup image

While I enjoyed making soup from scratch, time doesn't often allow me to spend hours in the kitchen. This fast soup gets a head start from frozen vegetables and leftover meat.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 quart chicken broth or stock
1 can (14-1/2 ounces) diced tomatoes
1/2 cup chopped onion
1/2 cup chopped cabbage
1 package (10 ounces) frozen mixed vegetables, thawed
1/2 teaspoon dried basil
1/8 teaspoon pepper
Dash sugar
1/4 cup uncooked elbow macaroni
1 cup leftover cubed cooked chicken or beef roast

Steps:

In a large saucepan, bring the broth, tomatoes, onion, cabbage, vegetables and seasonings to a boil. Add macaroni; simmer, uncovered, for 10 minutes or until pasta is tender. Add meat; heat through.

Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 796mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

QUICK AND EASY VEGETABLE BEEF SOUP

Quick and Easy Vegetable Beef Soup image

Vegetable beef soup with tomatoes that's quick, easy, and tasty! May use 2 pounds of lean beef or 2 pounds lean turkey. We like to combine one pound of each! Serve with cornbread or Ritz® crackers!

Provided by Texas Momma

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound lean ground beef
1 pound lean ground turkey
½ onion, chopped
1 ½ cups water
2 (28 ounce) cans diced tomatoes
1 ½ teaspoons garlic powder (such as Lawry's®)
1 ½ teaspoons sea salt, or to taste
½ teaspoon dried basil
½ teaspoon finely ground black pepper, or to taste
3 ½ teaspoons beef base (such as Better Than Bouillon®)
2 (12 ounce) packages frozen mixed vegetables

Steps:

Heat a large pot over medium heat. Cook and stir ground beef and ground turkey in the pot until completely browned, 7 to 10 minutes. Stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes. Drain fat from the pot and return to medium heat.
Pour water and tomatoes into the pot. Season soup with garlic powder, sea salt, basil, and black pepper. Stir beef base through the soup. Add frozen mixed vegetables to the pot; stir.
Bring the soup to a boil, reduce heat to low, and cook, stirring occasionally, until the vegetables are cooked through, 20 to 30 minutes.

Nutrition Facts : Calories 276.9 calories, Carbohydrate 20 g, Cholesterol 72.5 mg, Fat 7.8 g, Fiber 5.4 g, Protein 29.6 g, SaturatedFat 3 g, Sodium 934.9 mg, Sugar 5.8 g

EASY VEGETABLE SOUP I

Easy Vegetable Soup I image

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

Ingredients

46 ounces tomato-vegetable juice cocktail
1 (14.5 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans mixed vegetables, drained
1 (15 ounce) can kidney beans
2 potatoes, peeled and cubed

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

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