Any way you make it, the end result is always a win! I used red bell peppers, green beans, and collards. :), I’ve made this twice since early September and love it for lunch next day (and the next and next…). I loved the curry and red pepper flakes. Thanks for any ideas! Any of these will work: We’ll use several simple techniques to build flavor as we cook this soup. I like spice but found the red pepper flakes too strong so I only used 1/4 tsp, but didn’t change the amount of curry (use a mild curry). Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Hi Dolores! Until now! This is probably the best soup I’ve ever had, and I can’t believe that it is so simple to make! Try green beans, zucchini, or cauliflower, and fill up this soup with whatever veggies you happen to have on hand. This crockpot soup is more of a hearty and filling stew than just another vegetable soup. See our, Please let me know how it turned out for you! I can’t guarantee the results. Recommended equipment: I’m convinced that everything I cook in my Dutch oven (affiliate link) comes out extra delicious. Carrots, celery, onions, potatoes, spinach, and lentils make this a low-fat and high-fiber vegetable soup. Vegetable broth keeps this soup vegetarian/vegan. Can you use chicken broth instead of vegetable broth? Add the cabbage, green beans, Italian seasoning, salt, pepper, and bay leaves. I’m delighted to hear that, Dave! So easy, so tasty. Please let me know how this soup turns out in the comments. I even fed some to my 9mnth old grandson and he liked it. This looks great! I would suggest adding it when you add your other vegetables since it is heartier. Fraser. Me and my kids LOVED it! Happy fall, I will definitely make again. I might use crushed tomatoes next time. Vegetarian, low in calories but packed with flavour! This luscious soup recipe combines pumpkin and sweet potato into a creamy, vegan, and soy-free soup. I always recommend using Muir Glen brand of tomatoes because they taste the best and come in BPA-free cans. Great meal prep. I made this tonight and it was amazing! Sautéing these ingredients for about 1 minute wakes up their flavors, but isn’t long enough to risk burning the garlic (burnt garlic tastes awful). Storage suggestions: This soup keeps well in the refrigerator for about 4 days. We’ll use onion, carrots and celery as a base. Splash … White Bean and Swiss Chard Vegetable Soup. Love your recipes. I made my own vegetable stock to follow your recipe properly! Next time I’ll remain a purist. I would be interested to hear what you think! I couldn’t resist trying, so we are chopping. I’m glad this one was a winner for you, Heather! I left out the chilli flakes but was generous with the black pepper which made the soup deliciously piquant. For Thanksgiving I did the same thing (doubling the recipe), added a pound of lump crabmeat and a bit over a pound of snow crab (for the meat but also to let it simmer with the crab shells) and a healthy portion of Old Bay. I used sweet potatoes and spinach as my extra vegetables. What’s not to like!? Vegetable soup doesn’t get any better than this. I appreciate you taking the time. The 6 Best Healthy Meal Delivery Services, 15 Vegetarian Soup Recipes That'll Take the Chill Off, Vegetarian Bean and Barley Vegetable Soup, 22 Delicious High-Protein Vegetarian and Vegan Recipes, High-Protein Barley Vegetable Soup With Lentils, Easy High-Protein Low-Fat Vegetarian Bean Soups. ▸ Categories budget friendly, dairy free, egg free, fall, favorites, gluten free, Mediterranean, nut free, pack for lunch, pantry friendly, recipes, side dishes, soups and stews, soy free, Thanksgiving, vegan, winter ▸ Ingredients butternut squash, carrots, celery, green beans, kale, potatoes, spinach, sweet potatoes, Vegetable enthusiast. My husband loves it Thank you for the wonderful recipe. This is my new favourite soup recipe. I have never been one to follow a recipe to a ‘T’, as I pursue my family’s tastes. Seriously! Or is there a substitute? Take care. My dog, Cookie, catches the crumbs. Leave a comment below and share a picture on. You know how most vegetable soups are pretty tired and “blah”? ; Stir in the chopped potatoes, Italian seasoning, and chicken stock. Split Pea and Vegetable Soup. Heat olive oil in a large soup pot or dutch oven over medium heat. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Thanks so much. Our seasonal veggies are sweet potatoes, butternut squash, and green pepper. Add peas and corn during the last 30 minutes. My family scarfed their bowl of soup down and went back for seconds. Me, too. Though it was 6 serving bowls, we have big tummy and finished 5 serving bowls in one meal. Excellent soup! I’m happy to hear that, Debra! Heat a large soup pot over high heat and swirl in the olive oil. Served it with jalapeño cornbread for a perfect fall dinner. Thanks Kate! I hope you enjoy it! I had a bunch of veggies to use up and everything worked great together. Cook for 25 minutes, then remove the lid and add the chopped greens. Stir in the lemon juice and remaining 1 tablespoon of olive oil. © Cookie and Kate 2010 - 2020. I know it wilts the longer you cook it, and I would like to leave a little bite in it. This soup is amazing! We’ll also add bay leaves, red pepper flakes, and a little more salt. I always follow a recipe, as it is written, the first time a prepare it. Thank you for this recipe! There's really nothing more comforting than a steaming hot bowl of tomato soup. Hi Lucy, You can omit and then adjust the other seasonings as you see fit. More curry? I mean, I like it and all but I have never found one that makes me go back for seconds or eat the entire pot myself! … I tried the recipe but used too much chili powder what can I add to reduce the tang of the chili. It was the best Maryland crab soup I’ve had outside of the Maryland-VA-DE area and about as good as the best I’ve had there in restaurants. I’m excited to share this vegetable soup recipe with you. I'm probably making a big mess in my Kansas City kitchen right now. I’ve swapped the veggies so may times depending what I find in my fridge and it’s always the best veggie soup I have ever had! same question applies. Thank you for sharing. The curry is really a secret ingredient. I’m glad it’s a keeper, Sophie! Ready in 45 minutes, you just need to sauté the veggies and add the rest of ingredients, including a cup of white wine. You are so right on the curry – added some really nice depth to the soup flavor. Taste and season with more salt, pepper and/or red pepper flakes. Curry powder is the secret to making this soup so delicious. Thank you! Instant Pot Vegetable Soup … All Vegetable Soup Recipes Ideas. I make this soup almost every week winter or summer we just love it. I’m glad you enjoyed it. Regardless, we’ll let the soup gently simmer for 25 minutes so the flavors can meld together. Mix-and-Match Vegetable Soup. Made this soup for lunch for myself and two colleagues, we all had a second helping, absolutely delicious! Thank you for this recipe! However, your recipe is the best base for a vegetable soup I have ever come across! Make it for someone who’s under the weather. Thank you for sharing. A regular in my winter meals . Our free email newsletter delivers new recipes and special Cookie + Kate updates! If you’re sensitive to spice, you can reduce or omit the red pepper flakes. That’s great! This vegetable soup recipe is seriously so good! Ready in 1 hour and 10 minutes, this thick dish uses peanut butter to add healthy fats and protein. https://www.delish.com/.../recipe-ideas/a21581173/best-cabbage-soup-recipe Thank you for this! Definite keeper. Love it! Made this today to use up all my produce from my weekly veg share, lots of root veg. I had lots of veggies to use up from my CSA box as well as remnants of a pasta bag and this recipe was perfect. Butternut Squash Soup Recipes. Thank you for this excellent recipe, as it is an ideal base for whatever vegetables you have in your fridge. Thank you! Adding salt during different stages of the cooking process builds more flavor than simply adding it all at the end. Hi all, I just made this soup though I have to admit to sacrilege… I used my thanksgiving turkey broth (don’t be confused, I’m in Canada). This homemade vegetable soup is versatile by design, so you can enjoy it from fall through winter. My family loved it. This thick soup is perfumed with bay leaves and garlic, and it's a complete meal. This vegetable soup is so good. I tweaked it for my taste a little, using beef broth and skipping the greens (but used 7 vegetables…otherwise followed it to a tee. Thank you for taking the time to review, Jaci. Yes, a great soup for right now! This was really good as always! It’s now my favorite vegetable soup!!!! Thank you!! Get the recipe from Delish. Prepare the vegetables by sautéing the carrots, celery, and onion in butter and oil. Can you cook this soup in an instant pot? I did mean curry. Add carrots, celery, potatoes and cook for 5 more minutes, stirring often. Great tip from a commenter to use Balsamic vinegar instead of lemon juice. I’m glad you loved it! Showing 1-18 of 1675. I cooked some ground turkey to add to my husband’s bowl. Make an economical and wholesome meal from a simple vegetable soup with one our easy, warming recipes. Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Get easy-to-follow, delicious recipes delivered right to your inbox. My whole family loves this one. Thank you for sharing this! Hi, I can’t have nightshades. Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. High in protein and low in calories, this soup is ready in under 1 hour. Cook for 4 hours in the crockpot: add all of the ingredients, set the pot on low, and come back to enjoy a bowl of goodness. Add sautéed tofu for a high-protein preparation, and serve with rice and fresh salad. Vegetable soup recipes. Delicious!! This easy soup is an easy and effortless dinner, served with bread and salad. Craving more hearty, healthy, meatless soups this season? And I found what I was looking for without being assaulted in a sh*t-storm of pop-up advertising. This simple template allows you to get creative and add more vegetables, potatoes or whole grains such as quinoa, barley, rice or even rolled oats to add texture and fiber. Pour in the broth and water. As a vegetarian for over thirty years who is also a soup lover it is so wonderful to find such a tasty new recipe, absolutely loved it and will be making it again. This is my favorite soup!!! Cook until fragrant while stirring frequently, about 1 minute. They’re some of my favorites! Add to slow cooker along with potatoes, tomatoes, green beans, potatoes, herbs, broth, salt and pepper. …and I concur with Jeff’s comments, your site is a breath of fresh air! If you have a question, please skim the comments section—you might find an immediate answer there. Ready in just 40 minutes, serve with naan and clarified butter, or vegan butter. Add the garlic, curry powder and thyme. Before serving, we’ll brighten up the soup with a big squeeze of lemon juice (one of my other go-to soup tricks) and add another splash of olive oil for rich flavor. You probably won’t be able to pinpoint the flavor, but it adds some subtle intrigue and warmth to this soup. Curry powder was genius! With these vegetable soups, you can easily get ahead of the curve and enjoy many vegetable servings in just one bowl. Well its gone so I can’t take a picture. I was looking for without being assaulted in a sh * t-storm pop-up! 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