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Vegetable Soup

Vegetable Soup recipe image
This simple yet satisfying vegetable soup is a staple for chilly evenings and quick weeknight dinners. It combines the earthy sweetness of shredded carrots and crisp celery with the savory depth of condensed tomato soup and vegetable juice. The dish is lightened by fresh green peppers and onions, offering a pleasant crunch and aromatic flavor in every spoonful. Perfect for meal prep, it reheats beautifully and tastes even better the next day as the flavors meld together. It&# 226;ÂÂs a wholesome, vegan-friendly option that feels like a warm hug in a bowl, requiring minimal effort for maximum comfort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 117.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This simple yet satisfying vegetable soup is a staple for chilly evenings and quick weeknight dinners. It combines the earthy sweetness of shredded carrots and crisp celery with the savory depth of condensed tomato soup and vegetable juice. The dish is lightened by fresh green peppers and onions, offering a pleasant crunch and aromatic flavor in every spoonful. Perfect for meal prep, it reheats beautifully and tastes even better the next day as the flavors meld together. It&# 226;€™s a wholesome, vegan-friendly option that feels like a warm hug in a bowl, requiring minimal effort for maximum comfort.
Ingredients
  • 1 tablespoon Oil
  • 2 tablespoon Green pepper, finely chopped
  • 1/4 cup Onion, finely chopped
  • 1/2 cup Celery; finely chopped
  • 1 cup Carrot, shredded
  • 10 3/4 ounce Condensed tomato soup
  • 1 1/4 cup Water
  • 12 ounce Vegetable juice cocktail
Directions
  1. 1
    Heat the oil in a medium saucepan over medium heat.
  2. 2
    Add the chopped onion, green pepper, celery, and shredded carrot to the pan.
  3. 3
    Sauté the vegetables for 5-7 minutes until they begin to soften and become fragrant.
  4. 4
    Stir in the condensed tomato soup, water, and vegetable juice cocktail.
  5. 5
    Increase the heat and bring the mixture to a gentle boil.
  6. 6
    Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.
  7. 7
    Taste and adjust seasoning with salt and pepper if desired.
  8. 8
    Ladle the hot soup into bowls or mugs and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 117.8kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 66.5mg3%
Total Carbohydrate 19.1g7%
Dietary Fiber 5.8g24%
Sugars 11.0g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave. This soup also freezes well for up to 3 months.

Variations: Add a can of kidney beans or lentils for extra protein and fiber. You can also throw in a handful of spinach or kale during the last minute of cooking for a green boost.

Tips: For a richer flavor, use vegetable broth instead of water. If you prefer a smoother texture, blend half of the soup before serving.

Keywords: vegetable, soup, tomato, carrot, celery, onion, vegan, comfort food, easy dinner, meal prep, healthy, quick, homemade, warm, broth, simple, classic, budget-friendly, family meal
Read it online: https://www.chefs-mate.com/recipe/vegetable-soup-4/