Weekday Vegetable Soup 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

Vegetable Soup image

Provided by Food Network

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

2 cups canned, peeled tomatoes, with juice
2/3 cup tomato paste
2 teaspoon garlic
2 teaspoon serrano chile, finely chopped (or red pepper flakes)
2/3 teaspoon fresh oregano
2/3 teaspoon cumin
2/3 teaspoon kosher salt, plus 2 teaspoons
3 cups chicken broth
3 cups beef broth
2 cups diced potatoes
3/4 cup diced carrots
1/2 cup diced onion
1 bunch or 2 cups bok choy, chopped
1/2 cup diced celery
1/2 cup green beans
1/2 cup diced okra
1/2 teaspoon freshly cracked black pepper
1/4 cup lime juice, or balsamic vinegar

Steps:

Combine the tomatoes, tomato paste, garlic, serrano chiles, oregano, cumin, and 2/3 teaspoon salt in blender or food processor and puree.
In large stock pot, combine chicken stock, beef broth, potatoes, carrots, onion, bok choy, celery, green beans, okra, pureed tomato mixture, salt and pepper. Bring soup to a simmer and cook 20 to 30 minutes, adding additional stock if needed. At end of cooking time, add lime juice (or balsamic vinegar).
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

VEGAN VEGETABLE SOUP

Vegan Vegetable Soup image

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

Ingredients

2 tbsp extra virgin olive oil
4 cloves of garlic, sliced
2 celery stalks, chopped
1 onion, chopped
2 medium potatoes (1 pound or 450 g), peeled and diced
2 large carrots (8 oz or 225 g), peeled and chopped
1 cup frozen corn kernels (140 g)
1 cup frozen green beans (120 g)
1 cup frozen peas (120 g)
2 14-ounce cans crushed tomatoes (800 g)
4 cup vegetable stock or water (1 l)
1 tbsp Italian seasoning or dried oregano
1/4 tsp salt
1/4 tsp ground black pepper

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

WEEKDAY VEGETABLE SOUP

Weekday Vegetable Soup image

Provided by Enid Lelchook

Categories Soup/Stew Tomato Sauté Low Cal Carrot Cabbage Bon Appétit California

Yield Serves 8

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
3 large carrots, peeled, chopped
1/2 large head green cabbage, thinly sliced
1 onion, chopped
2 celery stalks, chopped
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
6 cups canned chicken broth
1 28-ounce can Italian plum tomatoes, chopped, juices reserved
1/3 cup grated Parmesan cheese
Additional grated Parmesan cheese

Steps:

Heat olive oil in heavy large pot over medium heat. Add carrots, cabbage, onion, celery and rosemary and sauté until tender and beginning to brown, about 10 minutes. Add broth and tomatoes with their juices and simmer 45 minutes. Season soup to taste with salt and pepper. Stir in 1/3 cup Parmesan. Ladle soup into bowls. Serve, passing additional cheese separately.

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