Morning fellow bloggers, and especially you culinary whizs...and you know who you are. I need the very best, super-healthy, very tasty, chock full of fresh vegetables soup recipes that you have. I want sure-fired ones that you are positive are delicious.
I want to make a homemade veggi big batch of soup , and I can't find the perfect recipe.
Just leave your recipe in the comments if you would be so very kind,
thanks !
Gina
Priscilla is the best blogger cook that I know - I'm sure she'll help you out with some USA recipes Gina.
ReplyDelete3 #'s hamburger browned (I usually use about 1/2 of this)
ReplyDelete2 cans cream of celery soup
1 tsp. salt
1 tsp. sugar
2/3 c. chopped onion
2 c. raw diced potatoes
3 c. raw, diced carrots
4 c. tomato juice
4 c. water
2 or 3 beef cubes
1 1/2 c. frozen peas
2 or 3 handfuls of thin dry noodles.
Simmer at least 45 minutes after coming to a boil. Salt & pepper to taste. Freezes well. Makes a bunch. Can subsitute any kind of cream soup.
A Kansas farm wife passed this one. She serves it to harvesters. I really, really like it and always get compliments when I share the soup with others.
I don't generally measure when I make soup from scratch but I will see if I can figure it out for you.
ReplyDelete1 medium/large onion, diced
1-2 cloves garlic, minced
3 medium carrots, coined thin
3 stalks celery, sliced thin
1 large zucchini, diced, leaving skin on
1 pound cooked hamburger
1 can crushed tomatoes
1 carton chicken broth or beef broth
1 red pepper, diced
1 green pepper, diced
2-3 leaves dried bay leaves
2-3 tsp dried parsley
salt and pepper to taste
Saute onion with garlic in olive oil until onion is opaque. Add carrots and celery and stir. Pour in chicken broth, stirring. Add zucchini, peppers and hamburger. Pour in one can crushed tomatoes. Add bay leaves and parsley. Bring to boil and then reduce heat, simmering, for about 2 hours. Add water if necessary. (if you prefer a thinner soup)Once vegetables are tender, your soup is almost ready. Taste test and add salt and pepper to taste. Remove bay leaves before serving.
I get great comments on this soup. Adding the can of crushed tomatoes really makes it!
OK Gina here is my favorite...I do not measure either so I will try to give best discription I can, Just use amounts of veggies you like best.
ReplyDeleteSaute one onion in oil till translucent
then add
diced carrots
diced potatoes
frozen baby lima beans
frozen corn
2 can diced tomatoes
1 quart vegetable broth or chicken broth
simmer slowly until veggies are cooked about 45 min.
you can add a little pasta or rice at the end too.
And Silence Dogood at Our Friend Ben has Wonderful recipes ;>)
ReplyDeleteI LOVE homemade soup! Hopefully you will enjoy this recipe as much as I have!
ReplyDelete- Olive Oil
- 3 medium sized leeks (white part only)
- 3 medium sized garlic cloves minced
- 2 medium sized carrots peeled & chopped
- 2 potatoes peeled & diced
- 2 large handfuls of fresh green beans chopped
- 2 quarts veggie broth (I like
- 4 cups of peeled & chopped tomatoes
- 2 cups of frozen corn
- Flat leaf parsley, salt & pepper to taste
Heat olive oil and saute the garlic and leeks with a pinch of salt on medium 10 minutes-ish until soft. Add carrots, potatoes, and green beans saute another 5 minutes. Add stock bring to a simmer. Add the rest of the veggies and reduce to low, cover and cook another 30 minutes. Remove heat & season to taste. Stir often!
The best soup (just as a garden!) is made with love. Add to that the freshest of vegetables & herbs, in any combination you enjoy most. Season with salt & black pepper, add a glug of olive oil and some freshly chopped garlic and enjoy with chunks of crusty bread.
ReplyDeleteBTW I LOVE your new garden gate & fence :)