Best 9 Fresh Vegetable Soup Recipes

SLOW COOKER FRESH VEGETABLE-BEEF-BARLEY SOUP

Steps:

• Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
• Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.

FRESH VEGETABLE BASIL SOUP

Steps:

• Sometimes I add a hot pepper sauce for some bite.
• In a 5-qt pan over med heat, melt butter.
• Add onion, celery and carrot.
• Cook, stir occasionally, until veggies are soft but not brown (10 min).
• Add potato, tomatoes, stock, basil to pan.
• Bring to boil, then cover and simmer for 15 minutes.
• Add cauliflower and zucchini and simmer for about 10 minutes.
• Add peas and simmer for about 5 minutes or until all veggies are tender.
• Season with salt and pepper.
• Serve with cheese.

GARDEN FRESH VEGETABLE SOUP

Steps:

• In large saucepan that has be sprayed with pam, saute the carrot, onion, garlic and celery about 5 minutes.
• Add broth.
• Add cabbage, beans tomato paste, tomato, basil, oregano and salt.
• Bring to a boil.
• Lower heat and simmer 20 minutes, or until beans are tender.
• Stir in zucchini and heat for 5 minutes more.
• Serve hot.

GARDEN FRESH VEGETABLE BEEF SOUP

Steps:

• Heat vegetable oil in a large stockpot over medium heat.
• Put flour into a wide, shallow dish. Dredge beef chunks in flour to coat.
• Cook beef in hot oil until completely browned, 3 to 5 minutes. Add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low.
• Cook soup at a simmer, stirring periodically, for about 6 hours.

GARDEN FRESH VEGETABLE SOUP

Steps:

• Crumble beef, if desired, into a 5-6 quart pot over medium heat; add bacon, if desired.
• If not using meat, melt butter in the pot.
• Add onion, garlic and prepared vegetables and cook, stirring, until meat is browned and onion is soft; drain any excess fat.
• Add broth, kidney beans, basil, oregano and rosemary; bring to a boil, cover and reduce heat, simmer for about 30 minutes.
• Add tomato sauce, tomatoes, and macaroni; continue cooking, covered, until macaroni is tender.
• At this point you can cool the soup, cover it and refrigerate it to reheat and continue the recipe.
• Add cabbage and cook, covered, just until cabbage wilts, about 5 minutes.
• Season to taste with salt and pepper; serve and pass cheese to sprinkle over individual servings.

FRESH VEGETABLE-BEEF BARLEY SOUP

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.
• Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.
• You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn.
• Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.

ANGEL HAIR AND FRESH VEGETABLE SOUP

Steps:

• Combine first seven ingredients in a large pot and bring to a boil. Cover, reduce heat and simmer 5 minutes or just until vegetables are tender.
• Add spinach, mushrooms and angel hair pasta. Simmer 3 to 4 minutes or until pasta is al dente.
• Ladle into serving bowls, and sprinkle each with Parmesan cheese.

FRESH VEGETABLE BASIL SOUP

Steps:

• 1. Chop onion, slice celery, slice carrots 1/8 inch thick.
• 2. Peel and cube potatoes, peel and dice tomatoes.
• 3. Break cauliflower into flowerets.
• 4. Slice zucchini 1/4 inch thick.
• 5. In a 5 quart pan over medium heat, saute, with a small amount of water until tender, onion, celery and carrots.
• 6. Add the other ingredients to the pan: the potatoes, tomatoes additional water, basil, garlic powder, bay leaf, thyme and parsley.
• 7. Bring to a boil, then cover and let simmer for 15 minutes.
• 8. Add cauliflower and zucchini and simmer for 10 more minutes.
• 9. Add peas and simmer for another 5 minutes, or until all vegetables are tender.
• 10. Season to taste with salt if desired.
• 11. Serve.
• 12. Garnish with a small celery heart stalk with the leaves still attached, if desired.

FRESH VEGETABLE SOUP

Steps:

• In a large pot, combine celery, cabbage, bell pepper, zucchini, onions and tomatoes. Pour in enough water to cover by one inch. Stir in onion soup mix, garlic, peppercorns and bay leaf. Bring to a boil, then reduce heat and simmer 90 minutes to 2 hours, until vegetables are tender and flavors are well blended.