Best 5 Quick Vegetable Soup From Williams Sonoma Recipes

QUICK VEGETABLE SOUP FROM WILLIAMS SONOMA

Steps:

• In a large saucepan, heat the oil over medium heat. Add the onion. Saute until it begins to soften, 3-5 minutes. Add all the vegetables, the stock, and herbs. Bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, 15-20 minutes.
• Discard the bay leaf. Season to taste with salt and pepper. Ladle into bowls and serve.

QUICK AND EASY VEGETABLE SOUP

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.

GRANDMA'S VEGETABLE SOUP

Steps:

• Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

MARTHA STEWART'S QUICK VEGETABLE SOUP

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.

BEEFY VEGETABLE SOUP

Steps:

• In 4-quart Dutch oven, cook beef and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Add tomatoes, tomato sauce and broth; heat to boiling. Stir in vegetables and salt. Reduce heat. Cover; simmer 30 minutes or until vegetables are tender.