Farmhouse Vegetable Soup Recipes

CHICKEN VEGGIE SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the chicken, quinoa, celery, carrots, sweet potato, onion, Yukon gold potato and some salt and pepper to the pot. Top with the Beef Bone Broth and bring to a simmer. Cover and cook until the vegetables are tender and the chicken and quinoa are cooked through, 12 to 15 minutes. Stir in the oregano, thyme, sage and kale and cook until the kale is tender, another 3 minutes.
• Preheat the oven to 450 degrees F.
• Rinse the beef bones thoroughly with cold water, then pat dry and put on a baking sheet. Add the tomato paste, carrots, celery, garlic and onion and mix with the bones. Roast until the bones char, about 20 minutes.
• Transfer the bones and veggies to a slow cooker. Add the peppercorns, thyme and bay leaves. Cover with water and cook on high for 6 hours.
• Strain the broth through a colander into a bowl (discard the bones and vegetables).

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

LOW-FAT VEGGIE SOUP

Steps:

• Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water.
• Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.

FARMHOUSE VEGETABLE SOUP

Steps:

• In a stockpot over medium heat, melt the butter.
• Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
• Add the parsnips, potatoes, carrots and Recipe #476612 or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender.
• Remove from the heat and let cool for 10 minutes.
• Working in batches, transfer the soup to a food processor or blender and puree until smooth.
• Your immersion blender can also be used.
• Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper.
• Simmer until heated through.
• Ladle the soup into swallow bowls and enjoy.

IRISH FARMHOUSE VEGETABLE SOUP

Steps:

• Dice all the vegetables and mix, then set aside.
• Mix a thickening slurry of corn starch and water. This will separate easily, so keep the spoon available to re-stir just before use.
• In a saucepan, bring the chicken stock and bay leavesto a boil, then blanch the barley for 8-10 minutes.
• Heat a large saute pan, then add the olive oil and keep on medium heat.
• When oil is hot, sweat the vegetables (20-30 minutes) until they are "al dente". Season with salt & pepper.
• Add the chicken base & onion powder. Stir and let simmer for 2-3 minutes.
• When the liquid reaches a boil, stir, then add the corn starch slurry (remember to stir the slurry just before adding!).
• Continue to stir -- the soup should become thick.
• Garnish with parsley & scallions, then serve.

HOMEMADE VEGETABLE SOUP

Steps:

• Chop all the vegetables and place in saucepan or pressure cooker and cover with water (not quite covererd if in a pressure cooker)
• Bring to the boil and simmer until all the vegetables are soft (about 10 minutes in the pressure cooker)
• Add bayleaf, 2 stock cubes, parsley, salt and pepper, tomato puree, cannellini beans and simmer for a further 5 minutes
• Add the dissolved corn flour stirring all the time and bring back to the boil a couple of minutes