How do you make thick homemade vegetable soup? FULL points if you give me what i ask for and it tastes nice :)?!
Receipe please - telling me what ingredients and how to make it!. I dont have a clue!.
I want a thick vegetable soup!. Only normal every day ingredients please!. Id like it made thick with potatoes if possible!? does that work!?
Help! (im new to homemade cooking!)Www@FoodAQ@Com
I want a thick vegetable soup!. Only normal every day ingredients please!. Id like it made thick with potatoes if possible!? does that work!?
Help! (im new to homemade cooking!)Www@FoodAQ@Com
Answers:
Potatoes will thicken soup the longer it sits!. Or, if you want to thicken with potatoes without having to let it sit, crush some of them in the soup!.
You can easily make a delicious soup using:
- whichever vegetables you like, in your case, lots of potatoes, I'd reccomend also carrots, broccoli, peas, corn, a can of tomatoes
- pulses like canned beans (canned instead of dried, to reduce cooking time) or dried lentils
- a bit of wild rice or brown rice (less than a handful for a regular pot of soup)
- vegetable/chicken/beef stock (whichever you prefer)
- one or two bay leaves
- chopped onions, garlic, and oil/butter (whichever you prefer)
Step 1) Fry the onions in oil until browned in the bottom of a heavy bottomed pot!. Add the garlic and fry briefly, don't let it brown!. Just a couple minutes should be fine!.
Step 2) Add the rest of the ingredients!. Use a bit more stock than you will need because it will simmer down a bit!. Remember that if you use lentils or rice, they will each absorb about twice as much water as their volume, so for a quarter cup of rice it will absorb half a cup of water!. Add extra stock to accomodate (not water, it will water down the soup)!.
Step 3) Simmer it for a few hours!.
There you go, delicious soup!. To make it thicken immediately crush some potatoes!.Www@FoodAQ@Com
You can easily make a delicious soup using:
- whichever vegetables you like, in your case, lots of potatoes, I'd reccomend also carrots, broccoli, peas, corn, a can of tomatoes
- pulses like canned beans (canned instead of dried, to reduce cooking time) or dried lentils
- a bit of wild rice or brown rice (less than a handful for a regular pot of soup)
- vegetable/chicken/beef stock (whichever you prefer)
- one or two bay leaves
- chopped onions, garlic, and oil/butter (whichever you prefer)
Step 1) Fry the onions in oil until browned in the bottom of a heavy bottomed pot!. Add the garlic and fry briefly, don't let it brown!. Just a couple minutes should be fine!.
Step 2) Add the rest of the ingredients!. Use a bit more stock than you will need because it will simmer down a bit!. Remember that if you use lentils or rice, they will each absorb about twice as much water as their volume, so for a quarter cup of rice it will absorb half a cup of water!. Add extra stock to accomodate (not water, it will water down the soup)!.
Step 3) Simmer it for a few hours!.
There you go, delicious soup!. To make it thicken immediately crush some potatoes!.Www@FoodAQ@Com
Ingredients
4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
2 cups nonfat milk
1 tablespoon olive oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves, cut into ribbons
Directions
Put 2 cups of the corn and the milk into a blender or food processor, until smooth!. Set aside!.
Heat the oil in a large soup pot over a medium-high heat!. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes!. Add the remaining 2 cups of corn and the broth and bring to a boil!. Add the pureed corn and tomatoes and cook until warmed through, but not boiling!. Add the salt and season with pepper!. Serve garnished with the basil ribbons!. Www@FoodAQ@Com
4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
2 cups nonfat milk
1 tablespoon olive oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves, cut into ribbons
Directions
Put 2 cups of the corn and the milk into a blender or food processor, until smooth!. Set aside!.
Heat the oil in a large soup pot over a medium-high heat!. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes!. Add the remaining 2 cups of corn and the broth and bring to a boil!. Add the pureed corn and tomatoes and cook until warmed through, but not boiling!. Add the salt and season with pepper!. Serve garnished with the basil ribbons!. Www@FoodAQ@Com
Ingredients:
1 can of whole kernel corn
1 can of green beans
1 can of peas
1 can of sliced carrots
1 can of cream style corn
8 med!. potatoes- cut or dice to small pieces
2 cans tomato sauce
1 med!. yellow onion- dice to smaller pieces
1 pound ground beef
water
salt- 1 tsp!.
garlic salt- 1 tsp!.
Get a stewer pan and put on the cans of vegies, tomato sauce, salt, and potatoes, and cover completely with water!. While this is coming to a boil, brown the hamburger and onion in it and add the garlic salt!. When this is browned, strain the grease out of it almost completely, then add this mixture to the vegies etc!. already boiling on the stove, and lower the heat to medium and cook about an hour!.Www@FoodAQ@Com
1 can of whole kernel corn
1 can of green beans
1 can of peas
1 can of sliced carrots
1 can of cream style corn
8 med!. potatoes- cut or dice to small pieces
2 cans tomato sauce
1 med!. yellow onion- dice to smaller pieces
1 pound ground beef
water
salt- 1 tsp!.
garlic salt- 1 tsp!.
Get a stewer pan and put on the cans of vegies, tomato sauce, salt, and potatoes, and cover completely with water!. While this is coming to a boil, brown the hamburger and onion in it and add the garlic salt!. When this is browned, strain the grease out of it almost completely, then add this mixture to the vegies etc!. already boiling on the stove, and lower the heat to medium and cook about an hour!.Www@FoodAQ@Com
1 large chicken breast, boneless skinless, or 5 - 6 chicken tenders
? cup onion, chopped
1 tablespoon butter
2 cans chicken broth
3 cups water
1 teaspoon salt
? teaspoon poultry seasoning
? teaspoon pepper
2 medium potatoes, peeled, cubed
1 cup baby carrots
1 cup frozen green peas
4 ounces egg noodles
1 cup instant potato flakes
1 teaspoon dried parsley
Melt butter in large saucepan over medium heat!. Sautee onion until transparent!.
Add potatoes, chicken, chicken broth and water!. Increase heat to high and add seasonings!. After mix comes to a full boil, reduce heat to medium and cover!. Let cook for about 15 minutes!.
Remove chicken, add peas and carrots and increase heat to high!. Once mixture returns to a full boil, reduce to medium and cover!. Let cook for about 5 minutes!. Meanwhile, dice chicken into bite size pieces!. Increase heat to high and bring to a full boil!. Add noodles and chicken and cook for 10 minutes!. Remove from heat!.
Stir in potato flakes and parsley, stir until smooth!.
Www@FoodAQ@Com
? cup onion, chopped
1 tablespoon butter
2 cans chicken broth
3 cups water
1 teaspoon salt
? teaspoon poultry seasoning
? teaspoon pepper
2 medium potatoes, peeled, cubed
1 cup baby carrots
1 cup frozen green peas
4 ounces egg noodles
1 cup instant potato flakes
1 teaspoon dried parsley
Melt butter in large saucepan over medium heat!. Sautee onion until transparent!.
Add potatoes, chicken, chicken broth and water!. Increase heat to high and add seasonings!. After mix comes to a full boil, reduce heat to medium and cover!. Let cook for about 15 minutes!.
Remove chicken, add peas and carrots and increase heat to high!. Once mixture returns to a full boil, reduce to medium and cover!. Let cook for about 5 minutes!. Meanwhile, dice chicken into bite size pieces!. Increase heat to high and bring to a full boil!. Add noodles and chicken and cook for 10 minutes!. Remove from heat!.
Stir in potato flakes and parsley, stir until smooth!.
Www@FoodAQ@Com
PAT'S FRESH VEGETABLE SOUP
2 T!. olive oil(can substitute canola oil)
2 C!. chopped onion
5 garlic cloves, minced
2 C!. chopped celery ( about 4 stalks)
2 C!. cut green beans ( about ? lb)
1? C fresh corn ( about 3 ears)
1C thinly sliced carrot
1 med!. zucchini, halved lengthwise, then sliced ( about 1 C )(OPTIONAL)
? C parsley
1 teas!. dried basil
1 teas!. dried oregano
1 teas!. dried rosemary
6-8 (14-? oz cans) fat free broth, chicken or beef
1 ( 15 oz can) kidney beans, well drained
2 cans diced tomatoes
2/3 C uncooked elbow macaroni ( optional, if too many carbs)
1 ( 8 oz can) tomato sauce
2 C shredded cabbage
6 med!. peeled and cubed potatoes (optional, if too many carbs)
3/4 teas salt
3/4 teas black pepper
5 T!. sugar
YOU CAN USE FROZEN VEGGIES, BUT I WOULD NEVER USE CANNED!.
Heat oil in stockpot over medium high heat and saute onions and garlic!. Add the rest of the veggies and herbs!. Bring to a boil, then reduce and simmer for 30 minutes or so till everything is tender!. If you add pasta, add another 20 minutes!.
NOTE: I used frozen veggies where I could, and I used my home canned tomatoes and it was still delicious!. It also freezes beautifully!.
Serve with a mixed green salad, and some crusty french bread, if allowed on your diet!.
Www@FoodAQ@Com
2 T!. olive oil(can substitute canola oil)
2 C!. chopped onion
5 garlic cloves, minced
2 C!. chopped celery ( about 4 stalks)
2 C!. cut green beans ( about ? lb)
1? C fresh corn ( about 3 ears)
1C thinly sliced carrot
1 med!. zucchini, halved lengthwise, then sliced ( about 1 C )(OPTIONAL)
? C parsley
1 teas!. dried basil
1 teas!. dried oregano
1 teas!. dried rosemary
6-8 (14-? oz cans) fat free broth, chicken or beef
1 ( 15 oz can) kidney beans, well drained
2 cans diced tomatoes
2/3 C uncooked elbow macaroni ( optional, if too many carbs)
1 ( 8 oz can) tomato sauce
2 C shredded cabbage
6 med!. peeled and cubed potatoes (optional, if too many carbs)
3/4 teas salt
3/4 teas black pepper
5 T!. sugar
YOU CAN USE FROZEN VEGGIES, BUT I WOULD NEVER USE CANNED!.
Heat oil in stockpot over medium high heat and saute onions and garlic!. Add the rest of the veggies and herbs!. Bring to a boil, then reduce and simmer for 30 minutes or so till everything is tender!. If you add pasta, add another 20 minutes!.
NOTE: I used frozen veggies where I could, and I used my home canned tomatoes and it was still delicious!. It also freezes beautifully!.
Serve with a mixed green salad, and some crusty french bread, if allowed on your diet!.
Www@FoodAQ@Com
to thicken the old time way you use flour
this is my grandma's recipe(she would have been 98)
2 lb cubed beef( I use stew meat)
3-4 small red skinned potato
1 med onion chopped
2 rib celery diced roughly
1 large carrot diced roughly
salt and pepper to taste
2 clove garlic
1 bay leaf
enough flour to coat beef cubes
2 tb oil
sprinkle raw meat with salt n pepper then place in flour coating all sides!. heat oil(med heat) in a large heavy dutch oven or soup pot and brown meat on all sides working in batches
drain fat from pot add in onion celery and carrots and stir for 2 min then add meat back to pot with veggies adding also potato garlic and bay leaf then add 6 cups water season with more salt and pepper
bring all to a boil then reduce heat and simmer on low for
about 4 hours stirring occasionally until potato and meat are tender
Www@FoodAQ@Com
this is my grandma's recipe(she would have been 98)
2 lb cubed beef( I use stew meat)
3-4 small red skinned potato
1 med onion chopped
2 rib celery diced roughly
1 large carrot diced roughly
salt and pepper to taste
2 clove garlic
1 bay leaf
enough flour to coat beef cubes
2 tb oil
sprinkle raw meat with salt n pepper then place in flour coating all sides!. heat oil(med heat) in a large heavy dutch oven or soup pot and brown meat on all sides working in batches
drain fat from pot add in onion celery and carrots and stir for 2 min then add meat back to pot with veggies adding also potato garlic and bay leaf then add 6 cups water season with more salt and pepper
bring all to a boil then reduce heat and simmer on low for
about 4 hours stirring occasionally until potato and meat are tender
Www@FoodAQ@Com
I was a cook for years in the UK, BUT these days I make what I call "bung it soup"!.!.!.
Based on onions and potatoes after that!.!.!.!.!.!.!.!.!.whatever you find in the larder - just bung it in with some good stock, you can't miss!.!.!.!.!.just leave out any veg you really don't like, but you will end up with a real gut buster soup for the cold weather!Www@FoodAQ@Com
Based on onions and potatoes after that!.!.!.!.!.!.!.!.!.whatever you find in the larder - just bung it in with some good stock, you can't miss!.!.!.!.!.just leave out any veg you really don't like, but you will end up with a real gut buster soup for the cold weather!Www@FoodAQ@Com
going to a lot of food channels websites might help!.Www@FoodAQ@Com
OvenVegetable Stew
Submitted by: KARPITS
Rated: 4 out of 5 by 64 members Prep Time: 15 Minutes
Cook Time: 4 Hours Ready In: 4 Hours 15 Minutes
Yields: 7 servings
"Potatoes, carrots, and condensed onion and mushroom soups cook along with the meat for 4 to 5 hours!. Green peas are added in the last 15 minutes!."
INGREDIENTS:
3 cups cubed potatoes
2 cups chopped carrots
1 (10!.75 ounce) can
condensed cream of
mushroom soup
1 (10!.5 ounce) can condensed
French onion soup
1 3/4 cups water
1 cup frozen green peas
DIRECTIONS:
1!. Preheat oven to 250 degrees F (120 degrees C)!.
2!. In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water!. Mix together well!.
3!. Bake, uncovered, for 4 to 5 hours, stirring occasionally!. Mix in the peas 15 minutes before serving!.
ALL RIGHTS RESERVED ? 2008 Allrecipes!.com Printed from Allrecipes!.com 10/7/2008
Modifications
I've tried many beef stew recipes, all of which have disappointed my husband, except for this one which we both loved!. I followed the suggestions of some other reviewers and added
1 10!.75 oz can beef broth,
1 cup water,
1 package dry onion soup mix, instead of the water and french onion soup that is called for!.
I also put this in a crock pot on high for 4 hours!.
I doubled all of the vegetables, a
nd added almost a full 10!.75 oz can of corn (did I mention that we really love our veggies!)!.
At the end, it was still soupy, so I thickened it up with 2 Tablespoons of corn starch which made it perfect!.
With the changes that were made, I give this a full 4 stars for taste and ease of preparation -it is the simplest dish you could make!. I will be making this again soon!Www@FoodAQ@Com
Submitted by: KARPITS
Rated: 4 out of 5 by 64 members Prep Time: 15 Minutes
Cook Time: 4 Hours Ready In: 4 Hours 15 Minutes
Yields: 7 servings
"Potatoes, carrots, and condensed onion and mushroom soups cook along with the meat for 4 to 5 hours!. Green peas are added in the last 15 minutes!."
INGREDIENTS:
3 cups cubed potatoes
2 cups chopped carrots
1 (10!.75 ounce) can
condensed cream of
mushroom soup
1 (10!.5 ounce) can condensed
French onion soup
1 3/4 cups water
1 cup frozen green peas
DIRECTIONS:
1!. Preheat oven to 250 degrees F (120 degrees C)!.
2!. In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water!. Mix together well!.
3!. Bake, uncovered, for 4 to 5 hours, stirring occasionally!. Mix in the peas 15 minutes before serving!.
ALL RIGHTS RESERVED ? 2008 Allrecipes!.com Printed from Allrecipes!.com 10/7/2008
Modifications
I've tried many beef stew recipes, all of which have disappointed my husband, except for this one which we both loved!. I followed the suggestions of some other reviewers and added
1 10!.75 oz can beef broth,
1 cup water,
1 package dry onion soup mix, instead of the water and french onion soup that is called for!.
I also put this in a crock pot on high for 4 hours!.
I doubled all of the vegetables, a
nd added almost a full 10!.75 oz can of corn (did I mention that we really love our veggies!)!.
At the end, it was still soupy, so I thickened it up with 2 Tablespoons of corn starch which made it perfect!.
With the changes that were made, I give this a full 4 stars for taste and ease of preparation -it is the simplest dish you could make!. I will be making this again soon!Www@FoodAQ@Com