Tag Archives: Easy Vegan soup recipes

Kale Vegetable Soup

Kale Vegetable Soup

Here’s a delicious soup recipe that really isn’t hard to put together, so don’t let the ingredients list scare you! See the tips section for suggestions on how you can cut preparation time by using pre-cut vegetables and/or canned veggies from the grocery store. This soup is really delicious, so it’s worth giving it a try! See the video demonstration on how to make this soup. The written recipe is below the video.

Enjoy!
Judi

Kale Vegetable Soup
Makes About 6 Servings

1 small bunch of kale, washed and finely chopped (about 6 cups)
2 (14.5 oz) cans diced tomatoes
1 (15.5 oz) can of black beans (or beans of choice), rinsed and drained
6 cups vegetable broth (OR 4 cups of vegetable broth + 2 cups of water)
1-1/2 cups diced white potato (1 large potato)
1-1/2 cups sliced carrots
1 cup corn
1 cup diced yellow onion (or 3 Tbsp dried onion flakes)
½ cup steel-cut oats, OR rice (of choice), OR another grain of choice
1 Tbsp dried parsley flakes
2 tsp dried thyme
Salt to taste, optional

Place all ingredients in a large pot that has a lid. Cover the pot and bring everything to a boil. Lower the heat and simmer until everything is tender, about 45 minutes. Stir the soup occasionally as it cooks. Taste and adjust seasoning, if needed. Enjoy! Store leftover soup in a covered container in the refrigerator and use within 4 days.

Tips:

To make things easier with less prep work, you could use frozen diced onions so you don’t have to dice them yourself.

You could use already shredded or sliced carrots from the grocery store. OR you could use 1 can of sliced carrots (drained). OR you could even use frozen carrot slices.

For the potatoes, you could use frozen diced potatoes, OR one can of diced potatoes, drained.

If you opt for using canned vegetables you could reduce the liquid by one cup, if desired, to reduce the amount of broth in the soup (canned vegetables will not absorb as much liquid as fresh vegetables).

Also, if you don’t want to add any grain (like the oats or rice) to the soup, you could increase the corn to 1-1/2 or 2 cups to compensate (one whole can of corn should be enough).

If you don’t want to cut up the kale from a fresh bunch, you could buy pre-cut kale in bags. Beware that the pieces are often rather large and may be too large for soup, so a little chopping may still be needed.

Red Lentil Soup with Italian Herbs

Red Lentil Soup with Italian Herbs

Here’s a delicious soup that’s very easy to put together, takes little time to cook, and is flexible so it can easily be increased/decreased to meet your needs and adjusted to your preferences. What more can you ask for?? Give it a try sometime.

Below is a video demonstration of how to make the soup. The written recipe follows the video.

Enjoy!
Judi

Red Lentil Soup with Italian Herbs
Makes 5 to 6 Cups of Soup
(2 to 3 Meal-Size Servings)

4 cups vegetable broth
1 (14.5 oz.) can diced tomatoes (or 2 cups fresh tomatoes, diced)
1 cup diced carrots
½ cup red lentils, rinsed and drained
1 Tbsp dried minced onion (or 1/4 to 1/3 cup chopped onion)
1 tsp dried parsley flakes
½ tsp dried basil leaves
¼ tsp dried oregano
¼ tsp garlic powder (or 2 cloves of garlic, minced)
½ tsp salt (or to taste)
1/8 tsp black pepper
2 cups loosely packed fresh spinach
1 cup spiral pasta, uncooked

Add all ingredients (except the spinach and pasta) to a pot with a lid. Bring to a boil, cover the pot, then lower heat to simmer. Simmer, stirring occasionally, for 10 minutes. Stir in the spinach and pasta. Raise heat if needed to bring the soup back to a boil, then lower heat back to simmer. Simmer with the lid on the pot, stirring occasionally, until the pasta is tender. Serve.

Store extra soup in the refrigerator in a covered container. Use within 5 days. This soup may also be frozen.