Vegetable Soup Recipes

Becca’s Taco Soup

1 pound ground beef 1 onion, chopped 4 cups tomato juice 1 (15 ounce) can whole kernel corn, drained 1 (15 ounce) can kidney beans 1 (8 ounce) can tomato sauce ½ (1.25 ounce) package taco seasoning mix

Beefy Vegetable Soup

10 cups beef broth 1 (15 ounce) can tomato sauce 1 (14.5 ounce) can diced tomatoes 1 ½ cups diced carrots 1 ½ cups diced potatoes 1 cup chopped celery ½ cup chopped onion 1 cup frozen corn kernels 1 cup chopped fresh green beans ¼ tablespoon ground black pepper ½ teaspoon salt 1 ½ cups seashell pasta 1 cup shredded Cheddar cheese

Beer Cheese Soup III

4 cubes chicken bouillon 1 (12 fluid ounce) can or bottle beer 4 cups water 1 ½ cups cubed potatoes 1 cup chopped celery 1 cup diced carrots 1 cup chopped onion 1 (20 ounce) package frozen cauliflower and broccoli 2 (10.75 ounce) cans condensed cream of chicken soup 1 pound processed cheese food (eg. Velveeta), cubed

Beet Greens Soup

1 potato, diced 1 bunch beet tops with stems 2 tablespoons bacon grease ½ cup diced onion ½ cup shredded carrots (Optional) salt and ground black pepper to taste 4 cups chicken stock, divided 1 ½ cups shredded cooked pork 1 cup frozen peas

Beet Soup

3 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, chopped 6 medium beets, peeled and chopped 2 cups beef stock salt and freshly ground pepper heavy cream

Best Homemade Vegan Vegetable Soup

Best Homemade Vegan Vegetable Soup

2 tablespoons grapeseed oil, or to taste 2 potatoes, chopped (Optional) 3 stalks celery, sliced 3 carrots, sliced, or more to taste ½ large white onion, chopped 8 shiitake mushrooms, sliced, or more to taste ½ bunch Swiss chard, chopped 6 cloves garlic, halved salt and ground black pepper to taste water to cover 2 bay leaves ½ (16 ounce) package fusilli pasta (Optional) 1 (8 ounce) container extra-firm tofu, cubed (Optional) 2 tablespoons tamari 1 tablespoon vegetable bouillon (such as Better Than Bouillon®)

Bavarian Kohlrabi Soup

3 large kohlrabi bulbs, peeled and grated 1 small head white cabbage, shredded 4 carrots, grated 4 red bell peppers, grated 2 green bell peppers, grated ½ pound French-cut green beans ½ bunch fresh parsley, chopped 4 cups chicken broth, or as needed to cover 1 teaspoon white sugar, or to taste 1 pinch Hungarian paprika, or to taste salt and ground black pepper to taste ¼ cup sour cream, for topping 1 tablespoon prepared horseradish, or to taste (Optional)

Bay Leaf Beet Soup

4 large red beets, trimmed 2 tablespoons extra virgin olive oil 1 red onion, chopped 2 tablespoons chopped leek 4 cloves garlic, chopped 4 cups vegetable broth 5 bay leaves, broken in half 1 pinch ground cinnamon ¼ teaspoon salt, or to taste ¼ teaspoon ground black pepper ⅛ teaspoon dried oregano ⅛ teaspoon dried basil 1 pinch ground cinnamon 1 pinch ground cumin 1 pinch dried tarragon

Black Bean Vegetable Soup

1 tablespoon vegetable oil 4 carrots, chopped 1 onion, chopped 4 cloves garlic, minced 1 tablespoon chili powder 1 teaspoon ground cumin 4 cups chicken broth 3 (15 ounce) cans black beans, rinsed and drained, divided 1 (8.75 ounce) can whole kernel corn ¼ teaspoon ground black pepper 1 (14.5 ounce) can stewed tomatoes

Bolivian Peanut Soup (sopa De Mani)

Bolivian Peanut Soup (Sopa de Mani)

2 tablespoons vegetable oil, divided, or as needed 1 onion, chopped 1 tomato, skin removed and flesh chopped 1 carrot, chopped ½ cup raw peanuts 4 cups beef broth ½ cup green peas 1 pinch red chile powder, or to taste 1 potato, cut into matchstick-size pieces 2 tablespoons chopped fresh parsley, or to taste

Scroll to Top