Best 4 Hearty Root Vegetable Soup Recipes

Welcome to the delectable world of hearty root vegetable soups! These soups are not only comforting and satisfying, but they are also packed with an array of nutritious vegetables, making them a perfect choice for a healthy and wholesome meal. Whether you're seeking a classic recipe passed down through generations or a contemporary twist on this culinary staple, this article will guide you through the process of creating a delicious and memorable root vegetable soup that will warm your heart and soul.

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

HEARTY ROOT VEGETABLE SOUP

Hearty Root Vegetable Soup image

I've received many recipe requests for this beefy soup loaded with winter veggies. If you're feeding a larger group, simply double the ingredients. -Arlene Adams, Grafton, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 cup chopped onion
1 cup chopped celery
2 tablespoons butter
6 cups beef broth
1 cup cubed peeled potatoes
1 cup chopped peeled turnip
2/3 cup chopped carrot
2 tablespoons minced fresh parsley
1/4 teaspoon dried thyme
1 cup shredded cabbage

Steps:

In a large saucepan, saute onion and celery in butter until tender. Stir in the broth, potatoes, turnip, carrot, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add cabbage; simmer, uncovered, for 10 minutes.

Nutrition Facts :

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

VEGAN - HEARTY ROOT SOUP

Vegan - Hearty Root Soup image

I have been making this for years and it's the only soup packed with nutrients I've been able to get kids to eat and even ask for a second bowl. Each time you make this soup it will be a little different. Add more or less of a vegetable and you can mix and match with other vegetables not listed. It freezes well so you can take along to work for lunch weeks later with a nice chunk of bread. Enjoy!

Provided by DragonShoes

Categories Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

4 potatoes, peel and diced
1 onion, chopped
1 garlic clove, cut in half
1 parsnip, peeled and diced
2 carrots, peeled and diced
1 turnip, peeled and diced
1 celery root, peeled and diced (celeriac) (optional)
1 fennel, diced (optional)
1 leek, washed and thinly sliced
1 rutabaga, peeled and diced
1 (15 ounce) can vegetable broth
1/3 cup barley
1/3 cup cilantro, washed and chopped
4 cups water
salt and pepper

Steps:

In a large saucepan add all ingredients and bring to a boil.
Simmer until all vegetables are soft and barley is cooked, about 40 minutes uncovered.
Add additional water if needed.
When done you can mash a little with the potato masher or eat as is.

HEARTY ROOT VEGGIE SOUP

Hearty Root Veggie Soup image

For a simple dinner, present this flavorful and healthful soup with some warm crusty bread and a mixed green salad. I have added a can of white kidney beans (undrained) in the last 5 mins for that bit extra.

Provided by Annacia

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups peeled turnips, 1/2-inch pieces
2 cups peeled rutabagas, 1/2-inch pieces
2 cups peeled russet potatoes, 1/2-inch pieces
2 cups carrots, sliced
1 (28 ounce) can diced tomatoes with juice
4 (14 1/2 ounce) cans vegetable broth or 4 (14 1/2 ounce) cans low sodium chicken broth

Steps:

Heat oil in heavy large pot over medium-low heat.
Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth.
Bring to boil.
Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
Transfer 4 cups soup to processor.
Puree until almost smooth.
Return puree to pot.
Add remaining 2 cans broth; bring to simmer. Season with salt and pepper.
Ladle soup into bowls and serve.

Nutrition Facts : Calories 157.6, Fat 2.9, SaturatedFat 0.4, Sodium 367.1, Carbohydrate 31.9, Fiber 6.3, Sugar 13.1, Protein 3.9

Tips:

Use a variety of root vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, parsnips, turnips, rutabagas, and potatoes.
Roast the root vegetables before adding them to the soup. This will caramelize them slightly and give them a deeper flavor.
Add some herbs and spices to the soup. This will help to brighten the flavor and make it more interesting. Some good options include thyme, rosemary, sage, and bay leaves.
Use a good quality broth. This will make a big difference in the flavor of your soup. If you can, make your own broth using chicken bones, beef bones, or vegetable scraps.
Don't overcook the vegetables. They should be tender but still have a little bit of bite to them.
Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Root vegetable soup is a hearty, flavorful, and nutritious soup that is perfect for a cold winter day. It is also a great way to use up leftover root vegetables. With just a few simple ingredients, you can make a delicious and satisfying soup that the whole family will enjoy.