Country Vegetable Soup Food

HEARTY VEGETABLE SOUP

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

COUNTRY VEGETABLE SOUP

Steps:

• In a Dutch oven or soup kettle, combine water, soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add bacon and noodles; simmer for 15 minutes, stirring frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving.

COUNTRY VEGETABLE SOUP WITH BASIL PISTOU

Steps:

• Chop the celery and carrots into small dice.
• While you're chopping the vegetables, heat the olive oil in a heavy-bottomed pan. Add the chopped celery and carrots to the pan.
• Peel the onion and chop into pieces the same size as the chopped celery and carrots. Add to the pan.
• Chop the potatoes into pieces the same size as the other vegetables and add to the pan.
• Lightly crush the garlic cloves with the heel of your hand and add the unpeeled cloves to the pan. Gently sweat the vegetables in the olive oil for a few minutes, just to colour them slightly. Add the bouquet garni.
• Pour in the water and season with salt and freshly ground black pepper. Cover and bring the soup to the simmer and cook for about 10-15 minutes, until the vegetables are just tender.
• Make the pistou. Place the basil leaves in a clean bowl. Roughly chop the parmesan and add to the bowl. Pour in the olive oil and season with salt and freshly ground black pepper.
• Blend to a smooth sauce with a hand-held blender (alternatively you could make the sauce in a mini-food processor). The sauce should be bright green and have a fairly smooth consistency (you may need to add more oil).
• Add the beans to the soup. Remove the bouquet garni.
• Cook until the vegetables are tender and the beans are heated through.
• To serve, ladle the soup into bowls and swirl a spoonful or two of the pistou into each. Drizzle over some olive oil and serve with some good bread.

COUNTRY VEGETABLE SOUP

Steps:

• Add olive oil to hot dutch oven.
• Add garlic and crushed red pepper flakes and stir.
• Add onions, carrots, celery, and zucchini.
• Cook 10 minutes.
• Then add the stock, both cans of tomatoes, beans, garbanzo beans, drained green beans.
• Cook until bubbles and season with salt and pepper.
• Simmer for another 5 minutes.
• Take off heat and stir in basil.
• Stir in cooked noodles.
• Ladle sooup into bowls and serve with grated cheese and bread sticks.

FARM COUNTRY VEGETABLE BEEF SOUP

Steps:

• Heat the oil in a large soup pot over fairly high heat.
• Add all the vegetables and the garlic; cook, stirring often, for 4-5 minutes.
• Add the stock, thyme, salt, pepper, and beef to the pot.
• Bring the soup to a boil, then decrease heat and simmer, partially covered, until the vegetables are just barely tender, 12-15 minutes.
• Taste, adding more salt and pepper, if desired.
• Add the macaroni to the soup and continue to cook for a few more minutes, until the pasta is tender.
• Serve piping hot.

THICK VEGETABLE SOUP.

Steps:

• Finely slice both onions and fry in a little oil until soft.
• boil the kettle and measure 2 pints and add the 3 stock cubes. add this to the onions
• chop the carrots, turnip and potatoes, add to the pan, add salt and pepper to season
• leave to boil gently until everything is soft.
• when soft blend the soup until it looks like a puree.
• put back on the hob and add as much or as little frozen veg as you wish to have and simmer gently for 10 mins, add salt and pepper to season.
• serve hot and spiral a little cream over the top for decoration
• if you want it thinner add more vegetable stock little at a time