Vegetable soup. A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter. Homemade vegetable soup is probably my favorite soup.
I use canned green beans, corn, fire roasted diced tomatoes tomatoes, Rotel tomatoes, fresh baby.
Vegetable Soup Recipes Satisfy your healthy diet with these great vegetable soup recipes, including split pea soup, chicken vegetable soup, beef vegetable soup, mixed vegetable soup and more.
View More in Vegetable Soups Tomato and Barley Vegetable Soup photo by Brian Hagiwara / Getty Images.
You can cook Vegetable soup using 6 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Vegetable soup
- You need 2 of medium potatoes or 3 small potatoes.
- You need 2 of zucchinis.
- Prepare 2 cups of butternut squash.
- Prepare 1.5 cups of carrots.
- Prepare 3 of chicken bouillon.
- Prepare 1 of frozen garlic.
A simple but hearty soup recipe filled with tomatoes, carrots, celery, onion, and spinach, this recipe is rounded out with high-fiber barley. In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Everyone loves this super healthy soup, perfect for an easy supper.
Vegetable soup step by step
- Cut vegetables. Sauté potatoes, then add carrots..
- Add water and the rest of the vegetables. Add garlic and chicken bouillon..
- Salt as desired and cook until potatoes are cooked through..
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Warm oil in a large saucepan over medium-high heat. Heat oil in a large dutch oven over medium-low heat. In a large pot (or dutch oven) over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder.