Throw It In The Soup Pot Vegetable Soup Recipes
THROW IT IN THE SOUP POT VEGETABLE SOUP
This is a soup I like to make when I need to cleanup the refrigerator. I rarely add any kind of meat to the soup.Often times have a meat sandwich with the soup or none at all.This soup is good with cornbread,cheese toast or crackers. I think what makes this soup really good is to not cook the vegetables too much,you don't want mushy veg soup! Cook until tender. I sometimes add a few pieces of tofu in individual serving bowls(my husband doesn't like it) or add shredded cheese . Cook time depends on how many vegetables you're cooking.
Provided by Stephanie L. @nurseladycooks
Categories Vegetable Soup
Number Of Ingredients 21
Steps:
- Heat olive oil in a large pot over medium heat. Add onions,carrots,celery,rutabagas & parsnips.Saute' 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth and add tomatoes, potatoes, parsley, bay leaves, oregano,parsley,black pepper,red pepper and thyme.Bring to a boil, then add green beans, mushrooms and cabbage,reduce heat to medium-low, cover and simmer until potatoes are tender, about 10 - 20 minutes, then zucchini,cook 4-5 minutes longer,add peas and 2nd half go garlic,cook 3 minutes longer.
WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS
I use the food mill instead of a blender - immersion or regular - because I love the texture of the soup when it's put through the mill's coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest - which is what you want - if you use an immersion blender.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
- Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
- Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 6 grams
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- Decide on the base liquid. Contrary to popular belief, you don't need to have broth or stock on hand to make soup. Though soup is admittedly mostly liquid, you don't need to use a stock or broth.
- If you're using meat, cook that and set it aside. If you're working with uncooked meat, you'll also want to be sure to precook it for a bit on the stove.
- Gather up whatever veggies you have. Keep in mind they definitely don't need to be fresh vegetables. Whenever I'm at the grocery store and I notice anything canned on sale, I stock up so I always have something to make soup with.
- Sauté most of your veggies and spices right in the pot. Before you add any liquid to the pot, you should always sauté any tough veggies, like carrots.
- Use an acidic ingredient to deglaze the pot. After you've given your veggies time to sweat it out, add an acidic ingredient to deglaze the brown bits—these little fellas may look burnt, but they're actually packed with flavor.
- Add some carbs and protein to bulk things up. Any bean that you have in your pantry is fair game, says Maxine Yeung, R.D., trained pastry chef and owner of the Wellness Whisk.
- Finally, add liquid ingredients and let it all hang out for at least 30 minutes. How long you need to cook your soup depends on the type of soup you're making.
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