Vegetable Soup Recipes

Whatever Vegetable Soup

Whats for dinner? Fridge empty? Make easy soup from whatever.

Ingredients:

• can of chicken broth
• canned or frozen vegetables
• can of tomato sauce or diced tomatoes

Imagination:

Look in pantry and freezer; see what you have.

• Vegetables: cans or frozen mixed, beans, corn, peas, carrots, or broccoli. You don't need whole packages; a handful or a cup will work.

• Broth: chicken, vegetable, beef, etc.

• Tomatoes: sauce, crushed, diced, etc.

• Water: (or more broth) Enough to make it whatever consistency.

• Spices: Fresh or dried, parsley, oregano, salt, pepper, etc.

Directions:

This is so simple. Put the ingredients in a pot and simmer for a while.

Servings:	2-6
Time:	10 Minutes Preparation Time 30 Minutes Cooking Time

By Vin B. from AZ

Fresh Summer Vegetable Soup with Pasta

A very simple vegetable soup, nothing fancy, just washing and chopping vegetables, stirring, and enjoying the aroma of a food that makes you hungry just preparing it.

Ingredients:

• 3 Tbsp. olive oil
• 1 cup onions, chopped
• 1 lb. fresh carrots, sliced
• 1 large red bell pepper, chopped
• 2 cloves garlic, minced
• 2 cups potatoes, unpeeled and chopped
• 2 cups turnip roots, chopped
• 1 cup celery, chopped
• 2 lbs. fresh green beans, sliced
• 2 cups tri-colored small pasta shells, cooked
• 1/2 tsp. salt, optional
• 1/4 tsp. black pepper
• 1 1/2 cups fresh parsley, chopped
• 10 cups broth, homemade if possible, chicken or vegetable

Directions:

Heat olive oil over medium heat in a large soup pot. Add onions, celery, and carrots. Saute until they are tender. Add bell pepper and garlic. Cook for 5 minutes.

Add broth, potatoes, and turnips. Bring to a boil, reduce heat. Cover partially and cook for 15 minutes or until potatoes are almost tender. Add green beans. Simmer for 15 minutes.

Add pasta, salt, and pepper. Continue to simmer for another 15 minutes. Turn off heat and allow to sit, covered for 1/2 hour.

Ladle into soup bowls and garnish with a sprinkle of fresh chopped parsley.

Source: The recipe for this soup came from my Mother who almost couldn't wait for her "kitchen" garden to be ready to cook. She didn't always have every ingredient that's listed, but if she did, everything went into the big old soup pot.

She'd make the best baked cornbread to go with this healthy and hearty soup. It was as good to us as it was for us. I have such nice memories of helping her in that big old kitchen where the kitchen table more often than not was also where I did my school homework. I wish I had that big table still, but I don't know where I'd put it in the kitchen we have today.

By Julia from Boca Raton, FL

Healthy Low-Cal Soup

I love cold soup in the summer! It is a perfect way to eat seasonal vegetables. Start by buy whatever veggie you like that is in season. Then I saute one onion in a very little bit of oil. Add one can or equivalent chicken broth and desired veggie. Cook until soft, cool slightly, then puree in blender with either fat-free evaporated milk or buttermilk. Chill overnight. Add salt and pepper to taste. This is a healthy, very low-cal, and has almost no fat!

By Linda

Cream of Vegetable Soup

Super easy, great-tasting soup, especially good in the fall and winter months.

Ingredients:

• 1 cup diced potatoes
• 1 cup diced carrots
• 3/4 cup celery
• 3 cups water
• 4 Tbsp. butter
• 2 Tbsp. flour
• 3 cups milk
• 2 tsp. salt

Directions:

Cook veggies in 3 cups of water. Make a cream sauce of the last 4 ingredients. Combine when veggies are done.

Servings: 6

Prep Time: 20 Minutes

Cooking Time: varies - until veggies are completely cooked. Watch closely.

By Robin from Washington, IA

Hearty Vegetable Soup

When it's cold, raining, snowing or icy, this soup will warm and give you comfort.

Ingredients:

• 1-1/2 quarts chicken broth
• 28 ounces canned whole tomatoes, chopped and drained
• 1 cup chopped onion
• 1 cup diced potatoes
• 1 cup sliced carrots
• 1 cup yellow corn
• 1 cup shelled peas, frozen or fresh
• 1 cup cooked beans (kidney, black, or pinto), drained and rinsed
• 2 Tsp. oregano
• 1 Tbsp. minced fresh parsley
• 1 bay leaf
• fresh ground black pepper

Directions:

Combine all ingredients in a large cooking pot. Bring to a boil. Reduce the heat and simmer for 1 hour or until vegetables are tender. Remove bay leaf before serving.

Makes 8 (1 cup) servings.

By Connie from Cotter, AR

Golden Vegetable Soup

Ingredients:

• 1 large onion, cut into rings.
• 3 large carrots, sliced.
• 1 head of broccoli, chopped.
• 1 and 1/2 cups peeled, cubed sweet potatoes.
• 2 stalks of celery, cut into pieces.
• 1 zucchini, sliced.
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 sprigs parsley, chopped fine
• 2 tsp. saffron or turmeric.
• 2 large cans of chicken broth.

Directions:

In a large pot, slightly saute the onion. Add the remaining vegetable in layers. Allow to cook on medium heat for 15 minutes. Add broth and seasonings. Bring to a boil and simmer until the sweet potatoes are soft.

This is an easy soup to make and you can make it to your own preferences. I happen to love sweet potatoes, so I use more than the recipe calls for. Also, I add my turmeric a little at a time.

You can also use more chicken broth. It also tastes great as a leftover because the flavors have time to "blend". If you've got more vegetables than liquid left, just add more broth.

By Louise from Port Charlotte, FL

Leftover Vegetable Rice Soup

Take leftover rice and break it up with a fork. Add frozen peas and canned tomatoes cut in small pieces. Cover with water or chicken broth or vegetable broth. Bring to a boil and cook for 10 minutes. Soup is ready, enjoy!

By Danush from Palo Alto, CA

Sneak-in the Veggies Soup

Ingredients:

• 1 can beans drained (any flavor - I like black beans)
• 1 can diced potatoes (drained)
• 1/2 cup orzo pasta (cook according to package)
• 6 medium tomatoes
• 4-5 stalks of celery
• 1 package frozen spinach (thawed and squeezed dry)
• salt and pepper (to taste)
• 1 tsp. dill weed
• 1/4 tsp. cumin

Directions:

Chop up tomatoes and celery and add to large soup pot. Turn on low and let it simmer until veggies get soft. Add the spinach and all spices, salt and pepper and continue to simmer until all is soft (several hours is best). Put it all in a blender/food processor to puree. Put back in soup pot and add beans, potatoes and cooked Orzo last and simmer about 30 minutes to heat thoroughly. Your kids won't realize they are eating so many veggies because all they will see are the pasta, beans and potatoes.

By Tonya from Knightdale, NC

Vegetable Soup With Chicken or Turkey

I like this because you can't find a recipe much easier to make than this recipe. Tastes great! Great for a quick meal!

Ingredients:

• 1 bag frozen mixed vegetables
• 3/4 cup leftover chicken or turkey
• 3 cans chicken noodle or turkey noodle soup
• 1 can cream of chicken soup
• 1 soup can milk
• 3 soup cans water

Directions:

Mix all ingredients together. Simmer for an hour and serve. Makes a large quantity.

By Robin from Washington, IA

Jess' Vegetable Soup

Ingredients:

• 1 cup cubed pumpkin or 1 can of pumpkin
• 2 cups carrots, peeled and thickly sliced
• 1 large onion, chopped
• 2 medium potatoes, peeled and chopped
• 2 large turnips, peeled and chopped
• chicken, beef or vegetable broth (or bouillon cubes), to taste
• pepper to taste
• 1 Tbsp. sea salt
• 4 Tbsp. olive oil

Directions:

Boil all veggies in sea salt and water until soft. Drain water. Add olive oil and puree veggies with a blender or a hand blender, adding enough broth to get to your desired consistency. (I like mine a little thinner than applesauce.)

If you use bouillon cubes, add them to your boiling veggies and save the water you drain off when they are done. If you use canned pumpkin, add the pumpkin at the same time as the broth.

You can play around with the vegetable content and spices too. I keep mine simple, but you could use leftover veggies in this and no one would know. This is a very hearty, filling soup that will make your tummy smile!

Fast Hearty Vegetable Soup

I remembered someone posted a recipe for making your own vegetable broth by saving all vegetable scraps in a Ziploc bag and store it in the freezer. I was the one who posted my recipe for Kibbutz Israeli Vegetable Salad. The salad uses so many ingredients, that I was able to save all the scraps when I've made the salad.

I read all of my soup recipes that I have saved and most of the ingredients called for carrots, or zucchini squash which I did not have on hand. Because it has been so bitter cold in New York State, I didn't want to venture outside and drive to a corner store and buy the necessary vegetables to make one of my other recipes. So I decided to use what I had on hand.

I named my recipe, "Fast Hearty Vegetable Soup" because that's what it is, fast, hearty and a vegetable soup. I dumped all of the frozen vegetable scraps in a pasta insert which fits inside a large stock pot. I measured out 10 cups of cold water into the stock pot, and added the vegetables. By using the pasta insert, I didn't have to strain the broth to remove the vegetable scraps.

Bring the water to a hard boil, and simmer for about 15-20 minutes so the flavor of the vegetables is released. Pull out the basket and discard the vegetables scraps. I made enough soup to feed an army. If you so choose you can use less water and less ingredients, be sure to adjust the seasonings to taste. Additional spices can be added if you prefer.

Ingredients:

• vegetable broth
• 2 cans diced tomatoes
• 1 can tomato sauce
• 2 peeled diced potatoes
• 1 can green beans (drained)
• 1 can chickpeas (rinsed and drained)
• 1 can kidney beans (rinsed and drained)
• 1 1/2 teaspoons Italian Seasoning
• 1 1/2 teaspoons salt
• pepper to taste

Directions:

Simmer soup until diced potatoes are soft and soup is heated.