Vegetable Soup Recipe

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 cups canned, peeled tomatoes, with juice; 2/3 cup tomato paste; 2 teaspoon garlic; 2 teaspoon serrano chile, finely chopped (or red pepper flakes); 2/3 teaspoon fresh oregano; 2/3 teaspoon cumin; 2/3 teaspoon kosher salt, plus 2 teaspoons; 3 cups chicken broth; 3 cups beef broth; 2 cups diced potatoes; 3/4 cup diced carrots; 1/2 cup diced onion; 1 bunch or 2 cups bok choy, chopped; 1/2 cup diced celery; 1/2 cup green beans; 1/2 cup diced okra; 1/2 teaspoon freshly cracked black pepper; 1/4 cup lime juice, or balsamic vinegar

Servings: persons

2 cups canned, peeled tomatoes, with juice
2/3 cup tomato paste
2 teaspoon garlic
2 teaspoon serrano chile, finely chopped (or red pepper flakes)
2/3 teaspoon fresh oregano
2/3 teaspoon cumin
2/3 teaspoon kosher salt, plus 2 teaspoons
3 cups chicken broth
3 cups beef broth
2 cups diced potatoes
3/4 cup diced carrots
1/2 cup diced onion
1 bunch or 2 cups bok choy, chopped
1/2 cup diced celery
1/2 cup green beans
1/2 cup diced okra
1/2 teaspoon freshly cracked black pepper
1/4 cup lime juice, or balsamic vinegar

1
Combine the tomatoes, tomato paste, garlic, serrano chiles, oregano, cumin, and 2/3 teaspoon salt in blender or food processor and puree.
2
In large stock pot, combine chicken stock, beef broth, potatoes, carrots, onion, bok choy, celery, green beans, okra, pureed tomato mixture, salt and pepper.
3
Bring soup to a simmer and cook 20 to 30 minutes, adding additional stock if needed.
4
At end of cooking time, add lime juice (or balsamic vinegar).
5
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
6
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups canned, peeled tomatoes, with juice, 2/3 cup tomato paste, 2 teaspoon garlic, 2 teaspoon serrano chile, finely chopped (or red pepper flakes), and more.

Yes, Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Soup

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