How can i make soup with fresh vegetable not with some mix of chicken broth or frozen vegetable?!
Answers: start with a variety of veggies bring to a boil, then simmer for about four hours or more. They say to remove the veggies for the but i use the broth and the veggies. Make sure you have cooked your chicken prior. Or cook the chicken strain the broth then reuse the broth to cook the veggies to, always remove the meat, cool it, then later cut it up and put it back into the broth with the cooked veggies. Use garlic and spices of your choice to make a fine healthy soup!
Start with lipton's onion soup mix, and then add stuff.
When forced to cook, that is easy, just throw in a bullion cube or two and add meat, potatoes, carrots.
If you are wanting a meat based broth, cook either by roasting or stewing the meat at a slow temp, in a small amount of liquid. Adding liquid (water) as to not scorch the pan, and have stoock after it is done.
If you are wanting to make a soup that is meatless. you would start with water and lots of herbs and spices, adding whatever veggies you desire.
Celery, carrots, pepper, onion, garlic al have nice flavors, add potatoes, peas, beans what ever you wish also.
Boil down all of the veggies and add water....itll be strong though
The base is your choice. Vegetable beef would start with beef. Simmer it until tender and add your vegetables starting with the vegetables that take longer to cook first. Just be sure to add your tomatoes last and watch it because tomatoes burn easily. Chicken vegetable is the same except no tomatoes. My grandmother made the best and most unique vegetable soup. The meat was country ham. Any way you make it you can't beat fresh vegetable soup.
I just made my best pot & this is what I did. Bring your cut up onion, carrot & celery to boil in a large pot of water. Guess about at least a cup or more of each. I don't remember if I added bouillon granules or cubes now or not. Add 1 teaspoon or 1 cube for every cup of liquid & then a little extra. Boil for an hour or so & then strain broth thru a collinder into a large bowl or another big pot. Throw away the vege's.
Add a medium can of tomatoes (I used a pint jar of whole that I had put up last summer) to the broth & a lb. or so of 1/2 -1 inch cubed chuck steak or roast, fat removed, & more water to cover. Boil 1 - 2 hrs. till meat is tender adding water as needed & breaking up tomatoes. I may have added the bouillon now, whatever. I'm not that great with all the different seasonings & I tend to over season.
When meat is tender add a sliced carrot or 2 & a stick or 2 of sliced celery, a small chiopped onion, 1 large cubed potatoe, a little shredded cabbage, small can of corn & liquid, small can of green beans & liquid & about 1/2 cup or so of macaroni pieces. I'm sure you can use any or all of these vegetables, fresh, canned or frozen.
Just need to cook until potatoes are done, about 15 minutes. If you haven't been adding bouillon you are gonna have to add salt & pepper & cajun seasoning, etc. Skim off any grease. The longer it sits the better it gets. I always add a little sugar too. This looks really long & I'm embarrased. I HAVE seen LONGER though!
Simmer a chicken in water about 2 hrs. Remove the chicken and strain the broth. Add chopped carrots, onion, celery, potatoes, and whatever other vegetables you like. Cook until the vegetables are tender. Put the meat back in after you take it off the bones. Season with salt and pepper.