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A Celebration Of Soup

Updated on June 25, 2014

Excellent Vegetarian Soup Recipes

A steaming hot bowl of soup makes a delicious uncomplicated dinner on a cold winter's day or any time of the year, and as a bonus, there's usually leftovers for the next day's lunch. Soups are comfort foods, yet all too often they are loaded with cream and butter. The healthy vegetarian soups found here are full of hearty vegetables, legumes and whole grains, which add fiber and nutrients to your diet. Flavorful and nutritious, you are sure to find these vegetable soup recipes satisfying whether you're a vegetarian or not.

Try one for dinner tonight!

For the butternut squash and apple soup pictured click here


Did You Know?

January is National Soup Month

Did you also know that soup was the first "fast food"? The Greeks sold soup as "fast food" on the street using lentils, beans and peas as the chief ingredients. What better time of year than January to dedicate a weekend afternoon to making a large pot of soup? You'll have lunches and dinners for the week, plus leftovers for the freezer.

Here are some of my favorite vegetarian soups for keeping warm, cozy and nourished all winter long!

Image from Fat Free Vegan a wonderful blog with some fantastic recipes, including (pictured) delicious Irish white bean and cabbage stew.

Italian Noodle Soup

Make this flavor packed nutritious meal in less than 30 minutes

What You Need:


2 cups chopped mushrooms

3 cups vegetable broth

1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano

1/2 cup uncooked small shell pasta

2 cups bagged baby spinach leaves

2 tablespoons grated fresh Parmesan or Romano cheese (optional)

2 tablespoons chopped fresh basil (optional)

What To Do:

Heat a little butter in a large saucepan over medium heat. Add mushrooms to pan, and cook about 5 minutes or until browned.

Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.

Not only are tomatoes an excellent source of antioxidants, dietary fiber, minerals, and vitamins, but hey also contain lycopene, a flavonoid antioxidant, which can protect cells and other structures in the body from harmful oxygen-free radicals.

Excellent Sources for More Italian Soup Recipies - Found Here


My Favorite Lentil Soup

Lentils are relatively quick and easy to prepare. They have a high nutritional value and are easy to find at any grocery store any time of the year. A one-pound bag of dried lentils is less than $2, and it's almost all you need to make this hearty soup. And with 17 grams of protein, about a third of your daily need of iron, very little fat and just 226 calories in a cup of cooked lentils, it's something you can feel good about eating.

While there are several different ways to spice up the soup, the recipe that follows is the one my mother passed down to me and it's extremely basic, but tasty nonetheless.

What You Need:

1 1 lb. bag of dried brown lentils

1 small yellow onion, chopped

2 carrots, chopped

4 celery stalks, chopped

8 cups water

2 Tbs. red wine vinegar, plus more to taste

Salt and pepper

What To Do:

Cook the lentil by simmering them in about 8 cups of water for somewhere near 25-30 minutes.

When the lentils are almost done, and are soft but still retain a little bite, add the chopped onion, carrots and celery and 2 tablespoons of vinegar.

Add salt and pepper, and more vinegar to taste when ready to eat.

Serve with freshly baked rye bread and more vinegar for those who like it extra tangy.

Lentils are extermely high in fiber, help lower cholesterol, and are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.

Short On Time? - Try these quick and easy lentil soup solutions

Corn Soup

Nothing beats this on a cold winter's night!

What you need:

1 teaspoon extra virgin olive oil

1 cup onion, finely chopped

1 cup celery, finely chopped

1 tablespoon cumin powder

8 cups corn, fresh or frozen

5 cups vegetable stock

1 1/2 tablespoons salt

2 cups tomato sauce

1 cup almond milk

1/2 bunch fresh cilantro

What to do:

1. In a large soup pot, heat the oil. Add the onions and celery and cook for 5 minutes until onions and celery are translucent.

2. Add cumin, mix well

3. Add corn, stock, salt and tomato sauce, simmer for 25 minutes

4. Remove from heat and puree half of the soup in a blender, then return soup to the pot and stir to combine.

5. Add almond milk and reheat without boiling.

6. Add fresh cilantro if desired.

Corn is a wonderful comfort food which can benefit your health as it delivers B vitamins, folate, vitamin C, beta-carone, protein and fiber.

Comments? - Thanks for visiting!

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    • TransplantedSoul profile image

      TransplantedSoul 4 years ago

      Soup is awesome for the cold winter months. I am always surprised that more restaurants do not use vegetarian bases for their soup - it makes it more broadly appealing to all clients.

    • Ibexing profile image

      Ibexing 4 years ago

      The lentil soup recipe sounds delicious I will definitely give this a try.

    • profile image

      aliwinet 4 years ago

      Great simple recipes and also nice tid bits of information about some of the ingredients.

    • Gypzeerose profile image

      Rose Jones 4 years ago

      Love soups - pinned to my soup board.

    • profile image

      RinchenChodron 4 years ago

      I love soups in the winter but I actually rarely use a recipe - just throw in whatever veges are on-hand.

    • cal17mom profile image

      cal17mom 4 years ago

      I like how these recipes are so simple in that they contain few ingredients. I also love to use lentils. Thanks for sharing!