Recipe For Quick And Zesty Vegetable Soup Food

EASY VEGETABLE SOUP RECIPE

Steps:

• Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
• Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
• Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

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.

SPICY VEGETABLE SOUP

Steps:

• Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size.
• In a large stock pot saute onion in vegetable oil.
• Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender.
• Add diced petite tomatoes and Ro-tel tomatoes with green chilies,.
• corn, green beans, bay leaves and stock.
• Add water if needed.
• Bring to a boil and then simmer for two to three hours.
• The last hour simmer with a lid on stock pot.

SPICY SOUTHWESTERN VEGETABLE SOUP

Steps:

• Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
• Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
• Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir.
• Simmer for another 10 minutes and serve with cheese and tortilla chips on top.

ZESTY VEGETABLE SOUP

Steps:

• In your soup pot, put enough olive oil so that onions, garlic don't stick to pan- at least a Tbs. Cook them for a couple minutes, to blend flavors; stir, so they don't stick.
• Add can of diced tomatoes with green chiles (or jalapenos), mix.
• Add potato, zuchinni, celery, and bag of mixed vegetables, stir.
• Add Chicken broth, then ketchup.
• I like to cook soups on a medium heat so all the flavors and simmer for a while. Just be sure veggie's are tender, especially potatoes.