Best 20 Quick Vegetable Soup Recipes
In today's fast-paced world, finding time to cook a healthy and satisfying meal can be a challenge. A quick vegetable soup is the answer to busy individuals seeking a nutritious and flavorful dish that can be prepared in a short amount of time. This versatile soup can be tailored to personal preferences and dietary restrictions, making it an ideal option for those with various tastes and needs. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the process of creating a delicious and wholesome quick vegetable soup, providing step-by-step instructions and helpful tips to ensure a successful culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
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 BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST
Here's a good way to use leftover pot roast -- with its juices and any leftover vegetables. Its a very flexible, use-what-you've-got soup so its hard to go wrong. If you don't have homemade beef stock (butchers aren't giving away bones anymore), soup base is tastier than regular bullion. I like the Tones brand you can get at Sam's Club. Note: I couldn't get the recipe editor to accept leftover vegetables as an ingredient, but if you've got some hanging out in the fridge throw them in.
Provided by 3KillerBs
Categories Roast Beef
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a suitable pot. Bring to boil.
- Turn down heat and simmer 15 minutes.
- Best served with crusty bread alongside.
QUICK ITALIAN VEGETABLE SOUP
A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.
Provided by Peach822
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
- Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.
Nutrition Facts : Calories 93 calories, Carbohydrate 10 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 1210.2 mg, Sugar 5.1 g
QUICK BEEF VEGETABLE SOUP
At the end of a long day, you want to put something quick, warm and substantial on the table for your family. This hefty vegetable soup delivers. It will have you out of the kitchen in no time flat! -D.M. Hillock, Hartford, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (1-3/4 quart).
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly.
Nutrition Facts : Calories 318 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1099mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein.
QUICK VEGETABLE SOUP
Very good!
Provided by Donna Cambre
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 54.5 g, Fat 5.2 g, Fiber 10.1 g, Protein 8.8 g, SaturatedFat 0.7 g, Sodium 1186 mg, Sugar 8.6 g
QUICK AND EASY CHICKEN VEGETABLE SOUP
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
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
QUICK VEGETABLE BEEF SOUP
I send my husband off to the farm every day with lunch in a cooler. It's hard to have a variety of meals, especially hot ones. But a thermos full of this soup keeps him going all day long!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 20-30 minutes or until the vegetables are tender.
Nutrition Facts : Calories 173 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 742mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 15g protein.
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
QUICK ASIAN BEEF, VEGETABLE & NOODLE SOUP
This is a flavorful soup that is quick and easy to put together. It is from the Iowa Beef Industry Council. The recipe originally called for using two seasoning packets from the ramen noodles, but we thought it was too strong and salty, I recommend using one to start then adding more to taste.
Provided by CindyMarie
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stack beef steaks; cut lenghtwise in half, then crosswise into 1-inch wide strips. Set aside.
- Remove seasoning packets from ramen noodles; set aside.
- Combine broth, water, vinegar, soy sauce, ginger, garlic and vegetables in stockpot. Bring to boil.
- Stir in noodles. Bring to boil.
- Cook and stir for three minutes, then stir in steak slices and contents of 1-2 seasoning packets,
- Immediately remove from heat. Cover and let stand for five minutes.
Nutrition Facts : Calories 146.9, Fat 5, SaturatedFat 2.4, Sodium 1668.3, Carbohydrate 19.5, Fiber 0.8, Sugar 0.6, Protein 6
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 BEEF SOUP
I am new to making soup with leftovers and what's in the cupboard but this is one I came up with that we all really enjoyed. A tasty, nutritious lunch or light supper that is ready in less than 30 minutes!
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place 1 cup beef stock and 1 cup water in sauce pan.
- Add diced potato and bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes.
- While the potatoes are boiling, cook the frozen vegetables, according to the package, in the microwave.
- When the potatoes are tender, reduce heat to medium and add the remaining ingredients except water. Use an additional cup of stock if you desire a stronger flavored broth.
- Add enough water to cover the meat and veggies with broth. Stir to combine.
- Allow to simmer for 10-15 minutes, stirring occasionally, or until heated thoroughly.
QUICK ITALIAN BEEF & VEGETABLE SOUP
I got this recipe from my Supermarket where I shop. It is quick and very good. Another recipe we can use for our Hamburg, and use our summer veggies so abundant now. My family loves it with fresh Italian bread or gooey grilled cheese ~
Provided by Carol Junkins
Categories Vegetable Soup
Time 30m
Number Of Ingredients 10
Steps:
- 1. 1. Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and garlic; brown 4-5 minutes, breaking up into 3/4" crumbles. Pour off drippings. Season beef with pepper and salt.
- 2. 2. Stir broth, tomatoes and carrots into beef. Bring to boil; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in beans and zucchini; continue to cook 4-5 minutes or until zucchini is crisp tender. Remove from heat, stir in spinach. 4 Servings
- 3. This is so versitle you can add different veggies, small potatoes or sweet potatoes etc. noodles, make it your own. It comes together quickly and with a grilled cheese or other sandwich, it is heaty enough for dinner ~ easy clean-up as well.
QUICK AND ZESTY VEGETABLE SOUP
A vegetable soup recipe that is very tasty and very easy and quick.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 8
Number Of Ingredients 7
Steps:
- In a large stock pot, brown beef and onion. Cook until onion is tender, and drain any grease. Season to taste with salt and pepper.
- Stir in stewed tomatoes, vegetables, egg noodles and oregano. Bring to a boil; reduce heat, cover and simmer for 15 minutes, or until noodles are tender. Serve hot.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 14.5 g, Cholesterol 50.2 mg, Fat 15.6 g, Fiber 2.9 g, Protein 12.2 g, SaturatedFat 6.2 g, Sodium 283 mg, Sugar 4 g
QUICK CHICKEN NOODLE VEGETABLE SOUP (WEIGHT WATCHERS)
This soup is from an old issue of Weight Watchers Magazine. It's a core recipe or only has 3 points per serving if counting. If the broth gets a little too thick after refrigerating leftovers, add a little water to thin and reheat on stove or microwave. NOTE: Weight Watchers lists the calories per serving for this recipe to be 160 with 2 g fat which makes 3 points per serving. For some reason Zaar has the calories and fat a lot higher. I think that perhaps Zaar doesn't recognize the chicken ingredient to be skinless which would reduce the fat quantity.
Provided by Dreamer in Ontario
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add chopped onion to broth in a large pot or Dutch oven and bring to a boil.
- Add vegetable blend, cover and return to a boil.
- Add spaghettini and chicken, partially cover pot, and bring to a boil.
- Reduce heat and continue cooking at a gentle boil, stirring occasionally, until the chicken, vegetables and pasta are tender (about 5 to 7 minutes).
RYAN'S QUICK TOMATO VEGETABLE SOUP
This is a very quick and easy vegetable soup that is great to take camping or backpacking. We like it at home for just dinner too. Goes great with quick and easy flat bread recipes and the kids love it too!
Provided by Anne Baker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Stir stewed tomatoes and water together in a saucepan; bring to boil. Stir vegetable soup mix into the tomato mixture. Remove saucepan from heat, place cover on the pan, and set aside until the vegetables are hydrated, 3 to 5 minutes.
Nutrition Facts : Calories 73 calories, Carbohydrate 16.1 g, Cholesterol 3.4 mg, Fat 0.8 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 667.9 mg, Sugar 7.7 g
QUICK VEGETABLE SOUP FROM WILLIAMS SONOMA
You can make this soup with any combination of fresh vegetables on hand. Just be sure to include some potatoes or carrots. Leave the vegetables chunky for a robust soup, or puree half of the vegetables for extra body.
Provided by Linda DC
Categories Clear Soup
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
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 CHILI VEGETABLE SOUP
I had a lot of Zucchini this year and decided to use some up in this delicious vegetable soup. It was rainy and chilly outside so I combined Hubby's love of chili and my love of soup and came up with this tasty dish. It goes together really fast and has lots of flavor!
Provided by TERRI OPGENORTH
Categories Vegetable Soup
Time 1h
Number Of Ingredients 12
Steps:
- 1. In a dutch oven or soup kettle, combine the first 6 ingredients.
- 2. Bring to a boil then reduce heat and simmer for about 30 minutes. No need to cover.
- 3. Add chili powder, beans and squash.
- 4. Stir well and simmer until squash is tender. Mine took about 15 minutes.
- 5. Serve with crusty bread or tortilla chips. I added some left over rice. YUM!
QUICK VEGETABLE BEAN SOUP
This soup is one of my favorite fast dishes on a cold winter day. My husband and I like to eat this soup out of mugs in front of the fireplace.-Mary Ann Morgan, Cedartown, Georgia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, combine the first 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard bay leaves. Sprinkle with cheese.
Nutrition Facts : Calories 328 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 614mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 12g fiber), Protein 18g 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
Tips:
- Use fresh vegetables: Fresh vegetables will give your soup the best flavor and texture. If you don't have fresh vegetables on hand, you can use frozen or canned vegetables, but fresh is always best.
- Don't overcook the vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they are tender-crisp.
- Use a variety of vegetables: The more variety of vegetables you use, the more flavorful your soup will be. Some good options include carrots, celery, onions, potatoes, zucchini, and tomatoes.
- Add some herbs and spices: Herbs and spices can add a lot of flavor to your soup. Some good options include basil, oregano, thyme, rosemary, garlic, and pepper.
- Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or beef broth, depending on the flavor of soup you want.
- Don't be afraid to experiment: There are many different ways to make vegetable soup, so don't be afraid to experiment with different ingredients and flavors. The best way to find a soup that you love is to try different recipes and see what you like.
Conclusion:
Vegetable soup is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a good source of vitamins, minerals, and fiber. Vegetable soup is also a low-calorie food, so it's a good choice for people who are watching their weight. Whether you're looking for a quick and easy meal or a hearty and comforting soup, vegetable soup is a great option.
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