Best Hearty Veggie Soup In A Creamy Mushroom Broth Recipes

COZY MUSHROOM VEGETABLE SOUP

Cozy Mushroom Vegetable Soup image

This Cozy Mushroom Vegetable Soup is full of mushrooms, hearty fall vegetables and kale.

Provided by Ingrid DeHart

Categories Soup

Time 45m

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1small red onion, peeled and diced (1 cup)
1 cup carrots, cut into small chunks (2 medium carrots)
1 cup celery, diced (2 ribs celery)
1/2 teaspoon Celtic sea salt
4 cloves garlic, minced
3 cups sweet potatoes, peeled and cut into large chunks (1 large )
3 cups baby bella mushrooms, sliced (10 ounces)
1 bay leaf
2 teaspoons Italian seasoning
4 cups chicken, (homemade) or vegetable broth
1 cup coconut milk
4 cups of kale, roughly chopped with thick stems removed
Freshly ground black pepper

Steps:

Heat 1 tablespoon olive oil in a large stockpot over medium-low heat. Add onion carrots and celery and sauté for 5 minutes, stirring occasionally, until soft and translucent.
Stir in the garlic and cook for an additional 1minute, stirring occasionally, until fragrant.
Add in the mushrooms, bay leaf and Italian seasoning. Stir to coat mushrooms with the seasonings.
Add sweet potatoes and broth, raise the heat to high, cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 10-15 minutes, or until sweet potatoes are just getting tender (don't let them get too soft), stirring occasionally.
Add the coconut milk and kale to the soup and stir to combine. Cook 3-4 minutes until kale is wilted.
Add pepper and additional salt or Italian seasoning to taste.
Serve warm.

Nutrition Facts : Calories 221 calories, Sugar 5.5 g, Sodium 431.2 mg, Fat 11.4 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 22 g, Fiber 4 g, Protein 10.7 g, Cholesterol 6.7 mg

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories Dinner Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges