So Simple I Can Make It Vegetable Soup Recipes

EASY VEGETABLE SOUP I

Steps:

• In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.

EASY HOMEMADE VEGETABLE SOUP

Steps:

• Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
• Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
• Pour in the canned tomatoes and their juices as well as the stock/broth.
• Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
• Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
• Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.

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.

QUICK AND EASY VEGETABLE SOUP

Steps:

• In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

MOM'S VEGETABLE SOUP

Steps:

• In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.

EASY VEGETABLE SOUP

Steps:

• Put water in a large pot, add boullion cubes, onion and potato, cover and simmer for 15 minutes, until potatoes are soft.
• Add all the vegetables, salt, pepper and cumin, cover and simmer for at least 1 hour.
• If you want a thicker soup, add the oatmeal.
• Enjoy.

SO SIMPLE I CAN MAKE IT -- VEGETABLE SOUP

Steps:

• Open all of the cans and do NOT drain off juices. This is the most time consuming step of this dish. I find that it is easier to cut off both ends of the tomato paste and use one end of the can to push the paste through the can and into the pot.
• In a 4 quart (or larger) pot combine everything.
• Bring to a boil.
• Reduce heat and cover. Stir occasionally and let simmer for at least two hours (the longer the better).
• **If you want to add meat, cook the meat in the pot before combining the rest of the ingredients.
• **If you want a thicker soup/stew, add the uncooked rice, tomato sauce and water.
• In a larger pot, I have been known to add any or all of the following to the soup -- garbanzo beans, butter beans, red beans, black beans, northern beans, wax beans & black-eyed peas.
• This recipe easily doubles, triples, etc -- as long as your pot is big enough ;-).
• Serve with fresh cornbread, hot and buttered, of course.
• This dish can be prepared in a crockpot very easily.
• Omit the chicken and beef for Vegetarian. Also if serving omit the butter on the cornbread for Vegan.