Homemade Vegetable Soup Recipe

There are many variations on the traditional homemade vegetable soup recipe. Ranging from big chunky casserole-style soups to blended creme soups, it’s so easy to make your own and it’s incredibly healthy for you.No matter what types of vegetables you have in the fridge, you’re sure to find enough to make your own vegetable soup.

Let’s begin with a great hearty traditional homemade vegetarian soup and move onto some excellent variations that often taste even better.

Vegetarian Vegetable Soup Recipe

There’s no meat in this homemade vegetable soup recipe, but you’ll find that it tastes much richer and can be more filling than many of the traditional soups.

There’s no greasy after taste at all with this fresh, hearty vegetable soup like there sometimes can be with meat-based soups, so this recipe is highly recommended.

Ingredients

• 4 medium potatoes
• 3 carrots
• 1 sweet green pepper
• 1 medium yellow onion
• 1 clove garlic
• 2 stalks celery
• 1 turnip
• 1 can corn (whole kernels)
• 1 cup green peas
• 1 cup green beans
• 1/2 tablespoon olive oil
• 4 cups vegetable stock
• 1/2 cup white cooking wine (optional)
• 1 teaspoon oregano
• 1/4 cup finely chopped parsley
• Salt and pepper to taste

Method

1. Take a little time to chop all of your ingredients into small cubes or pieces before you begin.
2. In a large soup pot, heat oil and cook crushed garlic and onion until the onion begins to turn clear. Don’t over cook the onion or garlic. You just want to release the flavors a little.
3. Add the vegetable stock to the pot and then toss in all the other vegetables. Be sure the liquid covers all the vegetables. You can add more vegetable stock or a little dash of white cooking wine at this point.
4. Bring your soup to the boil, stirring occasionally.
5. When it’s boiling, reduce the heat down to low and simmer for about an hour or until your vegetables are all soft.
6. Serve your homemade vegetable soup with fresh crusty bread.

Italian Minestrone Vegetable Soup Recipe

This fine rich minestrone soup is really easy to make and tastes great. This is sure to become a favorite.

Ingredients

• 1 clove of minced garlic
• 1 large chopped onion
• 2 stalks chopped celery
• 2 medium sliced carrots
• 1 small can of tomato paste
• 1 can diced tomatoes (28 oz or 800ml)
• 8 cups of chicken stock
• 4 cups of water
• 1 cup shredded cabbage
• 1 sliced zucchini
• 1 cup of navy beans
• 1 cup green beans
• 1/2 cup peas
• 1 cup chopped parsley
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon sage
• 1 cup macaroni

Method

1. Heat a small amount of olive oil in a soup pot over a medium heat.
2. Saute garlic and onion until onions are soft.
3. Add carrots, celery, tomatoes, tomato paste, cabbage, zucchini, peas and beans.
4. Pour chicken stock and water over vegetables.
5. Bring your soup to the boil, stirring occasionally. Once your soup is boiling, reduce the heat and simmer for approximately 30 minutes.
6. Add pasta and cook for around 12 minutes to be sure the pasta is cooked properly.
7. Add herbs and parsley two minutes before serving to ensure flavors are fresh and crisp.
8. Serve your homemade vegetable soup with buttered fresh crusty bread.

Broccoli and Cauliflower Vegetable Soup Recipe

This smooth creme vegetable soup recipe is a favorite in our house. It’s quick and easy to make and tastes great.

Ingredients

• 1/2 pound (250 grams) broccoli
• 1/2 pound (250 grams) cauliflower
• 1/2 medium onion
• 1 clove garlic
• 4 cups vegetable stock
• 1 teaspoon olive oil
• Salt and black pepper to taste

Method

1. In a large saucepan, lightly cook garlic and onion in a little oil until the onion turns slightly clear. Be careful not to overcook garlic and onion. You just want to release the flavors a little.
2. Add vegetable stock, broccoli and cauliflower. Bring soup to the boil.
3. Once it’s boiling, reduce the heat and simmer for 15 minutes, or until vegetables are soft.
4. When your vegetables are softened, remove soup from heat and blend using a hand blender until you get a smooth texture. You’ll still notice little green pieces of broccoli through the creme, but that’s normal.
5. Add salt and pepper to taste.
6. Serve hot with fresh crusty bread.

Homemade Vegetable Beef Soup

Ingredients

• 3 lb (1.3kg) stewing beef
• 2 cups beef stock
• 6 medium potatoes
• 3 carrots
• 1/2 cabbage head
• 1 onion
• 3 stalks celery
• 1 can corn (whole kernels)
• 1 1/2 cups green beans
• 1 bell pepper

Method

1. In a large pot, cook beef until it’s browned and pour off the fat.
2. Remove beef from the pan for a moment and set aside. When it’s cooled a little cut into small bite sized pieces.
3. Chop all the vegetables into pieces.
4. Lightly cook the onions in a little of the beef grease until they turn clear. Don’t over cook them. You just want to release the flavor a little.
5. Add the beef stock and all the other vegetables.
6. Return the beef to the pot and bring to the boil. Once your soup is boiling, reduce the heat down to low and allow to simmer for about an hour.