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.
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
GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
VEGAN VEGETABLE SOUP
Turn a bounty of garden vegetables into a healthy soup that's dairy-free and easy to make and stash away for the cooler months ahead.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
- In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
- Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.
Nutrition Facts : Calories 182 g, Fat 6 g, Fiber 4 g, Protein 6 g
VEGETARIAN VEGETABLE SOUP
Don't think you have time to make homemade soup on hurried, hectic days? You can with this simple recipe! Frozen mixed vegetables simmer in a seasoned canned broth for a mere 25 minutes.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the onion and celery in butter until tender. Add the broth, tomatoes, vegetables, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Sprinkle with croutons.
Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 635mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.
HEARTY VEGETABLE SOUP
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
VEGETABLE SOUP WITH SWEET POTATO
Fabulous hearty vegetarian soup. Can be a meal by itself. Found in Suzy Fishbein's Kosher by Design.
Provided by baezus
Categories Yam/Sweet Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot heat oil over medium heat. Add the onions and saute about 6-7 minutes or until translucent.
- Add garlic and saute 2-3 minutes longer.
- Add tomatoes, stock, and sweet potatoes. Bring to a boil.
- Add the white beans, green beans, salt, pepper, and basil. Return to boil.
- Lower heat and cook for 30 minutes.
- Stir in corn and heat through.
Nutrition Facts : Calories 324.7, Fat 10.5, SaturatedFat 1.5, Sodium 914, Carbohydrate 54.6, Fiber 10, Sugar 9.6, Protein 9.4
VEGGIE SOUP
I love this soup, but my husband cannot live without meat, and our boys love pasta, so I keep frozen cooked ground beef and pasta in the freezer and stir it into their bowls. Received this recipe from one of our old neighbors in Stetson, Me.
Provided by lets.eat
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large dutch oven, cook until tender.
- Sprinkle with grated parmesan cheese and croutons if desired.
- For Vegetarian use the vegetable broth and make sure your package of vegetable soup is vegetarian.
Nutrition Facts : Calories 146.3, Fat 1.5, SaturatedFat 0.5, Cholesterol 0.2, Sodium 993.2, Carbohydrate 30.1, Fiber 9.3, Sugar 13.7, Protein 7.6
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10 HEALTHY HOMEMADE VEGETABLE SOUP RECIPES
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- Split Pea and Vegetable Soup. This crockpot soup is more of a hearty and filling stew than just another vegetable soup. Filled with potatoes, green split peas, carrots, celery, and plenty of spices, one bowl of this stew is low in calories but high in fiber, and the perfect weeknight dinner served with bread and a salad.
- Tomato Vegetable Soup With Barley. A simple but hearty soup recipe filled with tomatoes, carrots, celery, onion, and spinach, this recipe is rounded out with high-fiber barley.
- Basic Homemade Vegetable Soup. The only ingredients you need for a basic homemade vegetable soup are vegetables, water or vegetable broth, and a few spices.
- Vegetable Soup With Barley. Though the recipe calls for carrots and celery, just about any ingredient can be a substitute. Try green beans, zucchini, or cauliflower, and fill up this soup with whatever veggies you happen to have on hand.
- Lentil and Vegetable Soup. Carrots, celery, onions, potatoes, spinach, and lentils make this a low-fat and high-fiber vegetable soup. Lentils are incredibly easy to make and have a meaty flavor that makes them an ideal substitute for meat lovers who are trying to cut back on animal consumption.
- Tempeh Tomato Vegetable Soup. Tomatoes and carrots form the base of this nourishing tomato and vegetable soup, and sautéed tempeh adds both texture and some healthy vegetarian protein.
- Thai Coconut Vegetable Soup. Our vegetable soup with coconut milk uses red peppers, fresh cilantro, carrots, lime juice, and tomatoes, and these wonderful Thai flavors blend with cumin and cayenne for a mildly spiced creamy soup.
- Moroccan Vegetable Stew. This unique homemade vegetable stew is inspired by the flavors of Morocco and sweetened with a bit of apple juice and raisins, yet still has all the traditional vegetable soup ingredients such as tomatoes, carrots, and celery.
- White Bean and Swiss Chard Vegetable Soup. When it comes to making a simple soup extra filling, adding a can of white beans and some Swiss chard is a great trick.
- Pumpkin and Sweet Potato Soup. This luscious soup recipe combines pumpkin and sweet potato into a creamy, vegan, and soy-free soup. The white wine and fresh thyme add a sophisticated edge, while the sweetness makes this soup a new favorite on your list.
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