Best Easy Vegetarian Soup Recipes

EASY VEGETARIAN/VEGAN BLACK BEAN SOUP

Steps:

• Rinse and drain the black beans. Put the vegetable broth in a saucepan and let it come to a low boil, then put the beans in and stir them in well.
• Add the oil and stir it inches Add all the dry ingredients (which is pretty much everything else) and raise the heat.
• Let it simmer on medium heat for 15 minutes.

EASY VEGETARIAN BLACK BEAN TORTILLA SOUP

Steps:

• Sautee onion in vegetable oil until onions turn translucent. Add vegetable broth, Ro-Tel, black beans, corn, garlic salt, chili powder, and cumin. Heat to near boiling. Serve in soup bowl and garnish with 1 tbs. of sour cream and sprinkle of fresh cilantro.

SPLIT PEA SOUP, VEGETARIAN, EASY

Steps:

• Rinse and pick through peas to remove any unpleasant bits.
• Bring 2 cans vegetable broth to boil in large saucepan.
• Meanwhile, sauté onion in butter until just translucent, not soft.
• Add split peas and cooked onion to broth. Cook about 1 hour till peas are very tender, adding more vegetable broth as needed. You do not want too much broth.
• In a separate pan, cook carrots in water till tender. Chop into fine pieces.
• When split pea mixture is soft, purée in a blender or food processor till it is creamy and smooth.
• Return to pan and add finely chopped carrots.
• Heat through and serve. Soup should be very thick and creamy.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

EASY SLOW COOKED VEGETARIAN TACO SOUP

Steps:

• Combine all ingredients in slow cooker.
• Simmer for three or more hours.
• Serve with grated cheese, tortilla chips, extra fresh cilantro and diced onions, shredded cabbage or diced radishes.

ADZUKI BEAN SOUP STOUP-VEGETARIAN/VEGAN (W. EASY MEAT ADAPTATION

Steps:

• Soak the adzuki beans in ample water overnight (about 4 cups water).
• Ready to cook -- strain the beans and place them in a soup pot with about 8 cups of water. Do NOT add any salt at this point, it makes the beans tough if you salt them at this stage. Bring to boil, lower heat to med high and let them simmer for about 45 minutes. If you weren't able to soak the beans overnight, it will probably take 2 hours or more to cook them this way.
• While the beans cook, in another soup/stew pot heat the oil and add in the onion when the oil is hot. Saute on medium heat till translucent. Add in the carrot, celery, cabbage and zucchini and let it all 'mingle' in the pot for a few minutes. Add the garlic and leave it for a few minutes more.
• Take a cup of water out of the simmering bean pot, adding some of your broth powder (mine is 1 tsp powder to 1 cup water), and add it to the veg mixture.
• Mix in the miso paste, then the braggs, the allspice and the thyme (optional cayenne -- altho, if adapting with spicy chorizo I would definitely leave it out).
• Stir in the barley followed by another cup of bean water/broth powder and the sesame oil.
• By now the beans should be tender so strain them (reserving liquid) and add them to the pot. You should still have at least 4 more cups of bean water, to which you can add the remaining broth powder and add it to the pot (so this will make 6 cups total).
• Season with pepper, you likely won't want to add any salt all depending on your broth (I didn't need any with the braggs and the broth).
• Let the soup simmer on low for at least 40 minutes, being careful that the barley doesn't stick too much to the bottom and burn. I think you could simmer in a crock point from this point if you wanted to.
• About 15 minutes before serving, stir in the chopped bok choy and parsley.
• Meat option - slice up the chorizo and saute it in another pot. Once it has browed up a bit, add as much fully cooked soup as you think you'll need for the meat eater(s). Fully cooked soup meaning barley and beans are tender. I didn't drain off the oil from the chorizo, but you could. Let that simmer together for a few minutes and then add the bok choy and parsley as mentioned above.

EASY VEGETARIAN SOUP

Steps:

• Saute garlic, onion, carrots, celery and red pepper until just barely cooked.
• Mix with the beans in a large pot.
• Add canned tomatoes with juice, V8 juice, vegetable boullion, herbs and water.
• Heat to boiling, reduce heat and simmer for 1/2 to 1 hour.
• Add frozen vegetables (optional) and bring to another boil.
• Simmer 15 minutes.

AMAZINGLY EASY AND GOOD VEGETARIAN HOT & SOUR SOUP

Steps:

• 1. Bring the chicken stock to a simmer in a medium saucepan.
• 2. Stir in soy sauce. Allow to simmer for 5 minutes.
• 3. Add the mushrooms and chili sauce. Bring back to a gentle simmer.
• 4. Add the white vinegar, pepper and bamboo shoots. Stir well and bring back to simmer.
• 5. Gently stir in the diced tofu. Don't worry if it gets a little cloudy. Tofu can just behave a little differently every time.
• 6. In a separate dish, stir the cornstarch into the cold water until smooth. Once smooth, add it to the soup and all to simmer for about 5 minutes, until thickened.
• 7. To save dishes, rinse out the dish you used to mix the cornstarch, and use it to beat the egg until smooth. Slowly drizzle the egg mixture into the soup in streams. Once all egg is in soup, gently stir. All to heat for about 3 minutes.
• 8. Add the green onions and sesame oil. Gently stir.
• 9. Serve hot. If desired, add a couple of drops of chili sauce to top of soup, just prior to serving.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.