21 Ingredient Vegetable Soup Food

QUICK AND EASY VEGETABLE SOUP

Steps:

• In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

21-INGREDIENT VEGETABLE SOUP

Steps:

• Put lima beans in small saucepan and cover with water. Bring to boil. Reduce heat, cover and simmer for 2 minutes. Remove pan from heat and allow to steam, covered, for at least 1 hour.
• Tie garlic, green part of leek and chopped dill in cheesecloth bag.
• Combine soup mix - not packet - with 5 quarts/litres water in large stockpot, at least 12 quart.
• Add celery root, rutabaga and cheesecloth bag and bring to boil.
• Reduce heat and simmer, cover, for 30 minutes.
• Drain lima beans and add to stockpot. Stir in barley, split peans, onion, carrots, celery, peppers, parsnips, eggplant, sweet potato, 1 tablespoons salt and 1/2 teaspoons pepper. Bring back to boil. Then reduce heat and simmer, covered, for 15 minutes.
• Add zucchini and continue to simmer, covered, for 40 minutes more.
• Stir frozen vegetables into soup along with flavouring packet. Bring back to boil.
• Reduce heat and simmer, covered, until vegetables are cooked to your liking, about 10 minutes.
• Add remaining 1 tablespoons salt and 1/4 teaspoons pepper.
• Remove celery root, rutabaga and cheesecloth packet before serving.
• Blend a little.

EASY VEGETABLE SOUP RECIPE

Steps:

• Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
• Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
• Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

DAD'S SECRET INGREDIENT VEGETABLE SOUP

Steps:

• Using a very large pot that will hold at least 12qts, preferable more, brown the beef in the olive oil.
• Peel and dice onions and carrots. Dice potatoes, peeling if you prefer.
• Put everything except the barley and cabbage into the pot. Bring to a boil and simmer for 2-3 hours, stirring several times.
• Use a knife to shred the cabbage finely in strips as if for sauerkraut.
• Add cabbage and barley. Simmer for 1 hour, stirring several times.
• Serve with hearty, crusty bread.
• Note: If you have some odds and ends of cooked, unseasoned veggies hanging around in the fridge you can add them along with the cabbage and barley. Don't overdo broccoli or other cabbage-family veggies because some cabbage is necessary too much upsets the balance of flavors.
• Note: You can readily substitute fresh vegetables for frozen. I just use frozen because I usually make it in the winter when fresh veggies are not cost-effective.
• Note: Freezes well and is even better after sitting overnight.