Vegetable Soup Recipes
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Turkey Vegetable Soup Recipe
This is a great soup to prepare after the Thanksgiving turkey is almost gone.
Canned turkey broth is not available, but you can easily make your own.
6 cups turkey or chicken broth
3 medium potatoes, peeled and chopped
2 carrots, chopped
2 celery ribs, chopped
2 medium onions, chopped
2 cans (15 ounces each) cream-style corn
2 cans (8-1/2 ounces each) lima beans, drained
1 to 2 cups chopped cooked turkey
½ to 1 teaspoon chili powder
Salt and pepper to taste
In a large soup kettle or Dutch oven, combine broth, potatoes, carrots, celery and onions. Bring to a boil.
Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender.
Add remaining ingredients. Cover and simmer 10 minutes or until heated through.
Serving Size 12-14 about 3-1/2 quarts.
Garden Vegetable Soup Recipe
When you don’t have time to simmer a soup all day, adding sausage is a wonderful way to flavor soup quickly.
This recipe makes a large batch, but doesn’t worry about leftovers-it reheat beautifully!
1-1/2 cups chopped onion
1 cup chopped leeks
1 garlic clove, minced
1 tablespoon vegetable oil
8 cups chicken broth
8 cups cubed peeled potatoes
4 carrots, sliced
2 cups diced turnips
2 cups sliced fresh mushrooms
1 pound smoked sausage, thinly sliced and browned
6 ounces spinach, cut into thin strips
1 package (8 ounces) pasta wheels, cooked and drained
½ teaspoon salt
¼ teaspoon pepper
Grated Parmesan Cheese, Optional
In a large soup kettle or Dutch oven, sauté onion, leeks and garlic in oil until tender, about 5 minutes.
Add broth, potatoes, carrots, turnips and mushrooms.
Cover and cook over low heat until vegetables are tender, about 30-40 minutes.
Add sausage and spinach; cook for 10 minutes.
Add pasta, salt and pepper; heat through.
Garnish with Parmesan cheese if desired.
Serving Size 16 about 4 quarts.
Pronto Beef Vegetable Soup Recipe
Here’s a budget and time stretcher!
Leftover roast beef combined with vegetables and herbs can make a meal in 30 minutes.
Serve with generous slices of French bread for a satisfying supper.
4 cans (8 ounces each) tomato sauce
3 cups cubed cooked roast beef
1 cup diced carrots
1 cup diced peeled potatoes
1 cup corn
1 cup cut green beans
½ cup chopped onion
½ teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
In a large saucepan, combine all ingredients.
Bring to a boil; reduce heat and simmer, uncovered, for 30 minutes or until vegetables are tender.
If desired, add ½ to 1 cup water to thin the soup.
Serving Size 6-8 about 2 quarts.