Best 4 A To Z Vegetable Soup Recipes

In this culinary adventure, we embark on a journey to explore a delightful and nourishing dish: vegetable soup. This comforting and wholesome soup is a symphony of flavors and textures, featuring an array of vibrant vegetables simmered in a flavorful broth. From the earthy sweetness of carrots and potatoes to the delicate crunch of celery and green beans, each ingredient contributes its unique charm to this symphony of flavors. The addition of herbs and spices, such as thyme, rosemary, and black pepper, enhances the soup's complexity, while a splash of lemon juice adds a refreshing brightness. Whether you prefer a classic vegetable soup or a more adventurous variation, this collection of recipes offers something to tantalize every palate. From traditional favorites to innovative twists, these soups promise to warm your soul and nourish your body. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary journey together.

Here are our top 4 tried and tested recipes!

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

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

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

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

HOMEMADE VEGETABLE SOUP

Homemade Vegetable Soup image

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

Ingredients

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

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

A TO Z VEGETABLE SOUP

A to Z Vegetable Soup image

This is a tasty soup and kids seem to love the alphabet pasta. I got the recipe from a a cookbook called Yuletide on Hilton Head.

Provided by Lvs2Cook

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion, coarsely chopped
2 garlic cloves, minced
2 tablespoons vegetable oil or 2 tablespoons olive oil
2 tablespoons Italian herb seasoning (I used approx. 1 tbsp.)
1 (16 ounce) can stewed tomatoes, with juice
4 cups canned beef broth
2 cups water
4 cups frozen mixed vegetables
1/2 cup alphabet pasta
salt
3 tablespoons minced fresh parsley

Steps:

In a large soup pot, cook onion and garlic over medium heat until onion is golden, about 8 minutes.
Add seasoning and cook, while stirring, for one minute.
Squish the tomatoes through your hands as you add them to the pot.
Add beef broth and water and bring to a boil.
Reduce heat to medium and simmer for 10 minutes to blend flavors.
Add vegetables and alphabet pasta.
Simmer, uncovered, over medium heat until they are both tender, 10 to 12 minutes.
Season soup with pepper and salt and stir in the parsley.

A TO Z VEGETABLE SOUP

A to Z Vegetable Soup image

I make lots of soup and I find it to be to good. This recipe comes from 'Better Homes and Gardens", the Sept. 2004 edition. When I made this I couldn't find any alphabet-shape pasta so I used animal shapes instead, they are the same size. Also I did not use the cans of chicken broth, instead I used chicken stock by knorr. (1 cup of stock = 8-oz.)

Provided by Faith77

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cut up mixed vegetables (such as sliced small zucchini, carrot, celery or red onion.)
1 tablespoon cooking oil or 1 tablespoon olive oil
2 (14 ounce) cans reduced-sodium chicken broth
1 teaspoon instant minced garlic or 2 cloves garlic
1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans, rinsed and drained
1/2 cup alphabet-shape dry pasta
1 tablespoon small fresh oregano leaves
1/4 cup shaved parmesan cheese (optional)

Steps:

In large saucepan, cook assorted vegetables in hot oil over medium-high heat about 5 minutes or until crisp-tender, stirring occasionally.
Add chicken broth and garlic.
Bring to boiling.
Stir in beans and pasta.
Return to boiling; reduce heat.
Cover and simmer about 10 minutes or just until pasta is tender.
Stir in oregano.
Ladle into soup bowls.
If desired top each serving with Parmesan cheese.

Nutrition Facts : Calories 233.9, Fat 5.6, SaturatedFat 1, Sodium 496.4, Carbohydrate 34.4, Fiber 7.5, Sugar 4.4, Protein 13.2

Tips:

Prep your veggies in advance: Cut and chop your vegetables beforehand to save time and make the cooking process smoother.
Use a variety of vegetables: Don't limit yourself to a few types of vegetables. Experiment with different colors, textures, and flavors to create a more interesting and nutritious soup.
Don't overcook the vegetables: Overcooked vegetables will lose their flavor and nutrients. Aim for a slightly tender-crisp texture.
Use a flavorful broth: The broth is the base of your soup, so make sure it's flavorful. You can use store-bought broth or make your own using bones, vegetables, and herbs.
Add some herbs and spices: Herbs and spices can add a lot of flavor to your soup. Experiment with different combinations to find your favorites.
Serve with your favorite toppings: There are endless possibilities when it comes to toppings for vegetable soup. Some popular choices include croutons, cheese, sour cream, and chopped fresh herbs.

Conclusion:

Vegetable soup is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. With so many different variations, there's sure to be a vegetable soup recipe that everyone will love. So next time you're looking for a quick and easy meal, give vegetable soup a try. You won't be disappointed!

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