Abc Vegetable Soup Recipes

Steps:

• Cook pasta according to directions.
• Meanwhile, in a saucepan, combine vegetable broth, veggies, juice, tomato paste, thyme, oregano, basil and pepper.
• Bring to a boil; cover and simmer for 5 minutes.
• Drain pasta; add cooked pasta to soup and simmer for an additional 15 minutes.

Steps:

• Cook pasta according to package directions. in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Drain pasta; stir into soup.

Steps:

• In a large stockpot, saute the onions in the vegetable oil over medium heat until translucent (about 5 to 8 minutes). Add the carrots and chicken stock, cover the pot, and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the celery and simmer another 5 minutes, stirring occasionally.
• Turn off the heat and stir in the pasta. Cover the pot and let sit for 20 minutes.

Steps:

• A is for vitamin A. We all know that Vitamin A is found in carrots, but it's also found in green vegetables like Asparagus and Artichokes 1/4 to 1/2 pound asparagus, cut into 1 inch pieces 6 artichoke bottoms (hearts) cut into quarters
• B is for Broccoli. Former President Bush was famous for not enjoying broccoli, but his wife Barbara loved it, and she was dedicated to the cause of reading, all across this country. I hope you'll join me in thanking Barbara Bush for all of her work with literacy. 2 heads of broccoli (and their trimmed stalks) cut into pieces
• C is for Carrots, yummy! I love carrots; they're sweet, crunchy and good for the eyes, teeth and bones. 3 carrots, peeled and cut into pieces
• D is for Daikon, a vegetable used a lot in Asian cuisine. It adds a wonderful flavor to soup. 1 medium daikon, peeled and cut into pieces
• E is for Eggplant, not usually found in soups, but eggplant works, especially if you can find the small green Thai eggplant. You don't even have to peel them, just remove their caps. If you don't find Thai eggplant, purple eggplant will do nicely! 12 small Thai eggplant or 1 purple eggplant, peeled, diced and slightly sauteed in olive oil
• F is for Fungi; that means mushrooms! Any mushrooms will work; White button or Shiitake or Oyster. 2 handfuls of mushrooms, chopped and sauteed with a little bit of olive oil
• G is for Ginger. A fabulous root spice, the best of which comes from our 50th state, Hawaii. 1/4 to 1/2 teaspoon Ginger root, peeled and very finely chopped.
• H is for HOT. If you like your soups spicy hot, you can add Habanero peppers, which is the hottest pepper of all. Not everyone appreciates Habanero; in this soup they are optional and should be handled by grown ups only! 2 to 3 Habaneros, seeded and finely diced
• I is for Ingredients. This is what cooks call all of the things that go into a recipe. I have never found a vegetable that starts with the letter I. If you can think of one, please let me know!!
• J is for Jicama, a delicious root vegetable, which is quite popular in the tropical regions of the world, and looks very much like a potato. 1/4 cup jicama, peeled and diced
• K is for Kohlrabi, a great vegetable that comes in red, green and sometimes white. The leafy top and globe shaped bottom are all good to eat. A few diced kohlrabi leaves or 1/8 cup kohlrabi bottom, peeled and diced
• L is for Lemongrass, which is used a lot in Asia. If you can't find it, you can substitute a little lemon juice, or a little of its peel. 1 tablespoon minced lemongrass or 1/2 teaspoon yellow lemon peel, grated
• M is for Maize, the Native American word for corn Kernels of 3 ears of corn
• N is for Nutmeg, a wonderful spice that smells good too! 1/4 teaspoon nutmeg

Steps:

• Place the meat in a large stock pot, and cook over medium-high heat until evenly brown. Drain the meat, except for about 2 tablespoons of the juices.
• Dissolve the bouillon cubes in 3 cups of hot water, and add to the stock pot with the meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups of water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper, and serve.

Steps:

• Cook pasta according to package directions. in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Drain pasta; stir into soup.

Steps:

• In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add tomato juice, vegetables, water and bouillon; bring to a boil. Add pasta. Cook, uncovered, until pasta is tender, 6-8 minutes, stirring frequently. Add salt and pepper.

Steps:

• In a large stockpot (8 quart) place all ingredients(except pasta).
• Bring to a boil.
• Reduce heat and simmer for 1 hours Taste occasionally adding additional seasonings if desired.
• When ready to serve remove from heat and add cooked pasta stirring well.
• For Vegetarian use only the vegetable bouillon cubes.