Natural 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.

HOMEMADE VEGETABLE SOUP

Steps:

• Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

BEST HOMEMADE VEGAN VEGETABLE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
• Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

ALL NATURAL VEGETABLE CHEESE SOUP

Steps:

• Remove cheese from refrigerator and bring to room temperature.
• Dice chicken and put in the bottom of the stock pot. When thoroughly cooked, add chicken stock, diced celery, onion, and potatoes, beans, frozen vegetables, and Herbes De Providence. If necessary, add water to cover vegetables. Bring to simmer and cook to desired firmness. While simmering, make cheese sauce.
• Heat heavy cream in a double boiler or large microwave bowl. Stir often and heat slowly to avoid scorching. Bring to boil. Add cheeses, salt and pepper, stirring to incorporate. Reheat if necessary to melt.
• Add cheese sauce to soup before serving. Salt and pepper to taste.

ALL-NATURAL CHICKEN VEGETABLE SOUP

Steps:

• Defrost the chicken breast if you haven't already; cut into small pieces.
• Fill a small pot with water, bring to a slow boil.
• Add onions and celery, boil for a couple minutes.
• Add chicken pieces.
• Add salt, pepper, and garlic powder (I only used 1 Tsp as an estimated reference, but you can add as much as you like to your preference. While I was cooking I continually grinded fresh salt and pepper and added more garlic powder into the pot).
• Continue to bring to a slow boil, removing foam from the top of the soup.
• Add veggie medley (broccoli, baby carrots, cauliflower) and cover.
• *** The amount above in the ingredients list is not specified because I used a pre-packaged fresh veggies from Trader Joe's. (*** You can opt to just make a cup of these fresh veggies and chop them yourself, but for convenience I bought them already packaged together.).
• Simmer for about 10-15 more minutes.
• Enjoy!

NATURAL VEGETABLE SOUP

Steps:

• To create your vegetable broth:.
• Mince garlic and saute in olive oil until golden. Slice onions in to thin strips and simmer in 3 cups of water. Add pepper and sliced ginger root. Add the rest of the water then leave until onion liquifies. 45 minutes.
• After you create your vegetable broth, add the stick of butter and the rest of the ingredients. Give it 15 minutes for the rest of the vegetables to steam.