A variety of Vegetable Soup Recipes with a slight twist for some unique flavor combinations.
Vegetable Soup Recipes are for 4 servings but are easy to double if needed.
This soup is a complete meal. It makes a large enough batch that you can keep leftovers in the refrigerator for a quick and easy meal the next day.
I like a little hot bite to this soup so I add a can of ROTEL Hot diced tomatoes with Habaneros. This really heats you up after a good walk on cold winter day.
3 slices Bacon, chopped
1 lb ground turkey breast
1 med Onion, diced
1 Tbl Olive Oil
2 stalks Celery, diced
2 med Carrots, diced
2 med Zucchini, diced
2 cloves Garlic, finely chopped
1 -14oz Can chopped Tomatoes
1 -15oz can Great Northern Beans
1 -15oz can Black Eye Peas
3 cups low sodium Chicken Broth
1/4 tsp Salt
Coarsely ground black pepper
1 Tbl chopped Parsley
1 Tbl Bay Leaf, crumbled
6 cups fresh Spinach
1/4 cup grated Parmesan Cheese
Using a soup pot, cook bacon until crisp and set aside. Drain fat from pot and discard. Brown turkey, and then set aside with bacon.
Put the oil in pot along with the onion, celery and carrot. Cook for 5 min and then add water. Continue cooking until water has evaporated. Add zucchini, garlic and parsley. Cook additional 5 minutes and then add tomato, beans, broth, bay leaf, bacon, turkey, salt and pepper. Bring to boil, reduce heat and simmer for 10 minutes.
Stir in chopped spinach. Ladle into bowls and top with grated cheese.
1 cup dry white beans
1/2 cup butter
4 leeks, sliced
4 stalks celery, sliced
2 medium onions, sliced
1/2 head cabbage, shredded
3 cups low sodium chicken broth or water
1 Tbl chopped fresh parsley
3 Tbl whipping cream
1 1/2 cups shredded Edam or Cheddar Cheese
1/2 to 1 tsp salt
1/8 tsp freshly ground black pepper
Wash beans, cover with cold water and soak overnight. Drain.
Cover beans with fresh water and bring to boiling. Lower heat and simmer 2 to 2 1/2 hours until tender. Drain and set aside.
Melt Butter in large pot. Add leeks, celery, onions and cabbage. Saute for 10 minutes or until vegetables are tender but not browned. Add beans and chicken stock. Simmer 25 minutes.
Add parsley. Stir in cream and cheese. Do not boil but heat to serving temperature. Stir in salt and pepper.
1 medium onion, finely chopped
3 or 4 leeks, thinly sliced with part of tops
1 cup celery, thinly sliced
1/4 cup butter
1 green pepper, cut into thin strips
4 cups low sodium chicken broth
2 medium potatoes, sliced 1/4 inch thick
3 medium carrots, thinly sliced
1 1/2 tsp salt (optional)
1/4 tsp dried marjoram leaves
1 bay leaf
2 cups milk
1/2 cup chopped parsley
1 cup frozen peas, thawed
Saute onion, leeks and celery in heated butter in a 5 to 6 qt pot. Cook until onions are limp.
Stir in green pepper. Cook 1 minute longer. Add broth, potatoes, carrots, salt, marjoram and bay leaf. Bring to a boil. Cover and reduce heat, simmer 20 to 25 minutes until potatoes are tender.
Stir in milk, parsley and peas. Heat uncovered, stirring occasionally, until soup is steaming hot. Season with nutmeg.
TIP: Make your own chicken broth Money saving idea for soup making and you are able to control the sodium amount in the broth.
Simmer chicken bones, wing tips, backs and necks in water with chopped onion, carrot, celery, salt and peppercorns, a pinch of thyme and a parsley sprig.
Simmer in covered pot for several hours until liquid is flavorful. Strain, cool and freeze in 3 cup containers. Recipes usually call for 3 cups.
Other Soup Recipes