Best Spur Of The Moment Vegetable Soup Recipes

SPUR-OF-THE-MOMENT VEGETABLE SOUP

Spur-Of-The-Moment Vegetable Soup image

Make and share this Spur-Of-The-Moment Vegetable Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Stove Top

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter (or a combination) or 2 tablespoons olive oil (or a combination)
1 lb carrot, trimmed, peeled, and thinly sliced
1 large onion, coarsely chopped (Spanish is recommended)
2 celery ribs, trimmed and thinly sliced
1 -2 garlic clove, split, germ removed, and thinly sliced
1 piece fresh ginger, peeled and coarsely chopped (1-inch piece)
1 sprig fresh rosemary
1 sprig fresh thyme
salt
6 cups chicken broth (plus more for thinning)
1 small potato, peeled and cut into 1-inch cubes
fresh ground pepper

Steps:

Place a large Dutch oven or soup pot over medium heat; add in butter and or oil.
When the butter is melted, or the oil is hot, toss in the carrots, onion, celery, garlic, ginger, rosemary, and thyme.
Season with salt and decrease heat to low, and give the ingredients a couple of turns to coat them with butter or oil.
Cover the pot and cook for 15-20 minutes, stirring a few times, until the vegetables are very soft but not colored.
Remove the lid, pour in the chicken broth, increase heat, and bring to a boil.
Toss in the potato cubes and adjust the heat so that the soup is at a simmer.
Partially cover the pot and let the soup simmer gently for another 20 minutes or until the potato can be mashed easily with a spoon.
You may serve the soup as is or puree it; remove the rosemary and thyme sprigs.
If serving as is, taste soup and adjust seasoning with salt and pepper.
Or puree the soup in a blender or food processor, or use a food mill or immersion blender.
Taste it for salt and pepper and reheat it before serving.
If you find the soup a little too thick for your taste, when you're reheating it, pour in enough additional chicken broth or water to get the texture you like.

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

LATE-SUMMER VEGETABLE SOUP

Late-Summer Vegetable Soup image

This produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. The orzo simmers right in the pot.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 35m

Number Of Ingredients 9

Ingredients

4 ears corn, husks and silks removed
2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and ground pepper
2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
2 large zucchini, halved lengthwise and thinly sliced
8 ounces green beans (stem ends removed), cut into thirds
1 can (14.5 ounces) diced tomatoes, in juice
1/2 cup orzo

Steps:

Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.