Best 2 Big Batch Vegetable Soup Recipes

Vegetable soup is a delicious and nutritious meal that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it can also be a hearty and filling meal. There are many different ways to make vegetable soup, so you can find a recipe that suits your taste and dietary needs. Whether you are looking for a classic vegetable soup, a vegan vegetable soup, or a low-carb vegetable soup, you are sure to find a recipe that you will love.

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

BIG BATCH VEGETABLE SOUP

Big Batch Vegetable Soup image

This basic soup can be made with any combination of fresh or frozen vegetables, so it will taste a little different each time you make it. It can be easily doubled or tripled. i got this recipe from Martha's Everyday Food cookbooks - very tasty.

Provided by Chef mariajane

Categories Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 cups onions, chopped (whites only) or 2 cups leeks, thinly sliced (whites only)
1 cup celery, thinly sliced
2 teaspoons italian seasoning
coarse salt and pepper
3 (14 1/2 ounce) cans reduced-sodium vegetable broth or 3 (14 1/2 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed assorted fresh vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int) or 8 cups frozen vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int)

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery and Italian Seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5-8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.

BIG BATCH VEGETABLE SOUP

BIG BATCH VEGETABLE SOUP image

Categories Soup/Stew Vegetable

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 (14.5 ounce) cans reduced-sodium vegetable or chicken broth
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing. Pour remaining soup in small batches into bowl of a food processor; carefully puree until smooth, and return to saucepan. Stir in cream; season with salt and pepper. Garnish with the reserved mushrooms, and serve hot. Yield: 8 servings

Tips:

Choose firm vegetables: Vegetables like carrots, celery, and potatoes hold their shape well in soup and won't get mushy.
Use a variety of vegetables: The more variety of vegetables you use, the more flavorful your soup will be. Try to include a mix of root vegetables, leafy greens, and cruciferous vegetables.
Don't be afraid to use frozen vegetables: Frozen vegetables are just as nutritious as fresh vegetables, and they're often more convenient. Just be sure to thaw them before adding them to your soup.
Add flavor with herbs and spices: Herbs and spices can really elevate the flavor of your soup. Try adding some thyme, rosemary, oregano, or basil. You can also add a bay leaf or two for extra flavor.
Don't overcook the vegetables: Overcooked vegetables will lose their flavor and nutrients. Cook them just until they're tender-crisp.
Serve with your favorite toppings: There are endless possibilities for toppings for vegetable soup. Try adding some shredded cheese, crumbled bacon, sour cream, or chopped fresh herbs.

Conclusion:

Vegetable soup is a delicious, healthy, and affordable meal that's perfect for any occasion. It's also a great way to use up leftover vegetables. So next time you're looking for a quick and easy meal, give vegetable soup a try. You won't be disappointed!