Veggie Soup My Rainy Day Saturday Soup Food

RAINY DAY SOUP

Steps:

• Brown beef.
• Drain.
• Add remaining ingredients.
• Simmer until vegetables are tender.

CREAMY WINTER VEGETABLE SOUP

Steps:

• For the creamy winter vegetable soup: Heat the EVOO in a large soup pot or Dutch oven over medium-high heat. Add the garlic, carrots, celery, leeks, parsnips, potatoes, fennel and squash as you chop them and sprinkle with some salt and pepper. Nestle the bay leaves and herb bundle into the vegetables, partially cover and cook until softened, stirring occasionally, 10 minutes. Pour in the wine and reduce until almost evaporated. Then add the stock, bring to a boil and then turn down to a simmer. Meanwhile, melt the butter in a medium saucepan over medium to medium-high heat, and then whisk in the flour 1 minute. Whisk in the milk and season with salt, pepper and nutmeg. Cook until the sauce thickens enough to coat the back of a spoon. Pour the thickened milk mixture into the simmering vegetable soup, stir to combine and simmer a couple of minutes. For the cheesy croutons: Preheat the oven to 350 degrees F. Heat the butter and oil in a large skillet over medium to medium-high heat. Stir in the garlic 1 minute, and then add the bread and toast until golden, stirring occasionally. Transfer to baking sheet and dress with the cheese. Bake to set the cheese and further dry out the croutons, 10 to 12 minutes. Remove the herb bundle and bay leaves from the soup and serve with the croutons.

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.

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.

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.

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.

RAINY DAY BEAN SOUP

Steps:

• Rinse beans, place in large pot and add salt and enough water to cover beans by 2 to 3 inches; let soak overnight.
• Drain beans and return to pot.
• Add 6 cups water, sausages, ham hocks and garlic; bring to a boil, skimming surface occasionally.
• Reduce heat, cover and simmer 1 1/2 hours, adding more water if necessary to keep the beans covered.
• Add tomatoes with liquid,onion,lemon juice, thyme,pepper flakes, garam masala and allspice.
• Cover and simmer until beans are tender, stirring occasionally, about 1 hour.
• Remove sausages and ham hocks from pot.
• Cut sausages into bite-sized pieces and remove meat from ham hocks, cutting into bite-sized pieces;return meat and sausages to pot.
• (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.).
• Stir in parsley,cilantro and sherry.
• Adjust seasonings and serve.

RAINY DAY CHICKEN RICE-GRAIN SOUP

Steps:

• Put 6 cups of chicken broth in the crock pot with the chicken breasts, the chopped carrots, the grains, and the herbs. Start off the crock pot on high heat.
• In dutch oven on stove, put the remainder of the ingredients together and cook on low heat until cooked through.
• Turn off heat under vegetable mixture and allow vegetable mixture to cool.
• Pour vegetable mixture into a blender and puree until smooth.
• Pour enough of the pureed vegetable mixture into the crock pot to thicken the soup to your liking. Mix well. Adjust seasonings as needed.
• Set crock pot on low heat and cook till dinner. The longer the better.