Best Vegetable Soup No Meat Recipes

VEGETARIAN VEGETABLE SOUP

Vegetarian Vegetable Soup image

0% meat, 100% delicious, made with our certified vegan Vegetarian No Beef Base!

Categories main

Time 1h10m

Yield 4-6 servings

Number Of Ingredients 15

Ingredients

1 quart water
2 tablespoon Better Than Bouillon Vegetarian No Beef Base
2 carrots, peeled and thinly sliced into rounds
1 rib celery, peeled and thinly sliced
2 large cloves garlic, peeled and minced
1 tablespoon finely chopped shallot
1 can (14.5-ounce) petite cut tomatoes, undrained
2 tablespoon tomato paste
1 can (5.5-ounce) vegetable juice
1 cup frozen corn
1 cup frozen cut green beans
1 tablespoon dried basil leaves
1 bay leaf
.25 teaspoon kosher salt
.25 teaspoon black pepper

Steps:

In a soup pot, heat water over medium heat. Whisk in No Beef Base until dissolved.
Add carrots, celery, garlic, shallot, tomatoes, tomato paste, vegetable juice, corn, green beans, basil, bay leaf, salt and pepper, stir to combine. Bring soup to a boil.
Reduce heat to medium-low, cover and simmer, until done, about 35 minutes, stirring occasionally. Remove bay leaf before serving.

HOMEMADE VEGETABLE SOUP

Homemade Vegetable Soup image

This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.

Provided by John Williams

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h55m

Yield 8

Number Of Ingredients 15

Ingredients

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

Steps:

Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g

VEGETABLE SOUP ~ NO MEAT

Vegetable Soup ~ No Meat image

You won't miss the meat in this vegetable soup.

Provided by RC :)

Categories Vegetable Soup

Time 1h20m

Number Of Ingredients 14

Ingredients

1 Tbsp olive oil
1 medium red onion, chopped
1 1/2 tsp crushed garlic
1 lb. bag(s) frozen mixed vegetables (can use soup vegetables)
1 potato, cubed
2 c shredded cabbage (1/4 head or use cole slaw mix)
2 c shredded kale
1 14.5 oz can(s) fire-roasted salsa-style diced tomatoes
4 1/2 c water
2 packets swanson beef flavor boost*
2 packets swanson vegetable flavor boost*
1 tsp parsley
pepper to taste
*can use beef and vegetable bouillon or broth packets

Steps:

1. In a large saucepan, cook onion in olive oil until translucent.
2. Add garlic, frozen vegetables, potato cubes, cabbage and kale and cook for about 5 minutes.
3. Add the rest of the ingredients.
4. Simmer for at least an hour or until vegetables are cooked as you like them.
5. Flavor boost packets make a nice broth and you can add more water and packets if you increase the other ingredients. Substitute other vegetables, tomato varieties, or add pasta, beans or other spices to taste.