Best 4 Very Veggie Vegetable Soup Recipes
If you're looking for a hearty, flavorful, and healthy meal, look no further than the humble vegetable soup. This classic dish is packed with fresh, seasonal vegetables, simmered in a savory broth until tender. Enjoyed by people of all ages, vegetable soup is a versatile dish that can be easily tailored to your liking by adding different vegetables, herbs, and spices. It is a delicious and nutritious way to get your daily dose of vegetables. Whether you're looking for a quick and easy weeknight meal or a warm and comforting soup for a cold winter day, a vegetable soup is always a good choice.
Let's cook with our recipes!
VERY VEGGIE SOUP
"I created this soup in an effort to make my family's diet healthier. We have a bowl for lunch or with our dinner. It helps us get our daily helping of vegetables, and its delicious!" -Jaime Sargent, Farmington, New York
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the zucchini, mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, tomatoes, broccoli, carrots, spaghetti sauce and seasonings., Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until vegetables are tender. Stir in spinach; heat through. Garnish each serving with cheese.
Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1527mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 7g fiber), Protein 10g protein.
VERY VEGGIE VEGETABLE SOUP
23 years ago hubby and i were honeymooning in gatlinburg, tenessee and ate at a restaurant called the brass lantern. we had trout and a vegetable soup that was "peppery" according to the hubby. this is my best re-creation of that soup.......personally i try to keep the starchy veggies out as i found out from a dietician that vegetable soup was considered a carb heavy soup due to peas, potatoes, beans.....feel free to add these to your own taste!
Provided by kimbearly
Categories Clear Soup
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- heat oil in large stockpot and saute shallots and celery till soft.
- add broth,tomatoes,tomato paste,and water.
- bring to a boil.
- reduce heat to a simmer and cook,uncovered, for about 20 minutes.
- add vegetables to the pot and return to a simmer.
- season with salt and pepper.
- add chili paste and simmer soup till veggies are tender.
VERY LOW CALORIE VEGETABLE SOUP
All of these vegetables are considered by some to be "negative calorie." They're supposed to take more calories to digest than actually in the vegetable due to the high fiber content. This soup is made in a HUGE stock or lobster pot and really needs to be cooked for 8-10 hours to get the desired stew-like texture. I cook it about 5 hours the first day and then enjoy it as a vegetable soup. The next day it cooks another 5 or 6 hours and it becomes thick and more hearty. It's like having two soups in one. The amount of water you use depends on the size of your pot. I used at least a gallon of water. You can also use Knorr's cube of your choice or extra onion soup mix if you desire a more intense flavor in your soup. I ate this soup for three days with some additional fruit and vegetables during the day and lost 4 pounds. A very tasty and filling way to drop a few.
Provided by romanladee
Categories Brown Rice
Time 10h20m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Cut all vegetables as directed and add to stock pot. Add onion soup mix and add enough water to cover all vegetables. If you have a smaller pot, you will have to half or quarter the recipe to fit your pot. As long as you have enough water to cover your vegetables, you will be fine. Bring to a boil and then add your uncooked brown rice. Add more water as needed during the cooking process.
- This is best made the day before and allowed to "stew." The flavors will be more intense and less salt and seasoning will be needed. The servings listed is for the full amount of vegetables in a large stock or lobster pot.
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
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, broccoli, and cauliflower.
- Don't be afraid to experiment with different spices and herbs. A few well-chosen seasonings can really take your soup to the next level. Some good options include salt, pepper, garlic, thyme, rosemary, and bay leaves.
- If you want a thicker soup, add some cornstarch or flour. Just be sure to whisk it into the soup thoroughly so that it doesn't clump together.
- Top your soup with your favorite toppings. Some good options include croutons, cheese, sour cream, and chopped green onions.
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 use up leftover vegetables, and it's also a good source of vitamins, minerals, and fiber. 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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