Best 6 Everyday Vegetable Soup Recipes

Cooking a comforting and nutritious everyday vegetable soup is a delightful way to warm your soul and nourish your body. Whether you're looking for a healthy lunch option, a cozy dinner to share with family and friends, or a simple way to use up leftover vegetables, this versatile dish offers endless possibilities and caters to every palate. From classic recipes passed down through generations to creative modern variations, discover the joy of creating a flavorful and wholesome soup that celebrates the goodness of fresh vegetables.

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

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

EVERYDAY VEGETABLE SOUP

Everyday Vegetable Soup image

This soup with collard greens and baby spinach can be made with any combination of fresh or frozen vegetables.

Provided by Laka

Categories Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
80 g button mushrooms, thinly sliced
150 g cauliflower, torn into small florets
1 carrot, sliced (100 g)
150 g zucchini, cut into small cubes
50 g collard greens, cleaned, torn
50 -60 g Baby Spinach
800 ml water
1 vegetable bouillon cube
2 -3 tablespoons grated parmesan cheese, for sprinkling

Steps:

Sauté onions and garlic in olive oil for 3-4 minutes.
Add the sliced button mushrooms, stir, and sauté for 1-2 minutes.
Add vegetables, water and vegetable cube, stir, and bring the soup to a boil. Reduce the flame and cook, covered, until vegetables are tender, 15-20 minutes or until cauliflower is tender.
Serve sprinkled with a lot of Parmesan cheese.

Nutrition Facts : Calories 341.5, Fat 7.4, SaturatedFat 1.6, Cholesterol 2.2, Sodium 390.7, Carbohydrate 60.1, Fiber 23.3, Sugar 23.6, Protein 23.4

EVERYDAY VEGETABLE SOUP

Everyday Vegetable Soup image

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

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 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) 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.

Nutrition Facts : Calories 176 g, Fat 4 g, Fiber 5 g, Protein 7 g

ITALIAN VEGETABLE SOUP

Italian Vegetable Soup image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
2 leeks (white and pale green parts only), chopped
2 garlic cloves, minced
6 zucchini, thinly sliced crosswise
2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained
Salt and freshly ground black pepper
10 cups vegetable broth
1 tablespoon chopped fresh thyme leaves
4 ounces dried wide egg noodles
Freshly grated Parmesan

Steps:

Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
Ladle the soup into bowls. Sprinkle with Parmesan and serve.

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

EVERYDAY VEGETABLE SOUP

Everyday Vegetable Soup image

Make and share this Everyday Vegetable Soup recipe from Food.com.

Provided by Sassy J

Categories Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
2 cups chopped onions (or chopped leeks, white part only)
1 cup thinly sliced celery
2 teaspoons italian seasoning
coarse salt
ground pepper
3 (14 1/2 ounce) cans vegetable broth (or chicken broth, if preferred)
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
carrot, chopped
corn
green beans, snapped
lima beans
peas
potato, chopped
zucchini, chopped
mushroom, sliced

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.

Nutrition Facts : Calories 67.4, Fat 3.6, SaturatedFat 0.5, Sodium 32.6, Carbohydrate 8.3, Fiber 2.1, Sugar 4.8, Protein 1.5

Tips:

Use a variety of vegetables. This will give your soup a more flavorful and colorful broth. Some good options include carrots, celery, onions, potatoes, tomatoes, and leafy greens.
Don't be afraid to add some protein. Beans, lentils, and tofu are all great ways to add protein and fiber to your soup. You can also add cooked chicken or beef if you like.
Season your soup to taste. Salt, pepper, and garlic powder are all good starting points. You can also add other herbs and spices to taste, such as thyme, rosemary, or cumin.
Let your soup simmer for a while. This will help the flavors to meld together and develop. The longer you simmer your soup, the better it will taste.
Serve your soup hot. Vegetable soup is best enjoyed when it's hot and steaming. You can garnish it with a dollop of sour cream, a sprinkle of cheese, or a few croutons.

Conclusion:

Vegetable soup is a delicious, healthy, and affordable meal that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables and it's also a good way to get your daily dose of fruits and vegetables. 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, reach for a bowl of vegetable soup.