- Dish type
- Vegetable soup
This soup is not only delicious, but also healthy and low in fat. Serve with crusty bread, if desired.
72 people made this
- 275g chopped baby carrots
- 2 baking potatoes, cut into cubes
- 1 small red onion, chopped
- 2 sticks celery, chopped
- 1 (410g) tin cannellini beans, rinsed and drained
- 1/2 small head cabbage, chopped
- 1 (400g) tin chopped tomatoes
- 225g fresh green beans, cut into 1.25cm pieces
- 900ml chicken stock
- 800ml vegetable stock
- 475ml water
- 1 1/2 teaspoons dried basil
- 1 pinch sage, rubbed
- 1 pinch dried thyme leaves
- salt to taste
MethodPrep:25min ›Cook:1hr30min ›Extra time:1hr55min › Ready in:3hr50min
- Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken stock, vegetable stock, water, basil, sage, thyme and salt in a large pot; bring to the boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.
Reviews & ratingsAverage global rating:(71)
Reviews in English (55)
I love this vegetable soup, but I might have changed it so much it's not quite this recipe. This recipe was the inspiration: I used 2 cans of low salt, low fat chicken stock; 4 c. water; about 6 smallish carrots; 4 stalks of celery, peeled; 2 pinches of dried basil; 2 pinches of dried thyme; a few sprinkles of an onion-based salt-substitute; the liquid from a can of stewed tomatoes; 3-4 cloves garlic, crushed. Boil/simmer this for 30 min. Then added 1 head of cabbage, chopped; the stewed tomatoes; 2 roma tomatoes, quartered; bunch of green beans (1-2 cups?); bunch of crimini mushrooms (1/2 cup?); 1 cut zucchini. Cook for 30 min. more. Add kale, cook for about 10 min. Good soup, or how to get rid of all the veggies in your fridge -- in a good way :-)-25 Oct 2009
by Cooking Thyme
Very good recipe, this has to be healthy. I made this last night and went by the recipe and it was great, probably the best vegetable soup I have had. Thanks for the recipe.-20 Jun 2009
This is a great back to basics recipe, which is why I'm giving it a 5-star. It was just what I was looking for. There are so many ways you can expand upon it and still end up with a good tasting, healthy recipe. I changed things up, according to what was in my refrigerator/garden. Added fresh zucchini, tomatoes, garlic, and cilantro. Didn't have green beans or Great Northern beans. Shredded a couple of chicken breasts and tossed them in, just because I'm feeding youngsters who need the protein. Served with grated cheese, rolls, and sour cream. Very satisfying meal. May try ground turkey next time. Thank You!-28 Sep 2009
Healthy Vegetable Soup
Need a Healthy Vegetable Soup to warm your bones this winter? This hearty soup with quinoa and chickpeas has you covered (and takes just under 30 minutes to make!).
- Olive oil
- Apple cider vinegar
- Veggies: Onion, Celery, Bell peppers, Asparagus, zucchini, fresh or frozen corn, and tomatoes
- Wholewheat pasta of choice
- Chickpeas (15 oz) rinsed and drained
- Vegetable Broth
- Fresh thyme leaves
- Bay Leaf
- Kosher salt
- Heat olive oil in a large, thick-bottomed pot on medium-high heat. Add the onion, celery, and bell pepper and cook for 5-6 minutes until softened.
- Add the minced garlic and cook for a minute more, until fragrant.
- Next, add the stock, bay leaf, thyme, vinegar and bring to a simmer, then add the zucchini, asparagus, corn, tomatoes, chickpeas, and pasta
- Cook for 8-10 minutes until the vegetables and the pasta are cooked through.
- Garnish with fresh herbs of choice and enjoy!
Vegetable Soup Preparation
There is little preparation to making this soup except gathering ingredient and adding them to a large pot:
- Diced tomatoes
- 16 ounce bag of mixed vegetables (green beans, carrots, corn, peas)
- Vegetable broth
- Bay leaf (adding bay leaf is what MAKES THIS SO GOOD!)
- Salt & pepper to season
- Fresh vibrant parsley
The ingredients are already prepped except for the onion and celery. Chop the onion and celery and add all of the ingredients to a large pot. Cover and turn the heat to high until it starts to bubble on the sides. When that happens turn the heat down to medium and cover for about 20-30 minutes to until the vegetables are soft.
Ways to use this soup
Serve this soup in various forms! Add beans, gluten-free pasta noodles and/or cheese and turn it into an Italian vegetable soup. You can serve it for dinner by itself or with cheese quesadillas, fresh bread, or grilled cheese. Leftovers can be packed for school lunches the next day.
Our family loves tomato based dishes and we are all BIG fans of this hearty vegetable soup and I know you will love it too! It is also vegan and caters to most specialized diets if you have an dietary concerns.
This soup is so good we even had it again last night?!
More delicious vegetarian soup recipes to try:
If you make this recipe I would love to see it! Hashtag me on social media #delightfulmomfood and follow me on Facebook, Twitter, Instagram and Pinterest.
How to make clear soup
11. Add 1 tbsp oil and saute 1 teaspoon each of chopped ginger & garlic for a minute. If you prefer to make it without oil then just skip the oil. Pour the stock, ginger & garlic and the veggies. Simmer until they are slightly tender.
12. Then add mushrooms and saute well until a nice aroma comes out. You can also skip mushrooms here and just add some carrots, beans, sweet corn and peas.
14. Simmer and boil until the mushrooms are done to your liking. Then add the spring onion greens. Add some salt if you prefer. Some restaurants serve it with soya sauce.
Serve clear soup hot with some fried noodles or fried rice. You can also simply add some boiled noodles to the soup and have.
Healthy Vegetarian Recipes
From lentil soup and veggie burgers to hearty chili and pasta dishes, these meatless meals are perfect, any night of the week.
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Tara Donne ©2012, Television Food Network, G.P. All Rights Reserved.
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved
Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.
Photo By: Tara Donne ©Tara Donne
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Kana Okada ©Kana Okada 2010
Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.
Photo By: Christopher Testani
Photo By: Tara Donne ©2012, Food Network, Television Food Network, G.P.
Photo By: Christopher Testani
Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All rights Reserved
©2012, Television Food NEtwork, G.P. All Rights Reserved
Photo By: Antonis Achilleos
Photo By: EA Stewart ©2015, Television Food Network, G. P. All Rights Reserved.
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Blended Vegetable Soup
Healthy and easy vegetable soup made with carrots, celery, onions and potatoes and half blended for a thick, hearty texture. Perfect meal for vegans and vegetarians!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 people 1 x
- Category: Soup
- Cuisine: Vegetarian
- 6 carrots (peeled and roughly chopped)
- 3 celery stalks (roughly chopped)
- 3 garlic cloves (finely chopped)
- 1 tbsp ginger (finely chopped)
- 2 tbsp extra virgin olive oil
- 1 large potato (peeled and roughly chopped)
- 1 large red onion (peeled and roughly chopped)
- 2 bay leaves
- 8 – 10 cups of vegetable broth
- In a large pot over high heat, add extra-virgin oil, garlic, ginger and red onions. Cook for 5 minutes.
- Add carrots, celery and potatoes and cook for 5 minutes.
- Add enough broth to cover the vegetable by about half a thumb size.
- Add bay leaves, bring to boil and cook for 40 minutes.
- Using an immersion, blend about half of the vegetables. If you are using a regular blender, roughly blend the soup so there are small chunks left.
Did you make this recipe?
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originally published August 10, 2013 &mdash last updated February 28, 2020 // 3 Comments
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3 Comments on &ldquoBlended Vegetable Soup Recipe&rdquo
I’d like To partially Cook my vegetables
in the microwave and then put them into hot broth for further flavor. Then I can use the immersion blender
Made this last night….soooo good. Thanks for a wonderful recipe!!
This is our kind of soup! I bet my husband would love it as well, because I already know I would. Tasty and healthy!
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WHAT’S INSIDE THIS DETOX VEGETABLE SOUP?
What I love about this vegetable detox soup is that it’s packed with so much goodness. It’s vegan, low carb, whole 30 and paleo friendly.
Plus it’s easy to customize & packed with detoxifying vegetables and leafy greens like kale, broccoli and celery.
The purple cabbage and carrots add color and help to fill you up. While the lemon, turmeric and ginger add a nice zing and help to boost your immune system.
Turmeric is a natural anti-inflammatory, antioxidant, antiviral, a big-time immunity booster. Ginger helps aid digestion and can improve the absorption of essential nutrients.
Slow Cooker Chicken Noodle Soup
This Slow Cooker Chicken Noodle Soup is made with a flavorful broth, shredded chicken and tender noodles. A bowl of hot chicken noodle soup is the perfect comfort food when you are feeling cold, sick or even lonely. Just like my Ukrainian grandma used to make. ?