Easy Vegetarian Recipes

Archive for the ‘Easy Vegetarian Soups’ Category

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Kellie’s Minestrone Soup Recipe – Easy & Vegetarian

Kellie was absolutely right: this is a fantastic recipe to help clean out your fridge before they start to go bad. Do not let the long list of ingredients mislead you, they’re just the veggies you have hanging out in your fridge anyways. Kellie’s Minestrone Soup is a very easy vegetarian recipe that you might find yourself making about once a month or more when you looking at that full fridge wondering what you’re going to make.

Ingredients:

• 1 box container of vegetable stock
  
• 1 ½ C water
• 1 lg can crushed tomatoes
  
• 1 lg can whole tomatoes w/ the juice (break apart into sauce)
• 1 can navy or white Italian bean
• 1 can kidney bean (pour in bean juices too)
• 4 lg carrots sliced
• 4 stalks sliced celery w/ vein removed
• 3 mini zucchinis quartered and sliced
• 4 small yellow onions cubed
• 1 bunch green onions sliced
• 2 handfuls of fresh spinach stem removed
• 7 med red potatoes (med to small cubes)
• 2 bay leaves
• 2 Tbs basil
• tsp oregano
• 1 tsp rosemary (fresh if you have it)
• ½ tsp salt
• Ground fresh black pepper
• 2 shakes red pepper
• ½ tsp onion powder

Directions:

Put all ingredients in a lg thick bottomed stock pot and simmer for 2 hours minimum to 6 hours max. Just serve when you’re ready.

Serve over med shells w/ fresh baked wheat or other hearty bread. Garnish w/ Parmesan.

Substitutes:

Play around! This is a great clear out your fridge or pick your favorites from the farmer’s market sort of recipe and sooooo easy. It’s forgiving enough that you can swap out fresh for canned or vice versa too.

Kellie’s Comments:

I love making this on a weekend when I’m bumming around gardening or just relaxing around the house. The great thing is it’s ready when I am and just gets better as it simmers away. YUM!

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Here’s an easy vegetarian potato soup. It’s delicious and pretty easy to make…besides, anything with Tabasco is worth a try.

Ingredients:

• 2 Cups potatoes, diced but unpeeled
• 1/4 lb butter
• 2 Cups finely diced yellow onions
• 1/2 Cup flour
• 1 quart warm water
• 1/4 Cup vegetable broth
• 1 Cup potato flakes
• 2 Cups heavy cream
• 2 Cups milk
• 1/2 teaspoon Tabasco
• Salt, pepper, garlic powder and dried basil to taste

Directions:

Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed. In a separate container, combine water, vegetable broth, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time. Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes. In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes. Combine the potatoes with the soup to  complete.

From one of our users comments in answer to a reader’s plea for more easy vegetarian recipes:

Enjoy the wholesome goodness of some easy vegetarian carrot soup:

• 2 tablespoons olive oil
• 2 pounds wholesome carrots, peeled, sliced
• 1 large onion, finely chopped
• 6 garlic cloves, peeled
• 5 whole cloves
• 4 cups (about) canned vegetable broth or water
• 1 tablespoon fresh lemon juice
• Pinch of sugar
• 1/4 cup chilled whipping cream
• Chopped fresh parsley

Preparation

Heat oil in heavy large saucepan over medium heat. Add wholesome carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.
Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth. (Can be prepared 1 day ahead. Cover and refrigerate.)

Whisk cream in medium bowl just until slightly thickened, about 10 seconds.

Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley.

Here’s a quick recipe from one of our readers. She had put this in her question along with several others which I am breaking up into individual posts for easier searching later=)

Black-Bean Soup

• 3 Tbsp. olive oil
• 2 shallots, diced
• 2 celery stalks, minced
• 1 carrot, minced
• 3 garlic cloves, minced
• 1 tsp. cumin seeds
• 3 cups black beans (soaked overnight in water)
• 6 cups water
• 1 jalapeño pepper
• 2 bay leaves
• Salt, to taste
• Pepper, to taste

In a large stockpot, heat the oil over medium heat. Add the shallots, celery, and carrot and cook until tender and fragrant, about 15 minutes. Add the garlic and sauté for 2 minutes more, then add the cumin and stir for 1 minute. Add the beans and the water. Make several lengthwise slits in the jalapeño and add it to the soup along with the bay leaves. Bring to a boil, then reduce the heat and let simmer for about 1 1/2 hours until the beans are tender and falling apart. As the beans cook, add more water if necessary to keep them from getting dry. Season with the salt and pepper and serve.

I haven’t tried this one out myself, but wanted to get the recipes broken up for you guys.

We would LOVE your feedback on this and any recipes you care to share!

Easy Vegetarian Lentil Vegetable Soup

• 1-2 stalks celery
• 3 carrots
• 1 large onion
• 3-4 cloves garlic
• 1 Tbsp. olive oil
• 3 bay leaves
• 7-8 cups water
• 1 Tbsp. Italian herb mix
• 1 1/2-2 cups green lentils
• 3 red potatoes (optional)
• 1 bunch spinach (optional)
• 1 tsp. salt
• 3 Tbsp. red wine vinegar

Chop the celery, carrots, onion, and garlic.

Heat the oil in a large soup pot and add the vegetables and bay leaves. Cook on medium heat until the vegetables are soft, then add the water, herbs, and lentils. Cook over medium to high heat for 45 minutes, adding more water as needed (2 or more cups will evaporate during cooking).

Chop the potatoes into small cubes, if using. Add them to the soup and cook until soft, about 10 to 12 minutes. Add the spinach leaves, if using, and cook for about 2 more minutes, just long enough to wilt the leaves.
Remove from the heat. Stir in the red wine vinegar and leave covered until ready to serve.

I love this video for an Easy Vegetarian Corn Soup Recipe by Manjula. It’s super easy & you can serve either hot or cold. The total time is about 15 minutes.

Ingredients:

• 2 1/4 cups corn
• 1 medium tomato About 1 cup
• finely chopped cabbage
• 8 to 10 string beans
• 1 small carrot
• 1 tablespoon cornstarch
• 1 teaspoon oil
• 1/2 teaspoon in seeds (jeera)
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon lemon juice (adjust to taste) …

VIDEO Duration : 0:9:2

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