What is the recipe of veg soup?

Answer 1

There are 2 decisions to make before you start.
Do you want a clear or thick base? A clear base would involve a stock,made from meat scraps & bones with some veg and spices for flavor or from a can. There is chicken,beef,ham and vegetable broth available in most stores.
A thick base would be something like tomato juice or veg puree,which can be whatever you like.
The second decision is what vegetables you want in there and this is individual preference.
That decided, clean, peel and cut up the veg-some like to saute lightly in oil or butter for enhanced flavor-then add your base liquid and any herbs/spices desired-simmer gently to meld and develop flavors, then enjoy!
Gee-I guess I misunderstood that you wanted a recipe for VEGETABLE soup-all these other people are giving recipes for BEEF soup with vegetables added.

Answer 2

1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium sized onion
2 carrots
2 celery stalks
1 medium tomatoe, seeded
1 whole green pepper, seeded
4 cups chicken stock
3 cups water
6 potatoes
salt and pepper
1/4 cup parsley

Peel the potatoes and carrots and cut all the vegetables into 1/2 " pieces.

Heat butter and oil on medium high in a soup pot. Sauté onion, carrot, celery and green peppers for 3-4 minutes.

Add chicken stock and water, bring to a boil, add potatoes, and season with salt & pepper.

Cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add tomatoes, and simmer for ten minutes. Remove from heat, add parsley and cover for ten minutes before serving.

Season to taste.

Answer 3

my recipe for soup is... in large pot, brown 2lbs ground beef, drain grease, add 3 cans mixed veg.,1 can diced tomatoes,3 beef bouillon cubes, 1 can tomato sauce, 1 envelope of dried onion soup mix, then take your empty tomato sauce can and add 3 cans of water. Let soup simmer for about 45 min., during the last 10 min. of cooking, add a package of extra wide egg noodles. season with salt and pepper. Enjoy!

Answer 4

HAMBURGER VEGETABLE SOUP


1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf

Cook ground beef and onions, drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.




CANNED VEGETABLE SOUP


1 peck ripe tomatoes (peeled)
1 pt. or 1 can lima beans
1 can peas
3 green diced peppers
1 c. pearl barley (soaked overnight)
1 tbsp. paprika
1 c. sugar
1/2 c. butter
1/2 c. salt

Cook all uncooked vegetables separately. Then mix all ingredients together and cook ten minutes more. Pour into sterilized jars and seal. Yields 7-9 quarts. Very good in hot dishes.




QUICK VEGETABLE SOUP


1 to 2 lg. cans V-8 juice
2 lbs. lean hamburger
1 can okra, drained
1 can white corn, drained
2 (32 oz.) cans mixed vegetables or lg. bag of frozen vegetables
2 to 3 stalks celery, chopped
1 to 2 cans stewed tomatoes
3 tbsp. chopped cilantro
Garlic powder to taste
Ground pepper to taste

Brown meat, drain. Add V-8 juice and all other ingredients. Simmer at least 30 minutes, longer if possible. Serve with flour tortillas filled with low fat Mozzarella cheese and zapped in microwave until cheese has melted. Great on cold days!

Answer 5

VEGETABLE SOUP

Servings: 8 - 10

2 Tablespoons olive oil
2 medium carrots, peeled and chopped into small pieces
1 large onion, chopped
2 cloves garlic, crushed
2 Tablespoons grated fresh ginger
2 medium potatoes, peeled and diced into 1/2-inch cubes
4 medium tomatoes, chopped
1 cup finely chopped coriander leaves
7 cups water
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin


Heat oil in a saucepan; then stir-fry carrots, onion, garlic, and ginger over medium heat for 8 minutes.

Add potatoes, tomatoes, and coriander leaves and stir-fry for another 5 minutes.

Add remaining ingredients and bring to boil.

Cover and simmer over medium-low heat for 1 hour or until vegetables are well-done.

Answer 6

VEGETABLE SOUP WITH BASIL AND GARLIC
Soupe au Pistou

Active time: 35 min Start to finish: 1 1/4 hr.

For soup
2 1/2 qt water
2 medium leeks (white and pale-green parts only), thinly sliced crosswise
1 medium onion, thinly sliced
2 medium carrots, halved lengthwise and thinly sliced crosswise
3/4 lb potatoes, peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
3/4 lb butternut or other winter squash, peeled and cut into 1/2-inch pieces
1 lb fresh white beans in pods, shelled, or 1 1/2 cups drained cooked white beans
Bouquet garni of 1 celery rib, 3 fresh parsley sprigs, 2 fresh thyme sprigs, and 1 bay leaf tied together with kitchen string
6 oz green beans, cut crosswise into 1/2-inch pieces
2 small zucchini (1/2 lb), cut into 1/4-inch-thick slices
1 cup elbow macaroni
For pistou
4 large garlic cloves
Generous handful fresh basil leaves (preferably with blossoms)
1/4 teaspoon salt
1 cup freshly grated Parmesan
1 firm-ripe medium tomato, peeled, seeded, and cut into chunks
1 to 11/4 cups olive oil

Special equipment: kitchen string




Make soup:
Bring water to a boil in a 5-quart pot and simmer leeks, onion, carrots, potatoes, squash, white beans (if using fresh), and bouquet garni 30 minutes, or until beans and squash are tender but remain intact. Add green beans, zucchini, and macaroni (and cooked white beans if using) and simmer 15 minutes, or until macaroni is tender but not falling apart.
Make pistou while soup is cooking:
Pound garlic, basil, salt, and pepper to taste with a large mortar and pestle, alternating between pounding and turning with a grinding motion, until mixture forms a paste. Work in enough Parmesan to make a very stiff paste, then add about one third of tomato, pounding and grinding into the paste. Gradually work in remaining cheese and tomato with a little olive oil until mixture is a barely fluid paste. Gradually work in 1 cup oil, or enough for pistou to become a sauce. (Pistou will not be an emulsion, so it should be thoroughly mixed each time it is dished out.)

Serve soup with mortar of pistou on the side, to be added to taste by each person.

Cooks' note:
• If you don’t have a large mortar and pestle, finely chop basil and garlic and mash in a bowl with back of a spoon.

Makes 4 to 6 servings.

Answer 7

Buy a frozen pkg. of mixed veggies, or frozen vegetable soup mix. Put it in your crockpot along with a can or two of stewed tomatoes. Season with garlic powder, onion powder, chicken or beef buillion granules and let it cook all day while you are at work. Serve with cornbread muffins, (plain or add creamstyle corn and shredded cheese to batter before cooking.)

Answer 8

take a small soup pot, add enough water to fill about 3/4 full, peel and cube about 6 potatoes, 4 carrots, sliced, 2 onions diced, about 4 celery stalks, sliced and bring to a boil, lower heat to warm, and let simmer about 5 hours, adding water if necessary. you can add salt,pepper, garlic, or whatever spices and seasonings you prefer

Answer 9

buy a bag or can of mixed vegis, tomatoes onions salt pepper to taste a little tomato juice let simmer on low heat for 15 min. soups on!

Answer 10

HAMBURGER VEGETABLE SOUP


1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
lima beans
noodles
3 c. water
hot sauce
1/4 tsp oregano
1/4 tsp. thyme
1 bay leaf

Cook ground beef and onions, drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.
Serve with corn bread mmmmm