Uncle Bills Light Vegetable Soup Recipes

Steps:

• In a cooking pot on medium-high heat, melt butter and add olive oil.
• Add chopped onions and saute' on medium-high heat for 5 minutes.
• Add garlic and saute' for another 2 minutes.
• Add chicken broth and water and bring to boil.
• Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
• Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
• Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
• Reduce heat and add whipping cream slowly, stirring all the while when adding.
• Adjust seasonings to taste.
• Remove soup from heat and let stand for 10 minutes before serving.
• Refrigerate any unused portions.

Steps:

• In a large cooking pot add water, salt, 8 pieces of potatoes and bring to boil.
• Reduce heat to simmer and cook until potatoes are just tender.
• Remove potatoes to a large bowl, saving the cooking water in the pot.
• Add butter to the potatoes and mash.
• Now add whipping cream and mix well to incorporate; set aside to add later to pot.
• In the meantime, to a small frying pan on medium high heat, add onions and 1 tablespoon of butter and saute for about 5 minutes; DO NOT BURN.
• When onions are done, add to the cooking pot.
• Add sliced carrots, garlic, broth, diced potatoes and cook until potatoes are not quite tender, about 6 minutes.
• Now add celery, cauliflower florets, petite peas, dried dill weed, black pepper and cayenne pepper and simmer for about 6 minutes or until cubed potatoes are just tender.
• Add reserved mashed potato mixture, stir well and bring to boil.
• Reduce heat to simmer and cook for 3 minutes.
• Adjust seasonings to taste.
• You may also puree all or part of the soup, depending on how you prefer the soup.
• Serve soup hot.
• Refrigerate any unused portion of soup.
• NOTE: If desired, add about 4 ounces of snow peas or sugar peas.
• Remove strings from pea pods and discard.
• Cut pea pods into small pieces and add to soup when adding the petitie peas.

Steps:

• In a large cooking pot, add water and bring to boil.
• Add quartered potatoes, crushed tomatoes including liquid, onion, carrots, beans, chicken soup base and bring to boil.
• Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender.
• Remove potatoes into a bowl and mash.
• Add 3 tablespoons of butter and 1/4 cup of whipping cream to the mashed potatoes and mix well to blend; set aside.
• To soup pot add 2 tablespoons of butter, cubed potatoes, celery, small peas, dried dill weed, salt, pepper and simmer for 10 minutes or until potatoes are just tender.
• Add mashed potato mixture and stir well.
• Bring soup just to boil.
• Adjust seasonings to taste.
• Serve hot.

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Add chopped onion and sauté for 4 minutes or until just lightly browned.
• Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
• Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
• Add macaroni, cover and cook an additional 10 minutes.
• Adjust spices to suit your taste.
• Serve hot.

Steps:

• In a large cooking pot, add broth, water and chicken soup base and bring to boil.
• In the meantime, in a frying pan on medium-high heat, melt butter, add onions and saute for 5 minutes or until translucent.
• Add tomatoes and cook until reduced and sauce starts to thicken, about 10 minutes; set aside.
• To the cooking pot, add carrots, potatoes, garlic, white pepper, salt, chili powder, hot red pepper flakes, dried dill weed and pasta and cook until pasta is el dente, about 10 minutes.
• Add onion/tomato sauce, celery and tiny peas and cook for another 5 minutes.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• You can use all water instead of chicken broth or vegetable broth. Use 1 vegetable bouillon cube or 1 teaspoon of chicken soup base for each 2 cups of water.
• You can also use a small penne pasta of your choice, or pearl barley, macaroni or basmati rice instead of small shell pasta.