a simple receipe for home made veg soup?

Answer 1

I made vegetable soup a few nights ago and here's what I did:

1lb Cubed Meat
3 Carrots
3 Potatoes
3 Stalks of Celery
1 Can of Corn
1 Can of Green Beans
1 Medium Onion
1 Can of Italian Diced Tomatoes
Salt
Pepper
5 Cups of Water
1 Cup of Water

First chop the onion then boil the meat, onion, and one cup of water until meat is brown. Salt and pepper as desired.

Peel and chop carrot, potato, and celery.

Drain corn and green beans.

Dump the meat, onion, carrot, potato, celery, corn, diced tomatoes, and green beans into a crock pot. Add 5 cups of water and stir together. Add salt and pepper as necessary.

Cook on warm setting overnight. In the morning before you go to work check on the soup stirring and adding salt and pepper. This time cook the food on the 8 hours setting. When you get home you will have a delicious vegetable soup.

Answer 2

Take a selection of your favourite veg, chop & peel (if needed) and put in pan with enough water to cover and a stock cube. Bring to the boil then simmer until all the veg is cooked and serve chunky or blend for a smoother soup. Bit boring but excellant comfort food!

Answer 3

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Every vegetable cube I've ever seen contains either partially or fully hydrogenated oil, or hydrolized protein. These are unnatural, and cause serious cell damage. Unless you can find one without poison, use a good veggie stock.

Sauteing or roasting veggies (and seeds) first results in a much, much richer flavor than throwing everything in raw.

To make a mixed veg soup, start by chopping all your veggies (so stuff doesn't burn while you are chopping). For a few minutes, dry roast, but don't burn, raw sunflower seeds and raw sesame seeds in a large cast iron or steel pan. Add a good sea salt and enough olive oil to coat the bottom of the pan. Add chopped veggies, including fresh onion, but not garlic yet. Add (alot of) fresh cracked black pepper. As veggies are getting slightly browned, add the green 'Italian' seasonings—parsley, basil, rosemary (just a smidgeon), marjoram, thyme (just a smidgeon)—and chopped garlic—don't burn green seasonings or garlic. Stir for only a couple of seconds; then add the veggie broth that you have made by boiling veggies in seasoned water, or the broth you have bought.(which doesn't contain poison). Add turmeric and smoked or regular paprika. Make sure you add lots of garlic powder and onion powder even though you added both veggies fresh....They taste differently and are a must for just about any soup.

After soup boils for a few minutes, taste it and add more sea salt and cracked black pepper if it needs it. If it still doesn't taste right, add more garlic powder and onion powder.

I sample soup in a little bowl as it cooks. If it doesn't taste quite right, or if I don't know what a seasoning will taste like, I put in a smidgeon of whatever I think it may need. If it fixes the taste in the sample, then I add it to the rest of the soup. Some people like to use red pepper instead of or in addition to black pepper, but black pepper is the best one for most soups. Most soups don't taste right with fresh chili peppers either. Tomatoes and / or tomato sauce are good for a mixed veggie soup. (You would saute tomatoes at the end of sauteing, just after you add fresh garlic. Add tomato sauce after stock.)

The beauty of soup is that you can add any veggie you have in the frig...to use them up before they go bad. Just saute or roast them first to get that good flavor....It is far superior to just throwing all veggies in raw. I like to also add a little of each veggie and herb very finely chopped and raw when soup is almost done—for that fresh taste and goodness.
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Answer 4

Sweat of any vegetables which have been peeled, deseeded or whatever needs doing to them, in a large based saucepan.
Add herbs of your choice, dried or fresh, and stir around for a minute or so, add veg, chicken stock and allow to boil and then to simmer for 30 minutes or so until the veggies are soft. Check seasoning and allow to cool a bit and if you want a smooth soup, whizz it up in blender or food processor. Return to pan, reheat and check seasoning again. Best made the day before and served reheated the next day.

Answer 5

Baked Chuck roast for 3 hrs 325 degrees after done cut up into pieces. Cook diced potatoes, carrots and onions when done drain. Add a large can of tomato juice and a large can of beef broth. Add a two cans of corn and 2 cans of green beans. You may add cabbage if you desire. Salt and pepper to your taste. Cook on a little below medium for about an hour or until done. You will know by the taste of the broth. This is very easy and very tasty. Hope you enjoy.

Answer 6

get some vegetables.
Usually potatoes, onion, carrots, and whatever is in season.
Boil in a little water, making sure it never cooks dry.
Boil until all the veg is very soft.
Beat with fork until veg can not be recognized for what they were.
Now you have the base from which to make the soup.
Add water and some thickening agent like maizina.
Soup is ready when thickening agent is cooked through
Add some salt

Answer 7

None of the above. F*ck "basic" and cook it properly.

2 leeks, stalky bit only, sliced
2 sticks celery, sliced
2 carrots, chopped
1 onion, chopped
1 large potato
2 tbsps pearl barley (you'll find it by pulses in the supermarket)
1.5 litres veg stock
1 tbsp tomato purée

Heat up 2tbsp olive oil in a medium/large saucepan and throw in the vegetables. Gently sweat for 5 minutes without browning.

Add the barley and stock and purée, give it a good stir, throw in the potatoes, cover and simmer for 30 minutes until barley is tender.

Season to taste and serve.

Answer 8

first fry some chopped onions and/or garlic for few mins,add some chopped potatos n fry few more mins, keep addin the veg u prefer n fry them all for a little while. add boilin water to cover n cook it for about 15mins.
u could also add some yeast extract to make it tastier n healthier(its good for b12)
at this stage u can either blend it or not. ENJOY!!!!

quick tip:if u add some olive oil just before eatin it u ll get some extra flavour n it helps the vitamins absorption

Answer 9

Cut up 1 x Leak, Half an Onions, 4-5 large Carrotts and 6-7 large potatoes.

NO STOCK CUBES !!!!!

Boil up the pot's first then add rest of ingredients bring back to the boil then simmer for 1 hr

taste

enjoy !!!!

Answer 10

For quick cooking : vegetable cube stock, carrots , celery, cabbage and or young potatoes. Simply cook them together, you may put salt or sugar as you like.

Or, garlic and pepper, grounded or use the powder, and some curry powder, then sautee those ingredients in low heat for 5 minutes, then veggies : tomatoes, diced, cabbage, carrotes, cooked in mild heat along with the 'herbs', for 10 minutes then in separated pan, cooked ater, and pour it then cook it for another 10 - 15 minutes as you like. But i like if the veggies is not well done but the herbs is very well done. At last, serve it with a lemon garnish and small amount of juices to give a fresh taste. Don forget to put sugar and salad for taste.