Everything Soup Recipes
EVERYTHING SOUP
It should really be called "Commitment Soup" because it's the kind of soup that you need to commit a Saturday or Sunday to. Not that it's tremendously complicated, it just that letting it cook for 6-8 hours does some wonderful things to it that 3 hours on the stove couldn't do. So if you are doing some weekend OAMC, throw this on and stir every so often. Feel free to substitute any veggies you prefer - just because we use 'everything' doesn't mean you have to!
Provided by Kishka
Categories Grains
Time 9h
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Chop all the vegetables into bite size (they can be diced small or very roughly chopped, depending on preference). Set aside in a large bowl.
- Heat oil in a large stockpot and sautee onion until translucent.
- Add beef and brown.
- Pour in water and add vegetables. Cover pot and bring to a boil, then reduce to a medium flame and partially uncover.
- After an hour or so, add the tomato paste and barley and continue to cook, stirring every so often to make sure the barley doesn't stick.
- After another hour or so, uncover the pot, add the dill & parsley and allow to cook for about 20 minutes (pot lid stays off from now on).
- Remove the herbs and raise the heat to bring to a solid boil.
- Allow soup to reduce until it is relatively thick (soup should be reduced by about half by the end), then season with salt & pepper. Salt is key here - it brings out all the flavor.
- Freezes beautifully - allow to cool and divide into freezer-safe containers. Use within 4 months. Enjoy!
Nutrition Facts : Calories 754, Fat 67.8, SaturatedFat 27.2, Cholesterol 89.9, Sodium 113.5, Carbohydrate 25.2, Fiber 5.5, Sugar 5.6, Protein 12.2
EVERYTHING SOUP
This comes along with clean out your freezer week. I made this soup for my family this weekend and it went over bigtime. Young and old liked it and I made it vegetarian style. It can be made with meat (chicken or beef) but due to Lent it was veggie. (makes a huge amount) Freezes well. Recipe can be reduced proportionately.
Provided by Chef1MOM-Connie
Time 2h15m
Yield 1 cup, 15 serving(s)
Number Of Ingredients 18
Steps:
- saute onions and garlic until semi soft in large soup pot.
- add in 10 c water and all other ingredients (except extra water).
- bring to a boil.
- simmer for 1-2 hours or until beans are soft.
- s/p to taste.
- if needed add additional water or veggie broth.
- serve with a crusty bread and salad and dinner is served.
- *** if using meat, cube and saute meat with garlic and onions, then follow directions as listed. You will need additional water if meat is added.
- *** I cook by sight so measurements on water are approximate. My family likes more veggies than broth so I tend to use less water than most people.
- prepe time does not include soaking beans, however i just rinse and go even though it says soak for at least 3 hours. works for me everytime.
- recipe can be made in crockpot as well.
Nutrition Facts : Calories 73.7, Fat 0.3, SaturatedFat 0.1, Sodium 189.4, Carbohydrate 14.3, Fiber 4.9, Sugar 3.5, Protein 4.6
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