Best 2 Country Vegetable Soup Recipes

Embark on a culinary journey with our hearty and flavorful Country Vegetable Soup, a symphony of fresh vegetables, aromatic herbs, and savory broth. This wholesome soup is a celebration of the countryside's bounty, featuring tender carrots, crisp celery, sweet onions, and a medley of other garden-fresh vegetables. Immerse yourself in the comforting aromas of sautéed garlic and fragrant thyme, as they release their essence into the rich broth. Discover variations of this classic soup, including a hearty vegan version that showcases the power of plant-based ingredients, a slow-cooker adaptation for effortless meal preparation, and a zesty Italian-inspired interpretation that adds a touch of Mediterranean sunshine. Prepare to be delighted by the simplicity and goodness of this timeless recipe, perfect for cozy dinners, quick lunches, or as a restorative remedy on chilly days. Gather your ingredients, warm your kitchen, and let's embark on this culinary adventure together.

Let's cook with our recipes!

COUNTRY VEGETABLE SOUP

Country Vegetable Soup image

Years ago when money was scarce, I often relied on this economical standby. I sometimes added roast beef when leftovers were available.

Provided by Taste of Home

Categories Lunch

Time 1h35m

Yield 20 servings (5 quarts).

Number Of Ingredients 18

Ingredients

2 quarts water
2 cans (10-1/2 ounces each) condensed French onion soup, undiluted
1 can (28 ounces) diced tomatoes, undrained
3 cups chopped zucchini
1 cup diced carrots
1 cup sliced celery
1 cup diced peeled potato
1/2 cup chopped fresh parsley
1 garlic clove, minced
1 teaspoon beef bouillon granules
1 bay leaf
1/2 teaspoon each dried basil, thyme and marjoram
1/4 teaspoon pepper
8 bacon strips, cooked and crumbled
2 cups broken uncooked wide egg noodles
2 cans (15 ounces each) butter beans, rinsed and drained
1/4 cup grated Parmesan cheese
4 cups cubed cooked roast beef, optional

Steps:

In a Dutch oven or soup kettle, combine water, soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add bacon and noodles; simmer for 15 minutes, stirring frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving.

Nutrition Facts :

COUNTRY VEGETABLE SOUP

Country Vegetable Soup image

This is a recipe my mom got from somebody and we all liked. She used to make it on rainy days for us and we all called it "rain soup." It is easy to make and has all the vegetables in it. On a cold and rainy day, it hits the spot but is very good other times as well.

Provided by OceanLuvinGranny

Categories Vegetable

Time 25m

Yield 1 Pot, 4-5 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
3 garlic cloves, chopped
1 teaspoon crushed red pepper flakes
1 medium onion, chopped
3 celery ribs, sliced
2 carrots, peeled and sliced
1 small zucchini, sliced in half circles
2 cups chicken stock (can use vegetable if you prefer)
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) crushed tomatoes
1 (15 ounce) can white beans, undrained
1 (15 ounce) can Italian cut green beans, drained (the flat ones)
salt and pepper
1 teaspoon sweet basil (ground kind)
1 (15 ounce) can garbanzo beans, drained
1 (8 ounce) package wide egg noodles, cooked (use half)
1 dash grated parmesan cheese (to garnish)
bread sticks to serve with soup

Steps:

Add olive oil to hot dutch oven.
Add garlic and crushed red pepper flakes and stir.
Add onions, carrots, celery, and zucchini.
Cook 10 minutes.
Then add the stock, both cans of tomatoes, beans, garbanzo beans, drained green beans.
Cook until bubbles and season with salt and pepper.
Simmer for another 5 minutes.
Take off heat and stir in basil.
Stir in cooked noodles.
Ladle sooup into bowls and serve with grated cheese and bread sticks.

Tips:

Use fresh, seasonal vegetables. This will give your soup the best flavor and nutrients.
Don't be afraid to experiment with different vegetables. There are many delicious vegetables that can be used in country vegetable soup, so feel free to mix and match your favorites.
Use a variety of herbs and spices. This will add depth and flavor to your soup.
Don't overcook the vegetables. You want them to be tender but still have a little bit of crunch.
Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Country vegetable soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.