Easy Vegetable Soup Recipes

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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



Chunky Vegetarian Vegetable Soup (Fast and Easy) image

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

2 tablespoons olive oil
½ onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can tomato sauce
4 carrots, peeled and cut into 1/4-inch rounds
2 baking potatoes, cut into bite-size pieces
1 cup frozen corn
1 cup frozen shelled edamame (green soybeans)
1 cup frozen sliced okra
2 leaves kale, roughly chopped
salt to taste
1 teaspoon ground black pepper

EASY VEGETABLE SOUP I

This simple recipe takes about 30 minutes to prepare. It simply consists of opening cans. But it is still healthy and filling. A little on the spicy side, but you may change this to suit the needs of your family. Try adding ground beef or other vegetables.

Provided by Lea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 8

Number Of Ingredients 5



Easy Vegetable Soup I image

Steps:

  • In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.

Nutrition Facts : Calories 164 calories, Carbohydrate 33.3 g, Fat 0.6 g, Fiber 10.2 g, Protein 7.1 g, SaturatedFat 0.1 g, Sodium 965.8 mg, Sugar 5.1 g

46 ounces tomato-vegetable juice cocktail
1 (14.5 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans mixed vegetables, drained
1 (15 ounce) can kidney beans
2 potatoes, peeled and cubed

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



Easy Vegetable Soup image

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.

1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen vegetable blend of your choice
1 can (16 ounces) kidney beans, undrained
1 can (14-1/2 ounces) beef broth
1 envelope taco seasoning
1 garlic clove, minced
Shredded cheddar cheese, optional

QUICK VEGETABLE SOUP

Very good!

Provided by Donna Cambre

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10



Quick Vegetable Soup image

Steps:

  • Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 54.5 g, Fat 5.2 g, Fiber 10.1 g, Protein 8.8 g, SaturatedFat 0.7 g, Sodium 1186 mg, Sugar 8.6 g

1 tablespoon olive oil
1 small onion, chopped
½ cup sliced celery
3 (14.5 ounce) cans vegetable broth
1 (15 ounce) can whole potatoes, cubed
1 (14.5 ounce) can stewed tomatoes
½ teaspoon chopped fresh thyme
salt and ground black pepper to taste
1 (16 ounce) package frozen mixed vegetables
½ cup instant rice

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



Quick Vegetable Soup image

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.

1 quart chicken broth or stock
1 can (14-1/2 ounces) diced tomatoes
1/2 cup chopped onion
1/2 cup chopped cabbage
1 package (10 ounces) frozen mixed vegetables, thawed
1/2 teaspoon dried basil
1/8 teaspoon pepper
Dash sugar
1/4 cup uncooked elbow macaroni
1 cup leftover cubed cooked chicken or beef roast

HOMEMADE VEGETABLE SOUP

This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.

Provided by John Williams

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h55m

Yield 8

Number Of Ingredients 15



Homemade Vegetable Soup image

Steps:

  • Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

SUPER EASY VEGETABLE SOUP

Make and share this Super Easy Vegetable Soup recipe from Food.com.

Provided by tootyflooty

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6



Super Easy Vegetable Soup image

Steps:

  • Combine all ingredients in a large saucepan.
  • Heat to boiling; reduce heat and simmer for three minutes.
  • Add salt and pepper to taste.
  • For vegetarians use the vegetable broth only.

Nutrition Facts : Calories 112.1, Fat 0.7, SaturatedFat 0.2, Sodium 525.4, Carbohydrate 23.5, Fiber 3.4, Sugar 4, Protein 4.2

1 (14 1/2 ounce) can whole new potatoes, drained and cubed
1 (14 1/2 ounce) can sliced carrots, drained
1 (14 1/2 ounce) can zucchini with Italian-style tomato sauce
1 (14 1/2 ounce) can diced tomatoes seasoned with basil garlic & oregano
1 (14 ounce) can beef broth or 1 (14 ounce) can vegetable broth
salt and pepper

EASY VEGETABLE SOUP

I used all my favorite veggies in this soup. If you want to omit one, just make sure you have a total of 6 cups of other veggies. Very filling, low-calorie meal!

Provided by najwa

Categories     One Dish Meal

Time 1h27m

Yield 8-12 serving(s)

Number Of Ingredients 15



Easy Vegetable Soup image

Steps:

  • Put water in a large pot, add boullion cubes, onion and potato, cover and simmer for 15 minutes, until potatoes are soft.
  • Add all the vegetables, salt, pepper and cumin, cover and simmer for at least 1 hour.
  • If you want a thicker soup, add the oatmeal.
  • Enjoy.

Nutrition Facts : Calories 133.2, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.2, Sodium 495.9, Carbohydrate 28, Fiber 6.8, Sugar 6.3, Protein 6

6 cups boiling water
3 chicken bouillon cubes
1 onion, chopped
1 potato, cut into very small cubes
2 large tomatoes, pureed (or equal amount tomato sauce)
1 1/2 cups frozen peas
1 1/2 cups frozen corn
1 cup frozen lima beans
1 cup carrot
1 cup frozen green beans
1/2 head cabbage, shredded
salt, to taste
pepper, to taste
1 teaspoon ground cumin
2 -3 tablespoons quick oatmeal (optional)

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



Easy Vegetable Soup image

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

2 cans chicken broth
1 can tomato juice
1 tablespoon garlic powder
1 tablespoon dried oregano leaves
1 tablespoon pepper
1 can Veg-All
1 can kidney bean
1 can pinto beans
1 zucchini, sliced
1 yellow squash, sliced

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



Quick and Easy Vegetable Soup image

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

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

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



Easy Vegetable Soup image

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

2 lbs ground beef
4 diced potatoes
1/2 head cabbage, cut up
1 large onion
1/2 cup diced celery
1/2 cup bell pepper
1 (1 1/2 lb) can mixed vegetables (appx.)
1 can okra and tomatoes
1 can rotel
1 (32 ounce) can tomato juice
1 teaspoon chili powder
salt & pepper

EASY HOMEMADE VEGETABLE SOUP

This is my own version of my mom's recipe, tweaked to suit my (and my husband's) taste. We prefer this tomato broth instead of adding beef broth, but I suppose that would work, too. You can also add fresh veggies- I used canned because I always have the right combination on hand. There's nothing better than coming home on a cold day and smelling this soup!

Provided by AmyMCGS

Categories     Vegetable

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 8



Easy Homemade Vegetable Soup image

Steps:

  • Place stew meat in bottom of crockpot, add dried onion and Mrs.
  • Dash.
  • Dump in the canned vegetables and tomato sauce, top with cilantro.
  • Fill the crockpot the rest of the way with water.
  • Cover and cook on low all day (8 hours or more).

Nutrition Facts : Calories 226.4, Fat 1.7, SaturatedFat 0.3, Sodium 890.6, Carbohydrate 49, Fiber 10.5, Sugar 14.9, Protein 9.2

2 (14 1/2 ounce) cans diced tomatoes or 2 (14 1/2 ounce) cans stewed tomatoes
2 (20 ounce) cans Veg-All, homestyle (large chunks of mixed veggies)
1 (14 1/2 ounce) can corn
2 (6 ounce) cans tomato sauce (or equal amount ketchup)
1 lb stew meat, cut into chunks (optional)
2 tablespoons cilantro
2 tablespoons dried onion flakes
2 tablespoons Mrs. Dash seasoning mix

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