Almost Vegetarian Southern Soup Recipes

SOUTHERN VEGETABLE SOUP

This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. -Christy Hinrichs, Parkville, Missouri

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 13

Southern Vegetable Soup image

Steps:

In a Dutch oven over medium-high heat, saute onion in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Nutrition Facts : Calories 133 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1095mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 5g protein.

Ingredients

1/2 cup chopped onion
2 teaspoons olive oil
2 teaspoons minced garlic
2 cans (14-1/2 ounces each) vegetable broth
1 can (28 ounces) crushed tomatoes
1 package (16 ounces) frozen mixed vegetables
1 cup sliced fresh or frozen okra
1 can (4 ounces) chopped green chilies
2 teaspoons dried savory
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon white pepper

ALMOST VEGETARIAN VEGETABLE SOUP

This is a quick, easy soup that uses ingredients that I keep on-hand. All measurements are general, and you may substitute your own favorite ingredients -- including vegetable stock so that it is truly a vegetarian dish.

Provided by Sheff Libby

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Almost Vegetarian Vegetable Soup image

Steps:

In a heavy stock pot, melt butter and saute onions until they are clear.
Add broth and bring to a boil.
Add potatoes and carrots. Let cook at a boil until veggies are tender.
Add corn, and, again, bring to a boil.
Add all remaining ingredients.
Allow to cook together for another 10 - 15 minutes.
Serve with corn bread or other good bread, or fix rice to add to your soup bowls.

Nutrition Facts : Calories 425.9, Fat 11.7, SaturatedFat 6.1, Cholesterol 22.9, Sodium 1123.5, Carbohydrate 67.8, Fiber 14.5, Sugar 13.9, Protein 16.9

Ingredients

1/2 large yellow onion, chopped
3 tablespoons butter
2 (14 1/2 ounce) cans chicken broth
3 medium potatoes, peeled and chunked
3 large carrots, peeled and chopped
0.5 (16 ounce) package frozen corn
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can le seuer peas (or 1/2 package frozen peas)
1 tablespoon parsley flakes
1 -2 pinch ground cayenne pepper (optional)
salt and black pepper

VEGETARIAN VEGETABLE SOUP

Don't think you have time to make homemade soup on hurried, hectic days? You can with this simple recipe! Frozen mixed vegetables simmer in a seasoned canned broth for a mere 25 minutes.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

Vegetarian Vegetable Soup image

Steps:

In a large saucepan, saute the onion and celery in butter until tender. Add the broth, tomatoes, vegetables, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Sprinkle with croutons.

Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 635mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.

Ingredients

1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon butter
1 can (14-1/2 ounces) vegetable broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups frozen mixed vegetables
1 tablespoon sugar
1/4 teaspoon ground marjoram
1/8 teaspoon pepper
Seasoned salad croutons

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

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

Chunky Vegetarian Vegetable Soup (Fast and Easy) image

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

Ingredients

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

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Almost Vegetarian Southern Soup Recipes

SOUTHERN VEGETABLE SOUP

This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. -Christy Hinrichs, Parkville, Missouri

ALMOST VEGETARIAN VEGETABLE SOUP

This is a quick, easy soup that uses ingredients that I keep on-hand. All measurements are general, and you may substitute your own favorite ingredients -- including vegetable stock so that it is truly a vegetarian dish.

VEGETARIAN VEGETABLE SOUP

Don't think you have time to make homemade soup on hurried, hectic days? You can with this simple recipe! Frozen mixed vegetables simmer in a seasoned canned broth for a mere 25 minutes.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

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.

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