Best Everyday Vegetable Soup Recipes

Everyday Vegetable Soup image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 9

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Nutrition Facts : Calories 176 g, Fat 4 g, Fiber 5 g, Protein 7 g

Everyday Vegetable Soup image

Provided by Laka

Categories Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
80 g button mushrooms, thinly sliced
150 g cauliflower, torn into small florets
1 carrot, sliced (100 g)
150 g zucchini, cut into small cubes
50 g collard greens, cleaned, torn
50 -60 g Baby Spinach
800 ml water
1 vegetable bouillon cube
2 -3 tablespoons grated parmesan cheese, for sprinkling

Steps:

Sauté onions and garlic in olive oil for 3-4 minutes.
Add the sliced button mushrooms, stir, and sauté for 1-2 minutes.
Add vegetables, water and vegetable cube, stir, and bring the soup to a boil. Reduce the flame and cook, covered, until vegetables are tender, 15-20 minutes or until cauliflower is tender.
Serve sprinkled with a lot of Parmesan cheese.

Nutrition Facts : Calories 341.5, Fat 7.4, SaturatedFat 1.6, Cholesterol 2.2, Sodium 390.7, Carbohydrate 60.1, Fiber 23.3, Sugar 23.6, Protein 23.4

Everyday Vegetable Soup image

Provided by Sassy J

Categories Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 cups chopped onions (or chopped leeks, white part only)
1 cup thinly sliced celery
2 teaspoons italian seasoning
coarse salt
ground pepper
3 (14 1/2 ounce) cans vegetable broth (or chicken broth, if preferred)
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
carrot, chopped
corn
green beans, snapped
lima beans
peas
potato, chopped
zucchini, chopped
mushroom, sliced

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Nutrition Facts : Calories 67.4, Fat 3.6, SaturatedFat 0.5, Sodium 32.6, Carbohydrate 8.3, Fiber 2.1, Sugar 4.8, Protein 1.5