Grams Vegetable Soup Recipes

VEGETABLE SOUP

Steps:

• Heat the oil in a large saucepan and saute the onions and carrots 5 minutes.
• Add seasonings, followed by chicken broth, tomato soup, diced tomatoes, frozen vegetables and vinegar.
• Bring to a low boil, reduce heat and simmer 30 minutes or more.
• Preheat the oven to 400 degrees.
• Wash and dry a bunch of kale. Cut out the tough veins and slice the kale into chip-size pieces. Place the pieces in a sealable plastic bag and sprinkle with olive oil.
• Transfer the kale to a baking tray and bake for 15 minutes. Sprinkle with a little sea salt.

VEGETABLE SOUP

Steps:

• Put zucchini, kernels from corn, tomatoes, slivered garlic, stock, salt and pepper in a microwave-safe bowl.
• Cover, and microwave, stopping and stirring halfway, until the vegetables are tender and the tomatoes have created a broth, 8 to 10 minutes.
• Garnish: Olive oil and basil.

GRANDMA'S VEGETABLE SOUP

Steps:

• Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

GRAM'S VEGETABLE SOUP

Steps:

• In frying pan, brown ground beef and sausage with green pepper, celery and onion. (You can add celery here or with the mixed vegetables to simmer)
• Drain.
• Cook the diced potatoes so they are just about fork tender. (otherwise will be hard in the soup).
• Combine V8 juice, beef broth, salt and soup starter in stock pot.
• Start to simmer.
• Add meat, mixed vegetables, okra, and potatoes.
• Simmer for about an hour or longer until vegetables are tender.
• Add salt to taste.
• Enjoy.

VEGETABLE SOUP WITH MIXED GREENS

Steps:

• Heat the EVOO in large Dutch oven over medium heat. Add the anchovies into the oil and stir until they melt away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer for a few minutes. Then season with salt, if necessary.
• Cool completely and store in the refrigerator for a make-ahead meal.
• To serve, reheat over medium heat and stir in the parsley. Serve with cheese and bread.

VEGETABLE SOUP

Steps:

• Heat the oil in a soup pot over medium flame, and saute the onions, leeks, celery and garlic for 5 minutes. Do not brown the garlic.
• Add the carrots, cabbage and potatoes. Stir well. Add the thyme, rosemary and parsley. Cover with vegetable stock and simmer, covered, for 1 hour. Stir occasionally, adding water if evaporation is excessive.
• If you are using fresh tomatoes, place them on top of the simmering liquid for about 2 minutes, or until their skins can be easily peeled away. Remove the tomatoes with a slotted spoon, and when they are cool enough to handle, remove the skins. Gently crush the whole skinned tomatoes and stir them into the soup. If you are using canned tomatoes, stir them, liquid and all, into the soup.
• Season to taste. Serve hot.

AN AMERICAN VEGETABLE SOUP

Steps:

• Trim off the root end of the leeks. Split the leeks in half and rinse well between the leaves. Pat dry. Cut the leeks into very small dice. There should be about two cups.
• Trim the celery and cut it into small dice. There should be about two cups.
• Trim off the ends of the green beans and cut them into small dice. There should be about two cups.
• Trim and scrape the carrots. Cut them into one-quarter-inch slices. Stack the slices and cut them into one-quarter-inch strips. Cut the strips into one-quarter-inch dice. There should be about one and one-half cups.
• Trim the ends of the zucchini and cut the zucchini into one-half-inch dice. There should be about two cups.
• Heat the butter in a kettle and add the onions and leeks. Cook, stirring, about five minutes. Add the carrots, celery and green beans. Cook, stirring, about three minutes and stir in the crushed tomatoes.
• Add the broth, salt and pepper and bring to the boil. Let simmer 20 minutes. Add the zucchini, corn and peas and continue cooking about 10 minutes longer. Serve sprinkled with basil or parsley.