Best 4 Any Vegetable Soup Recipes

Vegetable soup is a hearty, flavorful dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it is also a very economical meal to make. Whether you are a seasoned cook or a beginner, there is a vegetable soup recipe out there that is perfect for you.

Check out the recipes below so you can choose the best recipe for yourself!

ANY VEGETABLE SOUP

Any Vegetable Soup image

When it comes to stocking the pantry with root vegetables, most people stop with potatoes (regular and sweet), carrots, onions and garlic. And those are excellent to have on hand. But there are loads of other, more neglected roots, like rutabagas, turnips, radishes and celery root, worth having on hand. All root vegetables will keep for months in a cool, dark place, and they come in very handy, whether you want to roast up a bunch with olive oil and spices, or you want to make them into soup. This soup may not be the most beautiful of dishes, but it's hearty and nourishing, and highly adaptable, easily made with just about any root vegetables you have on hand.

Provided by Melissa Clark

Categories dinner, lunch, soups and stews, vegetables, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 tablespoons butter or olive oil
1 large onion, 3 shallots or 2 leeks, white and light green parts only, chopped
2 celery stalks, diced
3 garlic cloves, chopped
3 rosemary, thyme or sage sprigs (optional)
2 bay leaves
3 pounds mixed root vegetables (any combination of potato, sweet potato, turnip, rutabaga, parsnip, carrot, celery root, fennel bulbs), peeled and cut into 1-inch chunks
2 quarts water or stock, more as needed
Fine sea salt, to taste
1 quart fresh greens (kale, spinach, mustard, Swiss chard), or 1 (10-ounce) package frozen greens, thawed
Juice of 1/2 lemon, plus more to taste
Red-pepper flakes or other chile flakes (optional)
Grated Parmesan or pecorino (optional)

Steps:

Melt butter or heat oil in a large, heavy-bottomed pot over medium-high. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, herb sprigs, if using, and bay leaves; cook 1 minute more. Add root vegetables, water or stock and 1 teaspoon salt. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
Remove, and discard herb sprigs, if using, and bay leaves. Add greens and simmer until they are tender, 5 to 10 minutes.
Using an immersion or regular blender, purée soup until smooth. If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and red-pepper flakes or grated cheese, if desired.

EASY VEGETABLE SOUP I

Easy Vegetable Soup I image

This simple recipe takes about 30 minutes to prepare. It simply consists of opening cans. But it is still healthy and filling. A little on the spicy side, but you may change this to suit the needs of your family. Try adding ground beef or other vegetables.

Provided by Lea

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

Yield 8

Number Of Ingredients 5

Ingredients

46 ounces tomato-vegetable juice cocktail
1 (14.5 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans mixed vegetables, drained
1 (15 ounce) can kidney beans
2 potatoes, peeled and cubed

Steps:

In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.

Nutrition Facts : Calories 164 calories, Carbohydrate 33.3 g, Fat 0.6 g, Fiber 10.2 g, Protein 7.1 g, SaturatedFat 0.1 g, Sodium 965.8 mg, Sugar 5.1 g

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

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

Ingredients

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

Tips:

Prep vegetables in advance: Cutting and chopping vegetables can be time-consuming, so do this task ahead of time and store the prepped veggies in airtight containers in the refrigerator. This way, you can easily grab them when you're ready to make the soup.
Use a variety of vegetables: The more vegetables you use, the more flavorful your soup will be. Try to include a mix of root vegetables (such as carrots, potatoes, and turnips), leafy greens (such as kale, spinach, and collard greens), and other vegetables (such as broccoli, cauliflower, and zucchini).
Don't be afraid to experiment with different flavors: There are endless possibilities when it comes to flavoring vegetable soup. Try adding herbs, spices, and seasonings to taste. You can also add a splash of lemon juice or vinegar to brighten up the soup.
Simmer the soup for at least 30 minutes: This will allow the flavors of the vegetables to meld together and create a rich, flavorful broth. If you're short on time, you can simmer the soup for a shorter period of time, but the flavor won't be as developed.
Serve the soup with a variety of toppings: This could include croutons, grated cheese, chopped herbs, or a dollop of yogurt. This will add extra flavor and texture to the soup.

Conclusion:

Vegetable soup is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. With so many different variations, there's sure to be a vegetable soup recipe that everyone will love. So next time you're looking for a quick and easy meal, give vegetable soup a try. You won't be disappointed!