Best 7 Quick Easy Steamer Bag Vegetable Soup Recipes
Creating a soul-satisfying and nutritious meal doesn't have to be a time-consuming process. With just a few simple ingredients and the convenience of a steamer bag, you can whip up a delicious and comforting vegetable soup in no time. This article will guide you through a hassle-free recipe that will bring warmth to your table and leave you feeling nourished and content.
Here are our top 7 tried and tested recipes!
QUICK AND EASY VEGETABLE SOUP
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
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 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.
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
EASY VEGETABLE SOUP IN 15 MINUTES
A quick and easy vegetable soup! You can use the vegetables listed below or go with whatever bits and pieces of raw or cooked veggies that you have in your fridge. Yield: 7 cups Listen to me briefly explain how this vegetable soup is made, with great tips along the way, by clicking the play button below: [sc name="vegsoupupdatedrotd"][/sc]
Provided by Christine Pittman
Categories Entrée
Time 15m
Number Of Ingredients 15
Steps:
- Measure the broth into a large microwave-safe bowl. Add the diced tomatoes. Microwave on high for 6 minutes.
- Meanwhile, put a large pot or Dutch oven over medium heat. Add the oil. Roughly chop the carrot matchsticks. Add to the oil. Stir and cover. Chop the green beans into 1 inch pieces and add to the carrots. Stir and cover. Peel and chop the onion. Add it to the pot. Stir and cover. Peel and mince the garlic. Add it to the pot along with the salt and pepper. Drain the beans and add them to the pot. Add the peas and corn to the pot. Cover.
- When the microwave finishes, add the hot broth mixture to the pot. Cover pot and increase heat to high. When it boils, reduce heat to a moderate simmer and cook, stirring occasionally until carrots and green beans are tender, 2-3 minutes.
- Meanwhile, roughly chop the basil, parsley or cilantro. Juice the half of a lemon.
- Remove the soup from the heat. Stir in the lemon juice and Worcestershire sauce. Ladle into bowls and garnish with chopped herbs.
Nutrition Facts : Calories 289 calories, Sugar 17.2 g, Sodium 1448.6 mg, Fat 5.5 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 53.5 g, Fiber 11.7 g, Protein 12 g, Cholesterol 0 mg
QUICK & EASY STEAMER BAG VEGETABLE SOUP
I am tired of the cost and similar taste of all the canned soups out there, but I wanted something that was almost as easy to fix for lunch. As an added plus, my son said it was the best vegetable soup he had ever had! I've used all the combinations of the 3 types of vegetable mixes and have liked them all. I like adding the chickpeas for my protein, but the family prefers the chicken.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam the veggies in the microwave as directed on each of the bags you choose to use.
- Dissolve bouillon cubes in 1 cup of hot water. Combine vegetables, bouillon broth, sugar and tomatoes in large sauce pan. Added more water to cover vegetables if necessary. Chicken and/or chickpeas can be added if desired. Let simmer for 15 minutes or until heated thoroughly.
- Notes: we like the sugar in it because it cuts some of the acidity of the tomatoes. It also works well to place all the ingredients in a crock-pot and refrigerate overnight. Then just heat for about 4 hours on low for an easy meal the next day.
QUICK VEGETABLE SOUP
Warm up on a winter day with a one-pot soup that you can make in a quick 20 minutes. It's loaded with green beans, cauliflower, and tomatoes and great flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat oil over medium. Add garlic and cook, stirring until fragrant, 1 minute. Add tomatoes with juice and 2 cups water; bring to a boil. Add pasta and boil 5 minutes; stir in cauliflower, zucchini, and thyme. Season with salt and pepper. Reduce heat; simmer 5 minutes or until vegetables are tender. Serve.
Nutrition Facts : Calories 280 g, Fat 5 g, Protein 10 g
FAST VEGETABLE SOUP
Jennifer Shields from Chesnee, South Carolina dresses up canned minestrone to make this shortcut soup that's loaded with colorful vegetables. Serve bowls with a sandwich or salad for a satisfying yet superfast meal.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- In a 2-1/2 quart microwave-safe bowl, combine all the ingredients. Cover and microwave on high for 8-10 minutes, stirring twice.
Nutrition Facts : Calories 149 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 625mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 7g fiber), Protein 6g protein.
Tips:
- Choose sturdy vegetables: Vegetables that hold their shape well, such as broccoli, carrots, and potatoes, are best for steamer bags. Avoid delicate vegetables like leafy greens, which can wilt or become mushy.
- Cut vegetables into even-sized pieces: This will ensure that they cook evenly. If the pieces are too small, they may overcook and become mushy. If they are too large, they may not cook through.
- Season the vegetables before cooking: This will help to enhance their flavor. You can use a variety of seasonings, such as salt, pepper, garlic powder, or herbs.
- Fill the steamer bag no more than two-thirds full: This will allow the vegetables to steam properly. If the bag is too full, the vegetables may not cook evenly.
- Cook the vegetables according to the package directions: This will ensure that they are cooked through but still retain their nutrients and flavor.
- Serve the vegetables immediately: Steamed vegetables are best served hot. You can enjoy them on their own or as a side dish with your favorite protein or grain.
Conclusion:
Steamer bag vegetable soup is a quick, easy, and healthy way to enjoy your favorite vegetables. With just a few simple ingredients, you can create a delicious and nutritious soup that the whole family will love. So next time you're looking for a healthy and convenient meal, give steamer bag vegetable soup a try.
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