Rainy Day Vegetable Soup Food

RAINY DAY SOUP

Steps:

• In a Dutch oven coated with cooking spray, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until the vegetables and barley are tender.

VEGGIE SOUP - MY RAINY DAY SATURDAY SOUP

Steps:

• Drizzle olive oil in bottom of large soup pot placed on stove burner at medium-high heat to begin with.
• When oil is heated begin adding the washed, chopped veggies to sauté.
• Stir the veggies while sautéing with a wooden spoon until tender.
• Add chopped fresh garlic and continue stirring the veggies.
• Add salt, black pepper and the spices, continue stirring the mixture.
• Add the tomato paste, crushed tomatoes, chicken broth and water.
• Add the bay leaves.
• Add the washed, drained beans and keep stirring the soup.
• Turn down the heat under the pot to low and keep stirring and tasting.
• Correct flavor of the soup with more sugar if needed and more salt if needed.
• Serving suggestions:.
• In your personal bowl of soup add soup crackers or homemade croutons or melting cheese keeping the pot of soup dairy-free for those with dietary restrictions.
• Add pasta of choice or rice, prepared separately in another pot.

RAINY DAY VEGETABLE SOUP

Steps:

• In a large cooking pot, boil pot roast in 2-3 quarts of water, with 1/2 onion, 1 carrot, and 1 celery stalk for 2 hours.
• Second remove meat from water, and strain the broth, discard vegetables. Return 8 cups of broth; add beef bouillon cubes, and pot roast, cut up. Add 1/2 onion, 2 celery stalks, 3 carrots, 3 potatoes, and salt and pepper to taste, Simmer for 1 hour.
• Finally add frozen corn, green beans, and any other vegetables you like, and 1 can of vegetable juice drink. Simmer for 1 more hour. Serve with rolls.

EVERYDAY VEGETABLE SOUP

Steps:

• Sauté onions and garlic in olive oil for 3-4 minutes.
• Add the sliced button mushrooms, stir, and sauté for 1-2 minutes.
• Add vegetables, water and vegetable cube, stir, and bring the soup to a boil. Reduce the flame and cook, covered, until vegetables are tender, 15-20 minutes or until cauliflower is tender.
• Serve sprinkled with a lot of Parmesan cheese.