Best Vegetarian Vegetable Soup Recipes

VEGETARIAN VEGETABLE SOUP

Steps:

• In a large saucepan, saute the onion and celery in butter until tender. Add the broth, tomatoes, vegetables, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Sprinkle with croutons.

VEGETARIAN BARLEY-VEGETABLE SOUP

Steps:

• In a large pot, melt butter over medium-high heat.
• Add onion, carrot and celery and saute until softened.
• Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.
• Stir in barley.
• Lower heat and cover.
• Gently simmer for 1-1/2 hours or until barley is tender.
• Stir in frozen green beans during the last 10 minutes of cooking.
• Remove from heat and stir in dill weed.
• Serve warm.

CAMPBELL'S ABC'S VEGETARIAN VEGETABLE SOUP

Steps:

• Cook pasta according to directions.
• Meanwhile, in a saucepan, combine vegetable broth, veggies, juice, tomato paste, thyme, oregano, basil and pepper.
• Bring to a boil; cover and simmer for 5 minutes.
• Drain pasta; add cooked pasta to soup and simmer for an additional 15 minutes.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

VEGETARIAN CABBAGE VEGETABLE SOUP

Steps:

• Spray a large stock pot with cooking spray and saute onion, garlic, and carrots over medium heat, about 5 minutes until beginning to soften. Add a couple tablespoons of the broth if needed to prevent browning.
• Add the V8, broth, water, soup mix, and seasonings. Turn heat to high.
• Chop remaining vegetables into slices, or bite-size pieces, and add to pot. Stir.
• Once soup reaches a boil, turn heat to low and simmer for an hour.
• Wonderful served with crusty bread.

ALMOST VEGETARIAN VEGETABLE SOUP

Steps:

• In a heavy stock pot, melt butter and saute onions until they are clear.
• Add broth and bring to a boil.
• Add potatoes and carrots. Let cook at a boil until veggies are tender.
• Add corn, and, again, bring to a boil.
• Add all remaining ingredients.
• Allow to cook together for another 10 - 15 minutes.
• Serve with corn bread or other good bread, or fix rice to add to your soup bowls.

VEGETARIAN VEGAN CHICKPEA VEGETABLE SOUP (LOW SODIUM)

Steps:

• Put cloves, onions, garbanzo beans, rosemary, garlic, garbanzo water/water, bay leaves, olive oil, and salt, in a large pan. Bring to a boil over high heat, then reduce heat to medium low, and simmer for 60 minutes (90 minutes if you prefer softer beans).
• Add the tomatoes, carrots, celery, mushroom, and broccoli. Cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, add the chopped rosemary, lemon juice, pepper, and No Salt Seasoning.
• Season the soup to taste and ladle into bowls. Sprinkle with Parmesan (if you eat/like cheese).

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

VEGETARIAN VEGETABLE SOUP

Steps:

• 1. Chop the onion, carrots, and celery and mince the garlic. 2. Saute the onion, carrots, celery, garlic, and some of the spices with the olive oil for 10 minutes. 3. Add the vegetable broth and water, then gradually stir in the tomato paste. 4. Once you have a consistent broth, add in the tomatoes, cabbage, and remaining spices. 5. Bring the mixture to a boil and then reduce and simmer for another 20 minutes. 6. Let cool, eat, enjoy, and store the extra in the refrigerator or freezer.

DION'S MAGICAL TUSCAN STYLE VEGETARIAN VEGETABLE SOUP

Steps:

• Start with at least a 6 quart pot.
• Empty both cans of tomatoes, stewed and diced, into the pot, using a little tap water in each can to swish around and get everything out.
• Use your bare hands to squash up the tomatoes a bit smaller than they already are, just so the chunks aren't giant.
• Add water from the tap. Start with less than you think you need as you can always add more; you want plenty of room for vegetables. 8 cups is a rough estimate of what I usually use.
• Turn burner to medium-high, add the can of tomato sauce, Italian seasoning (I use Trader Joe's 21 Seasoning Salute) bouillon (I use Better Than Bouillon) and the bay leaves. NOTE: If you are using a different type of broth/bouillon just follow the product instructions or your own taste to get about 8 cups of broth to start your soup.
• Get out your favorite chef's knife and cutting board. Start with the carrots, celery, and onion. This is your mirepoix. Coarsely chop everything into large, bite sized pieces. A diagonal cut makes the carrots and celery extra pretty in the soup. (You may sauté these veggies first in olive oil or butter but in my experience it hasn't made a discernible difference so I just toss them into the soup and enjoy the ease and time saved.).
• Once your mirapoix is in with the herbs and spices flavoring the broth, you can put on some music or a podcast and just start chopping things and throwing them into the soup at your leisure. Usually spinach goes in last, but at this point it matters very little in which order you add the ingredients to the soup.
• NOTES ON CHOPPING THE VEGGIES: It's best to strip the kale leaves from their thick stalks before chopping the leaves up. Most of these veggies will be a pretty coarse chop--if you do a finer chop you may want to shorten the cooking time so they don't get mushy. Slice everything you can (green beans, carrots, celery) on the diagonal. It looks pretty and they cook up nicely without breaking apart.
• Once all the veggies are in, adjust broth level as needed by adding water and bouillon if you need to. Simmer for 45 minutes or until veggies are tender but not mushy.
• Add salt and pepper according to your taste. A little red pepper flakes or cayenne adds a nice kick too.
• Keep an eye on the temperature. Once the soup starts bubbling you can turn it down to low and put a lid on the pot. I usually keep the lid cracked, propped open by a wooden spoon so it doesn't get too hot. You want to keep it at a calm simmer, not a boil.
• Add rinsed kidney and butter beans. (Can be subbed out for almost any other canned beans. Even frozen lima beans are excellent in this.) Simmer another 10-15 minutes.
• IF YOU ADD PASTA: cook the pasta in a separate pot when your soup is already about done. Get it al dente and drain it. Add it at the very end. This way it won't soak up your precious broth as it cooks.
• You may serve this soup almost immediately but it definitely benefits from sitting out a while after it's done. I recommend letting it stand at least 20 minutes. Serve it topped with shaved/grated hard Italian cheese and cracked pepper and/or fresh parsley.

QUICK AND FAST VEGETARIAN VEGETABLE SOUP IN A HURRY

Steps:

• Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.