Dads Secret Ingredient Vegetable Soup Recipes

MICHAEL ROMANO'S SECRET-INGREDIENT SOUP

Michael Romano's Secret-Ingredient Soup image

Provided by Michael Romano

Categories Soup/Stew Cheese Dinner Lunch Parmesan Sausage Kale Winter Hominy/Cornmeal/Masa Simmer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
3/4 cup finely chopped onion
3/4 cup finely chopped peeled carrot
3/4 cup well-washed thinly sliced leeks
1 teaspoon finely chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Aleppo pepper or red pepper flakes
8 ounces Italian fennel sausage (sweet or hot), casings removed
2 tablespoons medium-grind cornmeal (polenta)
5 cups Chicken or Vegetable Stock
4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
Grated Parmigiano-Reggiano for serving

Steps:

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
Stir in the greens and cook for 15 minutes more, or until tender.
Ladle into bowls and garnish with grated Parmigiano.

DAD'S SECRET INGREDIENT VEGETABLE SOUP

Dad's Secret Ingredient Vegetable Soup image

There's nothing like a big pot of hearty soup simmering away on the stove in chilly weather. Dad would often make a simple vegetable soup by simply opening up a can or two of whatever vegetables were in the cupboard. I've adapted it to using fresh and frozen veggies but the important part -- our "secret ingredient" is the same. For the very best vegetable soup don't leave out the cabbage. ;-)

Provided by 3KillerBs

Categories Vegetable

Time 3h15m

Yield 10-12 quarts

Number Of Ingredients 16

Ingredients

2 lbs lean beef, cubed
1 -2 tablespoon olive oil
2 large onions
4 -5 medium potatoes
4 -5 carrots
2 lbs frozen mixed vegetables
1 lb frozen corn
1 lb frozen green beans (optional)
1 lb frozen peas (optional)
2 quarts diced tomatoes
2 garlic cloves, minced
1 teaspoon celery seed
4 quarts beef stock
salt and pepper
1/2 cup barley (optional)
1/4 head cabbage

Steps:

Using a very large pot that will hold at least 12qts, preferable more, brown the beef in the olive oil.
Peel and dice onions and carrots. Dice potatoes, peeling if you prefer.
Put everything except the barley and cabbage into the pot. Bring to a boil and simmer for 2-3 hours, stirring several times.
Use a knife to shred the cabbage finely in strips as if for sauerkraut.
Add cabbage and barley. Simmer for 1 hour, stirring several times.
Serve with hearty, crusty bread.
Note: If you have some odds and ends of cooked, unseasoned veggies hanging around in the fridge you can add them along with the cabbage and barley. Don't overdo broccoli or other cabbage-family veggies because some cabbage is necessary too much upsets the balance of flavors.
Note: You can readily substitute fresh vegetables for frozen. I just use frozen because I usually make it in the winter when fresh veggies are not cost-effective.
Note: Freezes well and is even better after sitting overnight.

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