Natural Vegetable Soup Recipes

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HOMEMADE VEGETABLE SOUP

This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.

Provided by John Williams

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

Time 1h55m

Yield 8

Number Of Ingredients 15



Homemade Vegetable Soup image

Steps:

  • Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

HEARTY VEGETABLE SOUP

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22



Hearty Vegetable Soup image

Steps:

  • In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

NATURAL VEGETABLE SOUP

I created the Natural Vegetable Soup because I was looking for a vegetable recipe that didn't come from a can or have anything meat in it.

Provided by Chef Bonbon

Categories     Clear Soup

Time 1h45m

Yield 6-7 serving(s)

Number Of Ingredients 16



Natural Vegetable Soup image

Steps:

  • To create your vegetable broth:.
  • Mince garlic and saute in olive oil until golden. Slice onions in to thin strips and simmer in 3 cups of water. Add pepper and sliced ginger root. Add the rest of the water then leave until onion liquifies. 45 minutes.
  • After you create your vegetable broth, add the stick of butter and the rest of the ingredients. Give it 15 minutes for the rest of the vegetables to steam.

Nutrition Facts : Calories 329.9, Fat 22.8, SaturatedFat 10.8, Cholesterol 40.7, Sodium 1357.5, Carbohydrate 31.2, Fiber 8.4, Sugar 9.8, Protein 6

3 tablespoons olive oil
5 garlic cloves
3 large onions
2 1/2 liters water
3 cups celery
3 cups zucchini
4 cups broccoli
2 cups bell peppers
3 cups butternut squash
3 cups green beans
1 tablespoon salt
1 tablespoon garlic salt
1 tablespoon italian seasoning
1/2 cup butter
1 teaspoon pepper
3 tablespoons fresh ginger

QUICK AND EASY VEGETABLE SOUP

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



Quick and Easy Vegetable Soup image

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

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

ALL-NATURAL CHICKEN VEGETABLE SOUP

I had just finished a 24-hour detox and wanted some soup -- not from a can, and free from preservatives and whatnot. Here's my recipe for a low-fat, all-natural MSG free soup. There is no dairy or chicken stock necessary for this recipe. It is really easy and quick and best of all, you can feel good about eating it! :)

Provided by LV HealthNut

Categories     Vegetable

Time 25m

Yield 4-5 cups, 2-3 serving(s)

Number Of Ingredients 12



All-Natural Chicken Vegetable Soup image

Steps:

  • Defrost the chicken breast if you haven't already; cut into small pieces.
  • Fill a small pot with water, bring to a slow boil.
  • Add onions and celery, boil for a couple minutes.
  • Add chicken pieces.
  • Add salt, pepper, and garlic powder (I only used 1 Tsp as an estimated reference, but you can add as much as you like to your preference. While I was cooking I continually grinded fresh salt and pepper and added more garlic powder into the pot).
  • Continue to bring to a slow boil, removing foam from the top of the soup.
  • Add veggie medley (broccoli, baby carrots, cauliflower) and cover.
  • *** The amount above in the ingredients list is not specified because I used a pre-packaged fresh veggies from Trader Joe's. (*** You can opt to just make a cup of these fresh veggies and chop them yourself, but for convenience I bought them already packaged together.).
  • Simmer for about 10-15 more minutes.
  • Enjoy!

Nutrition Facts : Calories 163.5, Fat 6.9, SaturatedFat 2, Cholesterol 46.4, Sodium 1268.4, Carbohydrate 9, Fiber 2.1, Sugar 3.8, Protein 16.4

1 boneless chicken breast, uncooked (can be pre-packaged frozen, i.e. Foster Farms, Tyson)
1 cup vegetables
broccoli
baby carrots
cauliflower
1 medium onion, diced
3 celery hearts, diced
1 teaspoon garlic powder
1 teaspoon sea salt (freshly ground)
1 teaspoon black pepper (freshly ground)
1 pinch thyme (optional)
4 -6 cups water

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