Best 4 Mixed Vegetable Soup Recipes

When the weather turns chilly, there's nothing quite like a warm and hearty bowl of mixed vegetable soup. This comforting dish is packed with an array of fresh or frozen vegetables, making it a nutritious and delicious way to ward off the cold and boost your immune system. Whether you prefer a classic recipe with a simple broth, or something more adventurous with a flavorful twist, there's a mixed vegetable soup out there to suit every taste.

Here are our top 4 tried and tested recipes!

CHEESY MIXED-VEGETABLE SOUP

Cheesy Mixed-Vegetable Soup image

"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

Ingredients

6 cups water
1 package (30 ounces) frozen shredded hash brown potatoes
1 package (16 ounces) frozen California-blend vegetables
4 teaspoons chicken bouillon granules
1 pound process cheese (Velveeta), cubed
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk

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

Mixed Vegetable Soup image

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

Ingredients

2 small carrots, grated
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/4 cup butter, cubed
2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 tablespoon sugar
1/4 teaspoon pepper
1/4 cup all-purpose flour

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

Vegetable Soup with Mixed Greens image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 19

Ingredients

About 1/3 cup EVOO
6 anchovy fillets
6 cloves garlic, finely chopped
1 large chile pepper, seeded and chopped or 1 teaspoon dried flakes
About 1/3 cup dry vermouth or 2 tablespoons white balsamic or white wine vinegar
2 starchy potatoes, peeled and chopped
3 to 4 small ribs celery, chopped
2 carrots, chopped
2 small onions, chopped
2 to 3 plum tomatoes, chopped
Black pepper
7 to 8 cups chopped greens such as escarole, kale or spinach
Freshly grated nutmeg
4 cups chicken stock
4 cups vegetable stock
Salt
1 cup fresh flat leaf parsley leaves, finely chopped
Grated Parmigiano-Reggiano, to pass
Bread, for serving

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

Mixed Vegetable Soup image

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

Ingredients

Sliced onion
Olive oil
Garlic
Red pepper flakes
2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes)
Vegetable stock
Parmesan rind
Small sprig of rosemary or thyme
Salt and pepper
1 cup diced green vegetables (zucchini, green beans, broccoli)
Handful of shredded greens

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:

Prep Vegetables Evenly: Cut vegetables uniformly so they cook evenly. Smaller pieces will cook faster than larger ones.
Use a Large Pot: Choose a pot large enough to hold all the vegetables and liquid comfortably. Overcrowding can prevent even cooking.
Sauté Aromatics First: Sautéing onions, garlic, and other aromatics in butter or oil adds depth of flavor to the soup.
Add Vegetables Gradually: Add vegetables in stages, starting with those that take longer to cook, like carrots and potatoes. Leafy greens can be added towards the end.
Use Vegetable Broth for Rich Flavor: Vegetable broth provides a flavorful base for the soup. You can also use water, but broth adds extra flavor.
Season to Taste: Taste the soup throughout the cooking process and adjust seasonings as needed. Salt, pepper, herbs, and spices can enhance the flavor.
Simmer, Don't Boil: Keep the soup at a gentle simmer, not a rolling boil. This helps preserve the vegetables' texture and flavor.
Add Fresh Herbs at the End: Incorporate fresh herbs like parsley, thyme, or rosemary just before serving for an extra burst of flavor.

Conclusion:

Creating a delicious and wholesome mixed vegetable soup is a delightful culinary experience. By following these tips, you can craft a hearty and flavorful soup that showcases the vibrant flavors of fresh vegetables. Remember to choose high-quality ingredients, prep them properly, and simmer the soup patiently to extract the maximum flavor. Experiment with different vegetable combinations and seasonings to tailor the soup to your unique preferences. Whether served as a comforting meal on chilly days or enjoyed as a light and nutritious lunch, this mixed vegetable soup will surely delight your taste buds and nourish your body.