Best 2 Quick And Easy Vegetable Soup Recipes

In today's fast-paced world, finding time to prepare nutritious meals can be a challenge. However, with the right recipe, you can create a delicious and wholesome vegetable soup that is both quick and easy to make. Whether you're a beginner in the kitchen or a seasoned cook looking for a convenient and flavorful meal option, this guide will provide you with the essential steps and ingredients needed to create a delightful vegetable soup that will satisfy your taste buds and nourish your body.

Let's cook with our recipes!

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

QUICK AND EASY CHICKEN VEGETABLE SOUP

Quick and Easy Chicken Vegetable Soup image

I wanted to have some soup to go with my sandwiches and so I created this recipe with items I had on hand. My family loved it and I hope yours will too.

Provided by Polihali

Categories Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup cooked chicken
2 (10 1/2 ounce) cans cream of chicken soup
2 (14 ounce) cans Swanson chicken broth
10 ounces california style frozen vegetables
1/2 knorr chicken bouillon cube

Steps:

Pour cream of chicken soup, chicken broth, and frozen vegetable in a pot, heat just to boiling, stirring occasionally.
Add chicken and chicken bouillon, keep stirring until bouillon is completely dissolved and chicken heated.
Reduce heat and simmer uncovered for 5 more minutes.
Serve and enjoy!

Nutrition Facts : Calories 270, Fat 12.2, SaturatedFat 3.4, Cholesterol 27.1, Sodium 2357.6, Carbohydrate 21.8, Fiber 2.8, Sugar 1.6, Protein 19.1

Tips:

Use a variety of vegetables. The more vegetables you use, the more flavorful your soup will be. Try to use a mix of colors and textures, such as carrots, celery, onions, potatoes, and tomatoes.
Don't be afraid to experiment. There are many different ways to make vegetable soup. You can add different spices, herbs, and other ingredients to create your own unique soup.
Make a big batch. Vegetable soup is a great meal to make ahead of time. It will keep in the refrigerator for up to three days, or in the freezer for up to three months.
Serve with a side of bread or crackers. Vegetable soup is a hearty and filling meal, but it's also delicious served with a side of bread or crackers.

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 great way to get your daily dose of vitamins and minerals. So next time you're looking for a quick and easy meal, reach for a bowl of vegetable soup.