Chunky Monkey Vegetable Soup Recipes

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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

CHUNKY VEGETABLE SOUP



Chunky Vegetable Soup image

Provided by Jacques Pepin

Categories     dinner, soups and stews, appetizer

Time 30m

Yield Six to eight servings

Number Of Ingredients 15

1 onion, peeled
1 rib celery, cleaned
4 scallions, cleaned
1 tablespoon corn oil
2 tablespoons unsalted butter
2 carrots, peeled
1 zucchini, trimmed and rinsed
1 white turnip, peeled
1 piece white cabbage (about 4 ounces)
2 or 3 potatoes, peeled
1 1/2 teaspoons salt
7 cups water
3 cloves garlic
About 1/2 cup fresh parsley or basil leaves, or a mixture of both
1/2 teaspoon freshly ground black pepper

Steps:

  • Fit a food processor with the 1 millimeter slicing blade and process the onion, celery and scallions.
  • Heat the oil and butter in a large stockpot and add the sliced vegetables. Saute about 3 minutes.
  • Meanwhile, slice the carrots, zucchini, turnip, cabbage and potatoes in the food processor. Add these vegetables to the stockpot along with the salt and the water, and bring to a boil. Cover, reduce the heat and boil gently for 20 minutes.
  • Mince the garlic and herbs together in a food processor fitted with a steel chopping blade. Add the herb mixture to the stockpot, mix well, season with pepper and serve.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 482 milligrams, Sugar 4 grams, TransFat 0 grams

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