Best Weekday Vegetable Soup Recipes

QUICK AND EASY VEGETABLE SOUP

Quick and Easy Vegetable Soup image

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

Provided by Anne Vackrinos

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

Yield 6

Number Of Ingredients 11

Ingredients

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

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.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g

WEEKDAY VEGETABLE SOUP

Weekday Vegetable Soup image

Provided by Enid Lelchook

Categories Soup/Stew Tomato Sauté Low Cal Carrot Cabbage Bon Appétit California

Yield Serves 8

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
3 large carrots, peeled, chopped
1/2 large head green cabbage, thinly sliced
1 onion, chopped
2 celery stalks, chopped
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
6 cups canned chicken broth
1 28-ounce can Italian plum tomatoes, chopped, juices reserved
1/3 cup grated Parmesan cheese
Additional grated Parmesan cheese

Steps:

Heat olive oil in heavy large pot over medium heat. Add carrots, cabbage, onion, celery and rosemary and sauté until tender and beginning to brown, about 10 minutes. Add broth and tomatoes with their juices and simmer 45 minutes. Season soup to taste with salt and pepper. Stir in 1/3 cup Parmesan. Ladle soup into bowls. Serve, passing additional cheese separately.

VEGETABLE SOUP

Vegetable Soup image

Toni Landau writes, "Once a week I make a big pot of vegetable soup that I serve before dinner and have available for midday snacks." Here's her recipe.

Provided by The New York Times

Categories dinner, weekday, soups and stews, main course

Time 1h

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
1 diced onion
3 large diced carrots
Seasonings to taste, like cumin, coriander, curry, black pepper, dash of nutmeg
2 cans low-sodium chicken broth
1 can condensed tomato soup, undiluted
1 large can diced tomatoes
1 package frozen mixed vegetables, or more if desired
1 tablespoon balsamic or red wine vinegar
1 bunch kale
Extra-virgin olive oil to coat
Sea salt to taste

Steps:

Heat the oil in a large saucepan and saute the onions and carrots 5 minutes.
Add seasonings, followed by chicken broth, tomato soup, diced tomatoes, frozen vegetables and vinegar.
Bring to a low boil, reduce heat and simmer 30 minutes or more.
Preheat the oven to 400 degrees.
Wash and dry a bunch of kale. Cut out the tough veins and slice the kale into chip-size pieces. Place the pieces in a sealable plastic bag and sprinkle with olive oil.
Transfer the kale to a baking tray and bake for 15 minutes. Sprinkle with a little sea salt.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 871 milligrams, Sugar 8 grams