Best 5 Grandmas Chinese Vegetable Soup Recipes

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Tantalize your taste buds with Grandma's Chinese Vegetable Soup, a comforting and nutritious dish brimming with an array of fresh vegetables, savory broth, and tender noodles. This classic soup is a staple in many Chinese households, passed down through generations, and now you can create it in your own kitchen with our collection of easy-to-follow recipes.

Explore variations of this beloved soup, each offering unique flavors and textures. From the classic vegetable-packed version to lighter wonton and beef noodle interpretations, we have a recipe for every palate. Whether you prefer a quick and easy weeknight meal or a hearty weekend indulgence, our step-by-step instructions and insightful tips will guide you towards creating a delicious and authentic Chinese vegetable soup.

Let's cook with our recipes!

CHINESE VEGETABLE SOUP



Chinese Vegetable Soup image

This easy Chinese vegetable soup is a perfect Asian twist on a tasty classic. It's one of our most popular recipes - healthy, comforting, and better than any canned soup out there.

Provided by Amy Anderson

Categories     Dinner

Time 20m

Number Of Ingredients 10

1 head bok choy (sliced)
1 carrot (sliced)
2-3 sprigs cilantro (chopped)
1 cup mushrooms, (sliced)
1 inch fresh ginger, (chopped)
3-4 cloves garlic (minced)
2 tbsp soy sauce
1 tsp sesame oil
4 cups vegetable broth (low sodium preferable)
salt and freshly ground black pepper to taste

Steps:

  • Bring the broth to a boil over medium high heat. Slice up the vegetables.
  • Lower the heat and add in the carrots, mushrooms, ginger, garlic, cilantro, and bok choy.
  • Stir in the soy sauce. Season with salt and freshly cracked black pepper. Cook till the bok choy softens, about 5 - 7 minutes.
  • Ladle into bowls; drizzle with sesame oil and serve.

Nutrition Facts : Calories 106 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cups, Sodium 2408 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

GRANDMA'S VEGETABLE SOUP



Grandma's Vegetable Soup image

This recipe is so easy and so good. My grandma used to make it for us.

Provided by BRANDY3

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

1 pound ground beef
1 (46 ounce) can tomato juice
1 onion, chopped
2 carrots, chopped
2 potatoes, diced
1 (14 ounce) can whole kernel corn
1 (14.5 ounce) can green beans
1 pinch ground ginger
salt and ground black pepper to taste

Steps:

  • Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g

CHINESE CHICKEN VEGETABLE SOUP



Chinese Chicken Vegetable Soup image

We had a Chinese restaurant that made two soups that I loved how they tasted. When they went out of business, we looked for someone else that made these two soups, without much luck. Knowing all the ingredients that were there, I went to work to make my own recipe for this very tasty soup. Plus I'm a big fan of 'make it tasty, fast and easy' which this is, when I run the veggies through my food processor. Also when I not feel well, this is one soup that has all what help me feel better. I also serve this with steamed rice as a side dish for those who want it as well.

Provided by rlt11_NMC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 20

1 teaspoon vegetable oil
1 pound boneless chicken thighs - cut into bite-size pieces
1 skinless, boneless chicken breast half - cut into bite-size pieces
8 cups water
1 chicken bouillon cube
1 clove garlic, minced
1 teaspoon minced fresh ginger root
2 teaspoons soy sauce
½ teaspoon Asian (toasted) sesame oil
1 (7 ounce) can baby corn ears
1 (8 ounce) can sliced water chestnuts, rinsed and drained
1 (10 ounce) bag shredded carrots
1 cup broccoli florets
1 cup shredded napa cabbage
½ red bell pepper, chopped
5 green onions, chopped
1 stalk celery, thinly sliced
1 small zucchini, thinly sliced
1 cup snow peas
1 cup sliced fresh mushrooms

Steps:

  • Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
  • Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.

Nutrition Facts : Calories 102.2 calories, Carbohydrate 8.1 g, Cholesterol 27.9 mg, Fat 3.5 g, Fiber 3.3 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 206 mg, Sugar 3.4 g

GRANDMA'S VEGETABLE SOUP



Grandma's Vegetable Soup image

Another one of my Grandmother's famous soups that she would serve to her customers in her restaurant.

Provided by litldarlin

Categories     Stocks

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 -3 lbs beef roast or 2 -3 lbs pork roast
3 -4 potatoes, peeled and cubed
4 -5 stalks celery, cubed
3 -4 carrots, cut in chunks
1/2 head cabbage, cored & cut in chunks
1 onion, cut in chunks
1 (12 ounce) can whole tomatoes, cut up
salt & pepper

Steps:

  • Cover one blade roast and suet with water. Cook until tender.
  • Add a few slices of onion and celery for flavor.
  • Remove the meat.
  • Add all your vegetables in chunks.
  • Cook vegetables until tender. Add one large can of whole tomatoes.
  • Then add the meat back into the soup.
  • Cook 10-15 minutes longer or until vegetables are tender.
  • Then serve and enjoy.

Nutrition Facts : Calories 390.5, Fat 22.5, SaturatedFat 9.1, Cholesterol 78.2, Sodium 116.4, Carbohydrate 23.1, Fiber 4.8, Sugar 5.8, Protein 24.2

GRANDMA'S CHINESE VEGETABLE SOUP



Grandma's Chinese Vegetable Soup image

My grandmother used to make this clear soup to be served during our family-style dinners. It is a soup that can be made in the slow cooker or slowly simmered on the stove top and makes for a very comforting meal when served with rice on a cold day.

Provided by Angela

Categories     Soup

Time 2h

Yield 8

Number Of Ingredients 8

1 pound pork neck bones
10 cups water
2 large potatoes, cut into chunks
2 large tomatoes, quartered
1 onion, quartered
1 large carrot, sliced
1 teaspoon white sugar
salt to taste

Steps:

  • Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
  • Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.

Nutrition Facts : Calories 209 calories, Carbohydrate 20.6 g, Cholesterol 46 mg, Fat 5.7 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 1.9 g, Sodium 421 mg, Sugar 3.4 g

Tips:

  • Use fresh vegetables: Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables.
  • Use a variety of vegetables: The more variety of vegetables you use, the more flavorful and nutritious your soup will be.
  • Don't overcook the vegetables: Overcooked vegetables are mushy and bland. Cook them just until they are tender-crisp.
  • Use a good quality broth: The broth is the foundation of the soup, so it's important to use a good quality broth. You can use chicken broth, beef broth, or vegetable broth.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of soy sauce or fish sauce for extra flavor.
  • Serve the soup hot: Chinese vegetable soup is best served hot. You can garnish it with green onions, cilantro, or wonton strips.

Conclusion:

Chinese vegetable soup is a delicious, healthy, and easy-to-make soup. It's perfect for a quick and easy meal, or as a side dish to a main course. With its variety of vegetables and flavorful broth, Chinese vegetable soup is a great way to get your daily dose of vegetables. So next time you're looking for a healthy and delicious soup, give this Chinese vegetable soup recipe a try.

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