Vegetable soup recipes?

I don't eat anywhere near enough vegetables, mostly because I can never cook them right. But in a soup -- no problem, right? And canned soups are never as good as fresh ones, but when you buy fresh ones at a deli you have no idea what the nutritional (calorie) content is.... So what's your best vegetable soup recipe? (preferably avoiding cabbage -- I just about made myself sick on the Weight Watchers free soup recipe a few years back with all that nasty cabbage). I don't care if it's a chunky or puree type as long as it tastes good and packs a vitamin whallop.

Sat. Dec 3, 10:13am

Veggie Soup

When I am trying to find a recipe for basic foods, I do a Google search, e.g., "vegetable soup recipe". If you want to eliminate cabbage as an ingredient, you could do an advanced search using the boolean operators.

This usually will bring up many selections from which to choose.

We're having a cold, dreary day in Kansas City right now, which makes veggie soup a very appealing thought!

Good luck.

Digby

Saturday, December 3, 2005, 11:16 AM

Advice from a college student:

What I do is buy Amy's Organic Fat Free chunky vegetable soup (so yummy). Then I add frozen broccoli/peas/whatever other veggies I want and cook it. That cuts down on the sodium a bit. It is really good though and onlly 60 calories a cup (about 100 cals for the can). A great site for vegetarian recipes, which should have some wonderful vegetable soup, is: vegweb.com.

Link

Saturday, December 3, 2005, 11:56 AM

I don't have a recipe for vegetable soup on hand (although I have a really good one for split pea that I'll post when I get home), but I have had quite a bit of success with recipes from www.foodtv.com I try to go with recipes that have received a good rating from other users, but even ones that haven't been reviewed have mostly worked out well.

Link

Saturday, December 3, 2005, 12:53 PM

Vegetable soup ... whatever you have

I usually rummage around in the pantry/refrigerator and throw whatever I have together. It's generally something like diced tomatoes, potatoes, onions, garlic, beans (garbanzo, black, pinto ... whatever's handy), plus something crunchy like carrots, broccoli, or cauliflower. Sometimes I'll throw in rutabaga or parsnips just because I never have those by themselves. Season with your favorite herb, add salt and pepper. If I'm in a hurry, I'll cook it on the stove. Otherwise, and especially since winter's arrived, a crock pot fills the bill nicely.

And have fun ... vegetable soup is good no matter what's in it.

Saturday, December 3, 2005, 10:25 PM

Start with the basics - chop and onion, heat some oil (or water) in a large pot and saute onion on medium until soft. Add some garlic if you wish at this point, fresh is best but do what you can. Then add chopped carrot and celery (include the leaves) and at least four to six cups of broth or stock (low or no fat, regular or low sodium) or water or a combination - any sort of broth or stock that you like. Add whatever herbs and seasonings you like but take it easy on the salt! I like fresh rosemany, dried oregano, bay leaf, maybe more dried onion. This gives you a great base and you can add whatever vegetalbes you like to this - green beans, eggplant, garbanzo beans, whatever. If you like zuchinni, don't add it until later as it can turn bitter. Bring it to a boil on medium high then lower to low to simmer until the veggies are done to your liking. Add more water if necessary, but adding more broth may make it salty. Stir in tomato sauce if you like and heat until There are lots of great recipes on the web but I like to go to the store, see what's on sale or in season and looks good. It's always better the next day when the flavors really blend.

Sunday, December 4, 2005, 6:07 AM

Superb winter minestrone

This was really great, one could leave out the pancetta if vegetarian, but the flavor and nutrition are awesome, try it!! debs

Link

Sunday, December 4, 2005, 1:03 PM

mushrooms, fresh ginger, seaweed, carrots and tofu (and whatever else you like. HUGE vat of water with veggie broth. Stir, let it soak. It is SO easy, so healthy and my favorite soup.

Monday, December 5, 2005, 7:54 PM

Vegweb.com

this site is a great source for veggie recipes.

My favorite - cauliflower soup.

Steam a whole head of cauliflower in ff chicken stock - nice with some minced shallots. Then, in batches, puree it in a blender with ff skim milk (organic tastes better to me) and throw in a few tablespoons of cream cheese or a couple of wedges of Laughing Cow. Season to taste.

Great for when you're starving after the gym and need a quick snack before dinner. Also great topped with fried garlic or bacon or pan-fried scallops. On WW, I could make it so it was only 1pt for 2 cups.

Monday, December 5, 2005, 9:06 PM

Great idea to use a crockpot! I LOVE vegetable soup now (took me years of saying "yuck" before it began to hit the spot, so if you only want a little at a time, it's still worth doing). One reason I love it is, I just walk around the supermarket choosing a variety of 0-point or low-point veggies (I'm familiar with Weight Watchers thinking by this time . . .) and I take them home and put a lot of water in a big pot and some low-sodium, vegeterian broth powder or cubes, then give myself a good time cutting up veggies and throwing them in until the pot is full. I always treat myself to a little protein and starch at the same time using one can of black or kidney beans (I rinse them well first) and a handful or two of pasta. DON'T PUT IN ANYTHING THAT YOU DON'T LIKE; but try things you don't ordinarily eat. I just made a 14-ingredient soup that included shallots and mushrooms, two different kinds of potatoes (1 each), and lots of other stuff. It's GOOD!

Saturday, December 10, 2005, 3:25 PM

I make my own soup from veggie's I grew in the garden. I started with tomatoes which I blanched down. Add onions, green peppers, corn, carrots, potatoes ( I cook first) meat sometimes I use chicken or ham depends on what I have cooked already, rice, mixed veggies as far as spices go salt, pepper, garlic, all purpose spice mostly anything I have in the cupboard. Let is simmer all day. Goes great with cornbread or homemade bread. I have never made soup before but now I'm getting pretty good at it. I don't like my soup too spicy. Soup is a great filler and is good for you.

Friday, January 6, 2006, 5:53 PM

I sometimes look at cans of soup to see what's in them and then create my own...

Here's one for a minestrone-type soup-- I haven't made it in a while, but it's quick & easy!

1 large onion
OR
If you can't tolerate onions, try using 2 or 3 shallots instead
1 clove pressed garlic (fresh, not bottled or dry) - if you don't have a garlic press, just mince it up.
2-4 tbs Fresh basil or approx. 1-2 tbs dried basil (adjust to taste)
1 TBS of olive oil

Saute the above over medium heat until the onions and garlic have softened and the onions are translucent. Do NOT over-cook or burn or you will ruin the flavor.

To the above, add the following:

1 large can of crushed tomatoes
1 can of stewed diced tomates
1 can of kidney beans (rinsed)
1 can of chick peas (garbanzo beans) - Rinsed
1 bag of frozen mixed veggies (corn, peas, beans, carrots, peas, etc.)
1 small bag of frozen green peppers (add towards last 5-10 minutes of cooking)
Add about 8 cups of water ***add more or less depending on how "thick" you like your soup)

1 TBS salt
Ground Pepper - 1/4 tsp or to taste

If you aren't a vegetarian, try subtituting a large can of chicken broth for the water-- watch the sodium content, however!

*** Note, I'm writing this recipe down from the top of my head, so you may have to adjust the amount of water added...

Friday, January 6, 2006, 6:29 PM

Oh, and if you want to, you can add potatoes to my Minestrone recipe above-- although that will make it much more starchy!

--IrisSVB

Friday, January 6, 2006, 6:30 PM

Imagine

puts out various soups that are organic and not terribly high in sodium. I especially love their cream of tomato. You can use it as a base and through other veggies in. I also like their french onion.

Friday, January 6, 2006, 9:49 PM

Easy veggie soup

For a super easy and tasty soup, start with V-8 or tomato juice for your "broth" and add any vegetables you like - bring to a boil, reduce to simmer, and add a package of dry ranch dressing mix for seasoning. Simmer a few minutes (if using canned veggies) or more (if using fresh). YUM!

Saturday, January 7, 2006, 12:31 PM

careful of the blended organic soups- they often contain soy and you might be allergic to that...

Monday, February 12, 2007, 2:34 PM

I don't have any special soup recipes but the one thing I do when I make soup is the base veggies are always onion, carrot and celery sometimes mushroom. And I always saute them in Pam type spray first. I find that if you add them raw it gives a flavor that I don't like.

The other thought is if you are in a hurry I love to just have a can of stewed tomatoes for a soup lunch. About 100 calories and very flavorful.

Wednesday, July 25, 2007, 7:51 PM

Vegetable Soup Recipe

everything is optional...soup has always been a mainstay of the peasantry...whatever you have, just dump it in ;o) here's my soup:

15 oz can diced tomatoes
8 oz pack baby carrots
2 cup kale (or spinach)
2 cup broccoli
2 cup frozen/sliced ocra
2 cup yellow squash
2 cup zucchini
1/2 cabbage
1 onion
1/2 teaspoon 'herbs de provence'
tiny dash saffron

1st 5 minutes: stirfry onions and carrots
2nd 5 minutes: add brocolli, squash, ocra, can tomatoes, spices
3rd 5 minutes: add zuccini, kale, cabbage (again, optional! ;o)
cook about 5 more minutes.

freeze for immediate meals worth ZERO POINTS!

toss in cooked shrimp, chicken...anything for some protein as you thaw and serve through out the week!

Wednesday, July 25, 2007, 8:19 PM

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