Soup Lemon Vegetable Pepper Soup Recipes

EASY VEGETABLE SOUP RECIPE

Easy Vegetable Soup Recipe image

Homemade Vegetable Soup is hearty and packed with vegetables. A comforting, feel-good soup that tastes so much better than store-bought.

Provided by Natalya Drozhzhin

Categories Easy

Time 1h

Number Of Ingredients 15

Ingredients

2 Tbsp olive oil
1 medium yellow onion (chopped)
2 large carrots (chopped)
1 cup chopped celery
28 oz canned diced tomatoes
60 oz vegetable broth ( low-sodium)
3 medium potatoes (diced)
1 cup green beans (chopped)
3 bay leaves
2 tsp salt (or to taste*)
1 tsp ground black pepper
1 cup frozen sweet corn
1 cup frozen sweet peas
1/2 cup green onions (chopped)
1/4 cup fresh parsley (chopped)

Steps:

Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

Nutrition Facts : Calories 167 kcal, Carbohydrate 30 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 753 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

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

Ingredients

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

SOUP LEMON VEGETABLE PEPPER SOUP

Soup Lemon Vegetable Pepper Soup image

Make and share this Soup Lemon Vegetable Pepper Soup recipe from Food.com.

Provided by Timothy H.

Categories Indian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons lemon juice
oil, 1 teaspoon
onion, diced 1 medium
carrot, sliced thinly 1 medium
French beans, chopped 5-6
cabbage, diced 1/4 small
green capsicum, chopped 1 medium
vegetable stock, 3-4 cups
tomatoes, chopped 1 medium
silken tofu, diced 50
fine noodles, 50 grams
salt
black pepper, powder 1/4 teaspoon

Steps:

Heat a little oil in a non-stick deep pan. Add onion and carrot and sauté. Add the French beans, cabbage and green capsicum and stir.Add the stock and tomato. Stir and cook for two minutes.
Add beancurd and stir gently. Break the instant noodles and add. Add salt and black pepper powder and mix. Bring it to a boil and let it cook till the noodles are done. Pour into soup bowls and serve hot.

Nutrition Facts : Calories 1.4, Sodium 0.1, Carbohydrate 0.5, Sugar 0.1

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