Just T
Drama Llama
Posts: 5,585 
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Post by Just T on Dec 29, 2020 21:42:37 GMT
I made a pot of veggie soup today, and sometimes, I feel like it can be boring. I've made it mostly the same way for years, but as I was chopping things this afternoon, I remembered that I started adding parsnips to it several years ago because of a pea. I don't remember who, though. I have people who live here who are picky about vegetables, so I usually just make a soup of beef broth, seasonings, hamburger and chopped celery/onions/carrots/parsnips. Then, I make corn, lima beans, green beans and cabbage separately, so each person can add what they want to their own bowl of soup. Sometimes, I make barley, too.
How do you make vegetable soup?
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Post by Legacy Girl on Dec 29, 2020 21:55:16 GMT
Two cans of Red Gold tomato juice; sauteed garlic and onion; frozen corn, peas, green beans, lima beans and carrots; a can or two of fire-roasted tomatoes, fresh-sliced cabbage and celery; and either rotini pasta or diced potato. Add plenty of basil, onion powder, garlic powder, salt, pepper and Italian seasoning. Easy peasy!
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Belle
Pearl Clutcher
Posts: 4,309
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Post by Belle on Dec 29, 2020 22:10:25 GMT
I make this one and it is delicious! I like to serve it over cheese stuffed tortellini with fresh grated parmesan on top. I improvise on the veggies and add green beans and zucchini and leave out the potato. www.allrecipes.com/recipe/13187/minestrone-soup-i/ |
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Post by nlwilkins on Dec 29, 2020 22:20:20 GMT
I just throw everything in the pot that I have on hand. As time goes by, I add more stuff. I don't add tomato juice, or sauce as I was told long time ago that it toughens up the meat so I will use boullion cubes and water, or chicken broth.
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Post by femalebusiness on Dec 29, 2020 22:22:18 GMT
I use chicken, beef or vegetable bullion depending on what veggies I am using. Almost any soup without bullion is blah to me.
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Post by calgaryscrapper on Dec 29, 2020 22:26:52 GMT
I like to add Dried Bay Leaves then take them out when the soup is done. Our local grocery store was recently out of Bay Leaves. We purchased some at the local Italian store. The package was full, price was better than the grocery store. The flavour was also better. You can also put in the rind from Parmesan cheese and take it out when you finish cooking.
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Country Ham
Pearl Clutcher
Posts: 3,313
Jun 25, 2014 19:32:08 GMT
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Post by Country Ham on Dec 29, 2020 22:27:21 GMT
My veggie soup only has veggies. I am very heavy handed on spices. I prefer left over veggies, also I love to cook them all separately including sauteeing and oven roasted. Caramelizing the veggies really adds flavor, If I toss a bunch of raw veggies into a pot and simmer it I find it's more bland.
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Post by Spongemom Scrappants on Dec 30, 2020 0:42:34 GMT
How do we make it? Never the same way twice! We generally always have a container in the freezer to add those little bits of leftover beans and other veggies to add to the next soup. And sometimes we have a beef broth from prime rib bones, sometimes homemade chicken broth, and sometimes canned tomato sauce from a bumper summer crop. Vegetable soup is our "everything but the kitchen sink" recipe that seems to always turn out good.
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Deleted
Posts: 0
Jun 30, 2024 19:07:19 GMT
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Post by Deleted on Dec 30, 2020 0:45:29 GMT
I add some olive oil to my dutch oven and put it on medium low (3) to warm it up.
I add sweet onion and 2 to 3 leeks with salt, pepper, thyme, rosemary. Sautee those quite a bit.
Add in carrot. Cook 5 or so minutes.
Then green beans and garlic for a minute or 2.
Pour in 8 cups of stock and stir.
Add in 1 to 2 russet potatoes.
Bring to a boil (move flame up to 4.5). Reduce heat and simmer 30 min, covered.
Pull off the lid and squeeze in juice of 1 lemon. Add in parsley and sometimes dill. Check seasoning.
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Just T
Drama Llama
Posts: 5,585
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Post by Just T on Dec 30, 2020 0:50:10 GMT
Caramelizing the veggies really adds flavor I always chop the carrots, onions and celery and then saute them in butter for a bit before I add them to soup, no matter what kind of soup. I read years ago that it brings out the flavor, and I have done that ever since. How do we make it? Never the same way twice! Sounds like me.  I feel like I never make any soup the same way twice. |
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Post by stine on Dec 30, 2020 15:36:56 GMT
I made veg soup last night using whatever was in the fridge. Caramelized onion first the added carrots, celery, mushrooms, fresh thyme and basil, s & p. Then 2 cans of beans and potatoes and 2 boxes of veg broth with a rind of a used up parmesan wedge. It simmered for a while and then I added in some fresh spinach at the end. I topped bowls with slivers of cheese and a drizzle of a spicy olive oil.
Save your Parmesan rinds for soups-adds so much flavor!
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Post by gar on Dec 30, 2020 16:04:28 GMT
A little bit of cream makes all the difference  |
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Post by ~summer~ on Dec 30, 2020 16:07:07 GMT
I don’t call it vegetable soup but I make this regularly in the winter and my kids really like it:
Italian sausage - casings removed and crumbled
Chopped onion and garlic
Diced carrot and celery
White beans or diced potato
Chicken stock
Herbs
Kale
Eat with crusty baguette- really yummy
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chendra
Pearl Clutcher
Posts: 2,862
Location: The 33rd State
Jun 27, 2014 16:58:50 GMT
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Post by chendra on Dec 30, 2020 16:28:54 GMT
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AmandaA
Pearl Clutcher
Posts: 3,502
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Post by AmandaA on Dec 30, 2020 16:35:02 GMT
I grew up using V8 for the base. We slow cook a roast in it all day and then add whatever mixed veggies we have on hand the last few hours. We always eat the meat as sandwiches with the soup (best served on Wonder bread).
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I feel like I never make any soup the same way twice. 
