Weeknight Minestrone by Salad Foodie

This is a speedy version of the classic Italian minestrone. The food processor does the chopping and bottled marinara saves additional time, without compromising flavorful results. Based on Laura Vitale’s recipe in her cookbook Laura In The Kitchen (2015).

Tex-Mex Vegetable Beef Soup by RecipeKing

Tex-Mex Vegetable Beef Soup is an easy and hearty stovetop recipe for a flavorful and spicy soup. Made with beef chuck roast, corn, zucchini, tomatoes and onion, spiced well. A great soup recipe for the Autumn and Winter months. It is also a healthy, low calories, low fat, low carbohydrates, WeightWatchers (6) PointsPlus recipe.

Chunky Zucchini & Tomato Cheese Soup/Stew by "Cheffie Cooks"

Delicious year round for lunch entrée.

Sweet Potato Soup by Catherine Pappas

This soup is both hearty and good. Enjoy and let your cooking bring Love, Catherine

Baby Cauliflower Soup by Jennie McCluskey

Packed with healthy veggies, a soup for the kids. This soup I have made for my infant and toddler. Try it. You might like it. Hopefully, more importantly, they will like it! If you have trouble getting them to eat it, which I doubt, then freeze it in an ice cube tray and take out a cube and mix into your kids mashed potatoes or…

Lentil, Sausage and Vegetable Stew by Salad Foodie

Based loosely on Curry Lentil Soup (on this site by John Spottiswood) I took several recipe liberties considering ingredients on hand, personal preferences and desired result. More a stew than a soup by the time I was done. With the seasonings and sausage - excuse the slang - "it's a bomb!"

Creamy Carrot and Potato Soup by Foodybuddy

Vegetable soups are a healthy and comforting food to include in your diet. This thick soup is very easy to make, it has got bright orange color and a hint of exotic smell. Adding smoked paprika and Italian seasoning gives a nice spark to this soup.

Cream of Vegetable Soup by Salad Foodie

A good base comfort soup for the winter season. Cauliflower, potatoes, carrots, onions and garlic predominate, but you can rifle through the veggie bin and sub out others like spinach, zucchini, parsnips, etc. and you can increase or decrease the ratios of vegetables to your preference. About 9 cups of raw vegetables are needed. When…

Cheesy Cream Of Potato Soup by "Cheffie Cooks"

A year round favorite, freezes well too!

Fall Soup from the Cupboard by Farrell May Podgorsek

What do you make when the soup craving hits at 5:00pm? This very healthy, full-flavored soup hit the spot on this just-about-ready-to-storm Fall evening. This soup begs for creativity. Substitute whatever cooked vegetables you have on hand. Add some chopped or sliced cooked greens at the end; use cannellini beans instead of garbanzo,…

Garden Vegetable Soup with Rice by Rich H

It may be spring but in my book there is never a bad time for soup. It's especially nice when you can grow yor own veggies or get them locally from a farmers' market. While we're not quite there yet, this is a great soup to make anytime. It's hearty and healthy and just plain hits the spot!

Super good for you Kale Soup by Teri A

So easy yet so good for you. Try this fresh, warm soup with a grain-rich casserole for a healthy dense meal!

Coconut Butternut Squash Soup by Tanya

Barley and Tempeh Soup by Rich H

Tempeh, fermented soy beans or grain, makes an interesting alternative to veggie crumbles (or ground beef) in this soup recipe. It lends a distinct flavor to the soup while also providing protein and fiber, making for a very filling and satisfying meal. Note: The green beans you see in the photo were an afterthought - just a few…

Vegan Cream of Spinach Soup by The Blender Girl

The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes to cook through, this soup only needs about 20 minutes. Just chop up your ingredients, bring to the boil, simmer, blend and serve. I can’t seem to go past using whole…