Best 5 Homemade Vegetable Soup Pioneer Woman Recipes

Pioneer Woman's hearty and comforting vegetable soup is a classic dish that is perfect for a cold winter day. Made with a variety of fresh vegetables, a flavorful broth, and tender pieces of chicken, this soup is sure to warm you up from the inside out. The recipe is easy to follow and can be customized to your liking. Whether you prefer a thick or thin soup, or want to add more or less vegetables, this recipe is versatile and adaptable. In addition to the classic vegetable soup recipe, this article also includes variations such as a slow cooker vegetable soup, a vegetarian vegetable soup, and a creamy vegetable soup. With so many options to choose from, you're sure to find a vegetable soup recipe that you'll love.

Let's cook with our recipes!

ROASTED VEGETABLE SOUP

Roasted Vegetable Soup image

Provided by Ree Drummond Bio & Top Recipes

Categories appetizer

Time 3h35m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 large zucchini, halved and sliced into 1/4-inch half-moons
1 large yellow squash, halved and sliced into 1/4-inch half-moons
1 large yellow onion, halved and sliced thin
1 medium orange bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1/4 cup olive oil
1 tablespoon minced fresh oregano
1 tablespoon minced fresh thyme
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 cloves garlic, minced
4 cups chicken stock
One 14.5-ounce can stewed tomatoes
1 cup heavy cream
1 bay leaf
Juice of 1/2 lemon
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 475 degrees F.
Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

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

Categories Dinner Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

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

HOMEMADE VEGETABLE SOUP

Homemade Vegetable Soup image

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

Ingredients

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

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

VERY VEGGIE SOUP

Very Veggie Soup image

Provided by Ree Drummond : Food Network

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

2 tablespoons salted butter
4 carrots, peeled and chopped
4 parsnips, peeled and chopped
4 cloves garlic, peeled
2 small turnips, peeled and chopped
1 yellow onion, chopped
1 small rutabaga, peeled and chopped
1-inch piece fresh ginger, chopped
1 teaspoon ground allspice
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
8 cups chicken or vegetable stock
4 thyme sprigs
1 cup or more vegetable oil, for frying
4 small shallots, thinly sliced
Minced fresh parsley, for garnish

Steps:

Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander and some salt and pepper. Stir and sauté for about a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.
While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot.
Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley.

THE PIONEER WOMAN'S LEGENDARY VEGETABLE BEEF SOUP

The Pioneer Woman's Legendary Vegetable Beef Soup image

So whether you're looking for a healthy option for lunch or dinner, or you're just trying to eat more vegetables, the Pioneer Woman's Legendary Vegetable Beef Soup is a great choice.

Provided by Grace

Categories Main Course

Time 45m

Number Of Ingredients 17

Ingredients

beef stew meat
Olive oil
Salt
pepper
Onion powder
Garlic powder
Paprika
Potatoes
Carrots
Celery
Tomatoes
Beef broth
Sour cream
Tomato paste
Parsley flakes
Ground oregano
Cayenne pepper

Steps:

In a large soup pot, brown the ground beef or stew meat over medium-high heat for 3-5 minutes.
There's no need to drain the fat if you're using ground beef.
However, if you're using stew meat, you may want to drain off any excess fat.
Draining the fat is optional, but it will make for a leaner soup.
Remove the pot from the heat and set it aside.
In the same pot, add olive oil and all vegetables except for the tomatoes.
Season the vegetables with salt and pepper, onion powder, garlic powder, and paprika.
Stir well to coat the vegetables with the seasonings.
Add a little more olive oil if needed and bring the mixture to a simmer.
Cover the pot and simmer for 20 minutes, stirring occasionally.
After reducing the heat to low, add the beef broth or water and diced tomatoes (if fresh).
If you're using canned tomatoes, there's no need to dice them; simply add the whole can, including the juice.
Stir well and bring the soup back up to a simmer.
Cover the pot and simmer for 30 minutes, stirring occasionally.
Cook the potatoes in the microwave for about 12 minutes, or until they're fork-tender.
Peel them and cut them into bite-sized pieces.
Add them to the soup and stir well.
Cook the soup for a longer period if you want it to be thicker.
Be sure to taste the soup and adjust the seasonings as needed.
The vegetable beef soup is ready when the beef is cooked through, and the vegetables are tender.
It should be thick somehow, but not too thick.
If you want it soupy, add more broth or water.

Tips:

Use fresh, seasonal vegetables. This will give your soup the best flavor.
Don't be afraid to experiment with different vegetables. There are endless possibilities, so you can create a soup that's uniquely yours.
Add a variety of herbs and spices. This will give your soup a complex flavor profile.
Don't overcook the vegetables. You want them to be tender, but not mushy.
Serve your soup with a dollop of sour cream or yogurt, and a sprinkle of fresh herbs. This will add a touch of richness and freshness.

Conclusion:

Homemade vegetable soup is a delicious, healthy, and affordable meal that can be enjoyed by people of all ages. It's the perfect way to use up leftover vegetables, and it's also a great way to get your daily dose of vitamins and minerals. So next time you're looking for a quick and easy meal, give this homemade vegetable soup recipe a try.