Recipe Vegetable Soup No Meat Soups Veggies Hearty Dinnerthendessert Favorite Beans Nourishing Girlsaskguys Celery

There's nothing quite as comforting as a warm bowl of soup during the colder months. And with so many delicious vegetable soup recipes to choose from, there's no reason we can't enjoy a flavorful, hearty meal while still getting our daily dose of veggies. So, let's dive in and explore some of the best no tomato vegetable soup recipes out there! First up, we have a recipe from Yummly that is sure to hit the spot: The Best Vegetable Soup. Made with a variety of fresh vegetables such as carrots, celery, and potatoes, this soup is both filling and nutritious. Plus, the addition of barley gives it an extra heartiness that will leave you feeling satisfied. To get started, gather the following ingredients: Ingredients: - 1 large onion - 2 cloves garlic - 3 carrots - 2 celery stalks - 3 potatoes - 1 can chickpeas - 1 can white beans - 4 cups vegetable broth - 1/2 cup barley - 2 bay leaves - 1 tsp dried thyme - 1/2 tsp salt - 1/4 tsp black pepper Tools: - Large soup pot - Cutting board - Chef's knife - Wooden spoon - Measuring cups and spoons How to make: 1. Begin by peeling and chopping the onion and garlic. 2. Heat a large soup pot over medium-high heat and add a tablespoon of olive oil. 3. Add the onion and garlic to the pot and sauté for 5-7 minutes, or until translucent. 4. While the onions are cooking, peel and chop the carrots and celery. Add them to the pot and sauté for an additional 5 minutes. 5. Drain and rinse the chickpeas and white beans and add them to the pot, along with the vegetable broth, barley, bay leaves, thyme, salt, and pepper. Stir to combine. 6. Bring the soup to a boil and then reduce the heat to medium-low. Let the soup simmer for 30-40 minutes, or until the barley is tender. 7. Once the soup is done cooking, remove the bay leaves and season to taste with additional salt and pepper, if needed. Tips: - If you prefer a thinner soup, simply add more vegetable broth until you reach your desired consistency. - For an extra boost of flavor, try adding a Parmesan rind to the soup while it simmers. Next up, we have a Vegetable Beef Soup recipe from Cooking Classy that is sure to become a new family favorite. Made with tender chunks of beef, a variety of colorful vegetables, and a hint of rosemary, this soup is both hearty and delicious. To get started, gather the following ingredients: Ingredients: - 1 lb beef chuck roast - 1 tbsp vegetable oil - 1 onion - 2 cloves garlic - 3 carrots - 2 stalks celery - 2 cups green beans - 1 1/2 cups frozen corn - 1 can diced tomatoes - 4 cups beef broth - 2 tsp dried rosemary - 1/2 tsp salt - 1/4 tsp black pepper Tools: - Large soup pot - Cutting board - Chef's knife - Wooden spoon - Measuring cups and spoons How to make: 1. Begin by trimming the beef chuck roast of any excess fat and cutting it into bite-sized pieces. 2. Heat a large soup pot over medium-high heat and add a tablespoon of vegetable oil. 3. Add the beef to the pot and cook until browned on all sides, stirring occasionally. 4. While the beef is cooking, peel and chop the onion and garlic. Add them to the pot and sauté for 5-7 minutes, or until translucent. 5. Chop the carrots and celery and add them to the pot, along with the green beans, frozen corn, diced tomatoes, beef broth, rosemary, salt, and pepper. Stir to combine. 6. Bring the soup to a boil and then reduce the heat to medium-low. Let the soup simmer for 40-50 minutes, or until the vegetables are tender and the beef is cooked through. 7. Once the soup is done cooking, season to taste with additional salt and pepper, if needed. Tips: - For a thicker soup, try adding a tablespoon or two of flour to the beef before cooking it. - If you don't have fresh rosemary, you can substitute dried rosemary, but use 1 tsp instead of 2 tsp. So there you have it, two delicious and hearty vegetable soup recipes that are sure to become staples in your household. Try them out and let us know which one is your favorite!