Best I Cant Make Vegetable Soupsoup Recipes

I Can't Make Vegetable Soup....Soup! image

Provided by Kathy Sterling @Kster2033

Number Of Ingredients 12

32 ounce(s) fat free beef stock (i use emeril's)
10 cup(s) water
1 tablespoon(s) oregano, dried
1 tablespoon(s) black pepper
1 tablespoon(s) salt
1 tablespoon(s) steak seasoning (i use texjoy)
28 ounce(s) can diced stewed tomatoes
6 ounce(s) tomato paste
1 cup(s) chopped onions
15 ounce(s) cut green beans, with liquids
15 ounce(s) sweet peas, with liquids
8 cup(s) frozen mixed vegetables (i used birds eye normandy blend)

Steps:

In a large soup pot mix stock, oregano, pepper, salt, steak seasoning, stewed tomato, tomato paste and onions, bring to a boil and simmer for 20 minutes.
Add frozen vegetables, green beans and peas. (you can add or delete any vegetables you may like)
Bring to a boil and then lower flame to a low boil. Cook for 35 minutes or until vegetables are done to your preference.
Note: You can also add a small package of elbow or sea shell pasta to vegetables.

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