topic Re: Vegetable Soup in Recipes

Vegetable Soup

godi — Tue, 06 Jan 2015 00:00:50 GMT

Vegetable Soup Prep Time: 15 minutes Cook Time: 40 minutes Yield: About 7 servings Ingredients 2 1/2 Tbsp olive oil 1 1/2 cups chopped yellow onion (1 medium) 2 cups peeled and chopped carrots (about 4) 1 1/4 cups chopped celery (about 3) 4 cloves garlic, minced 4 (14.5 oz) cans low-sodium chicken broth 2 (14.5 oz) cans diced tomatoes (undrained) 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium) 1/3 cup chopped fresh parsley 2 bay leaves 1/2 tsp dried thyme Salt and freshly ground black pepper 1 1/2 cups chopped frozen or fresh green beans 1 1/4 cups frozen or fresh corn 1 cup frozen or fresh peas Directions Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm. Recipe Source: Cooking Classy

Re: Vegetable Soup

godi — Tue, 06 Jan 2015 00:03:56 GMT

Uh I really dislike this iPad ! Sorry it formatted that way. I made this soup tonight, I simmered it longer, followed it to the letter, it was really good. Next time I will add some greens and maybe a handful of beans. Oh and a Parm rind. I tried to write that above but this iPad would not let me. I hope you take the time to read the recipe really worth it. I found this on Cooking classy .com

Re: Vegetable Soup

Poodlepet2 — Tue, 06 Jan 2015 01:00:00 GMT

Diego, I have the same problem on my Kindle, but we can still follow-great recipe! Thanks for taking the time to post and I will make it this week. We are being blessed with a couple of cooler days here in Florida, and I always make a soup or other warming dish when that happens. Thanks, Poodlepet2

Re: Vegetable Soup

AuntG — Tue, 06 Jan 2015 02:14:25 GMT

It's nice to make a hearty meatless meal every now and then.

Re: Vegetable Soup

RespectLife — Tue, 06 Jan 2015 18:22:17 GMT

On 1/5/2015 digo said: Uh I really dislike this iPad ! Sorry it formatted that way. I made this soup tonight, I simmered it longer, followed it to the letter, it was really good. Next time I will add some greens and maybe a handful of beans. Oh and a Parm rind. I tried to write that above but this iPad would not let me. I hope you take the time to read the recipe really worth it. I found this on Cooking classy .com

How very interesting! A parm rind? I have never heard of putting a cheese rind in the soup...have you put this in soups before?

Tell me more about this! I am intrigued!

Re: Vegetable Soup

Beebee2 — Tue, 06 Jan 2015 19:15:27 GMT

Reformatted for Digo. Thanks for the recipe, Digo. I, too, save parm rinds for soup! This looks really good and healthy.

Vegetable Soup

Prep Time: 15 minutes Cook Time: 40 minutes Yield: About 7 servings
Ingredients

2 1/2 Tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 4)
1 1/4 cups chopped celery (about 3)
4 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth
2 (14.5 oz) cans diced tomatoes (undrained)
3 cups peeled and
1/2-inch thick diced potatoes (from about 3 medium)
1/3 cup chopped fresh parsley
2 bay leaves
1/2 tsp dried thyme
Salt and freshly ground black pepper
1 1/2 cups chopped frozen or fresh green beans
1 1/4 cups frozen or fresh corn
1 cup frozen or fresh peas

Directions
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and sauté 3 - 4 minutes then add garlic and sauté 30 seconds longer.

Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm. Recipe Source: Cooking Classy

Note: I made this soup tonight, I simmered it longer, followed it to the letter, it was really good. Next time I will add some greens and maybe a handful of beans. Oh and a Parm rind. I tried to write that above but this iPad would not let me. I hope you take the time to read the recipe really worth it. I found this on Cooking classy .com

Re: Vegetable Soup

Bird — Tue, 06 Jan 2015 21:35:35 GMT

digo, thank you for posting this and Beebee2 for the formatting. I make veg soups all the time but am really weak on the herb part. This has dried thyme (which I have from last summer's garden) so appreciate that idea. - Bird

Re: Vegetable Soup

godi — Tue, 06 Jan 2015 22:03:35 GMT

Respect life I put a Parm rind in all my soups, I really love it in chicken based soups, Thank you Super Beebee2 for reformatting that for me. Your the best.

Re: Vegetable Soup

Midnight11 — Tue, 06 Jan 2015 22:26:18 GMT

This sounds so good, thanks will try it soon!

Re: Vegetable Soup

Vamp — Tue, 06 Jan 2015 22:32:15 GMT

On 1/6/2015 RespectLife said:
On 1/5/2015 digo said: Uh I really dislike this iPad ! Sorry it formatted that way. I made this soup tonight, I simmered it longer, followed it to the letter, it was really good. Next time I will add some greens and maybe a handful of beans. Oh and a Parm rind. I tried to write that above but this iPad would not let me. I hope you take the time to read the recipe really worth it. I found this on Cooking classy .com

How very interesting! A parm rind? I have never heard of putting a cheese rind in the soup...have you put this in soups before?

Tell me more about this! I am intrigued!

I put cheese rinds in soup, too. Just toss them in there, let them melt, and stir. It gives them excellent flavor and nothing goes to waste.

Thanks for the recipe, Digo, and for formatting it, BeeBee2. Looks like a keeper!

Re: Vegetable Soup

Jova — Tue, 06 Jan 2015 22:35:13 GMT

Thank you for sharing this!

Re: Vegetable Soup

ValuSkr — Wed, 07 Jan 2015 04:29:36 GMT

Thank you for this, I think I'll try. Can you buy just a parm rind? Or do you have to buy the parm and save the rind? Thanks again.

Re: Vegetable Soup

cmgm — Wed, 07 Jan 2015 05:24:39 GMT

Well, I'm new to Recipe Swap - but after seeing this Vegetable Soup recipe, I think I just became a huge fan of reading and hopefully posting some recipes. Only been with the Q for a year. The veggie soup looks delicious - and on a bitterly cold winter night in Wisconsin, I can't wait to try it. Thanks much!

Re: Vegetable Soup

Jeannie29 — Wed, 07 Jan 2015 05:49:21 GMT

This looks really good!

There is a thread about making paragraphs on iPads in Electronics. I just learned how myself. That's why I love these boards, I'm always learning new things!

Re: Vegetable Soup

RespectLife — Wed, 07 Jan 2015 16:32:52 GMT

On 1/6/2015 cmgm said:
Well, I'm new to Recipe Swap - but after seeing this Vegetable Soup recipe, I think I just became a huge fan of reading and hopefully posting some recipes. Only been with the Q for a year. The veggie soup looks delicious - and on a bitterly cold winter night in Wisconsin, I can't wait to try it. Thanks much!

A big New Year's Welcome to you cmgm! I know you will come to love Recipe Swap as much as I do! A great place to get delicious recipes, helpful tips and questions answered!

We all welcome you!

You learn something new here all the time! Just like I did on parm ch rinds for soups! I have made soups forever and never heard of that suggestion before. I can't wait to try it! Thanks Ladies!

Re: Vegetable Soup

godi — Wed, 07 Jan 2015 19:19:05 GMT

ValuSkr yes, most stores sell just the rind of the Parm. Welcome cmgm, you will get some great recipes here. These recipes and the advice I have received here have made me a much better cook.

Re: Vegetable Soup

mimi77 — Wed, 07 Jan 2015 21:14:14 GMT

I have amazing onion soup recipe that goes great with garlic bread.

3 onions cut in strips with butter
2 tsp salt
2 Tbsp onion soup mix
1/8 tsp black pepper
6-8 C water
1 Tbsp soy sauce

Bring to a boil and simmer

I find this recipe serves about 6-8 but it also freezes very well. So I like to double or make 1 and half times the amount this recipe calls for and freeze it for a rainy day!

I found this really cool online recipe converter that will make the conversions for you ( if you are allergic to math like I am!)

http://percentagecalculatorgeek.com/Recipe-Converter.html

it's really easy to use!

Re: Vegetable Soup

MyQVC — Wed, 07 Jan 2015 22:31:03 GMT

I have always put about 1/2 head of finely shredded cabbage in my vegetable soup. I really think that is the secret to many compliments I get. Have to hide it from hubby, however. Once it is cooked, no one knows.

Re: Vegetable Soup

ECBG — Thu, 08 Jan 2015 00:03:11 GMT

On 1/7/2015 MyQVC said:
I have always put about 1/2 head of finely shredded cabbage in my vegetable soup. I really think that is the secret to many compliments I get. Have to hide it from hubby, however. Once it is cooked, no one knows.

I always added okra to mine to add a little thickness. Our boys never figured that one out! Now, with more vegetables everywhere, and several years later, it's easy.

Re: Vegetable Soup

Snicks1 — Thu, 08 Jan 2015 01:21:46 GMT

I made this soup for dinner tonight. I did add browned ground beef to make it a Veg/Beef soup, also maybe 1/4 cup red wine to deglaze the pan I browned everything in, and I did add the Parm rind in (I also do, when I have one). This soup is delicious, and added bonus, I have 2 containers of this soup now to add to my freezer for quick meals on busy days. Thanks so much for posting this recipe.