The most filling vegetable soup recipes - 62 recipes
More Vegetable soup recipes
Chicken Vegetable Soup with Herbs
By á-519
A flavorful chicken soup on a cold day
- Stock:
- 6 chicken thighs (skinned)
- 1 rosemary sprig
- 1 thyme sprig
- 3 garlic cloves
- 2 stalks celery with leaves (chunked)
- 2 carrots (scraped and chunked)
- 1 lg onion (quartered)
- 2 bay leaves
- 2 1/2 qts water (enough to cover chicken approximately 2")
- Soup:
- 4 stalks celery (diced)
- 4 carrots (scraped and diced)
- 1 14.5 oz can whole tomatoes (chopped - without juice)
- 2 Herb-ox chicken packets
- 1 32 oz can chicken broth
- parsley
- ground pepper
Roasted Root Vegetable Soup
By KatrinaB
Preheat oven 400 degrees Scrub the beet, potato, parsnip and carrot
- 1 large beet
- 1 medium russet potato
- 1 parsnip
- 1 carrot
- 1 onion
- 2 tablespoons olive oil
- 1/2 tablespoon Herbs de Provence
- 6 cups vegetable broth
- 2 teaspoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- sour cream
Pork Chops and Vegetable Soup Casserole
By Sandyhstn
Place pork chops in 2 or 3 qt casserole dish
- 4-6 pork chops
- Campbells vegetarian alphabet soup
Ham and Vegetable Soup
By Julie Adams
Make with a left over Heavenly or Honey Ham bone
- 1 ham bone with some ham still on
- 1 28 oz. can of diced tomatoes
- 1 28 oz. can of tomato puree
- 2 small cans of tomato paste
- 3 - 4 celery stalks (or more)
- 3 - 4 carrots (or more)
- 2 medium onions
- 4 soup spoonful's of beef base
- frozen vegetables of your choice--black eyed peas, butter beans and peas
- left over ham slices, diced
- salt and pepper to taste
Beef Vegetable Soup
By gmbeckett
Cook and stir ground beef and onion in large saucepan until beef is brown, drain
- 1 lb ground beef
- 1/2 cup chopped onion
- 1 pkg Betty Crocker Beef Noodle Hamburger Helper
- 5 cups water
- 1 bay leaf
- 1/4 tsp salt
- 1/8 tsp black pepper
- 19 oz can whole tomatoes
- 300 g pkg frozen vegetables or 2 cups cooked vegetables
Crockpot Hamburger Vegetable soup
By Ksteve10
1. thaw overnight in fridge or in the morning in water 2
- 8oz bag frozen corn
- 16 oz bag frozen peas and carrots
- 15oz can petite diced tomatoes, undrained
- 1 packet of slow cookers vegetable beef soup seasoning mix
- 1 lb ground beef, browned and drained)
- 3 c water (not needed until day of cooking)
- serve with: garlic bread
Cheddar Vegetable Soup
By MissAlyssaG
1. In a large stock pot melt butter and sauté onions and garlic until tender
- 1/2 cup margarine
- 1/2 cup chopped onion
- 5 garlic cloves minced
- 3 1/2 cups of water
- 4 teaspoons of chicken bouillon powder
- 1/4 cup flour
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1 cup cubed red potatoes
- 1 cup chopped carrots
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 2 cups half and half
- 3 1/2 cups of shredded cheddar cheese
Vegetable Beef Soup
By tpriddy_1
The best veggie soup in the world
- 3 Tbsp oil
- 2 pounds beef roast cut up into chunks (I use a rump roast)
- 1 large onion cut into chunks
- 10 new potatoes, quartered
- 3 celery stocks cut into chunks
- 2 cups carrots cut into chunks
- 2 14oz cans stewed tomatoes pureed
- 32 oz beef broth
- 2 cups each frozen green beans and corn
- 1 cup frozen peas
- 1 pkg stew seasoning mix
- 4 cups water
Lentil & Vegetable Soup
By Peggie
Healthy, hearty, and flavorful, this soup is perfect for “flushing the fat away,” or just warming up on a cold ...
- 2 cups dry lentils, rinsed
- 1 cup dry quinoa, rinsed
- 2 carrots, shredded
- 1 sweet potato, cut into bite size pieces
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 5 cups vegetable broth, low-sodium (no sugar added)
- 1 (4-ounce) can diced green chilis
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1/2 teaspoon sea salt, (more to taste)
- 2 cups torn and packed chard (center stem removed),
- 1 avocado, chopped
- 1/2 cup fresh cilantro, chopped
Vegetable Beef Soup
By á-49249
Brown meat in olive oil. Remove from pan
- 1 lb. stew meat cut up
- 1 onion chopped
- 2 stalks celery chopped
- 1 clove garlic
- 4 c. beef broth
- 2 c. V-8
- 1 c. water
- 1 bottle of beer, optional
- 2 tsp. salt
- 1 tsp. pepper
- 2 bay leaves
- 2 Tbs. Worchestershire sauce
- 28 oz. can seasoned diced tomatoes
- 2 potatoes
- 4 carrots
- 1 c. corn
- 1 c. beans
- 1 c. peas
German Vegetable Soup
By pjones-2
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain
- 1-1/2 pounds ground beef
- 2 medium onions, diced
- 2 tablespoons beef bouillon granules
- 1 cup water
- Salt and pepper to taste
- 1/2 to 1 teaspoon garlic powder
- 1 bay leaf
- 1 can (46 ounces) tomato or vegetable juice
- 3 celery ribs, diced
- 6 medium carrots, sliced
- 3 medium potatoes, peeled and diced
- 3 cups shredded cabbage
- 1 small green pepper, chopped
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (8-1/2 ounces) peas, drained
- 1 can (8 ounces) cut green beans, drained
Irish Root Vegetable and Squash Soup
By Maudie30
This is the most wonderful soup I have ever tasted
- 1 large onion chopped
- 3 carrots, peeled and chopped
- 1 parsnip, peeled and chopped
- 2 sticks celery, chopped
- 1 small sweet potato, peeled and chopped
- 1/2 butternut or similar squash, peeled and chopped
- 2.5 oz orange lentils, rinsed under running cold water
- 1 oz grams butter
- 2 pts vegetable stock
- 1/2 red chili, de-seeded and chopped
- 1 inch piece fresh root ginger, peeled and chopped
- 1 tablespoon chopped fresh thyme
- 2 tablespoons cream
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