Twelve Tasty Vegetable Soup Recipes

Vegetable Soup

Vegetable Soup

Homemade vegetable soup is hard to beat. It’s a great easy delicious way to get more vegetables into your diet. I love to make a big pot of vegetable soup on Saturday or Sunday to enjoy during the week.

There are many great vegetable soup recipes from delicate to hearty.

Vegetable soup is extremely forgiving and adaptable so you can use whatever vegetables you have available.

If you have never made homemade vegetable soup it is helpful to follow the recipe exactly as written the first time you make it. Then once you are comfortable with the recipe and basic process experiment away. Cabbage, swiss chard, mushrooms, parsnips, turnips, leeks, fennel, and corn are delicious in vegetable soup.

Vegetable soup is a great make ahead dish too.  You can store it in an airtight container in the refrigerator for 3 to 4 days so there is always something delicious and nutritious waiting for you when hunger strikes.

Here are two of my favorite vegetable soup recipes along with a collection of great vegetable soup recipes from around the Web.

Simple Vegetable Soup Recipe
Makes 8 servings


2 teaspoons olive oil
1 medium-size onion, peeled and chopped
2 carrots, peeled, quartered, and sliced
2 stalks celery, chopped
1 garlic clove, peeled and minced
6 cups vegetable or chicken broth
2 medium russet potatoes, peeled and chopped
1 can (14.5 ounces) diced tomatoes
2 medium zucchini, quartered and sliced
1 cup string beans, cut into 1-inch pieces
1 cup firmly packed fresh spinach leaves, washed and cut into strips
1 cup frozen peas, thawed
Salt & Pepper to taste


Heat the olive oil in a large soup pot placed over medium-low heat.  Add the onion, carrots, celery, garlic and 1 teaspoon salt; stir to combine.  Cover and cook, stirring often, until the vegetables are soft, about 15 minutes.

Add the broth, potatoes, and tomatoes and simmer, uncovered, until the potatoes are almost tender, about 10 minutes. Stir in the zucchini and green beans and cook for 5 more minutes. Add the spinach and cook 1 minute more and then turn off the heat and stir in the peas.  Let the soup sit off the heat for 2 minutes.  Season with salt and pepper to taste.

Nutritional Estimates Per Serving: 126 calories, 2.5 g fat, 19.7 g carbs, 4.8 g fiber, 7.3 g protein, 3 Weight Watchers PointsPlus Value

Minestrone Soup Variation: Omit the potatoes.  Stir in one can (16 to 19 ounces) of white beans, rinsed, with the zucchini and green beans.  Serve garnished with grated parmesan and/or pesto.

Lentil Vegetable Soup Variation: Omit potatoes. Stir in 1 cup rinsed lentils with broth and tomatoes.

Emergency Vegetable Soup Recipe
Makes 4 servings 

This is a great soup when you need a super easy lunch or dinner.  It is quick, delicious, and satisfying served with warm bread and a simple salad.  Emergency vegetable soup is almost as easy as opening a can, but so much healthier and tastier.  The smaller you chop the vegetables, the quicker they will cook.


4 cups chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 medium onion chopped
1 cup small shell pasta
Salt and pepper to taste
Grated parmesan cheese, for serving


Bring the broth to boil in a medium-size pot over medium-high heat.  Add the carrot, celery, and onion and boil gently for 10 minutes.  Add the pasta and simmer until tender, 5 to 10 minutes more.  Season with salt and pepper to taste.  Sprinkle with parmesan when served.

Nutritional Estimates Per Serving: 118 calories, 1.9 g ft, 16.7 g carbs, 2.7 g fiber, 7.7 g protein, 3 WW PointsPlus Value

Variation: Add 1 zucchini, grated with the vegetables

The America’s Test Kitchen Family Cookbook, Heavy-Duty Revised Edition

Lost Recipes: Meals to Share with Friends and Family

More Great Vegetable Soups from around the Web…

Related Posts:

Skinny Potato Leek Soup Recipe

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