Anyone know a good chunky veggie soup recipe?

Question

I need some vitamins!!!

Answer 1

Chunky Vegetable Soup:

45 min 10 min prep
4 servings

3-4 medium potatoes, peeled and cubed
1-2 carrot, scraped and cubed
2 leeks, rinsed and sliced
1 large onion, peeled and chopped
1 ounce butter
1 clove garlic, minced
1 1/2 pints vegetable stock
1/2 pint milk
salt
fresh ground black pepper
grated cheddar cheese, to serve
chopped parsley or chives, to serve

1. Melt the butter in a large saucepan, then add all the prepared vegetables.
2. Stir to coat and season with salt and pepper.
3. Cover the pan and leave the vegetables to sweat over a low heat for 10 minutes, stirring occasionally.
4. Add the vegetable stock and the milk.
5. Bring to the boil, then turn the heat down low and simmer for 20-25 minutes, or until vegetables are cooked.
6. Check the seasoning before serving.
7. Serve with chopped herbs, grated cheese and crusty bread.

Answer 2

There's no mystery to making soup. Sweat off the onions, add the garlic and the Italian herbs, then the chunks of vegetables, stir a few times and add hot water. Stir in a veggie stock cube and simmer. Simmer for not more than 15 minutes. Before serving, check the seasoning - you might need to add ground pepper and salt.

Answer 3

Chop some onions, carrots, swede, potato, celery (maybe garlic, or sweet potato even) and put in a big pan or pressure cooker. Fry them gently for a couple of minutes in some butter. Add some mixed herbs and 3/4 pint of vegetable stock cube and add a can of chopped tomatoes. Bring to the boil and simmer for 1/2 hour or pressure cook for 10 minutes. Add 1/4 - 1/2 pint of milk and bring back to the boil and if desired add some cooked pasta shells and cook for another 5 mins. Delicious served with crusty bread. My favourite.

Answer 4

Chunky Chunky Veggie Soup

This yummy soup is an excellent source of calcium and will keep the whole family satsified!

Ingredients:
1 1/2 cups Water
4 Green onions
3 Asparagus spears
1 Medium Zucchini, quartered lengthwise
1 Broccoli stalk, peeled & quartered lengthwise
1 cup Lowfat milk
3 tbsp Butter
1 Medium onion, finely chopped
1 Celery stalk, finely chopped
2 tbsp Flour
Salt and freshly ground pepper
Cilantro sprigs -- optional

Preparation:
1. Bring 1-1/2 cups water to boil in base of steamer. Place green onions, asparagus, zucchini and broccoli on steamer rack. Cover and cook until vegetables are just tender, about 5 minutes.

2. Transfer vegetables to plate and cool. Reserve steaming water. Add enough milk to reserved steaming water to measure 2 cups liquid (about 1 cup)

3. Dice vegetables and then set aside. Melt butter in heavy large skillet or Dutch oven over medium-low heat. Add onion and celery and cook until tender, stirring occasionally.

4. Meanwhile, bring milk mixture to simmer. Stir flour into skillet. Bring to boil, stirring constantly. Add diced vegetables to soup and heat through.Season with salt and pepper. Garnish with cilantro and serve.

OR..

Quick Veggie Soup Recipe

Ingredients:
1 can (46 fluid ounce size) tomato juice
4 potatoes, peeled and cubed
1 package (2 pound size) frozen mixed vegetables
1 onion, finely diced
4 cubes beef bouillon
2 cups water
ground black pepper to taste

Directions:
In a large stock pot combine tomato juice, potatoes, mixed vegetables, onion, bouillon cubes, water and season with pepper. Bring to a boil and then simmer until potatoes are done.

Enjoy!

Answer 5

saute chopped carrots, onions, celery, zucchini, with olive oil
add frozen peas and vegetable or chicken stock, season with fresh herb, pepper, salt, and lemon zest

you can add canned tomatoes if you like and any other veggies you like as well as small pasta, lentils, or beans

add wine or beer if you like and simmer for at least an hour to really blend the flavors

nothing makes a home smell so good as a great pot of soup on the stove (OK maybe bread or cookies baking!)

Answer 6

You will need:
Large pan with lid if possible (or a dinner plate to sit on top)
Wooden spoon
Good knife
Chopping board
Couple of stock cubes - any flavour
Salt & pepper
1/2 teaspoon curry powder/ 2 x teaspoons packet stuffing mix
Wooden spoonful of butter/ similar
" " flour
Approx. 1kg+ of assorted vegetables (spuds, carrots, onion red/white, leek, baby white turnip, swede, celery, half tin of beanz etc)

Peel & chop up all veggies (apart from peas. beanz) into approx 1cm cubes.
Fry off in the butter until they sweat - about 5mins or so.
Add the flour & stir quickly for a minute.
Add the stock cube dissolved in some hot water + approx. 1litre more warm water + salt & pepper. + curry powder/ stuffing mix.
Bring to the boil, cover and simmer for approx. an hour, stirring from time to time, adding the peas/ beanz for last 5 mins.

Serve with crusty bread/ toast & butter etc. Enjoy!

Answer 7

Ingredients:
2 teaspoons vegetable oil
1 cup chopped onion
2 cloves garlic, minced
7 cups water
1 tablespoon dried basil
3/4 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 pound red potatoes, cut in 1 inch cubes
1/2 pound small carrots, cut in one inch pieces
1 can (15 oz) cannellini or other white beans, drained
1 can whole tomatoes, undrained and chopped
1 package (10 oz) frozen lima beans
1/2 cup cooked orzo (rice shaped pasta)
1/2 cup shredded part-skim mozzarella cheese


Directions:

Coat a large Dutch oven (big soup pot) with cooking spray, add oil, and place over medium heat until hot. Add onion and garlic, saute 5 minutes or until tender Add water and next 9 ingredients (water through lima beans); bring to a boil Cover, reduce heat and simmer 20 minutes. Add orzo, cook uncovered another 10 minutes Ladle in individual bowls, sprinkle with cheese.

Answer 8

Vegetable Beef Chunky Soup
INGREDIENTS
1 1/2 pounds lean ground beef
1 (46 fluid ounce) can tomato-vegetable juice cocktail
1 onion, diced
4 potato, diced
1 (16 ounce) package frozen mixed vegetables
salt and pepper to taste
DIRECTIONS
In a large saucepan or stockpot, brown and drain ground beef. Add juice, onion, potatoes, and mixed vegetables. Bring to a boil and let simmer until potatoes are tender. Season with salt and pepper to taste

Answer 9

Take the vitamins. Or have a V8. Vegetable soup is not quick or cheap to make.