Quick Vegetable Soup From Williams Sonoma Recipes

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

QUICK VEGETABLE SOUP WITH KOHLRABI

Quick Vegetable Soup With Kohlrabi image

Make and share this Quick Vegetable Soup With Kohlrabi recipe from Food.com.

Provided by Laka

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

350 -400 g kohlrabi, with leaves
1 carrot
1 tablespoon butter
1 small onion, chopped
2 garlic cloves, chopped
1 liter water
1 vegetable stock cube
1 tablespoon soy sauce

Steps:

Remove the kohlrabi leaves and cut them into thin strips. Set aside. Peel the kohlrabi and carrot, cut into small pieces and chop in a blender to the desired fineness.
Sauté onion and garlic in butter for 2 - 3 minutes until soft.
Add the chopped kohlrabi and carrot, stir and sauté briefly.
Add water and crumbled vegetable cube; bring to the boil.
Stir in chopped kohlrabi leaves. Cook the soup over the low heat for 15 minutes. Remove from the heat and stir in soy sauce.

Nutrition Facts : Calories 67.3, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 313.2, Carbohydrate 9.3, Fiber 3.9, Sugar 3.8, Protein 2.4

QUICK VEGETABLE SOUP FROM WILLIAMS SONOMA

Quick Vegetable Soup from Williams Sonoma image

You can make this soup with any combination of fresh vegetables on hand. Just be sure to include some potatoes or carrots. Leave the vegetables chunky for a robust soup, or puree half of the vegetables for extra body.

Provided by Linda DC

Categories Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil or 2 tablespoons unsalted butter
1 large yellow onion, coarsely chopped
1 baking potato, coarsely chopped
2 carrots, coarsely chopped
1 cup broccoli, coarsely chopped
3 cups vegetable stock
1 teaspoon dried thyme
1 bay leaf
salt & freshly ground black pepper

Steps:

In a large saucepan, heat the oil over medium heat. Add the onion. Saute until it begins to soften, 3-5 minutes. Add all the vegetables, the stock, and herbs. Bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, 15-20 minutes.
Discard the bay leaf. Season to taste with salt and pepper. Ladle into bowls and serve.

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