vegetable soup
anyone have a good vegetable soup recipe?
Member since
vegetable soup
Member since
Re: vegetable soup
Carrots, cabbage, yellow and green squash, broccoli, cauliflower and one large bouillon cube
Member since
Re: vegetable soup
chop 1 onion and some garlic and quickly saute in a big stock pot. add chopped carrots, celery, leek, parsnip, turnip, 2 potatoes, some dill and parsley, add enough water to fill the pot, add salt and pepper, some boulion (better than boulion is awesome. i use the vegetable one). then i also add 2 cubes, bring to a boil, then lower and let simmer for an hour or 2, then add a handful or two of pastina and let simmer and then after about 3-4 hours, it should be ready, but taste. always better the next day. and if you go to the grocery store, they have soup veggies in all together ready to be washed and cut, rather than searching for all the veggies.
Member since
Re: vegetable soup
I make a vegetarian vegetable soup.
In a large stock pot ( this makes a weeks worth of soup for 2)
4 cans of veggie stock
2 large bottles(not sure of the oz.) of V8
4-6 lg white potatoes(cubed)
4 stalks of celery(sliced)
1 lg onion(diced)
1 can(or package of frozen) of corn
1/2 head of cabbage(sliced)
1 package of frozen beans
4 lg carrots(sliced)
2 zuccinni(quarterd and sliced)
2 yellow squash(quarterd and sliced)
salt & pepper to taste
Combine all and cook for 2 hrs.(I like the flavors to blend a little, but can be served as soon as the potatoes are cooked through) on medium.
It is good on the first day, but great on the second.
In a large stock pot ( this makes a weeks worth of soup for 2)
4 cans of veggie stock
2 large bottles(not sure of the oz.) of V8
4-6 lg white potatoes(cubed)
4 stalks of celery(sliced)
1 lg onion(diced)
1 can(or package of frozen) of corn
1/2 head of cabbage(sliced)
1 package of frozen beans
4 lg carrots(sliced)
2 zuccinni(quarterd and sliced)
2 yellow squash(quarterd and sliced)
salt & pepper to taste
Combine all and cook for 2 hrs.(I like the flavors to blend a little, but can be served as soon as the potatoes are cooked through) on medium.
It is good on the first day, but great on the second.
Member since
Re: vegetable soup
hey i hope you like this one i make it at work all the time...it's called winter veg
3 tbsp olive oil
1 cup coarsely chopped onion
1 cup peeled, cored and coarsely chopped Granny Smith apple
1 cup peeled and coarsely chopped turnip
1 cup peeled and chopped butternut squash (seeds discarded)
1 cup coarsely chopped carrot
1 cup peeled, chopped sweet potato
5 cups vegetable (or chicken) stock
1/4 cup maple syrup
Cayenne pepper
1 small whole-grain baguette
3 oz goat cheese
1/4 cup chopped fresh chives
For soup, heat oil in a large saucepan on medium-high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; season with salt, then sauté 5 minutes. Add stock, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Add syrup, then cayenne pepper to taste. Cool slightly. Puree with a handheld mixer, food processor or blender. For toast toppers, cut 6 slices bread and toast them. Spread 1/2 oz goat cheese on top of each; sprinkle with chives. Pour soup into 6 large bowls
3 tbsp olive oil
1 cup coarsely chopped onion
1 cup peeled, cored and coarsely chopped Granny Smith apple
1 cup peeled and coarsely chopped turnip
1 cup peeled and chopped butternut squash (seeds discarded)
1 cup coarsely chopped carrot
1 cup peeled, chopped sweet potato
5 cups vegetable (or chicken) stock
1/4 cup maple syrup
Cayenne pepper
1 small whole-grain baguette
3 oz goat cheese
1/4 cup chopped fresh chives
For soup, heat oil in a large saucepan on medium-high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; season with salt, then sauté 5 minutes. Add stock, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Add syrup, then cayenne pepper to taste. Cool slightly. Puree with a handheld mixer, food processor or blender. For toast toppers, cut 6 slices bread and toast them. Spread 1/2 oz goat cheese on top of each; sprinkle with chives. Pour soup into 6 large bowls
