What is your best vege soup recipie? something sososo good!?!
Answers:
1 1/2 to 2 cups vegetable, your favorite, depending on the vegetable and how thick you like the soup
1/4 cup chopped onion
1/3 cup sliced celery
1 clove of crushed garlic, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1 bay leaf
2 cans (10 3/4 ounces each) condensed chicken broth
2 tablespoons butter
2 tablespoons flour
1 1/2 cups of half-and-half
PREPARATION:
In a 3-quart saucepan, combine the vegetable, onion, celery, salt, pepper, garlic, and bay leaf!. Add water to the chicken broth to make three cups and add it to the saucepan!. Bring the mixture to a boil and reduce the heat!. Cover and simmer until vegetables are tender!. Drain and save broth!. Remove bay leaf and puree the vegetables in a blender with half of the broth!. In another pan, melt the butter and remove from heat!. Add flour to the butter and put back over the heat, stirring until the mixture boils!. Add the pureed vegetables and the half-and-half to the butter-flour mixture!. Continue stirring until the soup is hot and well blended
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HOME MADE CREAM OF VEGETABLE SOUP
2 tbsp!. butter
1 clove garlic, chopped
1 med!. onion, sliced
1/4 head cauliflower
2 carrots, chopped
6 asparagus stalks, chopped
1 leek, chopped
1 lg!. potato, peeled & chopped
1 c!. spinach, chopped
2 stalks celery, chopped
Salt & pepper
1 qt!. chicken stock
Pinch of cayenne
1 c!. heavy cream
3 tbsp!. flour
1 tbsp!. chopped parsley
1 tbsp!. grated Parmesan cheese
Heat the butter in a soup pot!. Add the onion and garlic; saute for a few minutes!. Wash and chop all the vegetables!. Add to the pot and cook for 5-6 minutes!. Add the stock and allow to simmer for 25-30 minutes!.
Mix the cream and flour together until smooth!. Pour slowly into the soup, stirring constantly and let simmer until it begins to thicken!. Serve with parsley and grated cheese sprinkled on top!.
==Www@FoodAQ@Com
1/4 cup chopped onion
1/3 cup sliced celery
1 clove of crushed garlic, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1 bay leaf
2 cans (10 3/4 ounces each) condensed chicken broth
2 tablespoons butter
2 tablespoons flour
1 1/2 cups of half-and-half
PREPARATION:
In a 3-quart saucepan, combine the vegetable, onion, celery, salt, pepper, garlic, and bay leaf!. Add water to the chicken broth to make three cups and add it to the saucepan!. Bring the mixture to a boil and reduce the heat!. Cover and simmer until vegetables are tender!. Drain and save broth!. Remove bay leaf and puree the vegetables in a blender with half of the broth!. In another pan, melt the butter and remove from heat!. Add flour to the butter and put back over the heat, stirring until the mixture boils!. Add the pureed vegetables and the half-and-half to the butter-flour mixture!. Continue stirring until the soup is hot and well blended
==
HOME MADE CREAM OF VEGETABLE SOUP
2 tbsp!. butter
1 clove garlic, chopped
1 med!. onion, sliced
1/4 head cauliflower
2 carrots, chopped
6 asparagus stalks, chopped
1 leek, chopped
1 lg!. potato, peeled & chopped
1 c!. spinach, chopped
2 stalks celery, chopped
Salt & pepper
1 qt!. chicken stock
Pinch of cayenne
1 c!. heavy cream
3 tbsp!. flour
1 tbsp!. chopped parsley
1 tbsp!. grated Parmesan cheese
Heat the butter in a soup pot!. Add the onion and garlic; saute for a few minutes!. Wash and chop all the vegetables!. Add to the pot and cook for 5-6 minutes!. Add the stock and allow to simmer for 25-30 minutes!.
Mix the cream and flour together until smooth!. Pour slowly into the soup, stirring constantly and let simmer until it begins to thicken!. Serve with parsley and grated cheese sprinkled on top!.
==Www@FoodAQ@Com
FRESH VEGETABLE SOUP
1 can chicken broth
3 T chicken base
2 quarts water
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed!. This makes a light, refreshing, summer dish or first course!.
For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil!. Or this can be served over fresh noodles!.
Season to taste, and remove from heat!. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese!.Www@FoodAQ@Com
1 can chicken broth
3 T chicken base
2 quarts water
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed!. This makes a light, refreshing, summer dish or first course!.
For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil!. Or this can be served over fresh noodles!.
Season to taste, and remove from heat!. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese!.Www@FoodAQ@Com
Sopa de Verduras (Mexican style veggie soup)
Serves 4-6 people
1 celery rib
1 medium onion
2 cloves garlic
2 carrots
1 cup sweet peas
1 medium zucchini
1 ear of corn cut into 4 pieces or 1 cup corn kernels
1 cup string beans
1 small chayote (prickly pear) optional
1/2 cup broccoli florets
1/2 cup cauliflower florets
2 big handfuls for Swiss chard or spinach
You can also add any other veggie you like or have on hand!.
4-6 roma tomatoes, peeled and seeded or 1 can whole tomatoes
Cilantro leaves 1/4 cup divided
OPTIONAL:
Cooked rice, potatoes, black beans, or garbanzo beans!.
1!. Start by making a chicken or vegetable broth (see first link)!.
2!. Chop veggies while you make broth!.
3!. Place tomatoes, 1/2 an onion, garlic, and 1 cup broth in a blender!. Puree until smooth
4!. In a large stock pan heat 1 or 2 tablespoons olive oil!. Add the other 1/2 onion and celery sautee until translucent!. Add all the veggies except spinach!. Sautee for 3 or 4 minutes!.
5!. Place a colender over the put and strain the tomato base directly into the pot!. Add 4 and up to 6 cups broth or combination broth and water!. Bring to a boil, lower heat and add Swiss chard!. Season with salt pepper, 1/2 the cilantro leaves, and a whole jalape?o pepper or red pepper flakes!. Simmer until veggies are tender!.
Variations:
*Sopa de verduras con pollo: cook chicken, chop it and add to soup!. Serve with rice!.
*Caldo Tlalpe?o: omit Swiss chard or spinach and jalape?o pepper!. Add cooked garbanzo beans, and chipotle in adobo pepper!. Serve with cheese!.
*Sopa de verduras con frijol: omit the Swiss chard and add cooked black beans!.
Enjoy and have fun!Www@FoodAQ@Com
Serves 4-6 people
1 celery rib
1 medium onion
2 cloves garlic
2 carrots
1 cup sweet peas
1 medium zucchini
1 ear of corn cut into 4 pieces or 1 cup corn kernels
1 cup string beans
1 small chayote (prickly pear) optional
1/2 cup broccoli florets
1/2 cup cauliflower florets
2 big handfuls for Swiss chard or spinach
You can also add any other veggie you like or have on hand!.
4-6 roma tomatoes, peeled and seeded or 1 can whole tomatoes
Cilantro leaves 1/4 cup divided
OPTIONAL:
Cooked rice, potatoes, black beans, or garbanzo beans!.
1!. Start by making a chicken or vegetable broth (see first link)!.
2!. Chop veggies while you make broth!.
3!. Place tomatoes, 1/2 an onion, garlic, and 1 cup broth in a blender!. Puree until smooth
4!. In a large stock pan heat 1 or 2 tablespoons olive oil!. Add the other 1/2 onion and celery sautee until translucent!. Add all the veggies except spinach!. Sautee for 3 or 4 minutes!.
5!. Place a colender over the put and strain the tomato base directly into the pot!. Add 4 and up to 6 cups broth or combination broth and water!. Bring to a boil, lower heat and add Swiss chard!. Season with salt pepper, 1/2 the cilantro leaves, and a whole jalape?o pepper or red pepper flakes!. Simmer until veggies are tender!.
Variations:
*Sopa de verduras con pollo: cook chicken, chop it and add to soup!. Serve with rice!.
*Caldo Tlalpe?o: omit Swiss chard or spinach and jalape?o pepper!. Add cooked garbanzo beans, and chipotle in adobo pepper!. Serve with cheese!.
*Sopa de verduras con frijol: omit the Swiss chard and add cooked black beans!.
Enjoy and have fun!Www@FoodAQ@Com
1/2 head of cabbage
Carrots
4 potatoes cut in half
corn
celery
1 whole onion
2 medium tomatoes
cilantro
knorr chicken powder
garlic powder
Fill a pot up with water, add vegetables, and then add about 1 tbsp of garlic powder and then about 4tbsp of chicken powder!.!.!.!. after its been boiling for a while i usually just like to taste the soup to see if it needs more chicken powder!.!.!.!.
once ready, i like to eat it with some lemon and valentin hot sauce!.!.!.!. yuuuuum!!!Www@FoodAQ@Com
Carrots
4 potatoes cut in half
corn
celery
1 whole onion
2 medium tomatoes
cilantro
knorr chicken powder
garlic powder
Fill a pot up with water, add vegetables, and then add about 1 tbsp of garlic powder and then about 4tbsp of chicken powder!.!.!.!. after its been boiling for a while i usually just like to taste the soup to see if it needs more chicken powder!.!.!.!.
once ready, i like to eat it with some lemon and valentin hot sauce!.!.!.!. yuuuuum!!!Www@FoodAQ@Com
Nexcan Veggie soup
Ina big pot with a lid put in; 2 qts stock!.!.your choice
I can Each; red beans, limas
corn kernels, garbanzos, tomatoes,
green beans!.
1-2 8 oz cans V-8 juice
1 small onion diced
celery!.!.enough to make you happy
salt,pepper, and herbage of your
choice!.
Put it on the heat and let it simmer for about half an hour!. This will make a big pot of soup!. Take the leftovers and refrigerate!. The next day for lunch or evening for dinner put it back on the stove to simmer some more and go to your pantry and without looking grab the next can in line and put it in!. This is where the name Nexcan comes from!. This is a cheap variant on the pot a feu!.!.!.without the meat!. And your ingredients are only limited by your taste, whats in the pantry and whats available at the store!.
Ive used canned potatoes, beets, yellow beans, hominy, nopales, the list is endless!.
One warning!.!.by day four or five this soup starts to look sort of a brownish gray!. If you keep refirigeratring it that's okay!. Its just all those colors blending!.
I sometimes use fresh cabbage but only if I get it all out of the pot on the day I put it in!. It turns pink and tasteless after a while!.
This soup is also good with burger in it but dont plan on keeping it for more than a couple of days if you do put meat in it!.Www@FoodAQ@Com
Ina big pot with a lid put in; 2 qts stock!.!.your choice
I can Each; red beans, limas
corn kernels, garbanzos, tomatoes,
green beans!.
1-2 8 oz cans V-8 juice
1 small onion diced
celery!.!.enough to make you happy
salt,pepper, and herbage of your
choice!.
Put it on the heat and let it simmer for about half an hour!. This will make a big pot of soup!. Take the leftovers and refrigerate!. The next day for lunch or evening for dinner put it back on the stove to simmer some more and go to your pantry and without looking grab the next can in line and put it in!. This is where the name Nexcan comes from!. This is a cheap variant on the pot a feu!.!.!.without the meat!. And your ingredients are only limited by your taste, whats in the pantry and whats available at the store!.
Ive used canned potatoes, beets, yellow beans, hominy, nopales, the list is endless!.
One warning!.!.by day four or five this soup starts to look sort of a brownish gray!. If you keep refirigeratring it that's okay!. Its just all those colors blending!.
I sometimes use fresh cabbage but only if I get it all out of the pot on the day I put it in!. It turns pink and tasteless after a while!.
This soup is also good with burger in it but dont plan on keeping it for more than a couple of days if you do put meat in it!.Www@FoodAQ@Com
5 BEAN AND KALE SOUP ( I didnt have all th beans so I used peas and green beans and tomatoes!.)
1 medium onion
lots of garlic!
3 carrots
3 celery stalks
1 head of kale
1 can kidney beans
1 can cannellini beans
1 can black eye peas
1 can pinto beans
1 small box frozen green beans
3 or 4 boxes or large cans of chicken stock
salt and pepper
Dice onion and sauté in large soup pot with a touch of olive oil!. Cut up carrots and celery and add to the onion!. Finely chop about 3 cloves of garlic and add to vegetables!. Saute for a short time until veggies start to soften!.
Chop kale into bite size pieces and drop into the pot on top of the vegetables!. Let the kale steam while you thaw the green beans in microwave, and open canned beans!. Open all cans and pour the beans into a strainer and rinse!.
This is where I add more garlic! This soup is great if you have a cold!. I usually take all the small inner cloves, peel and add whole or chopped in 1/2!. Stir all vegetables in the pot!. Kale should be wilting!.
Now add all the beans on top of the vegetables!.
If the beans are not rinsed well, you will find a sandy grit in your soup so don't skip this important step!.
Add some salt and pepper, then pour all of the chicken stock over the beans, washing the salt and pepper through!.
Once you've covered the vegetables enough so they're freely floating and easy to stir, bring to a boil, then reduce!.
Cook until all vegetables are soft!.
This soup is great for freezing, too!. Enjoy!Www@FoodAQ@Com
1 medium onion
lots of garlic!
3 carrots
3 celery stalks
1 head of kale
1 can kidney beans
1 can cannellini beans
1 can black eye peas
1 can pinto beans
1 small box frozen green beans
3 or 4 boxes or large cans of chicken stock
salt and pepper
Dice onion and sauté in large soup pot with a touch of olive oil!. Cut up carrots and celery and add to the onion!. Finely chop about 3 cloves of garlic and add to vegetables!. Saute for a short time until veggies start to soften!.
Chop kale into bite size pieces and drop into the pot on top of the vegetables!. Let the kale steam while you thaw the green beans in microwave, and open canned beans!. Open all cans and pour the beans into a strainer and rinse!.
This is where I add more garlic! This soup is great if you have a cold!. I usually take all the small inner cloves, peel and add whole or chopped in 1/2!. Stir all vegetables in the pot!. Kale should be wilting!.
Now add all the beans on top of the vegetables!.
If the beans are not rinsed well, you will find a sandy grit in your soup so don't skip this important step!.
Add some salt and pepper, then pour all of the chicken stock over the beans, washing the salt and pepper through!.
Once you've covered the vegetables enough so they're freely floating and easy to stir, bring to a boil, then reduce!.
Cook until all vegetables are soft!.
This soup is great for freezing, too!. Enjoy!Www@FoodAQ@Com
any type of vegetarian minestrone soup!.!.
it's my favoriteWww@FoodAQ@Com
it's my favoriteWww@FoodAQ@Com