Best 4 Mixed Vegetable Soup Recipes
Indulge in a symphony of flavors with a hearty and wholesome mixed vegetable soup, a culinary masterpiece that blends the goodness of nature's bounty. This versatile dish showcases a vibrant array of vegetables, each contributing its unique texture and flavor to create a delightful symphony of taste. From the crisp crunch of carrots and celery to the earthy sweetness of potatoes and the tender embrace of green beans and peas, every spoonful promises a delightful journey through a garden of fresh flavors.
Accompanying this vegetable extravaganza are three distinct recipes, each offering its own interpretation of this classic comfort food. The first recipe, a classic mixed vegetable soup, stays true to tradition with a simple yet satisfying broth that allows the natural flavors of the vegetables to shine. The second recipe introduces an Asian twist, infusing the soup with aromatic ginger, garlic, and soy sauce, creating a harmonious balance of sweet, savory, and umami flavors. Lastly, the third recipe caters to vegan and gluten-free preferences, crafting a creamy and comforting soup using a flavorful vegetable broth, almond milk, and a touch of nutritional yeast for a cheesy twist.
Dive into the warmth and nourishment of mixed vegetable soup, a culinary celebration of nature's bounty that promises a symphony of flavors in every bowl. Whether you prefer classic simplicity, Asian-inspired elegance, or vegan indulgence, these recipes offer a delightful array of options to tantalize your taste buds and nourish your body. Gather your ingredients, prepare your kitchen, and embark on a culinary adventure that will leave you feeling satisfied, refreshed, and ready to embrace the goodness of wholesome eating.
CHEESY MIXED-VEGETABLE SOUP
"My sister, Cari O'Shea, brought this soup to a New Year's Eve family get-together," recalls Sandra Goetzinger-Andrews of Hiawatha, Iowa. "I was hesitant to try it, but one taste and I was hooked. It makes a large batch, so I freeze leftovers in single-serving containers to take to work for lunch."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a large kettle, bring water to a boil. Add hash browns, vegetables and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup and milk; cook and stir until cheese is melted. Serve immediately, or cool and freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.
Nutrition Facts : Calories 194 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 806mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.
MIXED VEGETABLE SOUP
I received this recipe from my sister who worked as a dietitian for years. I always make a batch when my family gathers for the holidays.-Lucille Franck, Independence, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the carrots, celery, onion and green pepper in butter until tender. Set aside 1/2 cup broth. Add the tomatoes, sugar, pepper and remaining broth to pan; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Combine flour and reserved broth until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 116 calories, Fat 7g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 170mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
VEGETABLE SOUP WITH MIXED GREENS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the EVOO in large Dutch oven over medium heat. Add the anchovies into the oil and stir until they melt away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer for a few minutes. Then season with salt, if necessary.
- Cool completely and store in the refrigerator for a make-ahead meal.
- To serve, reheat over medium heat and stir in the parsley. Serve with cheese and bread.
Nutrition Facts : Calories 241 calorie, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 742 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams
MIXED VEGETABLE SOUP
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Saute a sliced onion in olive oil with garlic and red pepper flakes. Add 2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes). Add stock to cover by half an inch, and Parmesan rind. Add a small sprig of rosemary or thyme. Season with salt and pepper.
- Simmer until vegetables are almost tender, about 15 minutes.
- Stir in 1 cup diced green vegetables (zucchini, green beans, broccoli) and a big handful of shredded greens.
- Simmer until tender.
Tips:
- Utilize Fresh Vegetables: Prioritize fresh vegetables for optimal flavor and nutrient retention.
- Mirepoix and Aromatics: Create a flavor base with mirepoix (chopped onions, celery, and carrots) and aromatic vegetables like garlic and ginger.
- Vegetable Stock: Enhance the soup's taste by using homemade or store-bought vegetable stock instead of water.
- Seasoning and Herbs: Add a blend of herbs and spices such as thyme, rosemary, oregano, and bay leaves to elevate the soup's flavor.
- Grains and Legumes: Add grains like pearl barley, rice, or lentils, and legumes like chickpeas or beans for a hearty and nutritious soup.
- Texture Variation: Incorporate diverse textures with ingredients like crunchy bell peppers, soft zucchini, and tender leafy greens.
- Cooking Time: Cook vegetables based on their cooking time to ensure they retain their texture and nutrients.
- Finishing Touches: Enhance the soup's flavor with a squeeze of lemon juice, grated Parmesan cheese, or a dollop of yogurt.
Conclusion:
With careful selection of vegetables, flavorful seasonings, and the right cooking techniques, you can create a delicious and nutritious mixed vegetable soup that showcases the vibrant flavors of fresh produce. Experiment with different vegetable combinations and seasonings to suit your taste preferences and create a comforting and satisfying soup that's perfect for any occasion.
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