Fast Vegetable Soup Recipes

QUICK VEGETABLE SOUP

Quick Vegetable Soup image

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

Ingredients

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

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

QUICK AND FAST VEGETARIAN VEGETABLE SOUP IN A HURRY

Quick and Fast Vegetarian Vegetable Soup in a Hurry image

Quick and easy recipe.

Provided by RoMomma

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

Time 39m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons coconut oil
1 onion, chopped
2 garlic cloves, minced
4 cups low-sodium vegetable broth
1 (15 ounce) can tomato sauce
1 (24 ounce) bag frozen stew vegetables
1 cup frozen corn
1 cup frozen green beans
1 teaspoon ground black pepper
salt to taste

Steps:

Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 33.4 g, Fat 5.5 g, Fiber 7.5 g, Protein 6.3 g, SaturatedFat 4.1 g, Sodium 582.8 mg, Sugar 6.5 g

QUICK VEGETABLE SOUP

Quick Vegetable Soup image

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

Ingredients

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

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.

FAST VEGETABLE SOUP

Fast Vegetable Soup image

Jennifer Shields from Chesnee, South Carolina dresses up canned minestrone to make this shortcut soup that's loaded with colorful vegetables. Serve bowls with a sandwich or salad for a satisfying yet superfast meal.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 5

Ingredients

1 can (19 ounces) ready-to-serve minestrone soup
1 package (16 ounces) frozen mixed vegetables
1 can (14-3/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

In a 2-1/2 quart microwave-safe bowl, combine all the ingredients. Cover and microwave on high for 8-10 minutes, stirring twice.

Nutrition Facts : Calories 149 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 625mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 7g fiber), Protein 6g protein.

QUICK AND EASY VEGETABLE SOUP

Quick and Easy Vegetable Soup image

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

Ingredients

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

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

EASY VEGETABLE SOUP

Easy Vegetable Soup image

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

Ingredients

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

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

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