Best 7 Quick And Fast Vegetarian Vegetable Soup In A Hurry Recipes
In the fast-paced world of today, preparing a scrumptious, wholesome meal that aligns with your vegetarian dietary preferences and time constraints can be a challenge. Say goodbye to the notion that whipping up a flavorful vegetable soup requires hours of toil in the kitchen. We bring you a collection of quick and easy vegetarian vegetable soup recipes that cater to your craving for a savory and nourishing meal without sacrificing your precious time. These recipes are designed to be simple, convenient, and bursting with the goodness of fresh vegetables, providing a delightful culinary experience without compromising taste or nutritional value. Get ready to embrace the art of quick and satisfying vegetarian cooking!
Check out the recipes below so you can choose the best recipe for yourself!
CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)
I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.
Provided by jbr319
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
- Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
- Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
- Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
- Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g
QUICK AND FAST VEGETARIAN VEGETABLE SOUP IN A HURRY
Quick and easy recipe.
Provided by RoMomma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 39m
Yield 6
Number Of Ingredients 10
Steps:
- Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 33.4 g, Fat 5.5 g, Fiber 7.5 g, Protein 6.3 g, SaturatedFat 4.1 g, Sodium 582.8 mg, Sugar 6.5 g
VEGETARIAN VEGETABLE SOUP
Don't think you have time to make homemade soup on hurried, hectic days? You can with this simple recipe! Frozen mixed vegetables simmer in a seasoned canned broth for a mere 25 minutes.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the onion and celery in butter until tender. Add the broth, tomatoes, vegetables, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Sprinkle with croutons.
Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 635mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.
QUICK AND FAST VEGETARIAN VEGETABLE SOUP IN A HURRY
Quick and easy recipe.
Provided by RoMomma
Categories Vegetable Soup
Time 39m
Yield 6
Number Of Ingredients 10
Steps:
- Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 33.4 g, Fat 5.5 g, Fiber 7.5 g, Protein 6.3 g, SaturatedFat 4.1 g, Sodium 582.8 mg, Sugar 6.5 g
QUICK VEGETABLE SOUP
While I enjoyed making soup from scratch, time doesn't often allow me to spend hours in the kitchen. This fast soup gets a head start from frozen vegetables and leftover meat.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the broth, tomatoes, onion, cabbage, vegetables and seasonings to a boil. Add macaroni; simmer, uncovered, for 10 minutes or until pasta is tender. Add meat; heat through.
Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 796mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
ALMOST VEGETARIAN VEGETABLE SOUP
This is a quick, easy soup that uses ingredients that I keep on-hand. All measurements are general, and you may substitute your own favorite ingredients -- including vegetable stock so that it is truly a vegetarian dish.
Provided by Sheff Libby
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy stock pot, melt butter and saute onions until they are clear.
- Add broth and bring to a boil.
- Add potatoes and carrots. Let cook at a boil until veggies are tender.
- Add corn, and, again, bring to a boil.
- Add all remaining ingredients.
- Allow to cook together for another 10 - 15 minutes.
- Serve with corn bread or other good bread, or fix rice to add to your soup bowls.
Nutrition Facts : Calories 425.9, Fat 11.7, SaturatedFat 6.1, Cholesterol 22.9, Sodium 1123.5, Carbohydrate 67.8, Fiber 14.5, Sugar 13.9, Protein 16.9
QUICK AND FAST VEGETARIAN VEGETABLE SOUP IN A HURRY
Quick and easy recipe.
Provided by RoMomma
Categories Vegetable Soup
Time 39m
Yield 6
Number Of Ingredients 10
Steps:
- Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 33.4 g, Fat 5.5 g, Fiber 7.5 g, Protein 6.3 g, SaturatedFat 4.1 g, Sodium 582.8 mg, Sugar 6.5 g
Tips:
- Use fresh, seasonal vegetables. This will ensure that your soup is packed with flavor and nutrients.
- Don't be afraid to experiment with different vegetables. There are many different types of vegetables that can be used in vegetable soup, so feel free to mix and match until you find a combination that you like.
- Add some herbs and spices to taste. This will help to enhance the flavor of the soup.
- If you want a thicker soup, add some flour or cornstarch. Just be sure to whisk it into the soup until it's completely dissolved.
- Serve the soup with a side of bread or crackers. This will help to make it a more satisfying meal.
Conclusion:
Vegetable soup is a delicious, healthy, and easy-to-make 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 fruits and vegetables. So next time you're looking for a quick and easy meal, give vegetable soup a try. You won't be disappointed!
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