Judys Vegetable Soup From Cans Food

JUDY'S VEGETABLE SOUP FROM CANS

Steps:

• Saute the onion and garlic in the olive oil.
• Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
• Bring to a quick boil, and then cover the soup and reduce the heat to let it simmer for a good 20 minutes to let the rice fully cook.
• for the beans, kidney beans works very nicely, but whatever your preference is will work.
• it goes really well with some crusty bread or buttered cornbread.

VEGETABLE SOUP

Steps:

• Add water and bouillon, bring to a boil.
• At this point add whatever vegetables that needs to cook, carrots, potatoes, cabbage, broccoli, cauliflower, squash, zucchini, (good time to clean out the fridge); slow boil for 15-20 minutes, until potatoes are done.
• Add tomatoes (or tomato juice), salt and pepper and canned vegetables (its a good time to clean out cabinets).

GENERAL VEGETABLE SOUP

Steps:

• Peel and wash the chosen vegetables and slice or cut them into 1/2 in (1cm) dice according to type. Peel the marrow but leave the skin on the courgettes. Cut the fresh tomatoes into quarters. Rinse and slice any large mushrooms, leave small ones whole. De-rind and chop the bacon.
• Heat the oil in a large saucepan over a moderate heat, and fry the sliced onion, chopped garlic and bacon for 4-5 minutes until the onion is softened but not brown, and the bacon is just crisp.
• Add the prepared chosen root vegetables (leeks, carrots, potato, celery, turnip, swede and parsnip) and fry for a further 4-5 minutes, turning them over gently in the hot oil. Add the canned tomatoes, pour on the stock and gravy, add the herbs, stir well and bring to the boil, then reduce the heat and simmer with the lid on for 20-30 minutes, until the vegetables are soft.
• Add the remaining fresh vegetables (cauliflower florets, courgettes, marrow, tomatoes, mushrooms) and continue to simmer for a further 15 minutes, adding the left-over cooked vegetables for the last 10 minutes of cooking time.
• Season well with salt, pepper and a dash of Tabasco. Sprinkle with fresh snipped parsley or chives if available and serve nice and hot.

TEXAS VEGETABLE SOUP

Steps:

• Heat all ingredients to boiling in a 2- quart saucepan, reduce heat.
• Cover and simmer 10 minutes, stirring occasionally.

HOMESTYLE VEGETABLE SOUP

Steps:

• Add broth to a large soup pot.
• Add onions, celery, potatoes, tomatoes, cabbage, green beans, corn, and carrots.
• Bring mixture to a simmer.
• Add black pepper.
• Simmer for 20-30 minutes, or until potatoes and carrots are tender.
• Add water if necessary to thin out soup.
• Tastes even better the next day.
• For Vegetarian use the vegetable broth.

JUDY'S HEARTY VEGETABLE MINESTRONE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
• Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.