Best 3 Best Ever Vegetable Soup Recipes
Welcome to a culinary journey of flavors and nourishment with our extensive collection of vegetable soup recipes. From classic and comforting to unique and inventive, our diverse selection caters to every palate and dietary preference. Dive into the goodness of hearty lentil soup, packed with protein and earthy flavors. Indulge in the vibrant Italian minestrone, a symphony of colorful vegetables bathed in a rich broth. Experience the umami-richness of miso soup, a Japanese delicacy that combines simplicity and depth.
For a taste of the Mediterranean, immerse yourself in the aromatic embrace of Minestrone Soup, where sun-ripened tomatoes, tender zucchini, and vibrant carrots dance together in a flavorful broth. If you prefer a creamy and comforting indulgence, our Creamy Vegan Potato Leek Soup beckons with velvety textures and a medley of aromatic leeks and tender potatoes. Spice enthusiasts will find solace in the Thai Vegetable Soup, where exotic spices like lemongrass, galangal, and kaffir lime leaves ignite the senses with a symphony of flavors.
For those seeking a quick and wholesome meal, our 15-Minute Vegetable Soup offers a speedy yet satisfying option, packed with fresh vegetables and a flavorful broth. For a hearty and nourishing choice, our Slow Cooker Vegetable Soup invites you to savor the essence of slowly simmered vegetables, resulting in a rich and comforting broth. And for those with dietary restrictions, our collection includes a dedicated Gluten-Free Vegetable Soup recipe, ensuring everyone can partake in the goodness of a wholesome vegetable soup.
SERIOUSLY GOOD VEGETABLE SOUP
This vegetable soup recipe is seriously so good! It's easy to make, and full of veggies and fresh flavor. If you're feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h
Number Of Ingredients 17
Steps:
- Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.
Nutrition Facts : ServingSize 1 bowl of soup made with sweet potato, green beans and kale, Calories 179 calories, Sugar 10.1 g, Sodium 959.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 22.6 g, Fiber 6.6 g, Protein 2.8 g, Cholesterol 0 mg
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
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
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
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
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
Tips:
- Use a variety of vegetables: This will give your soup more flavor and texture. Some good options include carrots, celery, onions, potatoes, and green beans.
- Don't be afraid to experiment with different spices and herbs: A little bit of garlic, thyme, or rosemary can go a long way in enhancing the flavor of your soup.
- Don't overcook your vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they are tender-crisp.
- Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality broth. If you can, make your own broth using bones, vegetables, and herbs.
- Add some protein: If you want a more filling soup, you can add some protein, such as chicken, beef, or tofu.
Conclusion:
Vegetable soup is a delicious and healthy meal that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables, and it's also a good source of vitamins, minerals, and fiber. With a little planning and effort, you can make a vegetable soup that is both tasty and nutritious.
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