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
VEGETABLE SOUP WITH BASIL AND GARLIC SAUCE
Steps:
- Make soup:
- Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.
- Cook pancetta in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown, 5 to 7 minutes. Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.
- Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard cheese rind, thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.
- Make pistou while soup is simmering:
- Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped. Add oil and cheese and purée.
- Top servings with a spoonful of pistou, then stir.
HEARTY VEGETABLE SOUP
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
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
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
PROVENçAL VEGETABLE SOUP WITH BASIL
This is my version of soupe au pistou, beloved in the South of France in both homes and restaurants. It is quite similar to neighboring Italy's minestrone al pesto. Made with flavorful ripe summer vegetables, it does not need a meat-based broth. To keep the soup green and fresh looking, some of the vegetables are cooked separately and added to the pot just before serving. A generous spoonful of garlicky basil pistou in each soup bowl gives the soup its bright sunny character.
Provided by David Tanis
Categories soups and stews, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare the beans: Put the beans and 5 cups water in a saucepan over high heat. Add onion stuck with clove, thyme, bay leaf, garlic, salt and olive oil. Reduce heat and cook at a gentle simmer until tender, about 25 to 30 minutes. Leave beans to cool in their own broth. (May be cooked several hours or up to 1 day in advance.)
- Make the soup: Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add diced onion, season generously with salt and pepper and stir to coat. Turn heat to medium and cook, stirring until softened and barely browned, about 10 minutes.
- Add potato and 2 cups water to soup pot. Cover and cook until potatoes are soft, about 10 minutes. Add cooked shell beans and bean broth and bring to a simmer. Taste and adjust seasoning. Keep warm.
- Meanwhile, working in batches in a separate pot, blanch Romano beans, wax beans and zucchini in salted water for 1 minute. Spread out to cool on a baking sheet.
- Make the pistou: Put basil, garlic and olive oil in a food processor and pulse to a rough paste. (Alternatively, pound basil and garlic in a stone mortar and stir in oil and cheese.) Stir in about 1/2 cup grated cheese and season with salt and pepper. (Makes about 3/4 cup.)
- To serve, add blanched vegetables to soup pot and simmer for 2 to 3 minutes. Ladle into bowls and add about 2 tablespoons pistou to the center of each bowl. Pass extra grated cheese at the table.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 23 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 489 milligrams, Sugar 4 grams
FRESH VEGETABLE BASIL SOUP
I found this recipe online and it turned out pretty good. I have a fondness for fresh peas so I haven't tried it yet with frozen.
Provided by Mary Hallen
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sometimes I add a hot pepper sauce for some bite.
- In a 5-qt pan over med heat, melt butter.
- Add onion, celery and carrot.
- Cook, stir occasionally, until veggies are soft but not brown (10 min).
- Add potato, tomatoes, stock, basil to pan.
- Bring to boil, then cover and simmer for 15 minutes.
- Add cauliflower and zucchini and simmer for about 10 minutes.
- Add peas and simmer for about 5 minutes or until all veggies are tender.
- Season with salt and pepper.
- Serve with cheese.
VEGGIE SOUP WITH BASIL SAUCE
A delicious stock soup with a robust basil tomato sauce. Wonderful any time of year! This is a great soup because you can vary the vegetables according to your taste or whatever is in season. And, of course, the flavors are even better on the second and third day!
Provided by Emily Idlewild
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 15
Steps:
- In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
- When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 17.4 g, Cholesterol 2.9 mg, Fat 10.4 g, Fiber 4.9 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 853.2 mg, Sugar 2 g
VEGETABLE SOUP WITH SWEET BASIL
The simple soup my mother makes from the vegetables she grows in her own garden next to the house where I grew up in St. Viet, Carinthia, Austria, is very little different from the following traditional French recipe: just lots of good, fresh vegetables and some liquid to cook them in.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield : 6 servings
Number Of Ingredients 15
Steps:
- Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
- In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
- Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
- Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
- Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.
SPRING VEGETABLE SOUP WITH BASIL PESTO
A former magazine cover star, this satisfying soup is special enough for entertaining and easy enough to size down
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Snack, Soup, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 mins.
- Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.
- Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the veg are just tender. The soup and pesto can now be chilled for up to a day.
- Reheat the soup, if necessary, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of crusty bread.
Nutrition Facts : Calories 594 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 19 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 2.35 milligram of sodium
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