I always like to challenge myself and experiment with recipes and cooking methods just to prove myself and people that everything is possible if you set your mind on 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, which are healthy and delicious at the same time. I dedicate this week to healthy, delicious vegetable soups.
Soups in general are very healthy and improve your digestive system, but it`s also very important to bear in mind, that homemade soups are the best choice. Don`t even think that a soup powder or a dehydrated soup can replace the nutritional value of a real homemade vegetable soup. Not even close!
Time to get that vegetable out of the fridge
Fresh vegetable is extremely beneficial for our overall health, but if you prepare it in the right way you will make yourself a delicious meal for you and your family. Homemade vegetable soups are my children`s favorite. I finally found a way to make them eat broccoli. Here are some simple homemade vegetable soups:
Basic Homemade Vegetable Soup Recipe
Feel free to add something to your taste, but this is my favorite recipe when I have little time after work.
Ingredients:
Potatoes
Carrots
Zucchini
Drained basil
Salt and pepper
1 teaspoon of Olive oil- optional
Preparation:
Add olive oil into a pot with 500ml of water, add salt and after the salt dissolves, add the vegetables in the stockpot. Let it boil on a medium heat until the potatoes and carrots are soft enough. At the end add the basil and pepper if you want to force the flavor, if not, add them at the beginning. Let it cool, serve it in a deep bowl and put some fresh basil over it!
Garden Vegetable Soup Recipe
Ingredients:
2 cups carrots (chopped into rounds)
2 cups potatoes (diced)
2 cups chopped leeks (only the white parts)
4 cups tomatoes (peeled, seeded and chopped)
2 cups fresh green beans (cut into ¾ inch pieces)
2 tablespoons minced garlic
¼ cup chopped parsley leaves
Kosher salt
2 quarts vegetable or chicken broth
2 ears corn (without the kernels)
4 Tablespoons olive oil
1 or 2 teaspoons fresh lemon juice
½ black pepper
Preparation:
Add the olive oil in a large stockpot and heat it on a medium-low heat. After you`ve heat it, add the garlic and leeks and a pinch of salt. Cook it for approximately 8 minutes, until they soften. Later, add the vegetables, green beans, potatoes and carrots and cook it for additional 4-5 minutes, stirring it occasionally. Increase the temperature once you add the vegetables and bring it to simmer. After that, once the mixture begins to simmer, add the tomatoes, pepper and corn kernels, lower the temperature and cook it until the ingredients get soft and tender, approximately 25 to 30 minutes. Take the stockpot away from the heat and add the lemon juice and parsley. Season it with kosher salt and your soup is ready to be served!
Vegetable Beef Soup Recipe
2 ½ to 3 pounds beef short ribs (or 2 ½ to 3 pounds boneless chuck roast)
1 can diced tomatoes
1 ½ chopped onion
3 Tablespoons dried parsley
1 cup sliced carrots
2 Tablespoons beef bouillon granules
1 Tablespoon House seasoning( 1 cup salt, ¼ black pepper and ¼ garlic powder)
1 Tablespoon Italian seasoning
2 bay leaves
2 tablespoons vegetable oil (if you use chuck roast)
A Tablespoon salt
1 Teaspoon celery salt
1 Teaspoon garlic powder
1 Tablespoon Worcestershire sauce
½ Teaspoon black pepper
4 quarts cold water
1 cup frozen butter beans
1 cup sliced green beans
1 cup frozen black-eyed peas
1 cup corn kernels
1 cup cut okra
1 cup diced potatoes
Fresh parsley leaves
½ cup uncooked elbow macaroni
Preparation:
Heat the olive oil in a skillet on a medium heat, if using chuck roast. Add the roast and cook it 5 minutes per side, until browned on both sides. After that, cut the roast into 1 ½ to 2 inch cubes, without fat. Place it in a stockpot (you can put the short ribs directly into the stockpot, without previous preparation). Add tomatoes, onions, parsley, House seasoning, salt, celery salt, garlic powder, black pepper, Worcestershire sauce, Italian seasoning, bay leaves and water and boil over a high heat.
Reduce the heat and cover the pot and cook for 1 ½ to 2 hours until the meat gets soft and tender. If you are using ribs, remove the bones and fat and put it back in the pot. Add the rest of the vegetables and macaroni and let the soup boil on a lower temperature for 45 minutes. Before serving, add salt and pepper and some fresh parsley. Your soup is ready!
Cheap and Easy Vegetable Soup Recipe
Ingredients:
1 cup water
1 can chicken broth
1 diced potato
1 can tomato-vegetable juice cocktail
2 stalks diced celery
1 can diced tomatoes
2 sliced carrots
1 cup fresh corn kernels
1 cup chopped 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 into a large stockpot. Season it with salt, pepper and Creole seasoning. Boil it and simmer for approximately 30 minutes, until the vegetables are soft and tender. Super easy and affordable.
Weight Watchers Vegetable Soup Recipe
Ingredients:
2 medium diced carrots
1 medium diced onion
2 medium minced garlic cloves
2 small diced zucchini
2 cups small florets broccoli
2 cups small florets cauliflower
2 cups shredded savoy cabbage
2 cups chopped Swiss chard
1 medium diced celery
1 medium diced sweet red peppers
6 cups reduced sodium vegetable broth
2 Teaspoons fresh chopped thyme
½ salt and ¼ pepper to taste
2 Tablespoons fresh chopped parsley or chives
2 Tablespoons fresh lemon juice (optional)
Preparation:
Put the vegetables, broth and garlic into a large stockpot. Cover the pot and boil it over a high heat. Reduce the heat and simmer for about 10 minutes. Stir in parsley (or chives), season it to taste and add lemon juice. Simple and healthy!
Minestrone Vegetable Soup Recipe
Ingredients:
Kosher salt and freshly ground pepper
1 28 -ounce can no-salt-added diced tomatoes
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1 15 -ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
1 14 -ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
1 large onion, diced
6 cups low-sodium chicken broth
2 tablespoons chopped fresh basil
Preparation:
Add olive oil to a large stockpot over a medium heat. Once you heat the olive oil, add onion and cook it for about 4 minutes. Right after that add garlic, and then add carrot, celery and cook it for about 5 minutes, until it softens. Add oregano, basil, green beans and celery, ¾ tsp salt and pepper, cook for additional 3 minutes. Add diced tomatoes, chicken broth and bring it to boil. Simmer for 10 minutes on a reduced temperature. Add the pasta and kidney beans and cook until the pasta is soft and tender, for approximately 10 minutes. Add some salt and top with chopped basil and parmesan.
Weight Loss Vegetable Soup Recipe
Ingredients:
2 cans chicken broth (preferably low-sodium)
3 cups V-8 juice (you can use low-sodium V8 or even tomato juice, homemade)
2 cans Italian diced tomatoes
1 package sliced mushrooms
3 carrots, peeled and sliced
1 zucchini, diced
2 cups fresh or frozen green beans
1 can kidney beans, drained and rinsed
1 yellow squash, diced
1 small onion
2 cloves minced garlic
3-4 cups shredded cabbage
1 tsp. Italian seasoning
Salt and Pepper to taste
Preparation:
Use a frying pan to cook the garlic, onions, mushrooms and carrots for about 5 minutes. Place the sautéed garlic and the vegetables with the rest of the ingredients. Cook for approximately 2 to 3 hours, until the vegetables are soft and tender.
Vegetarian Vegetable Soup Recipe
Ingredients:
½ chopped onion
2 minced cloves garlic
2 Tablespoons olive oil
4 cups vegetable broth
3 stalks chopped celery
4 sliced carrots
1 can tomato sauce
2 sliced potatoes
1 cup frozen corn
2 leaves chopped kale
1 cup frozen sliced okra
1 cup frozen shelled edamame
1 Teaspoon ground black pepper
Salt
Preparation:
Heat the olive oil on a medium heat in a stockpot. Cook the onion and celery for about 5 minutes in the heated olive oil. Add garlic and cook it for additional 2 to 3 minutes. Add tomato sauce and vegetable broth into the stockpot and simmer for about 10 minutes. Add the carrots and potatoes and simmer for additional 10 to 15 minutes. At the end, add the rest of the ingredients, edamame, corn, kale and okra. Let it simmer until the okra is tender. Season it to taste.
Vegetable Soup Recipe by Jamie Oliver
Ingredients:
3 cloves of garlic
5cm piece of ginger
200 g mixed Asian greens , such as baby pak choi, choy sum, Chinese cabbage
2 spring onions
1 fresh red chilli
5 sprigs of fresh Thai basil
1 stick of lemongrass
2 star anise
800 ml clear organic vegetable stock
1 teaspoon fish sauce
1 teaspoon soy sauce
1 small punnet shiso cress
1 lime
Preparation:
Peel and chop the ginger as well as the garlic. Shred the cabbage and trim the greens, slice the onions and pick the herbs. Bash the lemongrass until it breaks open and add it in a large saucepan with the ginger, garlic and star anise. Cook over a high heat and pour the vegetable stock. Bring it to boil, then reduce the temperature and simmer for 30 minutes. Before it`s cooked, add Asian vegetables and cook them until wilted. Season it with soy and fish sauce, sprinkle some herbs, onion and chili. Serve with wedges of lime.
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