Quick And Versatile Vegetable Soup Food

QUICK VEGETABLE SOUP

Steps:

• Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.

QUICK VEGETABLE SOUP

Steps:

• In a large saucepan, bring the broth, tomatoes, onion, cabbage, vegetables and seasonings to a boil. Add macaroni; simmer, uncovered, for 10 minutes or until pasta is tender. Add meat; heat through.

QUICK AND VERSATILE VEGETABLE SOUP

Steps:

• Soak Mushrooms in hot water for 20 minutes, drain remove stem and chop.
• Chop all vegetables and put in large pot with all ingredients except mushrooms and beans.
• Bring to a boil, reduce heat add mushrooms and beans and let simmer until vegetables are cooked.
• You can choose the vegetables to your own taste and even omit beans.

CUSTOMIZABLE VEGETABLE SOUP

Steps:

• In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.
• Stir in oregano or thyme and/or tomato paste or Parmesan rind.
• Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.
• Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.
• Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.
• Ladle soup into bowls. Drizzle with oil; sprinkle with Parmesan and herbs. Serve with crostini.

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.