Quick and Easy Vegetable Soup Recipe

Table of Content

• More Soup Recipes
• Vegetarian Pasta E Fagioli With White Beans and Basil
• Welcome to our food blog!
• Old-Fashioned Minestrone Soup
• coconut curry orange blossom chicken soup
• Portuguese-style cabbage soup
• Roasted Root Vegetables

Use the Sauté setting to cook the onion, garlic, and celery first. A filling, light-bodied soup that’s warming and provides your daily dose of veggies all in one bowl. Then add all the other veggies and saute for 2 mins on a high flame to bring out the aroma.

This is light on the stomach yet so nourishing and filling that makes a great appetizer. Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often.

More Soup Recipes

Add potatoes and garbanzo beans and blend. In a small bowl, mix together the spices. I do think my vegetable soup is similar to old-fashioned minestrone soup. Add 1 cup of cooked rice, quinoa, farro, or barley to give the soup a thicker texture. Alternatively, add 1 can of mashed navy beans.

Sprinkle on the mixture in the pot and blend well. Add the remaining olive oil and blend. Cook about 3-4 minutes uncovered.

Vegetarian Pasta E Fagioli With White Beans and Basil

Frozen or canned corn kernels will work for this soup. Substitute peas for corn if you wish. They are easy to find and add a colorful burst of flavor to vegetable soup. Then, chop them into smaller pieces that are about 1 inch .

If you want, you can use peas instead of corn. You should use a knife or kitchen scissors to cut off the small string at the end of each green bean. Then, cut them into pieces about an inch long . Make sure there are at least 1 cup of chopped green beans by using a measuring cup. You can use snap peas or thin stalks of asparagus instead of green beans. Cut the potatoes and celery into cubes.

Welcome to our food blog!

I’ve seen folks save all of their veggie scraps in a bag/container in the freezer and then they make stock out of that. Lock the lid in place and make sure the valve is set to seal. Set to cook under HIGH pressure for 4 minutes. It will take 15 to 17 minutes to come up to pressure.

You will need to watch the soup and make sure it doesn’t go beyond a simmerTurn down the heat to medium or low if it boils. This includes the green beans, celery, corn, and any other vegetables you will include in the soup. Sauté the vegetables over low heat for another 5 minutes.

Festive Holiday Recipes

Serve it with a dollop of pesto, a dusting of freshly grated Parmesan cheese, and a warm hunk of bread. Rinse the vegetables well and cut them into small pieces. A food processor can also be used. This tastes a lot like what my mother used to make. I've always thought it was good for you and filled me up. This recipe has no meat and very little fat.

You don't have to peel the carrots before cutting them, but you can if you want. Now, you can cut each carrot in half along its length . After that, cut the carrot into small pieces that are no more than half an inch thick. Instead of plain orange carrots, you can try heirloom carrots. They are easy to find and give vegetable soup a burst of flavor and color. If you want to spend less time cutting up carrots, buy baby carrots.

Old-Fashioned Minestrone Soup

Use a vegetable brush to clean vegetables with thick skins, like potatoes and carrots. Put the vegetables to dry on a towel. Aromatics – Preheat your soup pot with olive oil. Saute onions and carrots until golden.

If you love a rich tomato base, fresh tomatoes and a little tomato paste are a nice addition too. Seasonings in the soup are so important. And, it’s more than just salt and pepper.