I need a good, quick and easy vegetable soup recipe, does anyone have one?

Veggie Soup

1 3/4 cups water

2 tablespoons water

1/2 cup brown rice, uncooked

1 medium green pepper, chopped and seeded

1 small onion, chopped

1 stalk celery, sliced

1 yellow squash, chopped

2 medium carrots, sliced

1 tablespoon vegetable oil or olive oil

2 1/2 cups chicken broth, homemade or low-sodium canned

1 tablespoon fresh basil, chopped or 1 teaspoon dried basil, chopped

1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley, chopped

1/2 teaspoon pepper

Bring 1 3/4 cups of water to a boil in a 2-quart pot. Add brown rice, cover and cook over low heat for 50 minutes.

In a large pot, heat oil over medium heat and add chopped vegetables and the remaining water.

Cook until softened.

Add chicken broth, basil, parsley and pepper and cook over medium-high heat until it comes to a boil.

Reduce heat to low, cover and cook 30 minutes.

Add cooked brown rice and heat over low another 5 minutes.

ENJOY!!! : )

I can give you a real old fashioned vegetable soup, but if you are stressed for time here is one that is great for people with no time:

1 Frozen package of sliced carrots

1 Frozen package of mixed vegetables

1 Frozen package of string beans

1 Frozen Pkg of Kale or Spinich

1 Fresh onion chopped up

1 Medium Size Can of Crushed Tomatoes

1 Bunch of Fresh Parsley (chopped)

1/4 Cup of Olive Oil

1 Can of Swanson's Chicken Broth, or a Bullion Cube of Chicken Broth

Pepper and Salt

1 Clove of Garlic Minced Up

In a large pot add olive oil, onion garlic then add all vegetables, tomatoes, and chicken broth, parsley, pepper and salt. Then add some more water and simmer for 3/4 of an hour to an hour. Serve with a Tuna Sandwich or Homemade Pizza...or a wrap of some kind.

Peel 2 potatoes & 2 carrots and chop into chunks. Boil for 5 minutes then add to a pan of diced onion and celery. Cook until onion is soft then add a pint of vegetable stock, mustard seeds, salt, pepper, tomato puree, worcestershire sauce and simmer for a few minutes. Add some peas and sweetcorn and corn flour to thicken if necessary. You can either leave it chunky or blitz in the blender for a smooth soup.

combine prepackaged vegetable stock, a bag of mixed frozen vegetables, a couple of potatoes or sweet potatoes to thicken. You can also add a can of white beans such as cannelini to this mix. Season to taste and simmer for 15 minutes until veggies are tender. Serve chunky or partially blitzed with a stick blender.

•Easy, Easy Veggie Soup•

Don't want to spend hours making a homemade soup? Grab a can of Campbell's tomato juice and be done cooking in minutes.

1 large can V-8 vegetable juice

1 large can Campbell's tomato juice

2 large packages of frozen mixed vegetables

1 large package of frozen green beans

1 small package of frozen lima beans

3 cans small whole potatoes, diced

1 cube beef or chicken bouillon base

1 tsp hot sauce

Seasonings to taste

Water as desired

Place all ingredients in large stock pot and simmer on low heat 3 to 4 hours. Taste occasionally and add water and seasoning as needed.

Enjoy this easy Campbells tomato juice soup recipe.

•Quick and Easy Vegetable Soup•

INGREDIENTS:

* 1 (14 ounce) can chicken broth

* 1 (11.5 ounce) can tomato-vegetable juice cocktail

* 1 cup water

* 1 large potato, diced

* 2 carrots, sliced

* 2 stalks celery, diced

* 1 (14.5 ounce) can diced tomatoes

* 1 cup chopped fresh green beans

* 1 cup fresh corn kernels

* salt and pepper to taste

* Creole seasoning to taste

DIRECTIONS:

In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

•Easy Hamburger Vegetable Soup•

1 lb. of ground beef

1 cup of chopped onion

1 cup of diced potatoes

1 cup of sliced carrots

2 - 16oz. cans of tomatoes

1 cup of sliced celery

1/4 cup of rice

3 cups of water

4 teaspoons of salt

1/4 teaspoon of basil

1/4 teaspoon of thyme

1 bay leaf

Brown the ground beef and onions and drain the fat.

Add the remaining ingredients and bring to boil.

Cover and simmer for 1 hour.

•EASY VEGETABLE SOUP•

1 lb. ground beef

1 clove minced garlic

1 c. sliced carrots

1/4 c. uncooked rice

3 1/2 c. water

1 tbsp. flaked parsley

1/4 tsp. dried basil

1 c. frozen green beans

1 c. chopped onion

15 oz. kidney beans

1 c. sliced celery

36 oz. stewed tomatoes

5 cubes beef bouillon

1 tsp. salt

1/8 tsp. pepper

Cooking time: 55 minutes. Cook ground beef, onion and garlic in a Dutch oven until browned, about 5 minutes; drain off fat. Add all other ingredients except green beans. Bring to a boil then reduce and simmer, covered, 40 minutes. Add green beans and cook 10 minutes more. Serve with toaster rolls - a delicious meal on a cold winter evening. Handy tip: if I have it on hand, I will substitute canned beef stock for water and bouillon.

•QUICK EASY VEGETABLE SOUP•

2 bottles tomato juice

2 pkgs. frozen mixed veggies

1 onion

2 stalks celery

Salt & pepper

Put all ingredients in a large saucepot and cook over medium heat until boiling. Reduce heat and simmer until of consistency you desire.

i have a quick one- will just take 2 mins

just give a call to home delicvery restaurent & order