Sosimpleicanmakeitvegetablesoup Recipes
MIMI'S VEGETABLE SOUP
This is one of my all time favorites - my mom's (Mimi's) recipe for vegetable soup. What I like about this recipe is you can add a variety of fresh seasonal vegetables in addition to the "standards". And you can use canned or frozen vegetables as well. Personnally, I like fresh organic vegetables in this soup, but I've also used the canned for convenience, and the added liquid from the canned veggies adds some more flavor. I've tried this in my crock pot, but I like cooking it better on the stove - no sticking to the bottom that way. This recipe makes a pretty big pot of soup, so eat some now and freeze some for later. Add additional liquid as necessary to get the consistency you like for your soup. Enjoy!
Provided by kitty.rock
Categories Stocks
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- In a large stock pot, add 2 cups liquid (water or broth) and stew beef. Bring to a boil and remove any foam from the water. Cook 5-10 minutes.
- Add onion, celery, salt, pepper, and parsley.
- Add tomato soup. Fill soup can with water and add to pot.
- Cook on medium heat for approximately 30 minutes.
- Add the raw vegetables next - turnips, potatoes, carrots, etc., and bring pot to boil.
- Cook over medium low heat until raw vegetables are tender, about 45 - 60 minutes. Stir occasionally and test doneness of vegetables with fork.
- Add other canned or frozen vegetables last; cook until thoroughly heated.
- Serve with grilled cheese or a green salad.
Nutrition Facts : Calories 514.2, Fat 12.1, SaturatedFat 4.5, Cholesterol 52.6, Sodium 783.9, Carbohydrate 72.3, Fiber 14, Sugar 17.5, Protein 33.3
25-MINUTE COMFORTING VEGGIE SOUP
This easy, veggie-packed vegan soup comes together in no time, but tastes like it simmered for hours.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 15
Steps:
- Set a large saucepan over medium heat. When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring, until softened, about 5 minutes. While these veggies cook, chop the garlic, zucchini, and parsley.
- Add the garlic, thyme, salt, and black pepper and cook, stirring, for one more minute. Add the tomatoes, vegetable broth, and beans. Increase heat to medium-high. As soon as the soup comes to a boil, reduce heat and simmer uncovered until the zucchini is tender, about 5 minutes.
- Stir in the parsley and simmer for one more minute. Remove from heat and stir in red wine vinegar. Taste and add additional salt and pepper if desired. Ladle into bowls and top with parsley sprigs and an extra drizzle of olive oil, if desired.
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