how do i make vegatable soup?

Answer 1

Vegetable Soup

1 quart beef broth (left from the roast combined with water or add canned broth
if necessary)
1 cup tomato sauce
1/2 cup minced onion
1 cup cabbage
2 cups mixed vegetables of your choice
1/2 teaspoon dried basil, thyme or oregano (or mixed) 1/8 tsp. pepper
1/4 cup uncooked small pasta shells or noodles
1 cup leftover shredded or cubed roast beef

In a large pan bring everything but the pasta or noodles to a boil. Add pasta
and simmer 10 mins or until tender. Add
meat and heat through. This is good with garlic bread. This can easily be put in
a crockpot on low around lunch time and be ready by supper. Save the noodles or
pasta out until the last 1/2 hr.


Vegetable Soup
10 Servings
2 T olive oil
2 md carrots,peeled and chopped
1 lg onion,chopped
2 cl garlic,crushed
2 T fresh ginger,grated
2 md potatoes,peeled, 1/2 dice
4 md tomatoes,chopped
1 c coriander leaves,finely
-chopped
7 c water
2 t salt
1 t pepper
1 t cumin
Heat oil in a saucepan; then stir-fry carrots, onions, 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 a boil. Cover and simmer over medium-low
heat for 1 hour or until vegetables are well-done.

Vegetable soup
Finely chop all ingredients:
Leek, small onion, shallot, parsnip, turnip, potato, carrot, celery rib

Stir fry in a pot with a lid that seals well:
leek, onion, and shallot in a little light olive oil.

When items in pot are soft and transparent, add the same amount of celery and
carrot each, as the size of chopped onion.

Keep stirring.

Add a little boiling water and keep stirring. Rinse a handful of barley and add.
Stir. Add steak cubes, then stir and add sufficient water to cover. Slowly bring
to a boil. Covered and cook for one and a half hours or more so that vegetables
are ultra soft and meat is very tender.* To accompany soup, split a quality
baguette, rub with garlic and butter, and toast in oven.

Vegetable Soup
10 Servings
1 T olive oil
2 md onions,chopped
4 cl garlic,peeled and crushed
1 1/2 lb potatoes,peeled, 1 dice
1 lb zucchini,1/2 dice
1 lb carrots,peeled, 1/2 dice
2 1/2 t salt
8 c water
4 T coriander leaves,finely
-chopped
4 T zhug (or),To Taste
2 T hulbah (or),To Taste
Heat oil in a saucepan, then saute onions and garlic for about 10
minutes. Add potatoes, zucchini, carrots, salt and water, then bring
to a boil. Cover and cook over medium heat for 40 minutes or until
vegetables are well cooked. Stir in coriander, zhug, and hulbah.
Serve immediately with toasted pita bread, each diner adding bread to
taste.


Vegetarian Won-Ton Soup

Ingredients:
3 wontons, uncooked (see below)
1 1/2 cups Vegetable Stock
dash Pepper
dash Salt
1/2 Tb Soy Sauce
2 drops Sesame Oil
green Onion, diced (optional)
Mushroom, diced (optional)

Directions:
Simmer stock.
Boil water. Add wontons. Boil for 1 minute. Drain.
Combine stock, wontons, pepper, salt, soy sauce, sesame oil, onions and
mushrooms.

Note: This is for one serving. Increase accordingly.

Answer 2

Vegtable Soup:

45 min 15 min prep
6 servings

6 cups water
4 chicken bouillon cubes
4 cups potatoes
2 cups carrots
1/4 head cabbage
1 (28 ounce) can chopped tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
15 1/2 ounces corn
1 (14 1/2 ounce) can green beans

1. Add water and bouillon, bring to a boil.
2. At this point add whatever vegtables that needs to cook, carrots, potatoes, cabbage, broccoli, califlower, squash, zucchinni, (good time to clean out the fridge) etc. and slow boil for 15-20 minutes, until potatoes are done.
3. Add tomatoes, (or tomatoe juice) salt and pepper and canned vegtables (its a good time to clean out cabinets).

Answer 3

1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium sized onion
2 each carrot
1 handfull green beans
8 each button mushrooms
4 cups chicken stock
3 cups water
6 each potato
salt and pepper
1/4 cup parsley


Not too much prep for this soup. Just chop up the onion, slice the carrots into 1/4 inch thick pieces, trim and halve the green beens. Slice the mushrooms into 1/4 inch pieces, chop the potatoes into 1/8's or 1/4's depending on their size and chop the parsley. Now you are ready to put it all together.


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

Add mushrooms and cook for another 2 minutes. Add chicken stock and water, potatoes, and season with salt & pepper.

Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add parsley just before the potatoes are cooked.

Season to taste and serve.

Answer 4

i make it the way my granny and mom do - it is a great easy way and is just brill!!

carrots
parsnips
celery
parsley
leeks

chop into bite size pieces

put into a pot of water

add some veg stock cubes

rinse a handful of barley

add to soup

bring to boil

simmer til vegetables are cooked

it is soooooo easy - serve with crusty bread - or as my granny did with a boiled floury potato in the middle of the bowl (good old fashioned farming food!!)

another thing i do is

large pack of frozen peas
2 veg stock cubes
500 mls water

bring to boil
simmer
blitz
serve with some olive oil and parmesan cheese on top


or peel and chop some celeriac and potatoes
boil in water
add stock cube
when soft
blitz and serve

i could go on and on cos these soups are so easy and yet so delicious

experiment with your favourite vegetables

enjoy!!

Answer 5

tablespoon olive oil
1 tablespoon unsalted butter
1 medium sized onion
2 each carrot
1 handfull green beans
8 each button mushrooms
4 cups chicken stock
3 cups water
6 each potato
salt and pepper
1/4 cup parsley





PREP WORK Not too much prep for this soup. Just chop up the onion, slice the carrots into 1/4 inch thick pieces, trim and halve the green beens. Slice the mushrooms into 1/4 inch pieces, chop the potatoes into 1/8's or 1/4's depending on their size and chop the parsley. Now you are ready to put it all together.


HOW TO MAKE AT HOMEHeat butter and oil on medium high in a soup pot. Sauté onion, carrot, green beans for 3-4 minutes.

Add mushrooms and cook for another 2 minutes. Add chicken stock and water, potatoes, and season with salt & pepper.

Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add parsley just before the potatoes are cooked.

Season to taste and serve.

Answer 6

Get some vegetables like pumpkin, carrot, potato, celery, onion.

Chop them up into bite sized pieces.

Chuck 'em all into a big saucepan.

Throw in some water to mostly cover the vegies, a little bit of salt and pepper.

Put the pan on the stove.

Let it boil away until the vegetables are soft.

Then you can either mash or blend it up or just eat it as is, kind a like a stew.

If you mash or blend it, you may want to heat it up again.

Easy.

Answer 7

Actually all I do is use up all the vegetables that haven't been used, or are going a bit stale, add some vegetable stock cubes, salt and pepper. If it is a bit bland I put in a chilli pepper for body.

Answer 8

Vegetable soup

by Antony Worrall Thompson
from Saturday Kitchen

Serves 4



Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
25g/1oz unsalted butter
1 red onion, chopped
2 garlic cloves, finely chopped
175g/6oz turnip, peeled and cut into 1cm/½inch cubes
175g/6oz sweet potato, peeled and cut into 1cm/½inch cubes
175g/6oz pumpkin, peeled and cut into 1cm cubes/½inch
1 tsp coriander seeds, ground
1 tsp ground ginger
1 tbsp spring onions, chopped
salt and freshly ground black pepper
1 litre/1¾ pints vegetable stock
2 tbsp flaked almonds, toasted
1 fresh chilli, de-seeded and chopped
1 tsp caster sugar
2 tbsp coconut milk
to garnish
coriander, chopped
To serve
crusty bread



Method
1. Melt the butter in a large non-stick saucepan. Add the onion and garlic and fry for 6-8 minutes over a medium heat.
2. Add the cubed vegetables and fry for 3-4 minutes.
3. Add the ground coriander, ground ginger, spring onions and salt and freshly ground black pepper, to taste. Fry over a low heat for about 5 minutes, stirring frequently.
4. Add the vegetable stock, flaked almonds, chopped chilli and sugar and stir well to mix. Cover and simmer gently for 10-15 minutes, until the vegetables are just tender.
5. Pour the coconut milk into the soup mix and stir.
6. Ladle into warmed bowls. Sprinkle with chopped coriander and serve with crusty bread.

Answer 9

Easy Vegetable Soup


Prep Time: 20 min
Total Time: 50 min
Makes: 8 servings, about 1 cup soup and 5 crackers each

1/2 cup chopped onion
2 tsp. margarine or butter
1 qt. (4 cups) chicken broth
2 medium carrots, peeled, sliced and halved (about 1 cup)
2 medium potatoes, peeled, chopped
1 cup cut green beans
1 Tbsp. chopped fresh parsley
1 tsp. dried tarragon leaves
1/4 tsp. ground black pepper
PREMIUM Saltine Crackers

COOK onion in margarine in large saucepan on medium-high heat until tender.

ADD chicken broth, carrots, potatoes, green beans, parsley, tarragon and pepper.

BRING to boil. Reduce heat to medium-low; simmer 20 min. or until vegetables are tender. Serve hot with crackers.

Answer 10

Try Leeks and Celery

Take one leek and two celery and prepare them and put them in a liquidiser add water salt and pepper and mix for 1 minute.
Pour into a pan and simmer for 20minutes result Fantastic
Don't sieve the mix just enjoy the fibre.