Easy Vegetable Soup Recipes

Easy Vegetable Soup Recipes 

 All you need in cold weather is a steaming bowl of soup with tender vegetables and a rich vegetable stock base. Our succulent recipe has a lot of texture extracted from vegetables and is easy to adapt to any fresh or frozen product you have on hand. Swap out or add any bits of other veggies you have in your fridge to give them a different flavor. Use vegetable broth for a vegan and vegetarian dish. 

 Soups are an inexpensive approach to healthy eating. Because they are high in fiber, they will keep you full longer thanks to whole veggies. 

Easy Vegetable Soup Recipes 

Quick Recap:

 Step01:Vegetable preparation 
 Step02:Cooking 
 Step03:Serving 

 Preparation time 10 minutes 
 Cooking time 80 minutes 
 Total time 90 minutes 
 Portions 4-6 Person  

Ingredients:

• 3 medium carrots, peeled 
•  3 large celery stalks 
•  1 medium onion 
•  1 medium- potato 
•  4 cherry tomatoes 
•  1 medium leek 
•  2 tablespoons olive oil 
•  1 clove of minced garlic 
•  1/2 cup of dry white wine 
•  1 liter of beef broth or beef broth 
•  1 leaf bay leaf 
•  1 handful frozen chopped green beans 
•  1 tablespoon fresh thyme leaves 
•  Kosher salt, to taste 
•  Freshly ground white pepper Flavor 

Instructions:

Step01:Vegetable preparation 

• Cut carrots, celery, onions, potatoes, and tomatoes into approximate cubes 1/2 inch.

 Step02:Cooking 

•  In a heavy-bottomed pot, heat the olive oil over low to medium heat.
•  Add the garlic, carrot, leek, onion, and celery and cook 2 to 3 minutes or until the onion is slightly translucent, stirring constantly, add the tomatoes and simmer for another minute.
• Pour stock. Cook until the liquid is reduced by about half, add the beef broth and bay leaf. Increase the heat to medium-high and bring the soup to a boil. Reduce heat and simmer for about 15 minutes.
•  Add the frozen green beans and fresh thyme and cook for another 5 minutes, or until the green beans are hot but still firm. Taste the seasoning and add kosher salt and white pepper to taste. Check to see if the beets are soft but still firm. 

 Step03:Serving 

• Serve hot with toasted bread.

 More Soup Ideas:

1. Egg Drop Soup
2. Creamy Mushroom Soup
3. Broccoli Cheddar Soup

 Tips and Tricks: 

• Personalize your veggies as a personal choice. Try to use fresh vegetables from the garden. 
• Add all-purpose flour, it can improve the color and consistency of your soup. 
• For a creamy soup, bring the vegetable broth to a boil and cool. Mix something up. Then add the sauteed onion and garlic. Cook with spices. The soup is ready to taste. 

 Storage Tips: 

•  Store leftovers in the refrigerator for 12 days. 
•  It is a perfect soup to freeze. Store n a container or ziploc bag. Defrost thoroughly before serving. Heat the soup in the stove or microwave oven & serve.

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