Veggie Soup Recipes

This can also be made with turkey if you prefer.

Makes you feel better when you are sick

Fresh veggies and canned beans make this tasty high fiber soup.
Easily changed to suit your taste.

This is an easy recipe that a cook of any level can put together. You can either buy all fresh vegetables and cut them yourself or buy them pre-packaged and just throw them in the pot. I love soup in the fall and this is a great starter soup to get your fall started healthy. Enjoy!!

This healthy soup tastes like you slaved over a hot stove all day but comes together fast enough to eat any weeknight. Sweet potatoes, carrots and kale make this delicious. Using steel-cut oats as your grain of choice makes the soup thick and hearty, too!

SOUP LOVERS may want to try this one. It is my base soup made up of only 'zero calorie' foods (the ones they say take more calories to digest than they have in them). This is a low calorie, low fat, vitamin packed base. In the winter, I make this on the weekend for the coming week. I put NO seasoning of any kind into the base. Sounds blan, but that's the point ... during the week I can turn it into a different soup each day (to complement any main course). This makes great use of that little bit of leftover meat or beans, pasta etc. you would ususally toss. It will make about 6 (2 cup) servings. It is also good when you have fresh veggies that need to be stored. Using this base your soups will also come together quickly. I simply put some in a pot and add whatever extras I want that night. I let them simmer a little together while preparing the rest of the meal. Some additions I like are: basil, garlic and a can of crushed tomato; or cooked pasta with a dab of pesto and parmesean to go Italian: Cumin chicken and cilantro can be used to give it a Mexican twist; or you could add potatoes, leftover cooked beef and thyme to keep it good old American style; Pork, white beans and sage; parsley with chicken and cream; shrimp with a little hot chilli paste or sauce and chives; some chopped green onions with a splash of Somen soup base and Udon noodles; cooked beans, rice, lentils, barley, or other cooked whole grain can complete this base; or you could just some salt and pepper to keep it only the zero calorie veggies. Remember to add the calories of your final additions. And let go of your imagination with the spices! There ... I'm pretty sure that is at least seven soups. Since I have a garden, this has become a staple in my kitchen. It's also a good way to experiment with new herb combinations.

I made this soup on a rainy day using all the veggies that I had in my fridge. I would have added corn if I had any.

This is a delicious and easy soup that is a kid pleaser in my house. Even though the cream is optional, it adds that extra bit of flavour and texture and even with the cream it is low calorie.

(I believe that whole food is good food and healthy food and I don't use any chemicals or artificial ingredients, good fats and natural sugars don't have to be scary.)

Great low-cal soup to use up excess summer garden veggies.

Delicious and simple chicken veggie soup recipe for the whole family... with plenty of leftovers!!

Great soup when starting a new food plan...fills you up without adding lots of calories :)

Versatile veggie soup... just a base for your own special ingredients! Add veggies, herbs and spices to taste.

Yummy Vegetable Soup. No fat and very low calories.

This is very filling and with lots of fiber and protein, it makes it the perfect anytime snack or meal. You don't have to be precise on the measurements, I just use whatever amount of each veggie that I have at the time.

Low in calories, but definitely great in taste and quite filling. I've left out the traditional potatoes for this one.

This is a light and healthy soup that is perfect on cold days! What I really like about this recipe is the ability to add just about anything to it! I actually add kidney beans to mine sometimes to make it heartier.

I like to have a veggie soup on hand for lunches at work.

I use whatever vegetables are hanging around in the fridge, or whatever half-bags of veggies are in the freezer.

The veggies in the recipe are ones we always have on hand make it into the mix.
I sometimes add a can of beans to get more protein.

I toss a 1/2 cup of rice into my soup if we have leftovers in the fridge.

low calorie, low fat, big flavor
serve with celery and peanut butter

Lots of flavor.

In an effort to always have vegetables on hand, I opted for frozen. Some frozen veggies just aren't as good as fresh so in the freezer this bag stayed until I decided that they needed to be eaten or thrown out. Who wants to throw out food in these economic times?

I was inspired to make this soup with those long-forgotten frozen veggies by a similar soup made by my friend Julie. I've added some spices and used chicken broth (vegetable broth can easily be substituted for vegans and vegetarians) instead of water for more flavour.

9 vegetables send this super tasty vegetable soup into savory veggie overload!

This semi-homemade veggie beef soup tastes AWESOME! It is soooo easy to make, but your friends and family will think you are a master chef when they taste it. This is my favorite secret recipe passed down to me from my mom.

A light and warming soup. You can eat a lot of this and not feel bad about it. Covers the rainbow of vegetables.

Makes 6 quarts.

You can easily take the calories & fat down by substituting milk for the cream, or using less cream.
I usually need the cream to help me come close to my daily fat numbers.

A quick and healthy soup. This freezes perfectly. Spend 20 minutes cooking this soup, and you will devour it, guilt free, in minutes!

I love to prepare this delicious soup on weekends then store it in seving size containers for quick snacks or part or a healthy lunch with a half a sandwhich or a small salad.

A fantastic soup to accompany a sandwich, main meal or as a snack. A filling soup that will warm anyone on a cold winter's day.

Feel free to add additional vegetables.

To create a meal of this soup, add any type of protein ie: kidney beans, lentils, meat, fish, tofu, etc.