how to make homemade vegetable soup?

Answer 1

cooks.com has 1000's of recipies!!! good luck!!! sorry i dont know how to make a link!!! **** luck!!

Answer 2

Boil any veg you like (all combinations go, even seemingly weirdo ones) in vegetable stock for 20mins with a cup of red split lentils. Liquidise in a blender. Really is as simple as that.

Very important for taste I think is onion - the key to all good soup. Add at least two medium sized ones to a pot of soup to serve four.

Homemade soup can't be beaten!!!

Answer 3

Most homemade soups use potatoes and onions as a base. Chop them up ands fry them in a little oil or butter, then add vegetable stock and whatever other ingredients you'd like and simmer for about 15 minutes. What comes out will look like lumpy dishwater, but blitz it in a blender and it suddenly looks delicious!

Answer 4

This tastes so good give it a try:

Quick Italian Vegetable Soup

INGREDIENTS
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 can diced plum tomatoes
2 teaspoons Italian seasoning
2 cubes beef stock
6 cups water
2 zucchinis, quartered and sliced
2 cups sliced cabbage
1 teaspoon garlic
salt and ground black pepper to taste
freshly grated Parmesan cheese (optional)

DIRECTIONS
Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.

Dissolve stock cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

Enjoy

Answer 5

here it is.......

Corn Soup with Beef

3 cups geef stock
1 10-oz. can creamd corn
1-1/2 tsp. salt
Dash of pepper
1 hard cooked egg, chopped
2 cups loosely packed spinach leaves
1/4 lb. thinly sliced sirloin and cut into small pieces
1 tbsp. oil
2 tbsp. corcstarch dissolved in 1/4 cup water

1. In a medium saucepan, saute sirloi in hot oil. Stir fry over high heat until brown ( about 3 minutes ) . Set aside.

2. Put beef stock in apn and bring to a boil. Sitr in creamed corn and bring to second boil. Season.

3. Add cornstarch mixture and stir until it becomes slightly thick. Add sauteed sirloin and simmer for one minute.

4. Add spinach, give the soup a stir, cover and remove from heat. Let stand 5 minutes. Serve garnished with chopped egg.

Variation: corn Soup with Chicken- use 1 cup cooked sliced chicken meat instead of sirloin plus chicken stock instead of beef stock. Omit spinach leaves and proceed as with above recipe. Garnish with 2 tbsp. chopped green onions.

Preparation and cooking time : 30 minutes
Serve 4-5

Answer 6

Minestra Of Squash and Rice With Sage
Ingredients:

2 teaspoons olive oil
1 medium-size onion, finely chopped
1 medium-size carrot, finely chopped
1 rib celery, trimmed and finely chopped
1 pound Hubbard squash, peeled, seeded, and cut into 1/2-inch dice
4 cups defatted chicken or vegetable broth, preferably homemade
1/2 cup Arborio or other shortgrain white rice
Salt
freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
1 large sage leaf, finely chopped to yield 1 teaspoon
Directions:
Heat the oil in a heavy 4-quart saucepan over medium-high h Add the onion, carrot, celery, and squash and cook, stirring, u they begin to soften, 2 to 3 minutes. Add the broth and bring to a boil. Stir in the rice and cook, stirring frequently to keep it sticking to the pan, until the rice and squash are tender, about 20 minutes. Season with salt and pepper to taste. Stir in the parsley and sage and serve immediately.

Answer 7

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice


Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

Answer 8

This is very healthy and yummy. Enjoy!

VEGGIE CABBAGE SOUP
INGREDIENTS
1 Head cabbage
6 Cups water
2 Bay leaves
6-8 beef bullion cubes
1 can tomato paste
Veggies of your choice
DIRECTIONS
Add all ingredients to large pot or slow cooker boil or cook until veggies are soft.

TIPS
Add in 2 teaspoons or so, of crushed red pepper to spice the soup up.

Answer 9

WELL GET ALL THE VEGETABLES THAT ARE IN SEASON CHOP THEM UP INTO SLICES OR CUBES WHICH WHATEVER WAY YOU LIKE ADD A VEGETABLE STOCK CUBE TO A PINT AND A HALF OF WATER MIX WELL AD IT TO YOUR VEGETABLES THEN ADD SOME HERBS AND SPICES AND SOME MEAT IF YOU WISH BOIL AWAY UNTIL THE VEGEATBLES ARE COOKED AND THEN BLEND ALL THE LOT INTO A BLENDER THEN SERVE IT HOT AND THICK WITH SOME FRENCH BREAD,

Answer 10

that's a tall order considering how many recipes are out there....here is the one I have used for years

Beef for stewing cut into small cubes (1 inch)
small amount of oil to sear the beef
beef stock or water (2cups)
cabbage
onions
celery
corn
green beans
tomatoes
diced potatoes
tomatoe juice or more beef stock


Add oil to large stock pot or dutch oven...heat and then add beef on high heat, brown on all sides, add water to cover the meat, bring to boil, reduce heat, cover and simmer on low for about 2-2 1/2 hours or until beef is tender......

add the veggies, and juice or stock to just cover veggies, return to a boil, reduce heat, cover and simmer for another 30/45 minutes or until veggies are tender....salt and pepper to taste...

If you are using canned veggies....omit them and go ahead and cook your fresh veggies in the beef mixture first then add your canned veggies last....

Answer 11

carrots, sweet potato, onions, butternut squash (and whatever else you fancy) cook in veg stock cubes for about half hour then liquidise. your left with a thick yummy soup, serve with crusty bread