Tatianas Vegetable Soup Recipes

ITALIAN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta., Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.

TATIANA'S VEGETABLE SOUP

Steps:

• In a large Dutch oven, saute onions in olive oil.
• Add celery, saute until lightly browned.
• Add the rest of the vegetables to the pan as you slice them.
• Add corn and peas.
• When all vegetables have been added to the pot, add the tomatoes and juice, salt and pepper.
• Bring to a boil and simmer about one hour.
• Serve with freshly made bread.
• Optional: Pan toast over high heat 1/2 cup dry breadcrumbs in 1 teaspoon olive oil. Add 1/4 teaspoon garlic salt. Sprinkle 1 tablespoon crumbs over each bowl of soup.
• Optional: Chop 1/2 cup of parsley fine, sprinkle 1 tablespoon over each bowl of soup.

ITALIAN VEGETABLE SOUP

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
• Ladle the soup into bowls. Sprinkle with Parmesan and serve.

RUSSIAN VEGETABLE SOUP

Steps:

• In a large kettle, cook the meat with salt and pepper until browned.
• In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley, water, and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender.
• In a small bowl, combine flour and milk. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.