Can you give me the best vegetable soup recipe you have?

Question

Something that has roast in it. Thanks

Thank you everybody who submitted. I will let you all rate yourself, on this one. Everybody had good advice, and I just couldn't pick just 1 of you's. Thank you so much.

Answer 1

I cook a roast in the crockpot and I put 4 beef bojien cubes in it and a pack of onion soup I cook it all night long till it is nice and tender and then I take the meat out and cut it up in small slice and put it back in the crock pit and then I had my Tomato juice and carrots and Potatoes and green beens and you can any veg table you want.I salt and pepper it and let it cook for a few more hrs to soften the Potatoes,I cheat I bake my potatoes in the Microwave till soft and then throw them in the soup,alot fast that way.Good Luck

Answer 2

The very best vegetable soup in the world does not use roast. This is my favorite way to do it:
In a large soup pot, put 2 or 3 fresh pork steaks, a quart of water, a large can of V8 juice, a chopped onion, baby carrots, diced potatoes, a couple chicken bouillion cubes, garlic to taste, chopped parsley, and a head of cabbage, chopped. Bring to a boil, turn to simmer, cover and cook till everything is done, stirring periodically. Then take the meat out, remove it from the bone and cut into bite sized pieces before returning it to the pot. Add a can of whole kernel corn and a can of English peas. Heat to a simmer and cook for 5 minutes or so. If you like okra, also add some sliced okra. Adjust seasonings of salt and black pepper. Creole seasoning is good too if you like some heat..
Make a skillet of crusty cornbread or serve with warmed French bread.

Answer 3

Here is Paula Deans recipe, I tried it about 3 weeks ago and it delish!
The Lady and Sons Beef Vegetable Soup Recipe

2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves

If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.

*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Answer 4

4 diced potatoes
1 onion, chopped fine
3 carrots, grated
1 cup celery, chopped fine
1 regular tin cream of corn
1 cup milk
2 Tbsp butter
2 tbsp flour
salt and pepper to taste
1 cup mushrooms, sliced

Saute mushrooms, celery and onions. Gently cooked diced potatoes and carrots, and add sauted veg. Melt butter, add flour and seasonings. Stir in milk to make a roux. Add to vegetable mix. Heat through and serve with baking powder biscuits.

Answer 5

allrecipes.com
It's the best place i have found anywhere !!
It's free and it gives you other peoples opinions so you can read what other people thought of it/added to it ...before you buy the stuff and possibly waste your time and money!~