Veggie Soup Recipes

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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

SPANISH HEALTHY VEGETABLE SOUP



Spanish Healthy Vegetable Soup image

Recipe video above. This is my version of the famous Zero Weight Watchers Points vegetable soup. Mine has 0.4 WW points but is much MUCH tastier! Spanish flavours inspired by the seasoning for homemade Chorizo (yes, really!), the broth of this soup is MUCh tastier than the Zero WW soup!!!

Provided by Nagi

Categories     Mains     Soup

Time 45m

Number Of Ingredients 16

2 tsp olive oil
1 onion (, finely chopped)
2 garlic cloves (, minced)
1 tbsp dried oregano
2 tsp fennel seeds ((optional))
2 medium carrots (, finely chopped)
1 large celery stalk/rib (, finely chopped)
2 red capsicums / bell peppers (, cut into 2 cm / 4/5" pieces)
5 cups cabbage (, cut into 3 cm / 1.2" pieces (about 400g/14oz))
800g / 28 oz crushed tomato
3 cups (750 ml) vegetable or chicken broth ((low fat!))
1 tbsp smoked paprika ((or any paprika))
1 tsp cayenne pepper ((adjust spiciness to taste))
Salt and pepper to taste
1 lemon - zest + juice to taste
Finely chopped parsley

Steps:

  • Heat oil in a large pot over medium heat. Add garlic and onion, cook for 30 seconds or so.
  • Add oregano and fennel seeds, cook for 2 minutes (lets flavour "bloom").
  • Turn heat down to medium low. Add carrots and celery, cook, stirring regularly, for 8 minutes until onion is sweet (not browned). This step is key to the flavour base of this soup.
  • Add capsicum, turn heat up to high and cook for 2 minutes, stirring constantly.
  • Add remaining Soup ingredients, bring to simmer then place lid on. Turn heat down to medium low, simmer for 25 minutes.
  • Remove lid, adjust salt and pepper to taste.
  • Ladle soup into bowls. Grate over lemon zest, squeeze of lemon juice and sprinkle with parsley. Serve!

Nutrition Facts : ServingSize 391 g, Calories 112 kcal

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

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

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

VEGETARIAN BEAN AND BARLEY VEGETABLE SOUP



Vegetarian Bean and Barley Vegetable Soup image

Our vegetarian and vegan recipe for a hearty homemade bean, barley, and vegetable soup is both delicious and filling.

Provided by Jolinda Hackett

Categories     Entree     Lunch     Sauces     Soup

Time 1h15m

Yield 8

Number Of Ingredients 19

1/2 large onion (diced)
2 to 3 cloves garlic (minced)
2 tablespoons of oil (or vegan margarine)
2 ribs celery (diced)
2 medium-sized carrots (diced)
Optional: any other vegetables desired (about 1/2 cup each)
8 cups water (or vegetable broth ; you can also use half and half, or water with a vegetarian bouillon cube)
1 cup pearled barley (uncooked)
1 cup pinto beans (or white beans, cooked or canned)
1/3 cup tomato paste (or crushed tomatoes)
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt (optional but adds a nice flavor)
1/2 teaspoon basil
1/2 teaspoon oregano (or Italian spice mix)
1/2 teaspoon thyme
Optional: 1 teaspoon onion powder
2 large bay leaves
Optional: salt and pepper (to taste)

Steps:

  • Gather the ingredients.
  • In a large soup or stock pot, sauté the onions and garlic in the oil or vegan margarine for a minute or two.
  • Then add the celery, carrots, and any other vegetables you are using for about 3 to 5 minutes.
  • Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer. Once your soup is simmering, reduce the heat to medium-low and cover your pot.
  • Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.
  • Be sure to remove both of the bay leaves before serving your soup.
  • Taste, and then add in more spices or a bit of optional salt and pepper to taste.

Nutrition Facts : Calories 103 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 128 mg, Sugar 2 g, Fat 4 g, ServingSize about 6 to 8 servings, UnsaturatedFat 0 g

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