Almost Vegetarian Vegetable Soup Recipes

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GARDEN VEGETABLE SOUP



Garden Vegetable Soup image

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

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

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.

SERIOUSLY GOOD VEGETABLE SOUP



Seriously Good Vegetable Soup image

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

4 tablespoons extra-virgin olive oil, divided
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
1 teaspoon fine sea salt, divided, to taste
6 cloves garlic, pressed or minced
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1 large can (28 ounces) diced tomatoes
4 cups (32 ounces) vegetable broth
2 cups water
2 bay leaves
1/2 teaspoon red pepper flakes, reduce or omit if sensitive to spice
Freshly ground black pepper, to taste
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
1 tablespoon lemon juice

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

VEGETARIAN VEGETABLE SOUP



Vegetarian Vegetable Soup image

0% meat, 100% delicious, made with our certified vegan Vegetarian No Beef Base!

Categories     main

Time 1h10m

Yield 4-6 servings

Number Of Ingredients 15

1 quart water
2 tablespoon Better Than Bouillon Vegetarian No Beef Base
2 carrots, peeled and thinly sliced into rounds
1 rib celery, peeled and thinly sliced
2 large cloves garlic, peeled and minced
1 tablespoon finely chopped shallot
1 can (14.5-ounce) petite cut tomatoes, undrained
2 tablespoon tomato paste
1 can (5.5-ounce) vegetable juice
1 cup frozen corn
1 cup frozen cut green beans
1 tablespoon dried basil leaves
1 bay leaf
.25 teaspoon kosher salt
.25 teaspoon black pepper

Steps:

  • In a soup pot, heat water over medium heat. Whisk in No Beef Base until dissolved.
  • Add carrots, celery, garlic, shallot, tomatoes, tomato paste, vegetable juice, corn, green beans, basil, bay leaf, salt and pepper, stir to combine. Bring soup to a boil.
  • Reduce heat to medium-low, cover and simmer, until done, about 35 minutes, stirring occasionally. Remove bay leaf before serving.

VEGETARIAN VEGETABLE SOUP



Vegetarian Vegetable Soup image

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

1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon butter
1 can (14-1/2 ounces) vegetable broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups frozen mixed vegetables
1 tablespoon sugar
1/4 teaspoon ground marjoram
1/8 teaspoon pepper
Seasoned salad croutons

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.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)



Chunky Vegetarian Vegetable Soup (Fast and Easy) image

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

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

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

EASY HOMEMADE VEGETABLE SOUP



Easy Homemade Vegetable Soup image

This hearty vegetable soup recipe is healthy, easy to make, and tastes fantastic. It's also vegan when a vegetable broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Kale or spinach, for example, is an excellent substitute for cabbage.

Provided by Adam and Joanne Gallagher

Categories     Soup, Entree

Time 40m

Yield Makes about 8 cups of soup or 4 to 6 servings

Number Of Ingredients 17

3 tablespoons olive oil
2 cups chopped onion (1 medium)
1 ½ cups chopped carrot (3 to 4 carrots)
1 ½ cups chopped celery (2 to 3 stalks)
2 tablespoons tomato paste
4 teaspoons minced garlic (4 cloves)
3/4 teaspoon ground fennel seed
1/2 teaspoon ground black pepper
1/2 teaspoon fine sea salt, plus more to taste
1/8 to 1/4 teaspoon crushed red pepper flakes (optional for heat)
1 (15-ounce) can diced tomatoes with their liquid
6 cups stock or broth, see our ultra-satisfying veggie broth or homemade chicken stock
2 cups chopped potato (2 medium)
3 to 4 heaped cups chopped or shredded cabbage
2 bay leaves
1 cup frozen peas
1/2 teaspoon apple cider vinegar or fresh lemon juice, optional

Steps:

  • Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
  • Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
  • Pour in the canned tomatoes and their juices as well as the stock/broth.
  • Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
  • Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
  • Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.

Nutrition Facts : ServingSize 1 cup, Calories 137, Fat 5.7g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 677.5mg, Carbohydrate 20.3g, Fiber 4.9g, Sugar 7.5g, Protein 3.2g

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

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

ALMOST VEGETARIAN VEGETABLE SOUP



Almost Vegetarian Vegetable Soup image

This is a quick, easy soup that uses ingredients that I keep on-hand. All measurements are general, and you may substitute your own favorite ingredients -- including vegetable stock so that it is truly a vegetarian dish.

Provided by Sheff Libby

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 large yellow onion, chopped
3 tablespoons butter
2 (14 1/2 ounce) cans chicken broth
3 medium potatoes, peeled and chunked
3 large carrots, peeled and chopped
0.5 (16 ounce) package frozen corn
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can le seuer peas (or 1/2 package frozen peas)
1 tablespoon parsley flakes
1 -2 pinch ground cayenne pepper (optional)
salt and black pepper

Steps:

  • In a heavy stock pot, melt butter and saute onions until they are clear.
  • Add broth and bring to a boil.
  • Add potatoes and carrots. Let cook at a boil until veggies are tender.
  • Add corn, and, again, bring to a boil.
  • Add all remaining ingredients.
  • Allow to cook together for another 10 - 15 minutes.
  • Serve with corn bread or other good bread, or fix rice to add to your soup bowls.

Nutrition Facts : Calories 425.9, Fat 11.7, SaturatedFat 6.1, Cholesterol 22.9, Sodium 1123.5, Carbohydrate 67.8, Fiber 14.5, Sugar 13.9, Protein 16.9

SAYUR LODEH (VEGETABLE SOUP WITH PRESSED RICE CAKES)



Sayur Lodeh (Vegetable Soup With Pressed Rice Cakes) image

This vegetable soup, called sayur lodeh in Indonesian, is popular in Singapore and Malaysia, too. Make it with coconut milk, carrots, turnips, and more.

Provided by Patricia Tanumihardja

Time 35m

Yield 4 to 6 Servings

Number Of Ingredients 18

1 cup (200 g) uncooked jasmine rice
2 cups (500 ml) water
Banana leaves, defrosted if frozen (optional)
2 fresh long red chilies like Fresno or cayenne, or 2 tsp chile paste like sambal oelek
3 cloves garlic, peeled
3 oz. (85 g) shallots, peeled and roughly chopped
½ Tbsp. peeled and roughly chopped fresh ginger
1 tsp. ground coriander
2 Tbsp. vegetable oil
2 cups (500 ml) unsweetened coconut milk
2 cups (500 ml) water
8 oz. (250 g) chayote, peeled, seeded, and cut into 3-in (7.5-cm) matchsticks
1 small turnip, peeled and cut into 1-in (2.5-cm) cubes
2 medium carrots, peeled and cut into 3-in (7.5-cm) matchsticks
4 oz. (100 g) green beans, trimmed and cut into 2-in (5-cm) lengths
4 oz. (100 g) firm tofu or tempeh, cut into 1-in (2.5-cm) cubes
1-in (2.5-cm) piece fresh galangal, cut into coins (optional)
1 plump stalk lemongrass, trimmed and smashed

Steps:

  • Rinse the rice 2 to 3 times until the water runs clear. Cook in a rice cooker if you have one (measure rice using a standard measuring cup, not a rice-cooker cup), or on the stovetop, with 2 cups of water.
  • To prepare the banana leaves, gently unfold them and run one leaf under hot running water to soften. Trim off the tough outer edge with scissors. Cut a length of banana leaf-it has to be big enough to line a loaf pan and have enough overhang, about 5 to 6 inches (12 to 15 cm), to fold over and cover the top.
  • Line a loaf pan with the banana leaf, shiny-side down (the side with the ridges). If it tears, just patch it with another.
  • While the rice is still hot, pack it into the pan, pressing down to compress. Fold the two ends of the leaf over so they overlap in the middle. Tuck in the edges. If the leaf isn't long enough, cover the gap with another leaf.
  • Leave to cool for at least 2 hours. (You can also refrigerate it to speed up the process.) If you leave it in the pan overnight, the rice will be imbued with the delicate, tea-like flavor and fragrance of the banana leaves.
  • Unmold carefully and peel off the banana leaves. Slice crosswise like a bread loaf and then cut into smaller rectangles or squares.
  • Make the spice paste by combining the chiles, garlic, shallots, ginger, and ground coriander in a mini food processor. Blitz to form a rough paste the texture of oatmeal.
  • Swirl the oil into a medium Dutch oven or heavy-bottomed pot and set over medium heat. When shimmering hot, add the spice paste and fry until it becomes aromatic and turns a few shades darker, 2 to 4 minutes.
  • Stir in the coconut milk and water. Add the chayote, turnips, carrots, green beans and tofu, and bring to a boil, adding more water to cover the vegetables if necessary. Drop in the galangal, if using, and lemongrass. Reduce the heat to a gentle simmer and cover. Simmer until the chayote and turnips are almost cooked through, 10 to 12 minutes.
  • Stir in the kale, salt, pepper and sugar. Continue to simmer until the kale is just tender, 2 to 4 minutes. Taste and adjust seasoning as needed. If possible, let the soup sit for 1 to 2 hours so the flavors can meld.
  • To serve, distribute Pressed Rice Cakes among 4 to 6 large shallow bowls. Pour ½ to ¾ cup (125 to 200 ml) sayur lodeh and vegetables into each bowl. Sprinkle with fried shallots and serve.

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