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Vegetable Soup (Usda

Vegetable Soup (Usda recipe image
This comforting Vegetable Soup is a classic example of efficient home cooking, turning simple pantry staples into a warm, satisfying meal. By saut&# 195;©ing fresh onions, celery, carrots, and green peppers, you build a robust flavor foundation before blending them with condensed tomato soup and vegetable juice. The result is a rich, aromatic broth that feels homemade without the hours of simmering. ItâÂÂs naturally vegan, packed with fiber, and perfect for chilly evenings or quick lunch prep. The slight sweetness of the carrots balances the acidity of the tomato, while the green pepper adds a subtle crunch. Serve it in mugs for a cozy single serving or a large bowl for a family dinner. ItâÂÂs versatile enough to be enjoyed on its own or with a slice of crusty bread for dipping.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 117.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This comforting Vegetable Soup is a classic example of efficient home cooking, turning simple pantry staples into a warm, satisfying meal. By saut&# 195;©ing fresh onions, celery, carrots, and green peppers, you build a robust flavor foundation before blending them with condensed tomato soup and vegetable juice. The result is a rich, aromatic broth that feels homemade without the hours of simmering. It’s naturally vegan, packed with fiber, and perfect for chilly evenings or quick lunch prep. The slight sweetness of the carrots balances the acidity of the tomato, while the green pepper adds a subtle crunch. Serve it in mugs for a cozy single serving or a large bowl for a family dinner. It’s versatile enough to be enjoyed on its own or with a slice of crusty bread for dipping.
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, celery, green pepper, and shredded carrot to the pan.
  3. 3
    Sauté the vegetables, stirring occasionally, until they are tender and fragrant, about 5-7 minutes.
  4. 4
    Stir in the condensed tomato soup, water, and vegetable juice cocktail until well combined.
  5. 5
    Increase the heat and bring the mixture to a gentle boil.
  6. 6
    Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes to allow flavors to meld.
  7. 7
    Serve hot in mugs or bowls.

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: Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Variations: For a heartier meal, add cooked beans, lentils, or small pasta shapes during the simmering step. You can also add fresh herbs like basil or thyme for extra aroma.

Ingredient Tip: If you prefer a smoother texture, you can blend the soup partially with an immersion blender before serving. Ensure the vegetable juice cocktail is unsweetened to keep the flavor savory.

Keywords: vegan, vegetable soup, tomato soup, quick dinner, healthy soup, carrot, celery, onion, green pepper, comfort food, meal prep, usda recipe, easy cooking, plant based, warm soup, tomato base, vegetable juice, simple recipe, budget friendly, family dinner, hearty
Read it online: https://www.chefs-mate.com/recipe/vegetable-soup-usda/