SERIOUSLY GOOD VEGETABLE SOUP
This vegetable soup recipe is seriously so good! It's easy to make, and full of veggies and fresh flavor. If you're feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h
Number Of Ingredients 17
Steps:
- Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.
Nutrition Facts : ServingSize 1 bowl of soup made with sweet potato, green beans and kale, Calories 179 calories, Sugar 10.1 g, Sodium 959.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 22.6 g, Fiber 6.6 g, Protein 2.8 g, Cholesterol 0 mg
CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)
I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.
Provided by jbr319
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
- Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
- Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
- Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
- Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g
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
REALLY EASY, MAKES YOU FEEL GOOD, VEGETABLE SOUP
My mother got this recipe at a Weight Watchers meeting about 15 years ago. I have never been able to find the recipe anywhere since. This recipe is fast, versatile, and my husband loves it. Add any frozen vegetables you like. It makes a large batch, so I always have leftovers to freeze. Please don't let the ranch scare you off, it give the stock a really nice flavor. Have fun playing with this recipe by varying the veggies, adding meats, or even grains like barley.
Provided by quartzmoon
Categories Clear Soup
Time 25m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Add V8 juice, Ro*tel Tomatoes, onions, and garlic to a large sauce pot. Heat on medium high heat.
- When soups is good and hot add the Ranch power, stirring to break up lumps.
- After about 5 minutes, reduce the heat tomedium and add 2-3 cups of vegetables. I like peas, corn, lima beans, carrots, and green beans.
- Let the soup cook for about 15 minutes or until all veggies are done.
- Enjoy.
Nutrition Facts : Calories 36.3, Fat 0.2, Sodium 372.7, Carbohydrate 8.6, Fiber 1.3, Sugar 5, Protein 1.2
HOMEMADE VEGETABLE SOUP
This is a quick and easy recipe for a delicious hearty vegetable soup, especially comforting on a cold winter's evening.
Provided by katgeorge68
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop all the vegetables and place in saucepan or pressure cooker and cover with water (not quite covererd if in a pressure cooker)
- Bring to the boil and simmer until all the vegetables are soft (about 10 minutes in the pressure cooker)
- Add bayleaf, 2 stock cubes, parsley, salt and pepper, tomato puree, cannellini beans and simmer for a further 5 minutes
- Add the dissolved corn flour stirring all the time and bring back to the boil a couple of minutes
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Ratings 520Category SoupCuisine AmericanTotal Time 40 mins
- Heat the olive oil in a large pot over medium heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
- Stir in the chopped potatoes, thyme and garlic and cook until fragrant, about 1 minute. Add the vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.
- Use an immersion blender to lightly blend the soup so it’s thicker but still chunky. You can remove some of the vegetables aside to stir back in if you prefer to have more whole vegetables.
- Stir in the peas, corn and milk, and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.
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5/5 (1)Total Time 30 minsCategory LunchCalories 129 per serving
- Heat the oil in a large saucepan. Add the onion, celery and carrot and cook over a medium heat until the onion is soft about 5 minutes. Add the garlic then cook for another minute.
- Add the parsnips, potatoes, thyme and the stock. Stir well then add the bay leaves and salt and pepper. Bring to the boil, reduce to a low simmer and cook for about 15 minutes. Or until the potatoes are cooked through.
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Ratings 11Calories 222 per servingCategory Soups
- Heat butter and olive oil in a skillet and add onions, celery and carrots. Cook for a few minutes till the onions soften, making sure not to brown them. Add the garlic, beans, mushrooms, broccoli and corn and saute for 2-3 minutes. Mix in the thyme and oregano and add the flour.
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5/5 (6)Total Time 45 minsServings 6-8
- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add garlic, carrots and celery and sauté for 5 more minutes, stirring occasionally.
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Ratings 79Calories 93 per servingCategory Gluten Free, Soup, Vegetarian
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Author Allysia KerneyPublished 2019-08-30Estimated Reading Time 7 mins
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- Feature One or Two Veggies. Featuring just one or two vegetables allows for soups that are always varied and interesting. Maybe it’s spring and thin stalks of asparagus have arrived – what better way to enjoy them than to make a soup that highlights their delicate, pea-like flavor?
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- Heat oil over medium heat in a stock pot or dutch oven. Add onion and cook until beginning to soften, but not brown.
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