Veggie Recipe

6 Responses to “whats a good veggie soup recipe?”

1. Ros52766 Says:
   March 15th, 2009 at 4:56 pm

   I love veggie soup. Here is my recipe turnips, asparagus. celery, onions, broccoli, cauliflower, potatoes, carrots, green cabbage,green peppers, rutabuga, frozen mixed vegetables, tomatoes, stewed tomatoes with juice and kohlrobi, then you can add Mrs.Dash original seasonings,sea salt and black or white pepper, oregano, minced garlic, vegetarian broth, and you can probably add some hard tofu to the veggie soup, too. This all done by your tastes. That is all i add to mine.

2. Trista W Says:
   March 16th, 2009 at 9:02 am

   2 quarts vegetable broth
   1 cup uncooked barley
   2 large carrots, chopped
   2 stalks celery, chopped
   1 (14.5 ounce) can diced tomatoes with juice
   1 zucchini, chopped
   1 (15 ounce) can garbanzo beans, drained
   1 onion, chopped
   3 bay leaves
   1 teaspoon garlic powder
   1 teaspoon white sugar
   1 teaspoon salt
   1/2 teaspoon ground black pepper
   1 teaspoon dried parsley
   1 teaspoon curry powder
   1 teaspoon paprika
   1 teaspoon Worcestershire sauce

   Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

3. Jen Says:
   March 19th, 2009 at 12:13 am

   HEARTY VEGETABLE SOUP

   1 can vegetable stock (14oz)
   1 can tomato puree (29oz)
   1 can tomato paste (6oz)
   8 cups water
   1 large carrot, medium dice
   2 stalks celery, medium dice
   2 red-skin potatoes, medium dice
   1 1/2 cups broccoli crowns
   8 button mushrooms, diced
   1 tablespoon black mustard seeds
   4 pinches ground black mustard
   2 teaspoons fine sea salt
   1 teaspoon garlic powder
   2 tablespoons onion powder
   1 1/2 tablespoons ground coriander
   3 tablespoons chopped parsley
   2 tablespoons dried thyme leaves
   3 tablespoons dried basil leaves
   3 tablespoons dried oregano
   4 dashes ground black pepper
   6 handfulls pasta of choice (rotini, fusilli, ziti, noodles)

   This is a low cholesterol and no concentrated sugars soup – Heart Healthy!
   In a large saucepan or stockpot, add vegetable stock and water and bring to a boil. Add diced carrots (hard vegetables) and full-boil for 5 minutes. Stir in Tomato Puree and Paste. Allowing to rolling boil for another 5 minutes. This begins softening the carrots.

   Add all other fresh vegetables and simmer, covered, for 5 minutes. Then add the herbs spices, stirring them in.

   Simmer this for 30 minutes, partially covered. Stir in the pasta and simmer, partially covered, for another 10 minutes.

   Test the softness of the carrots – if they still have just a little crunch, the soup is done. Add more simmer time if not.

   Allow the soup to cool before serving (this allows the flavors to work together as it cools). Serve warm.

   JM

4. cowgirl_power82 Says:
   March 21st, 2009 at 6:57 am

   Caned stewed tomatoes diced
   Veggie broth or chicken if you are in favor of chicken broth
   onions-chopped
   garlic-minced
   celery ( I usually cut in 1/2 lengthwise then chop)
   carrots (shredded, chopped into small pieces or into super smal pieces)
   artichoke hearts canned
   olives
   possibly roasted or just chopped bell peppers (red or yellow)
   butter
   garlic powder
   onion powder
   celery salt
   sea salt
   dried parsley
   dried chives

   Saute the onion, celery, bell pepper if using fresh, garlic and carrots in butter in a large soup pot. Add tomatos, and broth, then add spices/seasonings. Simmer for about 20-30 min. If you want a kinda smoother soup then puree in the blender or food processor. Add olives and artichoke hearts simmer for another 10-15 min. (You can also add these ingrediants before puree-ing)

   As an alternative you could use mushrooms, zuccini, yellow crooked neck squash, and maybe even eggplant. All chopped. And you can puree it or leave it chunky.

   Tip #2 if you puree it then add some cream cheese as you are puree-ing the soup mix. Mmmmm

5. mebepat Says:
   March 24th, 2009 at 4:41 pm

   Fresh Tomato-Vegetable Soup

   Ingredients:
   6 md Tomatoes
   3/4 c onions, chopped
   3/4 c Celery, diced, include tops
   4 ts Olive oil
   3 Garlic cloves, minced
   3/4 c Zucchini, diced(opt)
   3/4 c Corn kernels
   4 1/2 c Vegetable broth
   3/4 ts Salt
   5 ts Basil, chopped(opt)
   1/2 c Small pasta shells, uncooked
   Black pepper, to taste

   Instructions:
   Plunge the tomatoes into boiling water then into iced water to remove
   their skins. Chop the tomatoes set aside. In a stockpot, saute the
   onions celery in the oil over medium heat until tender, 5 minutes. Stir
   in the garlic, zucchini, corn saute for another 2 minutes. Add the broth
   bring to a boil. Add the tomatoes, salt basil. Reduce the heat, cover
   simmer for 15 minutes, stirring occasionally. Add the pasta, cover
   simmer for 30 minutes

6. ABC-YES n Says:
   March 27th, 2009 at 12:30 am

   You should check out

   I saw some good soup recipes there, and you can print them in neat PDF format.

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