Need recipe for Vegetable Soup? Canned Veggies or fresh ..either is fine with me..?

Question

What kind of meat is the most tender?

Answer 1

My Favorite Veggie soup starts with vegetable broth base. 2 cans
I chop up 1 turnip
2 carrots
2 ears corn remove kernels from the cob.
1 Large onion chopped
1 cup chopped frozen okra.
1 large can whole tomatoes halved, juice and all
1stalk celery shopped
2 small zucchini diced
3 small red potatoes diced

Next bring to a boil and reduce heat. Simmer untill veggies are tender.

The best meat to use would be either chicken or beef stew meat. When you are adding meat to this soup simmer until meat is tender.

Answer 2

Kansas City Steak and Vegetable Soup Recipe | Recipezaar
... Steak and Vegetable Soup Recipe | Recipezaar - A hearty beef soup with chunks of ... thing I'll change next time is I'll either add the green beans and corn ...www.recipezaar.com/89703
Soup Recipe Index: Vegetarian Soups
'For lunch or dinner on a chilly day, this fresh-tasting colorful vegetable soup ... I've found the canned variety makes a fine substitute

Answer 3

my recipe is delicious and so easy to make. my whole family loves this veggie soup i make.

ground beef (either one or two pounds) depending on how many people will be eating your soup. we have such a big pot of it that i can freeze the leftovers and on those hurried days when time will be tight after getting home from work, i thaw out that morning.

so you have your ground chuck or beef. i buy the leanest i can get.
i like to use fresh veggies if i have them. whatever i have fresh, i toss into the pot, the rest can be canned or frozen. it does not matter. add any kind of veggies you desire.
i use carrots, potatoes, onions, corn, green beans, black eyed peas if i have them, tomatoes, then either tomatoe sauce or v8 juice or ketchup as a base and two small cans of tomatoe paste,
garlic cloves chopped up fine, salt and pepper and you are good to go. just simmer on low heat for at least one hour. takes no time at all and everyone will think you spent all day in the kitchen.
serve with salad and mozzerella bread or garlic bread. the possiblities are endless.
good luck and happy eating.

Answer 4

For the veggies, use whatever's in the fridge first, and then add canned from the pantry for anything missing.

As for the meat, I'd go with the cheapest cut of beef at the store. Seriously, those are usually the most tender for soups and stews, and the butcher sometimes already has it cubed up and packaged for you. Here's it's labeled "Beef for Stewing".

Answer 5

Do what the Boy Scouts do, make "Boy Scout" stew. You cook ground round in a large pot, buy any type of vegetables you can think of, pour it in and you have your soup. I usually cook this in the winter and it is a great dish to serve. I buy two lbs. of lean ground round, brown it in a pot, add a large can of stewed tomatoes, a can of string beans, corn, whole tomatoes, and anything else I can find, and you have a great veggie soup. Serve it with a loaf of fresh Italian bread.

Answer 6

Nice recipe at site below. Any good cut of meat will cook up tender.

Answer 7

chop up chicken breasts (approx 1 every 2 people you are serving depending on size) throw it in a pot with onion diced carrot,potato,celery...a tin of creamed corn and a tin of corn kernels make sure you add chicken stock powder probaly a couple of tablespoons. cover with water and bring to the boil then simmer until chicken breaks down and add salt and pepper to taste

Answer 8

Pork or chicken is probably most tender, rather than beef (of course, fish flakes easily - if you're making a fish chowder).

"Hearty Pork Soup" - 10 to 12 servings

2 tbsp. olive or vegetable oil
1 pound pork tenderloin; trimmed and cut into 3/4" cubes
2 cloves garlic; minced
1 medium onion; chopped
4 medium carrots; sliced
2 cups fresh broccoli flowerets
2 cups sliced fresh mushrooms
1 cup sliced celery
10 cups water
2 tbsp. chicken-flavor instant bouillon
2 tsp. thyme leaves
1/2 tsp. pepper
1/2 tsp. salt-free herb seasoning
1/2 of a (1-pound) pkg. Creamette Rotelle (corkscrew pasta); uncooked

In Dutch oven or large pot, heat oil. Add pork, garlic and onion; cook and stir until meat is cooked through. Add remaining ingredients, except rotelle; bring to a boil. Reduce heat; simmer 20 minutes. Prepare Creamette Rotelle according to package directions; drain. Stir into soup; heat through. Refrigerate leftovers.


"Turkey-Vegetable Soup" - 6 servings

1 tbsp. butter or margarine
1 medium onion; chopped
1 medium carrot; sliced
1/2 cup sliced celery
1/4 tsp. thyme leaves; crushed
5 cups chicken or turkey broth
1 (8 oz.) can tomatoes; cut up
1/2 cup fresh or frozen peas
1/2 cup diced yellow squash
1 cup diced cooked turkey
1/4 cup raw regular rice

1) In 5-quart Dutch oven or large pot, over medium-high heat, in hot butter, cook onion, carrot, celery and thyme until just tender; stirring occasionally.
2) Stir in broth, tomatoes, peas, squash and turkey. Over high heat, heat to boiling. Reduce heat to low. Cover; simmer 20 minutes.
3) Add rice. Cover; simmer 20 minutes more or until rice is tender. Yields 6 cups.


"Old-Fashioned Vegetable Soup" - 8 servings

3 lbs. beef shanks; cracked
1 quart water
1 bay leaf
5 peppercorns
1 cup sliced carrot
1/2 cup chopped celery
1 medium onion; chopped (about 1/2 cup)
1 (16 oz.) can tomatoes
1 tsp. salt
1/4 tsp. marjoram leaves
1/4 tsp. thyme leaves

Cover shanks with water; heat to boiling. Add bay leaf and peppercorns. Reduce heat; cover and simmer 1 3/4 hours or until meat on shanks is fork tender.
Remove shanks from stock; cut meat from shanks into 1/2" cubes. Let stock cool slightly. Skim fat from surface.
Strain stock into large saucepan. Add meat cubes and remaining ingredients. Heat to boiling. Cover; simmer 20 minutes or until carrots are tender.

Answer 9

A veg is a plant or part of a herb used as food

Answer 10

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