Hearty Vegetable Soup Food

SERIOUSLY GOOD VEGETABLE SOUP

Steps:

• Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
• Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
• Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
• Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
• Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

HEARTY VEGETABLE SOUP

Steps:

• In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
• Add onions and saute until translucent, about 5 minutes.
• Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
• Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
• Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
• Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.

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.

HEARTY VEGETABLE SOUP

Steps:

• Set a large saucepan over medium heat. Coat the pan with olive oil and add the diced onions, carrots, celery and garlic. Season with some salt and pepper, and then sweat the vegetables (cook without adding any color) for about 5 minutes. Add the kale, corn, edamame and red bell pepper and cook for a few more minutes so they have a chance to saute. Add the stock, season with salt and pepper and bring to a simmer. Cook until the vegetables are soft, 7 to 8 minutes. Serve.
• Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup). In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf. Set over medium heat and slowly bring to a rolling boil. Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics. Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours. When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock. Strain the stock through a large sieve, discarding the bones and vegetables. Chill the stock immediately until ready to use.

HEARTY VEGETABLE AND LENTIL SOUP

Steps:

• Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste and cook until fragrant.
• Add stock, the water and lentils, bring to the boil.
• Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft.
• CORIANDER YOGHURT - Meanwhile blend half the yogurt with the coriander until smooth; stir in remaining yogurt. Refrigerate until required.
• Blend or process soup in batches until smooth. Return soup to a clean pan, stir in extra boiling water and bring to the boil. (If using a stick/immersion blender you can do it in the pot and then had extra boiling water.).
• Ladle soup into serving bowls, top with Coriander Yoghurt and a little freshly ground black pepper, if desired.
• Serve with toasted bread cut into six servings.

HEARTY VEGETABLE SOUP

Steps:

• In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
• Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.

HEARTY VEGETABLE SOUP WITH HAM

Steps:

• Add ham to water in large dutch oven or stock pot.
• Bring to a boil, cover and simmer for 2 hours or so.
• Remove ham from water and put water in fridge until cooled completely. Pick and chop any meat from bone to add to soup.
• Gently remove hardened fat from top of broth with a slotted spoon and discard fat.
• Add chopped vegetables, tomatoes and garlic to broth and bring to a boil, simmer for about 20 minute
• Add chopped meat and simmer for another 10 minutes.
• Taste broth, and add chicken soup base to your desired taste.
• Add more water and soup base as needed.
• You can also add a can of kidney or other type of beans and/or 2 cups of kernel corn, green or yellow beans or diced potatoes if you desire.
• This recipe is very versatile and you can add in whatever you personally like in the way of vegetables.
• You can even leave out the ham and use chicken, beef or vegetable soup base.

HEARTY VEGETABLE SOUP

Steps:

• In saucepan, combine all ingredients. Bring to a boil, then reduce heat.
• Simmer, covered, 20 minutes.

HEARTY TURKEY VEGETABLE SOUP

Steps:

• Heat stock pot on medium heat and add the olive oil.
• Saute onions and garlic until just transparent -- 5 minutes.
• Add celery, cabbage and mushrooms cooking and stirring until soft -- 5 more minutes.
• Add potato, green beans, salt, pepper, rosemary and thyme.
• Pour in chicken stock and bring to a boil; then turn down to a simmer and cook for 45 minutes.
• Add macaroni, cover and cook for 15 minutes.
• Add butter beans, and turkey or chicken, cooking just until heated.
• Taste for seasoning and serve.