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Title : 10 Super easy and delicious vegetable soups
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10 Super easy and delicious vegetable soups

I always like to challenge myself and experiment with recipes and cooking methods just to prove to myself and the people that anything is possible if you set your mind to it. This week, I received a lot of e-mails from friends and readers about how to prepare easy meals for a short period of time. Well, it may sound simple, but I decided to set the bar high and find easy recipes that are healthy and delicious at the same time. I dedicate this week, delicious soups healthy vegetables.

Soups are generally very healthy and improve your digestive system, but also `s very important to note that the homemade soups are the best option. Don`t even think that a powder of dehydrated soup or a soup can replace the nutritional value of a true homemade vegetable soup. Not even close!

Time to get that plant from the refrigerator

fresh vegetables is very beneficial to our overall health, but if prepared the right way you will make a delicious meal for you and your family. homemade vegetable soups are my favorite kids'. I finally found a way to eat broccoli. Here are some simple vegetable homemade soups:

Basic Recipe homemade vegetable soup

feel free to add something to your liking, but this is my favorite recipe when I have little time after work.

Ingredients:

• Potatoes
• Carrots
• zucchini
• drained basil
• Salt and pepper
• 1 teaspoon oil optional olive

Preparation:

Add olive oil in a pot with 500 ml of water, add salt and then the salt dissolves, add the vegetables in the pot. Boil over medium heat until the potatoes and carrots are soft enough. At the end add the basil and pepper if you want to force the taste, if not, add them at first. Let cool, served in a bowl and put some fresh basil on it!

soup recipe vegetable garden

Ingredients:

• 2 cups carrots (cut into slices)
• 2 cups potatoes (diced)
• 2 cups leeks ( only white) part chopped
• 4 cups tomatoes (peeled, seeded and chopped)
• 2 cups fresh green beans (cut pieces of ¾ inch)
• 2 tablespoons minced garlic
• chopped ¼ cup parsley leaves
• kosher salt
• 2 liters of vegetable broth or chicken
• 2 ears of corn (no beans)
• 4 tablespoons olive oil
• 1 or 2 teaspoons fresh lemon juice
• ½ black pepper

Preparation:

Add the olive oil in a large pot and heat to medium-low heat. After you`ve warm, add garlic and leeks and a pinch of salt. Cook for about 8 minutes, until softened. Then add the vegetables, green beans, potatoes and carrots and cook for 4-5 minutes, stirring occasionally. Increase the temperature once you add the vegetables and bring to a simmer. After that, once the mixture begins to boil, add the beans with tomatoes, peppers and corn, lower heat and cook until the ingredients get soft and tender, about 25 to 30 minutes. Take the pot away from heat and add the lemon juice and parsley. Season with kosher salt and the soup is ready to be served!

recipe vegetable soup with meat

• ribs 2 ½ to 3 pounds of meat (or 2 ½ to 3 pounds without roast) bone
• 1 can diced tomatoes
• 1 ½ chopped onion
• 3 tablespoons dried parsley
• 1 cup sliced ​​carrots
• 2 tablespoons bouillon granules beef
• House 1 tablespoon seasoning (1 cup salt, ¼ black pepper and garlic powder ¼)
• 1 tablespoon Italian seasoning
• 2 bay leaves
• 2 tablespoons vegetable oil (if the roast tenderloin is used)
• one tablespoon of salt
• celery salt 1 teaspoon
• garlic powder 1 teaspoon
• 1 tablespoon Worcestershire sauce
• ½ teaspoon black pepper
• 4 quarts of cold water
• 1 cup bean ice cream
• sliced ​​1 cup green beans
• 1 cup frozen peas, black eye
• 1 cup corn kernels
• 1 cup cut okra
• diced 1 cup potatoes
• fresh parsley leaves
• ½ cup uncooked elbow macaroni

Preparation:

heat the olive oil in a skillet over medium heat, if the roast tenderloin is used. Add the meat and cook 5 minutes per side, until browned on both sides. After that, cut the meat into 1 ½ to 2 inch cubes and fat. Place in a pot (you can put the ribs directly into the pot, without preparation). Add the tomatoes, onions, parsley, House condiments, salt, celery salt, garlic powder, black pepper, Worcestershire sauce, Italian seasoning, bay leaves and water and boil over high heat.

Reduce heat and cover the pan and cook for 1½ to 2 hours until the meat is tender and tender. If you are using ribs, remove the bones and fat and put it back in the pot. Add the remaining vegetables and macaroni and let the soup boil at a lower temperature for 45 minutes. Before serving, add salt and pepper and some fresh parsley. Your soup is ready!

soup recipe cheap and easy vegetables

Ingredients:

• 1 cup water
• chicken broth 1 can
• 1 potato cubes
• 1 can of tomato juice cocktail vegetables
• 2 stalks chopped celery
• 1 can diced tomatoes
• 2 sliced ​​carrots
• 1 cup fresh corn kernels
• chopped 1 cup green beans (fresh)
• Salt and pepper
• Creole seasoning

Preparation:

Add the tomato juice, chicken broth, water, potatoes, carrots, green beans, chopped tomatoes, corn and celery in a large pot . Season with salt, pepper and Creole seasoning. Let simmer for about 30 minutes, until vegetables are soft and tender. Super easy and affordable.

Weight Watchers recipe vegetable soup

Ingredients:

• 2 carrots into medium cubes
• 1 onion, medium dice
• 2 cloves medium minced garlic
• 2 small zucchini cubes
• 2 small cups broccoli florets
• 2 cups small flowers cauliflower
• 2 cups shredded cabbage
• 2 cups Swiss chard chopped
• 1 medium diced celery
• 1 into medium cubes red peppers
• 6 cups vegetable broth reduced sodium
• 2 teaspoons fresh thyme chopped
• ½ salt and pepper to taste ¼
• 2 tablespoons fresh parsley or chives chopped
• 2 tablespoons fresh lemon juice (optional)

Preparation:

Put the vegetables, broth and garlic in a large pot. Cover the pot and boil over high heat. Reduce heat and simmer for about 10 minutes. You add the parsley (or chives), season to taste and add the lemon juice. Simple and healthy!

Recipe Minestrone soup vegetables

Ingredients:

• kosher salt and freshly ground pepper
• January 28 -ounce possible without salt-diced tomatoes
• 4 cloves garlic chopped
• 2 stalks celery, diced
• 1 large carrot, diced
• January 15 -ounce low-sodium beans, drained and rinsed
• paste 1 cup elbow
• 1/3 cup finely grated parmesan cheese
• 1/3 pound of green beans clean and cut into 1/2 inch pieces (about 1 1/2 cups)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• tomatoes January 14 -ounce can crushed
• 2 tablespoons olive oil extra virgin
• 1 large onion, diced
• 6 cups broth of sodium chicken
• 2 tablespoons chopped fresh basil

Preparation:

Add the olive oil in a large pot over medium heat. Once olive oil is heated, add the onion and cook for about 4 minutes. Just after add the garlic, then add the carrot, celery and cook for about 5 minutes, until softened. Add the oregano, basil, green beans and celery, ¾ teaspoon salt and pepper, cook for an additional 3 minutes. Add the diced tomatoes, chicken stock and bring to the boil. Simmer for 10 minutes at a reduced temperature. Add the pasta and beans kidney and cook until the pasta is soft and tender, for about 10 minutes. Add a little salt and cover with chopped basil and Parmesan cheese.

Recipe of vegetable soup weight loss

Ingredients:

• 2 cans chicken broth (preferably low sodium)
• 3 cups of juice V-8 (you can use V8 low sodium or tomato juice , homemade)
• 2 cans tomatoes cut into Italian cubes
• 1 package sliced ​​mushrooms
• 3 carrots, peeled and cut
• 1 zucchini, diced
• 2 fresh cups or frozen green beans
beans
• 1 can, drained and rinsed
• 1 yellow squash, diced
• 1 onion small
• 2 cloves minced garlic
• 3-4 cups shredded cabbage
• 1 teaspoonful. Italian Seasoning
• Salt and pepper to taste

Preparation:

Use a skillet to cook garlic, onion, mushrooms and carrots for about 5 minutes. Place the garlic and stir fry vegetables with remaining ingredients. Cook for about 2 to 3 hours, until vegetables are soft and tender.

Recipe vegetarian vegetable soup

Ingredients:

• ½ chopped onion
• 2 cloves minced garlic
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 3 stalks celery, chopped
• 4 carrots sliced ​​
• 1 can tomato sauce
• 2 sliced ​​potatoes
• 1 cup frozen corn
• 2 kale leaves chopped
• 1 cup okra frozen sliced ​​
• 1 cup of beans frozen soymilk shell
• 1 teaspoon black pepper
• Sal

Preparation

heat the olive oil over medium heat in a saucepan. Cook onion and celery for about 5 minutes in hot olive oil. Add garlic and cook for another 2 to 3 minutes. Add the tomato sauce and vegetable broth into the pot and simmer for about 10 minutes. Add the carrots and potatoes and simmer for another 10 to 15 minutes. At the end, add the remaining ingredients, soybeans, corn, kale and okra. Boil until the okra is tender. It is seasoned to taste.

recipe vegetable soup Jamie Oliver

Ingredients:

• 3 cloves garlic
• piece of 5 cm ginger
• 200 green g mixed Asian, as pak choi baby, sum choy, Chinese cabbage
• 2 spring onions
• 1 fresh red chilli
• 5 sprigs of fresh Thai basil
• 1 stick lemongrass
• 2 star anise
• 800 ml of broth clear organic vegetables
• fish sauce 1 teaspoon
• 1 teaspoon soy sauce
• 1 small shiso layette watercress
• 1 lime

Preparation:

Peel and chop the ginger and garlic. Shred cabbage and chop vegetables, slice the onions and collect herbs. Bash the lemongrass until it breaks open and add in a large pan with ginger, garlic and star anise. Cook over high heat and pour the vegetable broth. Bring it to a boil, then reduce heat and simmer for 30 minutes. Before it is cooked, add vegetables and cook Asian until tender. Season with soy and fish sauce, sprinkle some herbs, onion and chili. Serve with lemon wedges.

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