What is the best vegetable soup recipe?

Vegetable Soup


1 carrot, sliced and diced


1 large onion, sliced and diced


1/2 red capsicum, sliced and diced


1/2 green capsicum, sliced and diced


1 cup green beans, sliced


1/2 parsnip, chopped


5 garlic cloves, sliced


2-3 celery ribs, sliced (optional)


1 (14 ounce) can chopped tomatoes


1 (14 ounce) can 4 bean mix or cannellini beans


3 teaspoons chicken stock


6-8 cups water


1/2 teaspoon oregano


1/2 teaspoon basil


1/2 teaspoon mixed herbs


1/2 teaspoon chili flakes





1. Chop up all the vegetables listed. I have put celery sticks as optional as my husband doesnt like them, but I do!


2. Add all vegetables to dutch oven or similar pan.


3. Add tinned tomatoes and tin of bean mix.


4. Mix stock with hot water and add.


5. Add water (I usually add the water till my dutch oven is almost full - leaving about 5 cms from the top of the pot.


6. Add herbs and mix well.


7. Cook on stove until boiling, then turn down to low and cook for about an hour stirring occasionally.What is the best vegetable soup recipe?
Italian Vegetable SoupSUBMITTED BY: Jackie





';Makes a lot and is very, very good.';





Original recipe yield:


8 servings











INGREDIENTS


1 pound ground beef


1 cup chopped onion


1 cup chopped celery


1 cup chopped carrots


2 cloves garlic, minced


1 (14.5 ounce) can peeled and diced tomatoes


1 (15 ounce) can tomato sauce


2 (19 ounce) cans kidney beans, drained and rinsed


2 cups water


5 teaspoons beef bouillon granules


1 tablespoon dried parsley


1/2 teaspoon dried oregano


1/2 teaspoon dried basil


2 cups chopped cabbage


1 (15.25 ounce) can whole kernel corn


1 (15 ounce) can green beans


1 cup macaroni


DIRECTIONS


Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.


Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.


Wine Tip





Try with a Pinot Grigio .What is the best vegetable soup recipe?
red onion soup. red indians love it.
take one can of Cambells Beef Vegetable Soup. Heat over medium heat. Put into a bowl. Eat.
500 gr mixed frozen vegetable plus 1 fine chopped onion cook on low with 25 gr of butter. When vegetable is done add 1 spoon of flower, and 1 L of hot water and let cook on low another 30 min. Add salt and pepper as you like and leave on side to settle next 10 min. In separate bowl mix well 2 whole eggs with 250gr creams and add this to soup. decorate with fine chopped parsley and bon appetite
Garden Vegetable Soup





4 tablespoons olive oil


2 cups chopped leeks, white part only (from approximately 3 medium leeks)


2 tablespoons finely minced garlic


Kosher salt


2 cups carrots, peeled and chopped into rounds (approximately 2 medium)


2 cups peeled and diced potatoes


2 cups fresh green beans, broken or cut into 3/4-inch pieces


2 quarts chicken or vegetable broth


4 cups peeled, seeded, and chopped tomatoes


2 ears corn, kernels removed


1/2 teaspoon freshly ground black pepper


1/4 cup packed, chopped fresh parsley leaves


1 to 2 teaspoons freshly squeezed lemon juice








Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.





Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.





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Hunter's Minestrone





2 quarts chicken stock


1 head garlic, halved


1/2 pound small rigatoni


Extra-virgin olive oil


8 fresh sage leaves


1 sprig fresh rosemary


1 sprig fresh thyme


3/4 pound loose sweet Italian pork sausage


2 medium carrots, roughly chopped


2 celery ribs, roughly chopped


1 onion, roughly chopped


1 (28-ounce) can crushed plum tomatoes


1 bay leaf


2 (28-ounce) cans cannelloni beans, drained and rinsed


1/2 bunch fresh parsley leaves, finely minced


Coarsely ground black pepper


12 slices baguette


1 cup freshly grated Parmigiano-Reggiano





Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.


Bring a pot of salted water to boil for the rigatoni.





Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.





To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.





Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.





To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.
What I created in my crockpot today:





1.Soak dry beans overnight in salt water.


2.Add beans to crockpot, cover in water.


3.Chop well and add: bell pepper, cilantro, tomato, onion, carrots and jalepenos.


4.Season with 1 tsp of each: marjoram, cumin, crushed red pepper, garlic powder and onion powder. Also add a bit of salt and pepper and 2 cap fulls of olive (or veg) oil.


5.Cook on high for 4 hours and on low for 4 hours.





ENJOY!