how to make vegetable soup?

Answer 1

Green Vegetable Soup

"This smooth and flavorful vegetable soup is a family recipe. It can be served as an elegant first course, but we also find it makes great diet fare when eaten with a loaf of French bread."
Original recipe yield: 6 servings

PREP TIME 25 Min
COOK TIME 45 Min
READY IN 1 Hr 40 Min

INGREDIENTS
2 onions, chopped
3 cloves garlic, minced
3 tablespoons butter or margarine
2 (14.5 ounce) cans chicken broth
4 1/2 cups water
3 large carrots, peeled and chopped
1 leek, bulb only, chopped
3 green onions, chopped
1 1/2 habanero peppers, seeded and chopped
1 (10 ounce) bag fresh spinach
1 bunch watercress, trimmed and chopped
1 tablespoon salt and pepper to taste
1/4 cup extra virgin olive oil
1/8 cup red wine or balsamic vinegar

DIRECTIONS
Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add chicken stock, water, carrots, leeks, green onions, habanero peppers, spinach, and watercress. Bring to a low boil, and cook for 30 minutes, or until carrots are soft. Remove from heat, and allow to cool for 30 minutes.
Puree in a blender or food processor until smooth. Return to the pot, and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar, or both, if desired.

Answer 2

Good soup to make at the end of the week with your leftovers.

Take some beef.... cubed or ground and brown it in a pan with onion, celery and garlic.
Add fresh carrots and some chopped green cabbage.
Pour in water to cover and a little beef boullion.
Season the broth to taste and cook until the vegetables are tender.
Add whatever leftover vegetables you have and simmer for about 20 minutes more.

Or add frozen vegetables instead of leftovers.

If you want to use all fresh vegetables... add them when you add the water and boullion.

Answer 3

I have a couple of recipes, but my favorite is "clean-up-the-fridge-soup" I get some olive oil and stir-fry in a pot a chopped onion and 2 cloves of garlic, then add either chicken stock or plain water (depending of how vegetarian I feel) and add whatever is in my fridge, which is usually a couple of carrots, potatoes, chives, cilantro (use as garnish), bell peppers, shallots or scallions, pumpkin, cassava (yuca-a root like yams) and little peppers (aji misterioso), cover with liquid of preference, and let simmer. A cup of white wine won't hurt. I don't like chunks so I blend it. Sour cream, yogurt or cream can be added for body. (real treat with cream cheese). Hope you enjoy your soup! Also try recipe sites such as www.allrecipes.com

Answer 4

Here is a link to my favorite cooking website they have thousands of quality recipes that have reviews by the users along with preperation details and pictures.
http://www.epicurious.com/recipes/find/results?search=vegetable+soup&x=0&y=0
This link will connect you to many vegetable soup recipes that you can choose among to find the one that corresponds with your personal preference. Hope this helps

Answer 5

take some beef soup bones and place in a roasting Pan AND BROWN IN OVEN THEN IN ANOTHER PAN CUT UP WHAT VEGGIES YOU WOULD LIKE TO USE I LIKE CABBAGE..ONIONS CELERY ..CARROTS...PARSNIPS AND POTATOES..AND LEEKS...saute your carrots and onions and celery that has been cut into 3/4 inch pieces in butter then add some beef broth that you have gotten from glazing the pan in oven and letting them simmer in a quart of water......this all can now be added to all the veggies in a pot and now add 1 cup of wine and pull all the meat from the bones and chop and add........now add 2 cans of squashed tomatoes large can diced will work and season with salt and pepper to taste.....the cabbage donot add until the last 10 minutes of cooking and have it shredded....just cook the potaoes and other veggies to the aldente state...firm to taste...all the other veggies should be cut the same size as the carrots ...the leeks only use the white part and cut into rounds....use the tops cut fine for garnish...