Can you give me a good recipe for vegetable soup?!


Question: I'm very grateful for your help, thank you :)


Answers: I'm very grateful for your help, thank you :)

Good vegetable soup

Serves 4-6



Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour







Ingredients
For the base ingredients
2 tbsp olive or sunflower oil, or 30g/1oz butter
1 onion, peeled and chopped
1 garlic clove, peeled and chopped

For the aromatics
1 bouquet garni
and/or 1-2 fresh red chillies, de-seeded and chopped
or 1 tsp or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc

For the main ingredients
1 potato, or other thickener if needed, peeled and cut into chunks
500g/18oz vegetables, prepared as appropriate and roughly chopped

For the liquid
1-1.5 litres/1?-2? pints) vegetable or chicken stock, or vegetable cooking water, or a mixture of water and milk

Seasonings
salt
freshly ground black pepper



Method
1. Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes.
2. Add 1litre/1?pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender.
3. Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning
4. Reheat when needed.

loads of veg you like...boil till tender..add veg stock cube...liquidise...serve...add salt if needed.

Well, all you need is water and vegetables!

i made paula deens last weekend it was really good

2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves

If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.

*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

fresh vegetables and water!! god im good

Chop lots of your favourite veggies, melt a little butter in a large pan, gently fry a chopped onion for a couple of minutes, add the veggies and some stock made from cubes. Simmer till the veggies are cooked, blast thro a blender. If you want it really thick, add some potato or a jar of pre cooked lentils.
Will take no more than 20 mins.

vegetables work well

Ingredients
3 cups vegetables , chopped (such as carrots, celery, broccoli, mushrooms, onions, zucchini, etc)
1/2 cup rice (preferably white)
4 cups vegetable broth
1 small garlic clove , finely minced
lemon juice
sesame seeds (optional)
Directions
1bring broth to a boil, and add the rice, depending on how big the vegetables are chopped, add vegetables after rice, and cook on low heat.
2then add the garlic, sesame seeds, and lemon juice.
3stir soup occasionally.
4after vegetables and rice are fully cooked, remove from heat, serve, and enjoy!

Melt some butter and gently fry the (sliced/diced) vegetables of your choice. Add boiling water, seasoning and one or more vegetable stock cubes to taste, cover and simmer for at least twenty minutes. Enjoy.

This one's yum: my momma's carrot and potato soup.

brown some chopped smoked bacon,
Add:
12 peeled, chopped carrots
2 peeled chopped potatoes
a couple of sticks of chopped celery
about 3 large glasses water
1 veg stock cube
some pepper, crushed coriander, parsley

cover and leave it boiling until the veg are soft, then mash / blend. Add more water if necessary so it isn't totally liquid but is a little bit thick

Chop in a few pieces of mozzarella or melting cheese which go a bit gooey.

Total comfort food and quite good for you too.

Yummmm!!!!

Ok, this may take more effort than you want to put forth, but the results (i.e. leftovers) are worth it and will last for days. Start by making a pot roast using chuck roast and a slow cooker or one of those roast in a bag kits. Next day, take your leftover roast and whatever vegetables you have available (potatoes, carrots, lima beans, green beans, peas, corn -- even fresh chopped cabbage is good) they can be fresh or frozen and add to some chopped onion that you have sauteed in a large stockpot. Add a large can of stewed tomatoes (V8 juice is also a good option) and enough water to cover. Of course, you'll need some salt and pepper and a few bay leaves (remember to pull them out when you're ready to eat). Basically, you can throw in the kitchen sink. Then let it all cook -- the longer the better. Sometimes I'll elbow macaroni for a little more substance. Close to the end, throw in some frozen peas. Oh, and because I'm from the south, we always have cornbread. Lord, that makes me hungry. You'll need to ask for the best corn bread recipe next! Oh, and it's always better the second day.

get some tomato puree add it to your stock cube mix together with water cook your diced veggies in the stock liquid. eg carrots,potatoes,leek,onions,sweetcorn,c... do not peel the veggies add some tinned spam diced up 30 minutes before the veggies are cooked.

easy.
take 1 onion, 1 butternut squach (peel and deseed), 1 sweet potato, 1/2 a parsnip, 1 clove garlic, 1/2 stick celery, about 1 inch leek white, 1/2 block of unsalted butter 1 tablespoon of sea salt crystals(or rock salt)and a pinch of saffron if you'r feeling rich.. chopp it al up into equalll size bits about 2cm squares, put all in a big pan and cook on a low heat for about an hour stirring occasionnally untill it's all coooked and soft like a big mush. then add about a pint of water/vegetable stock/nage and put into a blender and blend in stages. put it all though a seive. taste and season. this is a winning recipie i use it nearly every day cooking in a michellin starred kitchen..

Pami's Lentil Vegetable Soup

16 oz brown lentils
lg. can diced or whole tomatoes (or Rotel tomatoes w/ green chilies
2 cups fresh or frozen green beans
lg. can sweet corn
3 large carrots
3 stalks of celery
2 potatoes (optional)
1 tbsp minced garlc (jar or fresh)
32 oz Swanson's 99% fat free beef or chicken broth
Season to your taste...I don't measure. LOL
curry poweder
thyme
garlic salt
pepper
Mrs Dash
Dash or 2 of red pepper to spice it up (optional)
lg bay leaf.

Put your broth on to boil add lentils and veggies. Add water and seasoning. Turn to medium heat after it comes to a good boil. Ready in an hours and so very tasty. You can add any type of meat. Smoked turkey sausage is great! Bon appetite. :)
garlic salt

Heinz make the best I have ever tasted so why bother making your own?

Golden Veg. soup - saute vegetables of your choice in butter (dice veg. the same size) until softened, add about 2-oz. plain flour, stir and cook in the flour, then slowly add about 2 pints Vegetable stock made with cubes. Cook slowly till veg are cooked
Cream can be added at the end if desired





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