Best 3 Great Vegetable Soup Recipes
Indulge in the goodness of a hearty and flavorful vegetable soup, a culinary delight that nourishes the body and soul. This wholesome soup is a symphony of fresh, vibrant vegetables, each contributing its unique flavor and texture to create a satisfying and nutritious meal. From the earthy sweetness of carrots and parsnips to the crisp crunch of celery and bell peppers, every spoonful is a testament to the bounty of nature's harvest. With variations ranging from classic to contemporary, this versatile soup offers endless possibilities for customization, ensuring there's a perfect recipe for every palate and preference. Whether you prefer a traditional rendition brimming with garden-fresh vegetables or a more adventurous fusion infused with exotic spices, this collection of vegetable soup recipes has something for everyone. So gather your ingredients, embrace the aroma of simmering vegetables, and embark on a culinary journey that celebrates the beauty and abundance of nature's bounty.
Let's cook with our recipes!
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
OLD-FASHIONED VEGETABLE BEEF SOUP
Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.
Provided by Marla Swoffer
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into small, bite-size (1/2") pieces.
- In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
- Set aside on a plate.
- Chop celery, onion, potatoes, and carrots into bite-size pieces.
- Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
- Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
- Bring to a boil.
- Reduce heat and simmer uncovered until beef is almost tender, about an hour.
- Add peas and hot sauce to soup.
- Cover and simmer until beef is tender, about 30 minutes longer.
- Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.
Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9
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
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good choices include carrots, celery, onions, potatoes, parsnips, turnips, and peas.
- Don't overcook the vegetables. You want them to be tender but still have a bit of a bite to them. Overcooked vegetables will become mushy and bland.
- Season your soup to taste. Salt, pepper, and garlic powder are all good starting points. You can also add other herbs and spices, such as thyme, rosemary, oregano, or cumin.
- Let your soup simmer for a while. This will allow the flavors to meld together and deepen. The longer you simmer your soup, the better it will taste.
- Serve your soup with a side of bread or crackers. This will help to soak up the broth and make your meal more satisfying.
Conclusion:
Vegetable soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can create a nutritious and flavorful soup that the whole family will enjoy.
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