Best 8 Marvelous Vegetable Soup Recipes

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Are you craving a hearty and wholesome meal that's packed with the goodness of fresh vegetables? Look no further than the Marvelous Vegetable Soup, a culinary delight that promises to tantalize your taste buds and nourish your body. This soup is a symphony of flavors, colors, and textures, featuring an array of seasonal vegetables swimming in a flavorful broth. From the earthy sweetness of carrots and parsnips to the vibrant crunch of bell peppers and broccoli, each ingredient contributes its unique charm to create a dish that is both satisfying and nutritious.

But the Marvelous Vegetable Soup is not just one recipe; it's a collection of diverse variations that cater to different dietary preferences and flavor profiles. Whether you're a vegetarian seeking a meatless masterpiece, a vegan yearning for plant-based perfection, or a traditionalist craving the comfort of a classic chicken soup, this article has a recipe to suit your needs. Each variation is carefully crafted to deliver a distinct taste experience, ensuring that every spoonful is a delightful journey into the world of vegetables.

So, gather your ingredients, prepare your cooking pots, and embark on a culinary adventure that will redefine your perception of vegetable soup. Let the Marvelous Vegetable Soup warm your soul, nourish your body, and delight your senses with its symphony of flavors.

Let's cook with our recipes!

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

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

EASY VEGETABLE SOUP RECIPE



Easy Vegetable Soup Recipe image

Homemade Vegetable Soup is hearty and packed with vegetables. A comforting, feel-good soup that tastes so much better than store-bought.

Provided by Natalya Drozhzhin

Categories     Easy

Time 1h

Number Of Ingredients 15

2 Tbsp olive oil
1 medium yellow onion (chopped)
2 large carrots (chopped)
1 cup chopped celery
28 oz canned diced tomatoes
60 oz vegetable broth ( low-sodium)
3 medium potatoes (diced)
1 cup green beans (chopped)
3 bay leaves
2 tsp salt (or to taste*)
1 tsp ground black pepper
1 cup frozen sweet corn
1 cup frozen sweet peas
1/2 cup green onions (chopped)
1/4 cup fresh parsley (chopped)

Steps:

  • Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
  • Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
  • Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

Nutrition Facts : Calories 167 kcal, Carbohydrate 30 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 753 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

SERIOUSLY GOOD VEGETABLE SOUP



Seriously Good Vegetable Soup image

This vegetable soup recipe is seriously so good! It's easy to make, and full of veggies and fresh flavor. If you're feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.

Provided by Cookie and Kate

Categories     Soup

Time 1h

Number Of Ingredients 17

4 tablespoons extra-virgin olive oil, divided
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
1 teaspoon fine sea salt, divided, to taste
6 cloves garlic, pressed or minced
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1 large can (28 ounces) diced tomatoes
4 cups (32 ounces) vegetable broth
2 cups water
2 bay leaves
1/2 teaspoon red pepper flakes, reduce or omit if sensitive to spice
Freshly ground black pepper, to taste
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
1 tablespoon lemon juice

Steps:

  • Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
  • Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
  • Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
  • Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
  • Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

Nutrition Facts : ServingSize 1 bowl of soup made with sweet potato, green beans and kale, Calories 179 calories, Sugar 10.1 g, Sodium 959.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 22.6 g, Fiber 6.6 g, Protein 2.8 g, Cholesterol 0 mg

QUICK AND EASY VEGETABLE SOUP



Quick and Easy Vegetable Soup image

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

Provided by Anne Vackrinos

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

Yield 6

Number Of Ingredients 11

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

Steps:

  • In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g

FAVORITE MARVELOUS MUSHROOM SOUP



Favorite Marvelous Mushroom Soup image

Meet the Cook: Soup is tops on the list of things I love to cook. I've used this one as the beginning course to a meal...and as a Sunday supper with hot rolls and butter. When we had a small restaurant in Arizona, I made my mushroom soup every day. We never had any left over. It got raves at a deli I worked at, too. I never cooked very much until my husband and I were married, 48 years ago. We're the parents of three grown sons and the grandparents of 12. -Beverly Rafferty, Winston, Oregon

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1/2 pound fresh mushrooms, sliced
1 large onion, finely chopped
1 garlic clove, minced
1/2 teaspoon dried tarragon
1/4 teaspoon ground nutmeg
3 tablespoons butter
1/4 cup all-purpose flour
2 cans (14-1/2 ounces each) beef or vegetable broth
1 cup sour cream
1/2 cup half-and-half cream
1/2 cup evaporated milk
1 teaspoon lemon juice
Dash hot pepper sauce
Salt and pepper to taste

Steps:

  • In a Dutch oven or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil.

Nutrition Facts : Calories 229 calories, Fat 16g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 358mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

MARVELOUS MINESTRONE SOUP



Marvelous Minestrone Soup image

Quick Italian vegetable soup with orzo pasta and plenty of vegetables, it's a whole meal in a bowl that's fancy enough for company! All you need are crusty rolls and Italian gelato for dessert. Cool days, changing leaves, satisfying soup...mmmm, I love fall. From the newspaper.

Provided by BecR2400

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 large onion (for about 1 cup chopped)
2 celery ribs (for about 1/2 cup chopped)
10 peeled baby carrots (for about 1/2 cup thinly sliced)
1/2 lb fresh green beans (for about 1 cup cut)
2 (14 ounce) cans fat-free chicken broth
1 (14 ounce) can nonfat beef broth
1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 (15 -19 ounce) can cannellini beans
1/2 cup uncooked orzo pasta
1 1/2 teaspoons dried Italian seasoning
1 teaspoon bottled minced garlic
salt and pepper, to taste
6 tablespoons grated parmesan cheese

Steps:

  • Heat the oil on medium-high in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir. Coarsely chop the celery and add it to the pot. Stir. Thinly slice the carrots and add them to the pot. Stir. Remove the tough ends of the green beans and cut them in 1/2-inch pieces, adding them to the pot as you cut. Stir.
  • Pour the chicken and beef broth into the pot. Add the tomatoes with their juice, tomato sauce, cannellini beans with their juice and the orzo. Cover the pot, raise the heat to high and bring the soup to a boil. This will take about 5 to 6 minutes.
  • When soup comes to a boil, uncover and stir well. (The orzo sinks to the bottom.) Add the Italian seasoning and garlic. Boil until green beans and pasta are tender, about 9 minutes. Season with salt and pepper to taste. Remove soup from heat and ladle into bowls. Serve at once, garnishing each bowl with 1 tablespoon grated parmesan.

QUICK VEGETABLE SOUP



Quick Vegetable Soup image

Warm up on a winter day with a one-pot soup that you can make in a quick 20 minutes. It's loaded with green beans, cauliflower, and tomatoes and great flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 8

2 teaspoons olive oil
1 garlic clove, minced
1 can (14.5 ounces) stewed tomatoes in juice
1/2 cup ditalini, (or other short tubular pasta)
5 ounces frozen cauliflower, (half a 10-ounce package)
1 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch pieces
1/4 teaspoon dried thyme
Coarse salt and ground pepper

Steps:

  • In a medium saucepan, heat oil over medium. Add garlic and cook, stirring until fragrant, 1 minute. Add tomatoes with juice and 2 cups water; bring to a boil. Add pasta and boil 5 minutes; stir in cauliflower, zucchini, and thyme. Season with salt and pepper. Reduce heat; simmer 5 minutes or until vegetables are tender. Serve.

Nutrition Facts : Calories 280 g, Fat 5 g, Protein 10 g

MARVELOUS VEGETABLE SOUP



Marvelous Vegetable Soup image

I've tried all kinds of vegetable soup recipes and always come back to this one. So easy to do with the use of a food processor to slice the vegetables. This is a great basic recipe. Please feel free to alter it to suit your taste. I sometimes use vegetable broth or beef broth in place of the water which gives the soup a richer flavor.

Provided by Bev I Am

Categories     Vegetable

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 21

2 lbs stewing beef, cut into 1 inch cubes
1/4 cup olive oil
6 cups water
4 carrots, peeled and sliced
1 (28 ounce) can plum tomatoes, undrained and chopped
4 potatoes, peeled and cubed
1 large onion, coarsely chopped
1 (15 ounce) can green beans (or use frozen)
1 cup frozen corn (or use canned)
1 small zucchini, sliced (optional)
2 stalks celery, sliced
1 large turnip, peeled and cubed
1 cup black-eyed peas (frozen or canned) (optional)
1 (15 ounce) can green peas (or use frozen)
1/4 head cabbage, shredded (optional)
sliced mushrooms (optional)
1 teaspoon Worcestershire sauce
1 tablespoon seafood cocktail sauce
1 tablespoon sugar
salt
fresh coarse ground black pepper

Steps:

  • Brown beef in hot oil in a heavy, large stock pot; add 3 cups water.
  • Bring to a boil, reduce heat; cover and simmer 1 1/2 hours.
  • Add carrots and remaining 3 cups water; bring to a boil; reduce heat, cover and simmer 15 minutes.
  • Add remaining ingredients; cover and simmer additional 35 minutes, stirring occasionally.
  • Yield: about 8 quarts.

Tips:

  • Use a variety of vegetables to create a colorful and flavorful soup. Some good options include carrots, celery, onions, potatoes, tomatoes, and zucchini.
  • If you are using canned vegetables, be sure to rinse them thoroughly before adding them to the soup. This will help to remove excess sodium and preservatives.
  • Add some herbs and spices to the soup to enhance the flavor. Some good options include thyme, rosemary, basil, oregano, garlic, and pepper.
  • Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

Vegetable soup is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and it can also be a very affordable meal. With so many different variations to choose from, there is sure to be a vegetable soup recipe that everyone will love. So next time you are looking for a quick and easy meal, give vegetable soup a try!

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