Okay so what is some place i can find find veggie soup recipes that are basically just vegetables and seasoning? that still taste goodVegetable soup recipes?!?!?
Vegetable Soup Recipe 1
From LoveToKnow Recipes
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Ingredients for Vegetable Soup Recipe 1
* 录 cup diced potato
* 录 cup diced carrots
* 录 cup diced turnips
* 录 cup chopped cabbage
* 2 tablespoons diced onion
* 2 tablespoons butter
* 1 cup strained tomatoes
* 2 cups water
* 1陆 tablespoons caramelized sugar
* 1陆 teaspoons salt
Instructions
1. Wash and dice the potatoes, carrots, and turnips and chop the cabbage.
2. Cook all the vegetables in the two cups of water until they are tender.
3. Add the strained tomato and water, sufficient to make one quart.
4. Add caramelized sugar, made by putting the sugar in a pan; stir constantly over the fire until melted to a syrup of a rich brown color.
5. Gradually add enough boiling water to dissolve the caramel and add to the soup.
6. Season and serve.
ngredients for A Simple Onion Soup Recipe
* 6 medium-sized onions
* 3 ounces of melted butter
* 1 tablespoon flour
* 1 quart of boiling water
* Salt and pepper to taste
* Grated nutmeg
* 2 well-beaten eggs
Instructions
1. Mince onions very finely.
2. Put in a stewpan over low heat with melted butter. Dredge a little flour over them and shake about until they are soft and lightly browned.
3. Add a quart of boiling water and season with salt and pepper and a grated nutmeg.
4. Have eggs in the tureen. After the soup has boiled up, stir in among the eggs and serve at once.
5. It should take about half an hour for this soup to cook.
Ingredients for Asparagus Soup Recipe 1
* 陆 pound asparagus
* 1 ounce butter
* 1 quart boiling water
* 1录 ounces creme de riz
* 陆 pint milk
* 1 teaspoon salt
* Pepper
Instructions
1. Trim and scrape the asparagus. Cut off the heads.
2. Cut the rest up roughly and saute in butter for five minutes.
3. Add the boiling water and salt; cook until tender.
4. Rub through the sieve.
5. Return to the saucepan, add the asparagus heads, and boil for ten minutes.
6. Mix the creme de riz with the milk and add it to the soup.
7. Cook for twenty minutes; add a little pepper and salt if necessary.
Ingredients for Corn Soup Recipe
* 1 can corn
* 2 tablespoons butter
* 1 pint boiling water
* 2 tablespoons flour
* 1 pint milk
* 1 teaspoon salt
* 1 slice onion
* Few grains pepper
Instructions
1. Chop the corn, add water, and simmer twenty minutes; rub through a sieve.
2. Scald milk with onion and remove onion. Add milk to corn.
3. Bind with butter and flour cooked together.
4. Add salt and pepper.
5. Serve with popped corn.
Ingredients for Swiss Soup Recipe
* 2 pounds Jerusalem artichokes
* 3 stalks of celery
* 1 large onion
* 2 ounces butter
* 1 quart milk
* 2 bay leaves
[edit]
Instructions
1. Peel the artichokes and throw them into vinegar and water; then put them with the onion and celery in a saucepan with the melted butter.
2. Cover the pan and let the vegetables steam until tender, taking care they do not brown.
3. When soft, add the milk, which must heat slowly but not boil.
4. Remove the onion and celery and rub the rest through a strainer with a wooden spoon; put the puree back in the pan with the salt, pepper, and the bay leaves; keep it hot, on the back of the stove for about half an hour.
5. Before serving, remove the bay leaves, and stir in 1/2 cup of hot cream or one ounce of butter.
.Hope it helps!Vegetable soup recipes?!?!?
Minestrone Recipe
2 tablespoons olive oil
1 teaspoon basil
4 slices bacon, coarsely chopped
1 teaspoon thyme
3/4 cup chopped onion
6 cups chicken stock
2 stalks celery, sliced
2 cups chopped canned tomatoes
3 carrots, sliced
1 cup chopped green beans
2 potatoes, peeled and diced
1 cup small pasta shells
1 bay leaf
Salt and pepper
Heat oil in large pot and cook bacon until crisp. Stir in onions and celery and cook until tender. Stir in carrots, bay leaf, basil and oregano and toss to coat. Pour in chicken stock and tomatoes bring to a simmer. Cook for 15 minutes until potatoes are tender. Stir in green beans and shells. Cook for 6-8 minutes or until pasta is tender. Season to taste
Three sisters stew
In Native American mythology, squash, corn, and beans are known as of the ';three sisters.'; These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
Heat the oil in a soup pot. Add the onion and saut茅 over medium-low heat until translucent. Add the garlic and continue to saut茅 until the onion is golden.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.
Okay, so here's what I've found, EVERYTHING! I typed in Vegetarian Vegetable Soup in the AllRecipes.com page and got 10 pages of soups, same thing with cookinglight.com, foodandwine.com, bonappetit.com,myrecipes.com, (and that was only in about 8 minutes) but it depends on what type of vegetables you like, what's available and freshest in your region right now. There are many seasonings that go best with certain vegetables, so that's another factor to think of. I hope this helps to you tonight, Best of Luck!
* 1 cup diced onion
* 6 chicken bouillon cube, seasoning mix or 3-4 teaspoons broth, seasoning mix
* 6 garlic clove, minced
* 6 cups thinly sliced zucchini
* 2 cups thinly sliced carrot
* 1 (28 ounce) can diced tomato
* 3 teaspoons chopped fresh parsley
* 1 teaspoon basil leaves
* 1 teaspoon Italian spices
* salt %26amp; pepper (to taste)
For Directions, you may visit:
http://aeirincollections.blogspot.com/20鈥?/a>
This site is good, I use it quite a bit
http://www.care2.com/greenliving/make-yo鈥?/a>
Just throw whatever vegetables you want in with either packaged vegetable broth or a veggie bullion cube and cook it till the veggies are tender.
hoff's hut
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