Garbage Soup Recipes

Steps:

• In a large stock pot place beef, potatoes, tomatoes, onion, celery, broth and vegetables. Add enough water to cover ingredients, cover pot and cook over medium heat for 1 hour or until vegetables are soft and beef is cooked through.
• Season to taste with salt and pepper, rosemary, thyme and basil. Add bacon bits, stir and serve.

Steps:

• n a large stock pot place beef, potatoes, tomatoes, onion, celery, broth and vegetables. Add enough water to cover ingredients, cover pot and cook over medium heat for 1 hour or until vegetables are soft and beef is cooked through. Season to taste with salt and pepper, rosemary, thyme and basil. Add bacon bits, stir and serve.

Steps:

• Mix all the ingredients in a large pot and simmer covered for 1 1/2 hours.
• You may now do one of two things: A- drain off the broth and reserve for future soup-making or use as any consomme, You may freeze it as well, adjust seasoning.
• B-Puree the veggies add back to the liquid and add any other ingredient you wish- leftover veggies, chicken, meat etc.
• This is truly a clean-the-fridge soup.

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
• Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

Steps:

• Brown Beef in hot oil in pan.
• To this add beef Broth with the Knorr soup mix, barley that has been soaked for a few hours in water.
• Add canned tomatoes and V-8 juice to suit your taste.
• Add vegetables longest cooking first such as the lima beans, carrots then broccoli, zucchini and squash.
• Add pasta last. It will swell and get over cooked if you cook too long. I usually turn the soup off and add the pasta, stir and let set about ½ hour. Or you can cook the pasta of choice separate and add to individual soup bowls as you serve it. You can adjust to your personal taste by adjusting V-8, beef broth and water.

Steps:

• In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.