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Wholesome Vegetable Soup recipe

Wholesome Vegetable Soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup

A great way of packing vegetables into your diet. It's not only low-fat, but also low in calories.

89 people made this

IngredientsMakes: 6 - 8 servings

  • 90g celery, chopped
  • 125g onion, chopped
  • 125g carrots, chopped
  • 1 (400g) tin chopped tomatoes, drained
  • 750ml V8 vegetable juice
  • 475ml water
  • 1 leek, chopped
  • 1 potato, peeled and cubed
  • 1 (400g) tin peas, drained
  • 2 (198g) tins sweetcorn, drained
  • 2 (410g) tins chickpeas, drained
  • 190g long-grain white rice
  • 1 tablespoon soy sauce
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic granules
  • 1 teaspoon dried dill

MethodPrep:25min ›Cook:35min ›Extra time:1hr › Ready in:2hr

  1. In a large saucepan over high heat, combine the celery, onion, carrots, tomatoes, vegetable juice, water, leek, potato, peas, sweetcorn, chickpeas, rice, soy sauce, thyme, ground black pepper, garlic granules and dill weed.
  2. Bring to the boil, reduce heat and simmer for 30 minutes or until vegetables are tender.

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Reviews & ratingsAverage global rating:(87)

Reviews in English (68)

by GINNYG

This soup was good. I think it is a good base for many different ingredients. The only thing that I will keep in mind next time is that it does turn out really thick; more a stew than a soup. I just added more vegetable juice, water and spices.-11 Jun 2001

by Mrs.Edwin

O.K. - how did you get my grandmothers recipe? I haven't made veggie soup for years as my late husband didn't like it. I had an urge for some (we've had dark, cold days this week) so I made it! I used home made beef stock for the base instead of water, stewed tomatoes for the diced, barley for the rice, black beans with the garbanzo. I chose to use frozen veggies because of their flavor and added limas, string beans, garlic, shredded cabbage and some fresh asperagus. Today when I re-heated it, I added a can of beef broth to make it thinner. This is the best veggie soup I've had in years - Thank you, Colleen! Now I'm off to freeze some and send some over to my grandkids.-23 Oct 2004

by Kathleen M.

This was delicious! I've made it a few times, changing some of the ingredients. I like omitting the potato and rice and adding 1/2 cup of barley instead. Freezes well.-14 Oct 2005


Easy Vegetable Pasta Soup Recipe

Easy vegetable pasta soup recipe – this fresh vegetable and pasta all-in-one pot soup is perfect for any weeknight dinner or easy lunch. Nutritious, filling and a satisfying bowl of this soup is very simple and easy to prepare.

If you are running out of easy lunch or dinner ideas then make this super easy pasta soup with vegetables. Loaded with all the goodness of Italian spices and pasta this soup will be comforting and warming.

Moreover, it is a one-pot soup recipe. Meaning, less mess, quick meal prep, and quick cleanup. Isn’t it awesome?

I love making one pot soups. They are filling, nutritious and satisfying. Just making one dish for lunch or dinner is sufficient. No wonder why such recipes are so popular. And if you are also a fan of such dishes then you will also love these healthy barley soup, creamy broccoli soup, soba noodle soup, corn chowder, etc.

Let’s get started with our pasta and vegetable soup.


Black Bean Soup

This quick and easy vegetarian black bean soup is healthy, low-fat, and ready in just 15 minutes. Beans are a great addition to soups for their high protein and fiber content eating a serving (1/2 cup) of black beans provides 7 grams of protein. Serving this soup with a side of brown rice (1 cup of cooked rice) provides an extra 5 grams.

Bring to a boil mashed and whole canned black beans, broth, salsa, and chili powder. Keep it vegan by making the fixings such (vegan cream, vegan cheese) or offer dairy-full toppings like sour cream or shredded cheese.


How to Make the Best Vegetable Soup

We’ll use several simple techniques to build flavor as we cook this soup. Here’s how:

1) Start with the veggies.

We’ll sauté chopped onion, celery, carrots and seasonal vegetables in olive oil, with some salt. This softens them up and enhances their flavors. Adding salt during different stages of the cooking process builds more flavor than simply adding it all at the end.

2) Add fresh minced garlic, curry powder, and dried thyme.

Sautéing these ingredients for about 1 minute wakes up their flavors, but isn’t long enough to risk burning the garlic (burnt garlic tastes awful).

Curry powder is the secret to making this soup so delicious. We aren’t adding much. You probably won’t be able to pinpoint the flavor, but it adds some subtle intrigue and warmth to this soup. I’ve also used curry powder in my lentil soup and chickpea noodle soup as well, and it always works like a charm.

3) Add canned diced tomatoes with their juices.

We’ll cook them all together for a couple of minutes to reduce any tinny flavors. I used fire-roasted diced tomatoes for these photos, but regular diced tomatoes were just as good. I always recommend using Muir Glen brand of tomatoes because they taste the best and come in BPA-free cans.

4) Almost done—add some vegetable broth, water, and more flavorings.

Vegetable broth keeps this soup vegetarian/vegan. We’ll also add bay leaves, red pepper flakes, and a little more salt. If you’re sensitive to spice, you can reduce or omit the red pepper flakes. If you love spice like me, you might even want to double the amount at the end (add to taste). Regardless, we’ll let the soup gently simmer for 25 minutes so the flavors can meld together.

5) Add chopped fresh greens and finally, some fresh lemon juice.

Lastly, we’ll add chopped greens for health bonus points, and simmer for 5 minutes to soften them up. Before serving, we’ll brighten up the soup with a big squeeze of lemon juice (one of my other go-to soup tricks) and add another splash of olive oil for rich flavor. Taste the soup before and after these additions, and you’ll notice a big difference! Finally, season to taste with salt and pepper, as necessary.

Watch How to Make Vegetable Soup

Please let me know how this soup turns out in the comments. I love hearing from you, and your feedback encourages other readers to try the recipe.

Craving more hearty, healthy, meatless soups this season? Me, too. Here are a few more great options:

Don’t miss the hearty soups in my cookbook, Love Real Food. They’re some of my favorites!


Recipe Summary

  • ¾ cup chopped celery
  • ¾ cup chopped onion
  • 1 cup chopped carrots
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 3 cups tomato-vegetable juice cocktail
  • 2 cups water
  • 1 leek, chopped
  • 1 potato, peeled and cubed
  • 1 (15 ounce) can peas, drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (15 ounce) cans garbanzo beans, drained
  • 1 cup long-grain white rice
  • 1 tablespoon soy sauce
  • ¼ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried dill weed

In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.

Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.


Spinach Nutrition: Facts and Benefits

Spinach is very low in calories. In fact, it is one of the most nutritious negative calorie foods out there. A 100 gram portion of the vegetable provides just 23 calories (as per data by the United States Department of Agriculture). It is extremely rich in vitamins and minerals, most notably beta-carotene (a precursor to Vitamin A), Vitamin B6, Vitamin B9 (folate) and Vitamin K, as well as iron, magnesium and manganese. The leafy green is known to help maintain eye health and improve the health of bones. Spinach is also said to regulate blood pressure and fight inflammation in the body.

Healthy Winter Diet: Spinach is low in calories and rich in minerals and vitamins

2 cups chopped onion (1 medium)

1 1/2 cups chopped carrot (3 to 4 carrots)

1 1/2 cups chopped celery (2 to 3 stalks)

2 tablespoons tomato paste

4 teaspoons minced garlic (4 cloves)

3/4 teaspoon ground fennel seed

1/2 teaspoon ground black pepper

1/2 teaspoon fine sea salt, plus more to taste

1/8 to 1/4 teaspoon crushed red pepper flakes (optional for heat)

1 (15-ounce) can diced tomatoes with their liquid

2 cups chopped potato (2 medium)

3 to 4 heaped cups chopped or shredded cabbage

1/2 teaspoon apple cider vinegar or fresh lemon juice, optional


Recipe Summary

  • 2 tablespoons canola oil
  • 2 carrots, cut into 1/2-inch dice
  • 1 large onion, chopped
  • 1 rib celery, thinly sliced
  • 1 clove garlic, minced
  • 1 14.5-oz. can diced tomatoes, drained
  • 2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice
  • 6 cups low-sodium vegetable broth
  • 1 small zucchini, cut into 1/2-inch dice
  • 1 small yellow squash, cut into 1/2-inch dice
  • 1 cup broccoli florets, cut into small pieces
  • Salt and pepper
  • ¾ cup grated Parmesan
  • Chopped fresh herbs, such as thyme, parsley or basil, optional

Warm oil in a large saucepan over medium-high heat. Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes. Add garlic and sauté 1 minute longer. Stir in tomatoes and potatoes. Pour in broth and bring to a boil. Reduce heat to low and simmer, uncovered, until flavors have blended and potatoes are slightly softened, about 10 minutes.

Add zucchini, squash and broccoli and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes. Season with salt and pepper. Sprinkle with Parmesan and herbs, if desired. Serve hot.


20 hearty, healthy soups to enjoy

Warm up with this delicious chicken and mushroom soup - a true family favourite.

Make yourself toasty warm with this thick, creamy mushroom soup, infused with garlic and olive oil.

A true winter classic, pea and ham soup makes a satisfying lunch or dinner, and is divine served up in tiny cups for a winter cocktail party treat.

This creamy and fragrant vegetable soup works well as a feel-good meal starter in spring and autumn, or as a classic winter warmer.

Get your nutritious vegies while you warm your body and soul.

Roasting tomatoes first adds a depth of flavour to this tasty tomato soup while the broccoli pesto gives it an added freshness.

Warm, healthy and delicious- this curried vegetable soup is the perfect winter dinner for any night of the week. Suitable for the 2-Day Fast Diet.

This fresh and flavoursome gazpacho with feta and prawns certainly ticks all the boxes for dinner tonight - easy to prepare, nourishing, and oh-so-tasty!

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This Chinese style soup is very refreshing if you're looking for a quick and easy meat-free meal.

Spice things up tonight with this sour Vietnamese soup. Light, fresh, and full of mouthwatering flavour. Suitable for the 2-Day Fast Diet.

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Mulligatawny soup is a throwback to the days of the Raj, and was popular in both Britain and India in the 1800s.

It&rsquos a curried broth made with potatoes, carrot, lentils and spices like cardamom, cinnamon, and coriander.

All those warming spices make for a thick stew with a lot of complex and aromatic flavors.


Kettle & Fire Ready-to-Drink Bone Broth Soups

If you don’t want to learn how to make bone broth soup recipes or can’t find the time to do so, Kettle & Fire has you covered! We’ve reinvented the classics with our ready-to-eat bone broth soups.

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We took classic tomato soup and gave it the signature Kettle & Fire makeover using our chicken bone broth as the base. Then we added organic tomatoes, apple cider vinegar, olive oil, and spices to a large stock pot, and finished it with a little coconut milk to create the ultimate, comforting, creamy blend.

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Using our collagen containing chicken bone broth as the base is just one of the ways we jazzed up a standard butternut squash soup recipe. We then added creamy organic coconut milk and aromatic herbs and spices to make it the best bone broth soup recipes you’ll ever taste.

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We tinkered with a traditional miso soup recipe and gave it a twist of our own. Our miso bone broth soup has the same great umami flavor but with added nutrition thanks to Kettle & Fire Chicken Bone Broth. We’ve slow-simmered all the traditional ingredients together in a Crock-Pot — ginger, garlic, seaweed, onion, and miso paste — to create the most flavorful miso soup there is.



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