Recipies for vegetable soup please?

Answer 1

www.cooks.com

Answer 2

3 tablespoons canola oil
2 celery stalks, thinly sliced
4 carrots, thinly sliced
3 leeks, thickly sliced
3/4 pound rutabaga or turnip, diced
Salt and freshly ground pepper
2 tablespoons whole wheat flour
3-1/2 cups hot vegetable stock
6 ounces mushrooms, thinly sliced
1/4 cup chopped fresh parsley
1/2 pound frozen puff pastry, thawed
Beaten egg for glazing


Step One
1. Heat the oil in a large pan and add the vegetables, except the mushrooms, and salt and pepper to taste. Cover and cook gently, stirring occasionally, for 10 minutes. Sprinkle in the flour and stir for 1-2 minutes, then pour in the stock and bring to a boil.

Step Two
2. Add the mushrooms, cover, and simmer for 10 minutes. Pour into 4 soup bowls, stir the parsley, and leave until cold. Meanwhile, roll out the pastry on a floured surface and cut out 4 lids for the bowls and 4 strips long enough to fit around the rims.

Step Three
3. Stick the pastry strips onto the rims of the bowls with water. Brush the strips with water and press the lids on top. Decorate with pastry trimmings and brush with beaten egg to glaze, then bake in a preheated 400 degree F. oven for 30 minutes.


Puff Pastry

Making puff pastry at home takes time because the dough and the butter need to be folded, turned, and chilled many times for the pastry to rise in separate layers. Frozen puff pastry is very quick and easy to use, and an excellent substitute for homemade.

When rolling the pastry out, gently press the rolling pin from the center of the pastry to the edge while moving the pastry around, and try not to stretch the pastry or it will shrink during baking. If uncooked puff pastry is placed over a hot mixture the butter will melt and the pastry will not rise properly - this is the reason why the soup is cooled before the pastry lid is placed on top.

Answer 3

Vegetable soup is easy. and there is no real recipe.

I like to use chicken stock for the base because it gives more flavor. However, if you are a vegetarian you can use just plain water instead. I also use V8 juice as at least 1/2 of the liquid. It gives the soup extra body and flavor.

As for the veggies, you can pretty much use whatever you have in the fridge. Carrots, squash beans, cabbage, potatoes, onions etc.... If you don't have enough fresh veggies throw in a can of corn or green beans from the pantry.

Season with salt, pepper, garlic, and whatever herbs suit your fancy (I like Italian herb myself).

Simmer on low for a couple of hours until the veggies are tender.

Answer 4

Well, my mother taught me how to cook. We didn't use broth, we used stock, usually a ham bone or a beef bone - we brought that in a large pot to a boil. The bone is filled with natural flavor, better than any beef broth you can buy, better than any little cube of flavor you can throw in there. After you boil it for a while you add in cubed potatoes, diced celery, diced celery root, diced carrots, finely chopped onion (all of this depends on how much you want to put in - how chunky you want it) maybe some barley and possibly some diced rhubarb. You can put in as many or as few types of vegetables as you want. You can add peppers and tomatoes but it'll become stew-like rather than broth-based. You just boil it until the vegetables are soft and cooked through; you add spices like Mrs. Dash and lots of salt and pepper to taste. When you serve you leave the bone in there; you throw it out with the meagerest of leftovers once the soup is done. That's an old European way to do it.

Answer 5

Vegetable Soup

3 stalks celery, diced
5 carrots, shredded
1/4-1/3 turnip, shredded
1 onion, chopped
6 tomatoes, diced
1 meaty soup bone
1/2 cup fresh green beans, diced
1/2 cup fresh yellow beans, diced
2 1/2 quarts water
1 tablespoon sugar
1 teaspoon fresh chervil
1 teaspoon fresh parsley
1 teaspoon fresh chives
1 dash thyme
1 bay leaf
salt and pepper



1. Combine all the ingredients (except for the green and yellow beans) in a large soup pot.
2. Cover with water and simmer very slowly, all day, if possible.
3. Add the beans at the last so that they stay crisp.
4. Serve with a sprinkling of fresh chives or parsley.

Answer 6

My mom's green soup is excellent!

1 stalk of brocoly
2 cups of green beans
3 big leeks (without the tails)
4 zuchinis
1 cup or 1 small stalk of fresh watercress
1 big carrot (peeled)
1 medium potatoe (peeled)

Chop the vegetables (exept the watercress)
Put enough water in a large pot to cook all the vegetables
together,including the watercress, about 15 minutes. Let it
cool untill lukewarm. Drain all water.
Pass the mixture of vegetables trough the blender. Add salt
and a bit of butter in your own bowl. This soup is great for
people on
low sodium or low fat diets, beacause its very tasty and you
controll the amount of fat and sodium you put in! Its also
low on calories, high on nutrition and you have to try it to
believe how great it is.

Answer 7

Vegetable Beef Soup

1 1/2 lb. Ground Beef
1 pkg. frozen Vegetable Gumbo
1 lg. Onion, coarsely chopped
Sliced Okra, optional
4 Beef Bullion Cubes
2 lg. cans Tomatoes, chopped
1 lg. Tomato Sauce
Salt and Pepper to taste

Brown ground beef and onion in a large pot. Add remaining ingredients. Add 2 cans of water to mixture and simmer for 1 to 1-1/2 hours.

Answer 8

Oh... the good ole Veggie soup: Here is a recipe I use BUT.. keep in mind, I make too much and use it for a day or two so it is a little more than for one person for one day...

INGREDIENTS:

1 qt canned tomatoes
1 med onion
garlic to taste
2 tbsp split peas
2 tbsp lentils
2 tbsp barley
half cup frozen limas
1 med potato
4 oz angel hair pasta
half of 1 bell pepper
1 jalapeno
3 tbsp extra virgin olive oil
1 pkg low sodium vegetable broth
1 qt water
one half tsp tabasco
one half cup carrots

DIRECTIONS:
Saute onion, bell pepper, jalapeno, and garlic in the olive oil
Put in the tomatoes, water, broth, and the one package low sodium chicken broth
Cook the lentils, split peas, and barley in 2 cups of water until tender (about 20 min)
Put these along with the cooking water in the pot
Cut remaining veggies in chunks and place in pot
Simmer until done (about 50 min)
Put pasta in pot after simmering and cook an additional 10 min

Answer 9

2 cups chicken broth
1/4 cup chopped celery
A dash of your favorite herbs and seasonings, to taste
1/4 cup peas
1/4 cup chopped tomatoes
1/2 cup chopped meat, any kind, if you so desire (this is optional)
1/2 cup chopped green pepper
1/4 cup chopped onions
2 cloves chopped garlic
Any other vegetables you choose!

Boil the broth, and add all the ingredients. Stir often, make variations on the recipe if you want. After 5 minutes, remove from heat and let cool. Then consume to your heart's contempt! :P

This is actually a quite simple recipe.

I hope that I helped!

Answer 10

1 Cup Corn
Medium Onion (chopped medium)
4- 5 Celery Stalks (chopped medium small)
28 oz. Can of Crushed Tomatoes
2 tsp Worcestershire Sauce
10 Cups Water
Add black pepper to taste (optional)

Put in large pot and bring to a boil, cut down heat and simmer for aprox. 1 1/2 -2 hours stirring ocassionally.

Serve with bread slices brushed with olive oil, basil, and minced garlic toasted to a golden brown.
...jj

Answer 11

Get some V8 juice for the base. If you are putting meat in it, brown the meat and add it to the juice and let simmer for a while. Add veggies with the most solid ones first and an d progress to those that fall apart. For example: Carrots and potatoes first, green beans, califlower, etc... last.

Real easy and takes little effort for the taste.