Very Veggie Soup Recipes

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

Ingredients

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

BEST HOMEMADE VEGAN VEGETABLE SOUP

This hearty homemade vegan vegetable soup will wow you with flavor, plus it's easy to make and customize. Add more water to emphasize the broth, less to make the soup more hearty. Enjoy!

Provided by Chelsea

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

Time 1h40m

Yield 8

Number Of Ingredients 15

Best Homemade Vegan Vegetable Soup image

Steps:

Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 34 g, Fat 5.5 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 327 mg, Sugar 2.6 g

Ingredients

2 tablespoons grapeseed oil, or to taste
2 potatoes, chopped
3 stalks celery, sliced
3 carrots, sliced, or more to taste
½ large white onion, chopped
8 shiitake mushrooms, sliced, or more to taste
½ bunch Swiss chard, chopped
6 cloves garlic, halved
salt and ground black pepper to taste
water to cover
2 bay leaves
½ (16 ounce) package fusilli pasta
1 (8 ounce) container extra-firm tofu, cubed
2 tablespoons tamari
1 tablespoon vegetable bouillon (such as Better Than Bouillon®)

OLD-FASHIONED VEGETABLE SOUP

This is a deli-style vegetable soup. Very simple but very yummy!

Provided by Shelly A.

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

Time 45m

Yield 6

Number Of Ingredients 12

Old-Fashioned Vegetable Soup image

Steps:

In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.

Nutrition Facts : Calories 123.1 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 2166.8 mg, Sugar 5.7 g

Ingredients

3 tablespoons butter
1 onion, diced
2 large carrots, diced
3 stalks celery, diced
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 quarts beef broth

VERY VEGGIE VEGETABLE SOUP

23 years ago hubby and i were honeymooning in gatlinburg, tenessee and ate at a restaurant called the brass lantern. we had trout and a vegetable soup that was "peppery" according to the hubby. this is my best re-creation of that soup.......personally i try to keep the starchy veggies out as i found out from a dietician that vegetable soup was considered a carb heavy soup due to peas, potatoes, beans.....feel free to add these to your own taste!

Provided by kimbearly

Categories Clear Soup

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

Very Veggie Vegetable Soup image

Steps:

heat oil in large stockpot and saute shallots and celery till soft.
add broth,tomatoes,tomato paste,and water.
bring to a boil.
reduce heat to a simmer and cook,uncovered, for about 20 minutes.
add vegetables to the pot and return to a simmer.
season with salt and pepper.
add chili paste and simmer soup till veggies are tender.

Ingredients

2 tablespoons olive oil
6 shallots, sliced
1 cup thinly sliced celery
3 (14 ounce) cans vegetable broth or 3 (14 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes, in juice
3 cups water
1 tablespoon tomato paste
1 -2 tablespoon chili paste
2 large carrots, sliced
2 cups frozen green beans
1 cup frozen corn
2 cups shredded cabbage
salt and pepper

More about "very veggie soup recipes"

EASY VEGETABLE SOUP RECIPE - NATASHASKITCHEN.COM

Web May 18, 2021 Veggies: Broccoli, cauliflower, sweet potatoes, spinach, kale, zucchini, beets, asparagus, bok choy, broccoli rabe, cabbage, and …
From natashaskitchen.com
5/5 (224)
Total Time 1 hr
Category Soup
Calories 167 per serving

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.

Very Veggie Soup Recipes

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

BEST HOMEMADE VEGAN VEGETABLE SOUP

This hearty homemade vegan vegetable soup will wow you with flavor, plus it's easy to make and customize. Add more water to emphasize the broth, less to make the soup more hearty. Enjoy!

OLD-FASHIONED VEGETABLE SOUP

This is a deli-style vegetable soup. Very simple but very yummy!

VERY VEGGIE VEGETABLE SOUP

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