Vegetable Soup With A Kick Food

EASY VEGETABLE SOUP RECIPE

Easy Vegetable Soup Recipe image

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

2 Tbsp olive oil
1 medium yellow onion (chopped)
2 large carrots (chopped)
1 cup chopped celery
28 oz canned diced tomatoes
60 oz vegetable broth ( low-sodium)
3 medium potatoes (diced)
1 cup green beans (chopped)
3 bay leaves
2 tsp salt (or to taste*)
1 tsp ground black pepper
1 cup frozen sweet corn
1 cup frozen sweet peas
1/2 cup green onions (chopped)
1/4 cup fresh parsley (chopped)

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 A KICK

Vegetable Soup With a Kick image

I created this recipe when I had a lot of miscellaneous veggies that I wanted to be sure to use before they spoiled. The blend of herbs and peppers really brings out the flavor of this concoction!

Provided by for the love of veg

Categories Beans

Time 10h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

32 ounces vegetable stock
2 cups yellow onions, chopped
14 1/2 ounces tomatoes, diced in juice
15 ounces black beans, drained and rinsed
3 cups carrots, chopped
2 cups celery, chopped
1/2 cup frozen corn kernels
12 ounces roasted red peppers, drained, rinsed and chopped
1 bay leaf
1/8 teaspoon dried rosemary
3 tablespoons fresh thyme
1/4 cup lemon basil (use fresh, keep leaves whole, do not chop)
1 teaspoon salt (or to taste)
1/8 teaspoon red pepper flakes (or to taste)
1/2 cup long grain brown rice

Steps:

Place all ingredients in slow cooker except for rice.
Stir to combine.
Cover and cook on low for 8-10 hours or high for 4-6 hours.
Add rice 1.5 hours before end of cooking time.
This soup freezes very well and will keep up to six months.
Cooking time includes longest time in slow cooker.
NOTE: If you can't find lemon basil, regular fresh basil will do fine. However, I love the robust taste of lemon basil in this soup. It really makes a difference.

Nutrition Facts : Calories 178.2, Fat 1.1, SaturatedFat 0.2, Sodium 927.2, Carbohydrate 36.6, Fiber 8.7, Sugar 5.5, Protein 7.8

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