Simple soup recipes ?!
I am in the mood for soup!. I don't have any vegetable broth though!.!. can I make some anyway, and if so how!?Www@FoodAQ@Com
Answers:
I have many soup recipes at my recipe blog, have a look, maybe you will find something that you like :
http://crystalbyblog!.blogspot!.com/search!.!.!.
http://crystalbyblog!.blogspot!.com/search!.!.!.
Www@FoodAQ@Com
http://crystalbyblog!.blogspot!.com/search!.!.!.
http://crystalbyblog!.blogspot!.com/search!.!.!.
Www@FoodAQ@Com
This takes some time, but it is definitely worth it!. If you don't have the ingredients and would have to buy them anyway, you might want to just pick up a container of vegetable broth for soup right now while you are getting the ingredients for this!.
Homemade Vegetable Broth
This broth can be used as a base for other soups!.
1 gal!. water
4 tomatoes, seeded & coarsely chopped
4 celery stalks, thickly sliced
3 carrots, peeled 7 thickly sliced
2 onions, cut into wedges
2 leeks, white part only, washed & thickly sliced
2 turnips, peeled & cut into wedges
1 red or green bell pepper, stemmed, seeded & cut into chunks
1 zucchini, ends trimmed & thickly sliced
3 cloves garlic
2 sprigs of italian parsley
1 tbsp!. fresh thyme or 1 1/2 tsp!. dried thyme
2 bay leaves
10 black peppercorns
In a large stockpot combine water, tomatoes, celery, carrots, onions, leeks, turnips, bell pepper and zucchini!. Add garlic, parsley, thyme, bay leaves and peppercorns!. Bring to a boil over medium-high heat; reduce heat!. Simmer, uncovered, for 2 hours!. Strain and discard solids!. Cool to room temperature!. Makes 16 cups!.
Www@FoodAQ@Com
Homemade Vegetable Broth
This broth can be used as a base for other soups!.
1 gal!. water
4 tomatoes, seeded & coarsely chopped
4 celery stalks, thickly sliced
3 carrots, peeled 7 thickly sliced
2 onions, cut into wedges
2 leeks, white part only, washed & thickly sliced
2 turnips, peeled & cut into wedges
1 red or green bell pepper, stemmed, seeded & cut into chunks
1 zucchini, ends trimmed & thickly sliced
3 cloves garlic
2 sprigs of italian parsley
1 tbsp!. fresh thyme or 1 1/2 tsp!. dried thyme
2 bay leaves
10 black peppercorns
In a large stockpot combine water, tomatoes, celery, carrots, onions, leeks, turnips, bell pepper and zucchini!. Add garlic, parsley, thyme, bay leaves and peppercorns!. Bring to a boil over medium-high heat; reduce heat!. Simmer, uncovered, for 2 hours!. Strain and discard solids!. Cool to room temperature!. Makes 16 cups!.
Www@FoodAQ@Com
You do not need veggie broth to make soup ever!. You just need seasonings!.!.!.!.all veggie broth is is seasonings and water!.!.!.!.so do your soup :)
Minestrone is a popular vegetarian soup, and this recipe for minestrone is both vegetarian and vegan!. Filled with healthy vegetables for lots of fiber and some tofu for a protein boost, this vegetarian minsstrone soup is a complete meal in itself!. Serve this vegetarian and vegan soup for lunch or a light dinner with a side salad and some crusty bread!.
Ingredients:
* 3 tbsp soy sauce
* 1 tsp galic powder
* 1 block tofu, diced
* 1 yellow onion, diced
* 2 carrots, chopped
* 1 zucchini, chopped
* 2 tbsp olive oil
* 1 28 ounce can crushed or diced tomatoes
* 4 cups water or vegetable broth
* 2 cups tomato juice
* 2 tsp basil
* 1 tsp oregano
* 1/4 tsp pepper
* 1/2 cup small pasta
* 1 15 ounce can kidney beans (optional)
Preparation:
Press the tofu well, then freeze until solid!. Thaw and press again, then chop into 1 inch cubes!.
Heat oven to 375 degrees!.
In a small bowl, combine soy sauce and garlic powder!. Arrange tofu on a lightly greased baking pan, and cover with soy sauce mixture!. Bake for ten minutes, toss gently, then bake for 5 more minutes!.
In a large pot, sautee the onion, carrots and zucchini in olive oil for 6-8 minutes, until almost soft!. Add remaining ingredients, except beans!. Stir to combine well and bring to a low simmer!. Allow to cook for at least 20 minutes!.
Add beans and tofu, and cook for a few more minutes!. Www@FoodAQ@Com
Minestrone is a popular vegetarian soup, and this recipe for minestrone is both vegetarian and vegan!. Filled with healthy vegetables for lots of fiber and some tofu for a protein boost, this vegetarian minsstrone soup is a complete meal in itself!. Serve this vegetarian and vegan soup for lunch or a light dinner with a side salad and some crusty bread!.
Ingredients:
* 3 tbsp soy sauce
* 1 tsp galic powder
* 1 block tofu, diced
* 1 yellow onion, diced
* 2 carrots, chopped
* 1 zucchini, chopped
* 2 tbsp olive oil
* 1 28 ounce can crushed or diced tomatoes
* 4 cups water or vegetable broth
* 2 cups tomato juice
* 2 tsp basil
* 1 tsp oregano
* 1/4 tsp pepper
* 1/2 cup small pasta
* 1 15 ounce can kidney beans (optional)
Preparation:
Press the tofu well, then freeze until solid!. Thaw and press again, then chop into 1 inch cubes!.
Heat oven to 375 degrees!.
In a small bowl, combine soy sauce and garlic powder!. Arrange tofu on a lightly greased baking pan, and cover with soy sauce mixture!. Bake for ten minutes, toss gently, then bake for 5 more minutes!.
In a large pot, sautee the onion, carrots and zucchini in olive oil for 6-8 minutes, until almost soft!. Add remaining ingredients, except beans!. Stir to combine well and bring to a low simmer!. Allow to cook for at least 20 minutes!.
Add beans and tofu, and cook for a few more minutes!. Www@FoodAQ@Com
If you have veggies and water!? then yes! lol just replace any recipes 'stock' content with plain water!. you will need to add more herbs/salt/pepper than u would if you had stock!. and remember you can always make your own stock!. with buillion or fresh!.
ministrone soup
6-8 servings
Time 1 hour + bean soaking and cooking*
Tools large pot
wooden spoon
Ingredients 2 T olive oil
2 c chopped onion
4 cloves minced garlic
1 chopped celery stalk
1 chopped medium carrot
1 t minced oregano
1 t minced basil
? t minced rosemary
? t black pepper
1 bay leaf
1 c chopped zucchini
5 c vegetable stock and/or water
2 c soaked and cooked garbanzo or other beans
1 c dry pasta
2 c chopped tomatoes
minced parsley (optional)
grated parmesan cheese (optional)
Directions Sauté the onion and garlic in the olive oil for 5 minutes!.
Add celery, carrot, and herbs, then cover and simmer for about 10 minutes, stirring occasionally!.
Add the zucchini and stock/water, then cover and simmer for 15 minutes!. Add beans and simmer for 5 more minutes!.
Bring the soup to a boil, add pasta, and cook, stirring occasionally, until pasta is tender (7-10 minutes)!. Stir in the tomatoes and serve, topped with parsley and/or parmesan cheese!.
Notes This is a very flexible recipe: experiment with the amount of stock or water to arrive at your preferred consistency - light soup, thick stew, etc!. You can also try adding other ingredients like mushrooms, cabbage, and eggplant!.
-----------------------------
Vegetable Soup
Vegetable soup is one of those things that don't really need a recipe - you can customize the ingredients to your heart's content!. This recipe is really just a set of guidelines to give you some ideas about what to include!.
Yield 8 servings
Time 30 minutes
Tools knife
stock pot or Dutch oven, with lid
wooden spoon
Ingredients 8 c assorted vegetables, fresh or frozen, such as
- beans (green, pinto, navy!.!.!.)
- bell peppers
- broccoli
- cabbage
- carrots
- celery
- chickpeas
- corn
- leeks
- onions
- peas
- scallions
- spinach
- squash
- tomatoes
- zucchini
4 cloves garlic, minced
8 c vegetable stock or water
1 t salt
3-4 t herbs (basil, oregano, thyme, rosemary!.!.!.), minced
? c dried pasta - e!.g!., macaroni or bowties (optional)
Directions Prepare all of the vegetables (wash, peel, trim, and chop as needed)!.
Place all ingredients in the pot, bring to a boil, lower heat, cover, and simmer, stirring occasionally, until everything is tender, about 20 minutes!. Add more stock as needed!.
Notes If using any type of dried beans or peas, soak and cook them separately before adding them to the soup!.
You can also add cooked pasta or rice - add up to 1 c after 15 minutes!.
=============
Vegetable Stock
Vegetable stock can be used to replace the meat stock or water in just about any recipe!. It adds a hint of flavor and extra nutrition to soups, risotto, and more!. This very basic recipe is really just a guideline - there is no right or wrong recipe for vegetable stock!. You can add just about anything - a lone mushroom or tomato sitting in your fridge, the potato skins you didn't want in your mashed potatoes - and if you don't have one of the ingredients listed here, just substitute something else!.
Yield 6 cups
Time 45 minutes
Tools kettle or Dutch oven
colander
Ingredients 1 large onion
2 large carrots
2 stalks celery and a few of their leaves
1 bunch scallions (both white and green parts) or 1 large leek
1 t olive oil
8 cloves crushed garlic
8 parsley sprigs
6 thyme sprigs
2 bay leaves
2 t salt
2 Q water
Directions Scrub and roughly chop onion, carrots, celery, and scallions!.
Heat the oil in the pot over high heat, add the vegetables, garlic, and herbs and cook for 5-10 minutes, stirring frequently!.
Add salt and water, bring to a boil!. Lower heat and simmer uncovered for 30 minutes!.
Strain and use, or let cool and store in refrigerator or freezer!.
Notes Stock freezes well, so make a big batch and then pull it out the next time you make soup!.
Www@FoodAQ@Com
ministrone soup
6-8 servings
Time 1 hour + bean soaking and cooking*
Tools large pot
wooden spoon
Ingredients 2 T olive oil
2 c chopped onion
4 cloves minced garlic
1 chopped celery stalk
1 chopped medium carrot
1 t minced oregano
1 t minced basil
? t minced rosemary
? t black pepper
1 bay leaf
1 c chopped zucchini
5 c vegetable stock and/or water
2 c soaked and cooked garbanzo or other beans
1 c dry pasta
2 c chopped tomatoes
minced parsley (optional)
grated parmesan cheese (optional)
Directions Sauté the onion and garlic in the olive oil for 5 minutes!.
Add celery, carrot, and herbs, then cover and simmer for about 10 minutes, stirring occasionally!.
Add the zucchini and stock/water, then cover and simmer for 15 minutes!. Add beans and simmer for 5 more minutes!.
Bring the soup to a boil, add pasta, and cook, stirring occasionally, until pasta is tender (7-10 minutes)!. Stir in the tomatoes and serve, topped with parsley and/or parmesan cheese!.
Notes This is a very flexible recipe: experiment with the amount of stock or water to arrive at your preferred consistency - light soup, thick stew, etc!. You can also try adding other ingredients like mushrooms, cabbage, and eggplant!.
-----------------------------
Vegetable Soup
Vegetable soup is one of those things that don't really need a recipe - you can customize the ingredients to your heart's content!. This recipe is really just a set of guidelines to give you some ideas about what to include!.
Yield 8 servings
Time 30 minutes
Tools knife
stock pot or Dutch oven, with lid
wooden spoon
Ingredients 8 c assorted vegetables, fresh or frozen, such as
- beans (green, pinto, navy!.!.!.)
- bell peppers
- broccoli
- cabbage
- carrots
- celery
- chickpeas
- corn
- leeks
- onions
- peas
- scallions
- spinach
- squash
- tomatoes
- zucchini
4 cloves garlic, minced
8 c vegetable stock or water
1 t salt
3-4 t herbs (basil, oregano, thyme, rosemary!.!.!.), minced
? c dried pasta - e!.g!., macaroni or bowties (optional)
Directions Prepare all of the vegetables (wash, peel, trim, and chop as needed)!.
Place all ingredients in the pot, bring to a boil, lower heat, cover, and simmer, stirring occasionally, until everything is tender, about 20 minutes!. Add more stock as needed!.
Notes If using any type of dried beans or peas, soak and cook them separately before adding them to the soup!.
You can also add cooked pasta or rice - add up to 1 c after 15 minutes!.
=============
Vegetable Stock
Vegetable stock can be used to replace the meat stock or water in just about any recipe!. It adds a hint of flavor and extra nutrition to soups, risotto, and more!. This very basic recipe is really just a guideline - there is no right or wrong recipe for vegetable stock!. You can add just about anything - a lone mushroom or tomato sitting in your fridge, the potato skins you didn't want in your mashed potatoes - and if you don't have one of the ingredients listed here, just substitute something else!.
Yield 6 cups
Time 45 minutes
Tools kettle or Dutch oven
colander
Ingredients 1 large onion
2 large carrots
2 stalks celery and a few of their leaves
1 bunch scallions (both white and green parts) or 1 large leek
1 t olive oil
8 cloves crushed garlic
8 parsley sprigs
6 thyme sprigs
2 bay leaves
2 t salt
2 Q water
Directions Scrub and roughly chop onion, carrots, celery, and scallions!.
Heat the oil in the pot over high heat, add the vegetables, garlic, and herbs and cook for 5-10 minutes, stirring frequently!.
Add salt and water, bring to a boil!. Lower heat and simmer uncovered for 30 minutes!.
Strain and use, or let cool and store in refrigerator or freezer!.
Notes Stock freezes well, so make a big batch and then pull it out the next time you make soup!.
Www@FoodAQ@Com
2 tbsp!. olive oil
1-2 cloves garlic, chopped
1 lg!. diced onion
2 c!. diced potatoes
1 c!. diced celery
1 c!. sliced zucchini
1 c!. green beans
2 c!. shredded cabbage
4 c!. veggie broth
2 c!. peeled tomatoes
1 can cannellini or northern beans(Any beans you like really!)
1 lb!. sm!. shell pasta(You can cut it down to 1/2 lb, but I like lots of noodles!)
Chopped parsley & basil
Fresh ground pepper
Saute garlic and onion!. Add potatoes, celery, carrots and stir a few minutes!. Add broth and 2 cups of water, bring to boil then add peeled tomatoes!. Cook for about 10 minutes, then add zucchini, green beans and cabbage, bring to boil!. Add parsley, basil and beans, let simmer until vegetables are almost ready!. Bring to boil, add pepper and salt to taste!. Add dried shell pasta!. Cook 8 to 10 minutes!. Let stand 5 minutes before serving!. Sprinkle grated soy cheese on each serving!. Makes 6 servings!.
So easy and SO YUMMY!Www@FoodAQ@Com
1-2 cloves garlic, chopped
1 lg!. diced onion
2 c!. diced potatoes
1 c!. diced celery
1 c!. sliced zucchini
1 c!. green beans
2 c!. shredded cabbage
4 c!. veggie broth
2 c!. peeled tomatoes
1 can cannellini or northern beans(Any beans you like really!)
1 lb!. sm!. shell pasta(You can cut it down to 1/2 lb, but I like lots of noodles!)
Chopped parsley & basil
Fresh ground pepper
Saute garlic and onion!. Add potatoes, celery, carrots and stir a few minutes!. Add broth and 2 cups of water, bring to boil then add peeled tomatoes!. Cook for about 10 minutes, then add zucchini, green beans and cabbage, bring to boil!. Add parsley, basil and beans, let simmer until vegetables are almost ready!. Bring to boil, add pepper and salt to taste!. Add dried shell pasta!. Cook 8 to 10 minutes!. Let stand 5 minutes before serving!. Sprinkle grated soy cheese on each serving!. Makes 6 servings!.
So easy and SO YUMMY!Www@FoodAQ@Com
do this:
if u want a sizable amount,
1cup onion
1/2 cup celery
1/2 cup carrot
in sauce pan put them in with a bit of oil, just until the onion starts to loose color, then season the mixture, with like salt and pepper, and anything else you want, in the mean time boil like 4 cups of potatoes, and then add the potatoes and onions together and add like 2 cups of water, bring to boil and then to simmer, and then blend it in a blender, its great
i made it in culinary arts in school, and we fried some bacon and put it in after we blended and put it in a bowl, and also put some shredded chedder cheese, its not hard, its the first thing we did this year
and it turned out great
if u choose to make it u will love it
hope u like itWww@FoodAQ@Com
if u want a sizable amount,
1cup onion
1/2 cup celery
1/2 cup carrot
in sauce pan put them in with a bit of oil, just until the onion starts to loose color, then season the mixture, with like salt and pepper, and anything else you want, in the mean time boil like 4 cups of potatoes, and then add the potatoes and onions together and add like 2 cups of water, bring to boil and then to simmer, and then blend it in a blender, its great
i made it in culinary arts in school, and we fried some bacon and put it in after we blended and put it in a bowl, and also put some shredded chedder cheese, its not hard, its the first thing we did this year
and it turned out great
if u choose to make it u will love it
hope u like itWww@FoodAQ@Com
If you don't have any vegetable broth just boil up some vegetables until almost mushy and then scoop them out and feed them to the dog!. chop up some fresh veg and put in broth and season to taste then eat when veg are tender but not mushy!.Www@FoodAQ@Com