Almost Vegetarian Southern Soup Recipes

ALMOST VEGETARIAN SOUTHERN SOUP

Steps:

• Heat up stock and water in large soup pot on stove. Add as much water as you like. If you like it chunky add less; if you like it thin add more. Put in pot frozen veggies, spinach, okra, onion, garlic, celery & tomato. Open can of back eyed pes, place in colander and rinse throughly, taking off all the can liquid and mushiness off the peas. Once rinsed add to the soup pot. Salt and Pepper to taste and add dash Worcestershire sauce. Cook 20-30 minutes at a nice simmer. Remove whole clove of garlic and Serve warm with day old bread or crackers.

VEGETARIAN VEGETABLE SOUP

Steps:

• In a large saucepan, saute the onion and celery in butter until tender. Add the broth, tomatoes, vegetables, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Sprinkle with croutons.

SOUTHERN VEGETABLE SOUP

Steps:

• In a Dutch oven over medium-high heat, saute onion in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

ALMOST VEGETARIAN VEGETABLE SOUP

Steps:

• In a heavy stock pot, melt butter and saute onions until they are clear.
• Add broth and bring to a boil.
• Add potatoes and carrots. Let cook at a boil until veggies are tender.
• Add corn, and, again, bring to a boil.
• Add all remaining ingredients.
• Allow to cook together for another 10 - 15 minutes.
• Serve with corn bread or other good bread, or fix rice to add to your soup bowls.