Vegetable Soup From High School Food

VERY VEGGIE SOUP

Steps:

• Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander and some salt and pepper. Stir and sauté for about a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.
• While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot.
• Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley.

VEGETABLE SOUP FROM HIGH SCHOOL

Steps:

• Mix cabbage, carrot, onion, potatoes, lima beans, celery, tomato juice, peas, corn, alphabet pasta, butter, salt and pepper in a stock pot.
• Add water; simmer for 90 minutes or cook in crockpot.

OLD SCHOOL VEGETABLE BEEF SOUP

Steps:

• Brown meat in a Pam-sprayed stockpot. Remove and rinse meat and wipe pot clean.
• Return meat to pot. Add tomatoes and water. Simmer for 20 minutes.
• Add remaining ingredients and simmer for 1 more hour.