Southern Vegetable Soup Recipes

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.

OLD-FASHIONED VEGETABLE SOUP

Steps:

• In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.

SOUTHERN VEGETABLE SOUP

Steps:

• 1. In a large marmite, place the salt pork, and render the fat, stirring frequently until browned. Add the beef, reduce the heat, and saute until browned 2. Add the tomatoes, and saute for another 2 mins. 3. Add the boiling stock, and simmer until the meat is slightly firm in texture. 4. Add all other ingredients, and continue to simmer until the vegetables are tender. 5. Season to taste and serve immediately in preheated cups, or hod at 135 degrees F or above.