Best Quick Vegetable Soup From Williams Sonoma Recipes

QUICK VEGETABLE SOUP WITH KOHLRABI

Steps:

• Remove the kohlrabi leaves and cut them into thin strips. Set aside. Peel the kohlrabi and carrot, cut into small pieces and chop in a blender to the desired fineness.
• Sauté onion and garlic in butter for 2 - 3 minutes until soft.
• Add the chopped kohlrabi and carrot, stir and sauté briefly.
• Add water and crumbled vegetable cube; bring to the boil.
• Stir in chopped kohlrabi leaves. Cook the soup over the low heat for 15 minutes. Remove from the heat and stir in soy sauce.

QUICK AND EASY VEGETABLE SOUP

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.

JUDY'S VEGETABLE SOUP FROM CANS

Steps:

• Saute the onion and garlic in the olive oil.
• Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
• Bring to a quick boil, and then cover the soup and reduce the heat to let it simmer for a good 20 minutes to let the rice fully cook.
• for the beans, kidney beans works very nicely, but whatever your preference is will work.
• it goes really well with some crusty bread or buttered cornbread.

HEARTY VEGETABLE SOUP

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.