Janets Vegetable Soup Recipes

JANEY'S VEGETABLE NOODLE SOUP

Steps:

• Bring water and olive oil to a boil in a pot over medium-high heat. Add noodles. Cook, stirring occasionally, until mostly tender, about 3 minutes. Add vegetable broth and carrot; cook and stir for 1 minute. Add green bell pepper, celery, and soy sauce; stir and bring to a boil for 1 minute more. Sprinkle green onions on top.

HOMEMADE VEGETABLE SOUP

Steps:

• Heat olive oil in a large stock pot over medium heat. Add the onions, carrots, and celery and saute for 3-4 minutes. Add the garlic and saute another 30 seconds to a minute.
• Pour in the broth (for a chunkier soup, use less broth, maybe only 6 cups; you can always add more later), and add the tomatoes, potatoes, bay leaves, Italian seasoning, and season with salt and pepper to taste. Bring the soup to a boil then add the green beans. Cover the pot and reduce the heat to a simmer over medium-high. Cook until the potatoes are tender, about 20-30 minutes.
• Add the peas and corn and heat an additional 5 minutes. Serve hot with crackers, if desired.

TASTY-ITALIAN VEGETABLE SOUP

Steps:

• In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the water, beans, tomatoes, broth, zucchini and basil. , Bring to a boil. Reduce heat and simmer until the zucchini is tender, about 5 minutes. Garnish with cheese.

JUDY'S VEGETABLE SOUP FROM CANS

Steps:

• Saute the onion and garlic in the olive oil.
• Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
• Bring to a quick boil, and then cover the soup and reduce the heat to let it simmer for a good 20 minutes to let the rice fully cook.
• for the beans, kidney beans works very nicely, but whatever your preference is will work.
• it goes really well with some crusty bread or buttered cornbread.

HOMEMADE VEGETABLE SOUP

Steps:

• Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

JANET'S VEGETABLE SOUP

Steps:

• Heat olive oil in a large pot or dutch oven.
• Add chopped onions, sautee until soft.
• Add broth and equal amount of water.
• Add squished canned tomatoes and their juice.
• Add carrots, potatoes, cabbage, and bring to a simmer. After these veggies have had time to cook, add zucchini, string beans, mushrooms, garlic, and drained rinsed beans.
• Simmer until all veggies are tender.
• Salt and pepper to taste.