Can anyone recommend a recipe for vegetable soup?

Question

I'm looking for a vegetable soup recipe that is relatively quick and easy without a lot of fancy ingredients. Thanks.

Answer 1

Here's one that I make a lot. It makes a huge pot of soup.

Chop an onion and 3 stalks of celery, and mince 3 cloves of garlic. Cook them in a tsp of oil until the onion softens. Add 3 chopped carrots, 2 diced potatoes, 1 chopped zucchini, 1/4 head of chopped cabbage (or a bag of coleslaw mix), Fill the pot with water to cover the veggies, plus an extra 2-3". Throw in a half teaspoon each of dried thyme and dried rosemary and 2 bay leaves. Let the whole thing boil for 20 minutes, then add a can of whole or diced tomatoes. Cook it for another half hour, add salt, pepper, and 1/4 cup chopped parsley and it's done!

Answer 2

INGREDIENTS:
1/2 cup cubed potatoes
1/2 cup chopped onion
1/2 cup chopped carrot
1 (15 ounce) can kidney beans
6 tablespoons soy sauce
1 bay leaves
6 cups water
1 cup fresh green beans, cut into 2 inch pieces
3/4 cup fresh corn kernels
1/4 cup coarsely chopped fresh basil
1/3 cup tomato puree
3 cloves garlic, minced
1/3 cup olive oil
1/3 cup grated Parmesan cheese
salt and pepper to taste

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DIRECTIONS:
In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve

Answer 3

Cheesy Vegetable Soup:

1 (3- to 4-pound) chicken, cut up
8 cups water
1 teaspoon salt
1 teaspoon pepper
1 onion, chopped
2 cups diced celery
2 cups diced carrot
2 cups diced potato
2 cups uncooked quick rice
4 chicken bouillon cubes
2 cups water
1 (16-ounce) process cheese spread loaf, cubed

Bring first 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken, reserving broth in Dutch oven.

Skin, bone, and chop chicken. Return chicken to broth. Add onion and next 6 ingredients.

Bring chicken mixture to a boil; reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes. Add cheese, and cook, stirring often, until cheese melts (do not boil).

Yield: Makes 1 gallon

Answer 4

I got this one from from Ina Gardner on the Barefoot Contessa show on Foodnetwork, and it is very good. Actually almost all her recipes are wonderful. I am a big fan of hers!!

Provencal Vegetable Soup

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2-inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricots verts, ends removed and cut in 1/2
4 ounces spaghetti, broken in pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving

Heat the olive oil in a large stockpot, add the onions, and sauté over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and sauté over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.

Pistou:
4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated Parmesan
1/2 cup good olive oil
Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid. Yield 1 cup.

Answer 5

Cook in a pot: water, potatoes, onions, carrots, parsley andsomething green like spinach,leeks,brussels sprouts.
Add 2-3 chicken/beef broth, some (olive) oil.
When vegetables soft, take them all out and mushed them in a mixer. Add the pulp again in the broth.
Stir. add some black pepper and cook for further 5 min.
Taste for salt - normally it doesn't need more 'cause of the broth.

Answer 6

Eight beef Bouillon cubes. Six cups water in a pot. Chop up celery put in pot. Grate up two carrots, dice one potato, 1tbsp rice, can of corn, can of peas, can of lima beans, and one can of kidney beans. Minced onion 2 tbsp. 1 small can of stewed tomatoes diced. Cook.

Answer 7

start with a dry package of goodmans soup mix-usually found in ethic (jewish)foods section cook acording to direction then just and your favorite fresh or frozen veggies 10 mins. b-4 serving.

Answer 8

check out 30 minute meals on food network..... Racheal Ray does a lot of soup recipes/ or www.foodtv.com

Answer 9

www.foodtv.com
www.recipes.com