Bobos Chunky Vegetable Soup Recipes

Steps:

• Heat oil in a 3 quart soup pot over high heat until hot.
• Add potaoes, onion, celery, leek, turnip, shallots, and garlic.
• Stir the vegetabls around until they begin to cook but don't turn brown.
• Add the Vegetable Stock and the Boquet Garni to the soup pot.
• Bring to a boil.
• Reduce heat to simmering and cook for 45 minutes.
• Add the zucchini, tomatoes, summer squash, and green beans to soup pot.
• Simmer 15 minutes more.
• Stir in the vinegar.
• Season to taste with salt and pepper.
• Bouqet Garni: Bundle three sprigs fresh thyme, 3 sprigs fresh parsley, 1 bay leaf, and 1 tablespoon black peppercorns together in several thicknesses of cotton cheesecloth.
• Tie with string.

Steps:

• Thaw cod, if frozen; cut into 1-inch pieces.
• In a large saucepan or Dutch oven cook bell pepper and onion in butter until tender.
• Stir in vegetable or chicken broth, green beans, cabbage, basil, thyme, rosemary, and pepper.
• Bring to a boil.
• Reduce heat and simmer, covered, for 8-10 minutes.
• Add fish to saucepan and return to boiling.
• Reduce heat and simmer, covered, for 5 minutes or until fish flakes easily with a fork.
• Serve.

Steps:

• Put the seeds in a small, heavy pan and toast over medium heat for a few minutes until lightly browned.
• Gently heat two tablespoons of olive oil in a large pan and soften the onion and garlic for five minutes.
• Add the rest of the vegetables and seeds.
• Heat them together in the oil for another five minutes or so.
• Add just enough stock to cover the vegetables and simmer for ten minutes.
• Add the remaining stock and the bay leaf.
• Season with black pepper and simmer, covered, for about 20 minutes until all vegetables are cooked.
• Serve.
• Store the remaining portions you want to keep in the refrigerator or freezer.

Steps:

• Place all the vegetables and chopped tomatoes in a very large pan. Add the garlic, bacy leaf, salt and vegetable stock. Bring to the boil and simmer for 1-1.5 hours, until the vegetables are tender.
• 20 minutes before the end of the cooking time, add the pasta shapes and dried oregano.
• When the soup is cooked, remove the bay leaf and discard. Season to taste and serve. (If a thick soup is preferred, place half the vegetalbes in a liquidiser and puree, then stir back into the remaining vegetables).

Steps:

• Simmer everything except the tomatoes and the red lentils until very soft, then add tomatoes and simmer for 10-20 minutes.
• Turn down the heat then add the red lentils, cooking until the lentils mix in to the rest of the broth. Simple but delicious!