Best Loaded Vegetable Soup Recipes

Loaded Black-Eyed Peas, Spinach, and Vegetable Soup image

Provided by Kathe

Time 2h10m

Yield 10

Number Of Ingredients 12

1 tablespoon olive oil, or as needed
1 large onion, chopped
4 cloves garlic, crushed
6 cups vegetable broth
3 potatoes, cubed
1 ½ cups dry black-eyed peas
3 carrots, sliced
1 zucchini, peeled and cubed
1 (10 ounce) bag fresh spinach, stems removed
1 tablespoon chopped fresh parsley
2 bay leaves
salt and ground black pepper to taste

Steps:

Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.

Nutrition Facts : Calories 177 calories, Carbohydrate 32.5 g, Fat 2.2 g, Fiber 7.7 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 321.9 mg, Sugar 6.4 g

LOADED VEGETABLE SOUP image

Number Of Ingredients 22

2 - 3 Tbsp. olive oil
4 large carrots, sliced
1/2 bunch of celery with leaves, chopped
2 medium sized onions, chopped
4 large cloves of garlic, minced
1 large green pepper
1 large red pepper
1 small head of broccoli, chopped
4 large vine ripened tomatoes, chopped
1 cup fresh mushrooms, sliced
1 (15 oz.) can Muir Glen Organic Fire Roasted Petite Diced Tomatoes
1 (15 oz.) can corn, drained
1 1/2 cups fresh or frozen peas
1 1/2 cups fresh or frozen fine green beans, cut into bite sized pieces
3 potatoes, scrubbed and diced with skin on
10 cups of water
3 Tbsp. tomato paste
3 large bay leaves
1/4 cup dried basil (I know that seems like a lot, but it adds so much wonderful flavor to the soup)
1 Tbsp. sea salt
1/2 tsp. black pepper
1/4 tsp. crushed red pepper flakes (optional)

Steps:

Coat your Dutch Oven or stock pot with olive oil and warm on medium heat. Start with the carrots and saute your vegetables. I chop as I go, adding in one vegetable at a time until they are all sauteed while stirring. After all the vegetables are added, slowly add the water, tomato paste, bay leaves, basil, salt, black pepper and crushed red pepper. Stir, cover and turn heat to low-medium. Let simmer on your stove top for 2 1/2 to 3 hours. Turn off the heat. Season with more with salt and pepper if you wish. Serve hot with fresh bread or rolls. Serves 8 generously. Tastes even better the next day! *To Freeze, cool to room temperature and store in plastic freezer friendly bags or a freezer friendly container.

Loaded Vegetable Soup image

Provided by FarahC

Categories Vegetable

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 19

1 (14 1/2 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (16 ounce) bag frozen corn
1 (16 ounce) bag frozen peas
1 (16 ounce) bag lima beans
4 carrots, chopped
2 onions, diced
2 garlic cloves, crushed
4 stalks celery, sliced
4 -5 medium potatoes, cubed
1 (16 ounce) bag okra (optional)
1/4 cup instant chicken bouillon granules (or to taste)
1 tablespoon sugar
1 teaspoon black pepper
2 tablespoons dried parsley
1 teaspoon thyme
1/2 teaspoon tarragon
2 bay leaves
water

Steps:

Get a large stock pot,fill half way with water.Turn heat to medium.
Add your vegetables.Do not thaw your frozen vegetables before adding to water.Season,stir,and cover.Cook about 2-3 hours stirring every 45 minutes or so,adjust heat as needed.Add cooked pastas,or rice if you'd like.You can also freeze this for up to 3 months.

Nutrition Facts : Calories 195.5, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 1434.6, Carbohydrate 41.2, Fiber 7.8, Sugar 8.1, Protein 8.3