Hey y’all! Today, I’m excited to share with you two delicious vegetable soup recipes that will warm your soul on a chilly day. These soups are packed with veggies and flavor that will make you feel good inside and out.
Slight Changes: Chicken Vegetable Soup
If you’re looking for a hearty soup that will keep you full, try this Chicken Vegetable Soup recipe. You’ll need:
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 4 carrots, chopped
- 4 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups chopped kale, tough stems removed
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large pot over medium-high heat. Add the onions, carrots, and celery and cook until the vegetables are softened, about 5 minutes.
- Add the garlic and bay leaves and cook for 1 minute.
- Add the chicken broth, chicken, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the chicken to the pot and add the beans and kale. Simmer for about 5 minutes more, or until the kale is tender.
- Season with salt and pepper to taste and remove the bay leaves before serving.
And there you have it! This chicken vegetable soup is packed with protein and veggies that will keep you energized throughout the day. Serve it with some crusty bread for a complete meal.
Green Bean Rotini Vegetable Soup
This vegetarian soup is perfect for those who are looking for a lighter option. You’ll need:
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (14.5 oz) green beans, drained and rinsed
- 1 can (14.5 oz) corn, drained and rinsed
- 1 cup uncooked rotini pasta
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until softened, about 3 minutes.
- Add the garlic and cook for 1 minute.
- Add the vegetable broth, tomatoes, green beans, corn, and pasta and bring to a boil. Reduce the heat to medium-low and simmer for about 15 minutes, or until the pasta is cooked through and the vegetables are tender.
- Season with salt and pepper to taste and serve hot.
This soup is packed with fiber and nutrients that will keep you feeling full and satisfied. It’s a great option for a light lunch or dinner.
FAQ
Q: Can I use a different type of pasta?
A: Absolutely! Any small pasta will work well in this recipe.
Q: Can I make this soup ahead of time?
A: Yes! This soup will keep well in the fridge for up to 5 days. Just be sure to reheat it thoroughly before serving.
Video Tutorial
If you prefer to follow along with a video tutorial, check out this great recipe from The Domestic Geek:
Recommended Product
If you’re looking for a high-quality soup pot that will last for years, I highly recommend this one from Amazon:
It’s durable, easy to clean, and perfect for making soups and stews.
I hope you enjoy these delicious vegetable soup recipes! Let me know which one is your favorite in the comments below.
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