My Mothers Garden Vegetable Soup Recipes

MY MOTHER'S VEGETABLE SOUP

Steps:

• Cut all vegetables into large or small chunks, as desired.
• Cut chicken into small pieces. (my mother leaves the chicken meat on the bone, because the bones add even more flavour).
• Place everything in a large pot, and cover completely with water.
• Add the seasoning.
• Let it come to a boil, and then let it simmer for 1 1/2 hours. It can also be easily refrigerated and then reheated.

MY MOTHER'S GARDEN VEGETABLE SOUP RECIPE

Steps:

• In a soup pot, heat up the oil over medium heat. Add the leeks and onions. Sauté for about 5 minutes, until all the water evaporates and the vegetables are tender but not yet beginning to brown.
• Add the celery, potato, carrots, and zucchini. Continue sauteing.
• Deglaze with white wine and reduce briefly.
• Add broth, reduce the heat to maintain a gentle boil, and cook, uncovered, for 30 minutes, or until vegetables are tender.
• White waiting for the soup, prepare the Pistou. Combine all ingredients in a blender or food processor.
• Pulse the machine until the vegetables are pureed.
• Season to taste with salt and pepper. Adjust accordingly. Seal and set aside.
• About 10 minutes before the soup is done, add the canned beans and continue cooking until all the vegetables are tender.
• Once the soup is cooked, add half of the pistou into the soup. Stir to combine.
• Season the cooked soup with salt and black pepper to taste.
• Serve immediately. Have your guests help themselves with more pistou, parmesan cheese, and crusty bread while enjoying the warm soup.

GARDEN VEGETABLE SOUP

Steps:

• Spray a large saucepan with non-stick cooking spray.
• Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
• Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
• Stir in zucchini and heat 3-4 minutes.
• Serve hot.

GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP

Steps:

• Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
• Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
• Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.

GARDEN FRESH VEGETABLE SOUP

Steps:

• In large saucepan that has be sprayed with pam, saute the carrot, onion, garlic and celery about 5 minutes.
• Add broth.
• Add cabbage, beans tomato paste, tomato, basil, oregano and salt.
• Bring to a boil.
• Lower heat and simmer 20 minutes, or until beans are tender.
• Stir in zucchini and heat for 5 minutes more.
• Serve hot.