Vegetarian Vegetable soup is a delightful dish that brings together a symphony of flavors and textures. This quick, vibrant vegetable soup features fresh carrots, green beans, and hearty beans, simmered in a rich broth for a comforting meal. Whether you are looking for something nutritious or simply want to enjoy a wholesome meal, this recipe is perfect for you.
Why You’ll Love This Vegetarian Vegetable
This vegetarian vegetable soup is not just tasty; it’s packed with benefits. First and foremost, it’s a plant-based vegetable dish, making it a great choice for anyone seeking to reduce meat consumption. This meat-free vegetable option is loaded with nutrients, ensuring you get your daily dose of vitamins from fresh produce. The soup is quick to prepare, suitable for weeknight dinners, and can be customized with various seasonal vegetables. It’s also a vegan vegetable option, making it ideal for those following a strict plant-based diet. Plus, it’s incredibly filling and satisfying, which means you won’t miss the meat!
Ingredients for Vegetarian Vegetable
Gather these items:
- 4 cups low-sodium vegetable or chicken broth
- 1 can (28 ounces) petite diced tomatoes
- 1 tablespoon olive oil
- 1 cup matchstick carrots
- 6 ounces pre-trimmed green beans
- 1 small onion
- 1 clove garlic
- 1 can (15.5 ounces) reduced-sodium cannellini beans, drained
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lemon
- 1 teaspoon Worcestershire sauce
- 1 handful fresh basil, parsley, or cilantro, for garnish
How to Make Vegetarian Vegetable Step-by-Step
- Step 1: Measure the vegetable or chicken broth into a large microwave-safe bowl. Add the petite diced tomatoes. Heat on high in the microwave for 6 minutes.
- Step 2: While the broth heats, place a large pot or Dutch oven over medium heat. Add the olive oil. Roughly chop the matchstick carrots and add them to the pot; stir and cover. Cut the green beans into 1-inch pieces and add them to the carrots; stir and cover.
- Step 3: Peel and chop the onion, then add it to the pot; stir and cover. Peel and mince the garlic, then add it to the pot along with the salt and black pepper.
- Step 4: Drain the cannellini beans and add them to the pot. Finally, add the frozen peas and frozen corn to the pot, then cover.
- Step 5: Once the microwave cycle finishes, carefully add the hot broth and tomato mixture to the pot with the vegetables. Cover the pot and increase the heat to high. Bring the soup to a boil, then reduce the heat to a moderate simmer.
- Step 6: Cook, stirring occasionally, until the carrots and green beans are tender, which typically takes 2-3 minutes.
- Step 7: While the soup simmers, roughly chop your chosen fresh herbs (basil, parsley, or cilantro). Halve the lemon and juice it.
- Step 8: Remove the soup from the heat. Stir in the fresh lemon juice and Worcestershire sauce. Ladle the hot soup into bowls and garnish generously with the chopped fresh herbs before serving.
Pro Tips for the Perfect Vegetarian Vegetable
Keep these in mind:
- Use organic vegetarian vegetables whenever possible for the best flavor.
- Feel free to swap in any seasonal vegetables you have on hand.
- This method is stovetop, making it quick and easy for busy weeknights.
Best Ways to Serve Vegetarian Vegetable
After preparing your soup, consider these serving ideas:
- Serve with a slice of crusty bread for a hearty meal.
- Pair with a fresh salad to enhance the meal’s freshness. Chickpea Avocado Salad is a great option!
- Top with a dollop of vegan sour cream for added creaminess.
How to Store and Reheat Vegetarian Vegetable
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or microwave until heated through. This is a great meal prep option, allowing you to enjoy delicious soup throughout the week!
Frequently Asked Questions About Vegetarian Vegetable
What is a vegetarian vegetable?
A vegetarian vegetable is any vegetable that fits into a vegetarian diet. It includes all fresh produce, especially those that are plant-based and nutrient-rich.
Can I make Vegetarian Vegetable ahead of time?
Yes, you can prepare this soup ahead of time. Just store it in the fridge and reheat when ready to serve. It makes for quick weeknight meals.
How do I avoid common mistakes with Vegetarian Vegetable?
To avoid common mistakes, ensure not to overcook the vegetables; they should remain crisp. Also, adjust seasoning to taste.
Variations of Vegetarian Vegetable You Can Try
Explore these variations:
- Add some quinoa or brown rice for extra fiber and texture.
- Incorporate different beans, such as black beans or chickpeas, to increase protein. Vegan Chicken Dumplings can also be a great side!
- Experiment with various herbs and spices to enhance flavors according to your preference.
Vegetarian Vegetable: 5 Quick Soup Recipes to Savor
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick, vibrant vegetable soup featuring fresh carrots, green beans, and hearty beans, simmered in a rich broth for a comforting meal.
Ingredients
- 4 cups low-sodium vegetable or chicken broth
- 1 can (28 ounces) petite diced tomatoes
- 1 tablespoon olive oil
- 1 cup matchstick carrots
- 6 ounces pre-trimmed green beans
- 1 small onion
- 1 clove garlic
- 1 can (15.5 ounces) reduced-sodium cannellini beans, drained
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lemon
- 1 teaspoon Worcestershire sauce
- 1 handful fresh basil, parsley, or cilantro, for garnish
Instructions
- Measure the vegetable or chicken broth into a large microwave-safe bowl. Add the petite diced tomatoes. Heat on high in the microwave for 6 minutes.
- While the broth heats, place a large pot or Dutch oven over medium heat. Add the olive oil. Roughly chop the matchstick carrots and add them to the pot; stir and cover. Cut the green beans into 1-inch pieces and add them to the carrots; stir and cover. Peel and chop the onion, then add it to the pot; stir and cover. Peel and mince the garlic, then add it to the pot along with the salt and black pepper. Drain the cannellini beans and add them to the pot. Finally, add the frozen peas and frozen corn to the pot, then cover.
- Once the microwave cycle finishes, carefully add the hot broth and tomato mixture to the pot with the vegetables. Cover the pot and increase the heat to high. Bring the soup to a boil, then reduce the heat to a moderate simmer. Cook, stirring occasionally, until the carrots and green beans are tender, which typically takes 2-3 minutes.
- While the soup simmers, roughly chop your chosen fresh herbs (basil, parsley, or cilantro). Halve the lemon and juice it.
- Remove the soup from the heat. Stir in the fresh lemon juice and Worcestershire sauce. Ladle the hot soup into bowls and garnish generously with the chopped fresh herbs before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Vegetarian Vegetable, Vegetable Soup, Quick Soup
