QUICK VEGETABLE SOUP
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
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.
EASY VEGETABLE SOUP II
This is a quick, delicious vegetable soup that we've been serving in our family for over 20 years. Great on a cold day, even better the next day!
Provided by Marilyn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h30m
Yield 9
Number Of Ingredients 11
Steps:
- In a large pot over high heat, boil the stew meat in enough water to cover the meat completely for 30 minutes, skimming the froth as necessary.
- Place the potatoes, carrots and onions into the pot, adding water if necessary. Boil for 30 minutes
- Drain the water but leave enough to cover the meat and vegetables in the pot. Then add the corn, peas, green beans, lima beans, butter beans and tomatoes. Reduce heat to low and let simmer for 1 to 1 1/2 hours. Season with salt and pepper to taste.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 54.2 g, Cholesterol 67.5 mg, Fat 20.2 g, Fiber 11 g, Protein 29.3 g, SaturatedFat 8 g, Sodium 845.6 mg, Sugar 8.2 g
EASY HOMEMADE VEGETABLE SOUP
This hearty vegetable soup recipe is healthy, easy to make, and tastes fantastic. It's also vegan when a vegetable broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Kale or spinach, for example, is an excellent substitute for cabbage.
Provided by Adam and Joanne Gallagher
Categories Soup, Entree
Time 40m
Yield Makes about 8 cups of soup or 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
- Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
- Pour in the canned tomatoes and their juices as well as the stock/broth.
- Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
- Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
- Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.
Nutrition Facts : ServingSize 1 cup, Calories 137, Fat 5.7g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 677.5mg, Carbohydrate 20.3g, Fiber 4.9g, Sugar 7.5g, Protein 3.2g
EASY VEGETABLE SOUP
We like to eat this tasty soup with tortilla chips. Canned tomatoes and beans and frozen vegetables give you a head start when preparing this recipe. - Jan Sharp, Blue Springs, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (2-3/4 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired.
Nutrition Facts : Calories 145 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 573mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.
VEGAN VEGETABLE SOUP
Vegan vegetable soup, hearty, nutritious, and made with affordable ingredients. It's healthy, tasty, so easy to make, and perfect for dinner!
Provided by Iosune
Categories Soup
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot and sauté the garlic, celery, and onion over medium-high heat until golden brown, stirring occasionally.
- Add all the remaining ingredients, bring to a boil, and simmer partially covered for 30 minutes or until the potatoes and carrots are tender.
- Serve your vegan vegetable soup immediately with Instant Pot chickpeas, baked tofu, or tempeh.
- Store the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months. Thaw overnight in the fridge. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 195 calories, Sugar 14.8 g, Sodium 785 mg, Fat 5.7 g, SaturatedFat 0.8 g, Carbohydrate 40.6 g, Fiber 10.1 g, Protein 7.4 g
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
EASY VEGETABLE SOUP IN 15 MINUTES
A quick and easy vegetable soup! You can use the vegetables listed below or go with whatever bits and pieces of raw or cooked veggies that you have in your fridge. Yield: 7 cups Listen to me briefly explain how this vegetable soup is made, with great tips along the way, by clicking the play button below: [sc name="vegsoupupdatedrotd"][/sc]
Provided by Christine Pittman
Categories Entrée
Time 15m
Number Of Ingredients 15
Steps:
- Measure the broth into a large microwave-safe bowl. Add the diced tomatoes. Microwave on high for 6 minutes.
- Meanwhile, put a large pot or Dutch oven over medium heat. Add the oil. Roughly chop the carrot matchsticks. Add to the oil. Stir and cover. Chop the green beans into 1 inch pieces and add to the carrots. Stir and cover. Peel and chop the onion. Add it to the pot. Stir and cover. Peel and mince the garlic. Add it to the pot along with the salt and pepper. Drain the beans and add them to the pot. Add the peas and corn to the pot. Cover.
- When the microwave finishes, add the hot broth mixture to the pot. Cover pot and increase heat to high. When it boils, reduce heat to a moderate simmer and cook, stirring occasionally until carrots and green beans are tender, 2-3 minutes.
- Meanwhile, roughly chop the basil, parsley or cilantro. Juice the half of a lemon.
- Remove the soup from the heat. Stir in the lemon juice and Worcestershire sauce. Ladle into bowls and garnish with chopped herbs.
Nutrition Facts : Calories 289 calories, Sugar 17.2 g, Sodium 1448.6 mg, Fat 5.5 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 53.5 g, Fiber 11.7 g, Protein 12 g, Cholesterol 0 mg
EASY VEGETABLE SOUP
Make and share this Easy Vegetable Soup recipe from Food.com.
Provided by Shellbelle
Categories Beans
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients in a large pot, bring to a boil over high heat.
- Cover and cook 10 minutes.
Nutrition Facts : Calories 155.1, Fat 1.7, SaturatedFat 0.4, Sodium 656.8, Carbohydrate 24.9, Fiber 8.2, Sugar 3.5, Protein 11.1
QUICK AND EASY VEGETABLE SOUP
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
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
EASY VEGETABLE SOUP
Make and share this Easy Vegetable Soup recipe from Food.com.
Provided by Nimz_
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef, onion, pepper and celery until beef is brown.
- Drain off grease.
- Season to taste with salt, pepper and chili powder.
- Cook potatoes and cabbage separately.
- When done, pour with beef and vegetables and simmer 10-15 minutes.
Nutrition Facts : Calories 550.1, Fat 23.4, SaturatedFat 9, Cholesterol 102.8, Sodium 721, Carbohydrate 49.7, Fiber 9.7, Sugar 13.7, Protein 36.6
BASIC CREAM OF VEGETABLE SOUP
Steps:
- In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.
EASY VEGETABLE SOUP
A delicious, homemade meal with no chopping required. You likely have all the ingredients on hand. All you have to do is add it to a pot, heat and enjoy!
Provided by Zoup!
Categories Soup
Time 30m
Number Of Ingredients 8
Steps:
- In a large soup pot, add all ingredients to the pan and heat over medium heat. Bring to a boil and then simmer for 30 minutes.
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5/5 (2)Estimated Reading Time 6 mins
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EASY VEGETABLE SOUP - THE LAST FOOD BLOG
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Reviews 29Calories 116 per servingCategory Soup, Dinner, Weeknight Dinner
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From ca.style.yahoo.com
- Sheet Pan Curried Butternut Squash Soup. You make whole meals on your baking sheet all the time, so why not soup? Roasting the butternut squash before blending concentrates its flavor in a way simmering just can’t.
- Freekeh Vegetable Soup. Not familiar with this popular grain? Freekeh is young wheat that’s picked and dried over wood, which makes it taste nutty and smoky.
- Carrot, Fennel and Miso Soup. Caramelized veggies and umami-laced miso pump this dish full of deep, savory flavor. Don’t even get us started on the sweet-and-spicy, seed-nut crunch topping.
- Roasted Tomato Soup. You’ll never go back to the canned stuff again. Roasting the tomatoes alongside garlic and onion intensifies their sweetness, making earthy, salty goat cheese the optimal finishing touch.
- Restorative Miso Noodle Soup. All the soothing power of standard, tofu-laden miso soup, plus satiating soba noodles, meaty mushrooms and vitamin-rich spinach.
- Easy 5-Ingredient Corn Soup. Potatoes make the soup’s texture starchy and silky, while the in-season corn infuses it with natural sweetness. But the real pièce de résistance is the brown butter-sesame seed topping.
- Easy Lentil Soup. What’s the key to making a lentil soup that isn’t straight-up mush, you ask? Use larger heirloom varieties and cook them gently so each lentil retains its structure.
- Curried Parsnip and Apple Soup. The parsnip is so underrated when it comes to winter root vegetables, despite its versatility and subtle sweetness. It turns out that crisp, acidic apples and heady, warm spices are its ultimate foils.
- Vegan Slow-Cooker Detox Coconut Soup. Impossibly creamy without a drop of dairy, thanks to canned coconut milk. Finish the ginger-spiked broth with baby spinach, glass noodles, scallions, fresh herbs and sliced Fresno chiles.
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25 EASY VEGETABLE SOUP RECIPES TO COZY UP WITH THIS WINTER
From ca.finance.yahoo.com
- Sheet Pan Curried Butternut Squash Soup. You make whole meals on your baking sheet all the time, so why not soup? Roasting the butternut squash before blending concentrates its flavor in a way simmering just can’t.
- Freekeh Vegetable Soup. Not familiar with this popular grain? Freekeh is young wheat that’s picked and dried over wood, which makes it taste nutty and smoky.
- Carrot, Fennel and Miso Soup. Caramelized veggies and umami-laced miso pump this dish full of deep, savory flavor. Don’t even get us started on the sweet-and-spicy, seed-nut crunch topping.
- Roasted Tomato Soup. You’ll never go back to the canned stuff again. Roasting the tomatoes alongside garlic and onion intensifies their sweetness, making earthy, salty goat cheese the optimal finishing touch.
- Restorative Miso Noodle Soup. All the soothing power of standard, tofu-laden miso soup, plus satiating soba noodles, meaty mushrooms and vitamin-rich spinach.
- Easy 5-Ingredient Corn Soup. Potatoes make the soup’s texture starchy and silky, while the in-season corn infuses it with natural sweetness. But the real pièce de résistance is the brown butter-sesame seed topping.
- Easy Lentil Soup. What’s the key to making a lentil soup that isn’t straight-up mush, you ask? Use larger heirloom varieties and cook them gently so each lentil retains its structure.
- Curried Parsnip and Apple Soup. The parsnip is so underrated when it comes to winter root vegetables, despite its versatility and subtle sweetness. It turns out that crisp, acidic apples and heady, warm spices are its ultimate foils.
- Vegan Slow-Cooker Detox Coconut Soup. Impossibly creamy without a drop of dairy, thanks to canned coconut milk. Finish the ginger-spiked broth with baby spinach, glass noodles, scallions, fresh herbs and sliced Fresno chiles.
- The Best Damn Pumpkin Soup. Making this soup is as simple as scooping out the seeds, pouring chicken stock and herbs into the pumpkin and roasting the entire thing in the oven.
25 EASY VEGETABLE SOUP RECIPES TO COZY UP WITH THIS WINTER
From yahoo.com
- Sheet Pan Curried Butternut Squash Soup. You make whole meals on your baking sheet all the time, so why not soup? Roasting the butternut squash before blending concentrates its flavor in a way simmering just can’t.
- Freekeh Vegetable Soup. Not familiar with this popular grain? Freekeh is young wheat that’s picked and dried over wood, which makes it taste nutty and smoky.
- Carrot, Fennel and Miso Soup. Caramelized veggies and umami-laced miso pump this dish full of deep, savory flavor. Don’t even get us started on the sweet-and-spicy, seed-nut crunch topping.
- Roasted Tomato Soup. You’ll never go back to the canned stuff again. Roasting the tomatoes alongside garlic and onion intensifies their sweetness, making earthy, salty goat cheese the optimal finishing touch.
- Restorative Miso Noodle Soup. All the soothing power of standard, tofu-laden miso soup, plus satiating soba noodles, meaty mushrooms and vitamin-rich spinach.
- Easy 5-Ingredient Corn Soup. Potatoes make the soup’s texture starchy and silky, while the in-season corn infuses it with natural sweetness. But the real pièce de résistance is the brown butter-sesame seed topping.
- Easy Lentil Soup. What’s the key to making a lentil soup that isn’t straight-up mush, you ask? Use larger heirloom varieties and cook them gently so each lentil retains its structure.
- Curried Parsnip and Apple Soup. The parsnip is so underrated when it comes to winter root vegetables, despite its versatility and subtle sweetness. It turns out that crisp, acidic apples and heady, warm spices are its ultimate foils.
- Vegan Slow-Cooker Detox Coconut Soup. Impossibly creamy without a drop of dairy, thanks to canned coconut milk. Finish the ginger-spiked broth with baby spinach, glass noodles, scallions, fresh herbs and sliced Fresno chiles.
- The Best Damn Pumpkin Soup. Making this soup is as simple as scooping out the seeds, pouring chicken stock and herbs into the pumpkin and roasting the entire thing in the oven.
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