Healthy Homemade Vegetable Soup Recipes Tomato and Barley Vegetable Soup photo by Brian Hagiwara / Getty Images A simple but hearty vegetable soup recipe filled with tomatoes, carrots, celery, onion, and spinach, and rounded out with high- fiber barley. This tomato and barley vegetable soup is comforting and filling, and you'll make it again and again.

• This one’s a toss up. Some prepared soups are veggie-rich; others stuff in more pasta than vegetable or negate health benefits with hefty amounts of cream or fat.
• This creamy vegetable soup is a simple combination of your favorite vegetables, cream, and condensed or double strength broth. Quick and easy!
• How to make our quick and easy creamy vegetable soup recipe with only one pot in under 35 minutes. Vegetarian and vegan modifications included.
• Cream of Cauliflower Soup with paprika, cumin and fresh dill. Get this simple Mediterranean recipe for a rustic & wholesome cauliflower soup. Delicious!
• With a lot of alteration this soup was very good. The caveat at the beginning of the recipe (in the Feb 2001 issue) regarding the varying spice of the Poblano peppers.

The barley makes it more of a full meal than other vegetable soup recipes, so whip up a green salad, and call it a meal!

This old recipe calls for either dried thyme or dried dill. We found it surprising nice with the dill!!

Spice Vegetable Soup (Freezer Friendly, Vegan, Gluten- Free) — Oh She Glows. Freezer- friendly meals! Just hearing those three words makes me feel all warm and fuzzy inside. This is one of the soup recipes that I made and froze before our baby arrived. I absolutely adore soup this time of the year, even better when it’s already made for me.

It’s versatile, soul- soothing, filling, and healthy. Plus, it’s easy to make it into a complete meal without much fuss.

Elegant and sophisticated, this Non-Dairy Creamy Vegetable Soup won't fail to warm your soul and bones even on the coldest of winter days. It had been a long time since I had vegetable soup from a can, then several months ago I was sick and was craving it. I tried it and couldn't. This is a tasty and flavorful soup that is very simple to prepare. I will make it again. Unfortunately, the asparagus I used was not peak season and had a slight. 1. HEARTY BEEF VEGETABLE SOUP: Thick and flavorful. In a. heat in large soup bowl. 2. HEARTY BEAN-N-VEGETABLE SOUP WITH BEEF: Bring beef stock to a. minutes.

I like to serve it with some toast/bread and/or salad for a lightening fast meal. I can’t tell you how comforting it was to have this soup waiting for us when we got home from the hospital. By the way, thank you all for your tips on freezing meals. I picked up a few good ones (seriously, read the post + comments if you haven’t!), including labeling all the containers.

I now add a piece of painter’s tape (because it’s easy to remove) onto each container and I write the name of the meal and the date that I froze it. This way I won’t ever have to wonder what the heck is hiding in the container and when it was made. Why haven’t I done this before?

Before I get to this soup recipe that I’m sharing from The Oh She Glows Cookbook, let me tell you about another revelation I had when I was making all of this soup in bulk several weeks ago. I finally taught myself how to substitute fresh tomatoes for canned diced tomatoes in my soup recipes.

I try to avoid buying a lot of canned tomato products since acidic foods often leach chemicals from the lining of cans, so I figured it was time to finally bite the bullet and experiment with making my own using fresh, in- season tomatoes. I’m happy to report that this method worked well as a substitute in two of the soup recipes I tried so far. The only thing I found was that I needed to add more salt to make up for the salt that would’ve been in the canned product. Also, I only recommend using in- season, über tasty tomatoes for best results. How I substitute fresh tomatoes for canned diced tomatoes: 1. I use about 1. 8 pounds of fresh tomatoes to replace one 2. Many sources online suggest 2 pounds, so I wouldn’t go much more than that or you are probably adding too many.

Using a paring knife, create an “X” slit in the bottom of each tomato. This will make the skin easier to peel off after blanching. Bring a large pot of water to a boil. Carefully drop the tomatoes into the boiling water with a ladle. Reduce heat to medium- high and turn the timer on for about 1 minute. When you see the skins start to peel away from the tomato, remove and plunge directly into a bowl of cold ice water.

Once cool to touch, remove tomatoes from water and peel off the skin. Core and dice tomatoes. Reserve the juice and be sure to add all the juices into the pot along with the tomatoes (unless of course the recipe calls for drained canned tomatoes).

You now have an easy, fresh substitute for canned diced tomatoes! Yippee. When I don’t have fresh, in- season tomatoes on hand, my go- to brand for BPA- free canned tomatoes is Ontario Natural Food Co- op – they are organic, sourced from Ontario, and use BPA- free cans. Another alternative is buying them in glass containers. Now onto this creamy, spicy, vegetable- packed soup! Yield. 6 servings. Soak time. 2- 8 hours (for cashews)Prep Time.

Minutes. Cook time. Minutes. Total Time.

Hour. Ingredients: For the soup: 3/4 cup raw cashews, soaked. Homemade 1. 0- Spice Mix, to taste. Fine- grain sea salt and freshly ground black pepper, to taste. Homemade 1. 0- Spice Mix (makes 1/2 cup): 2 tablespoons smoked paprika. Directions: Place cashews in a bowl and add enough water to cover. Soak the cashews overnight, or for 8 hours. For a quick- soak method, soak the cashews in boiled water for 3.

Drain and rinse the cashews. In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside. In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Season generously with Herbamare or sea salt. Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, and 1 to 2 tablespoons 1. Spice Mix (to taste).

Stir well to combine . Bring the mixture to a boil and then reduce the heat to medium- low. Season with salt and black pepper. How Many Calories In A Hamburger. Simmer the soup uncovered for at least 2.

Season with salt and black pepper. During the last 5 minutes of cooking, stir in the cashew cream, spinach (or kale), and drained beans. Add more 1. 0- Spice Mix, to taste. To freeze, ladle the soup into containers (leaving 1 inch for expansion), cool completely, secure lid, and place in the freezer for up to 6 weeks.

The Oh She Glows Cookbook now sold in Australia! I’m thrilled to announce that The Oh She Glows Cookbook is now officially published in Australia by Penguin Books Australia! You can find the cookbook at the following retailers: Book World. Booktopia Let's get social!

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