Vegetable Soup For One Or Two Recipes

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.

EVERYDAY VEGETABLE SOUP

Steps:

• Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
• Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
• Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

VEGETABLE SOUP FOR ONE

Steps:

• Chop onion and crush garlic. Saute in oil in saucepan for 2-3 minutes.
• Add the water, bay leaf and seasoning. Bring to boil, lower heat, cover pan and simmer for about 10 minutes.
• In the meantime, chop veggies finely. Add to saucepan and raise heat until it's fully boiling again. Then lower heat, cover pan and simmer for 10 more minutes. Serve with bread.

VEGETABLE SOUP FOR ONE (OR TWO!)

Steps:

• 1) Wash and lightly dry veggies. Chop the following: carrot into 1/4" slices, potato into 1/2" diced cubes, celery into 1" long strips, and parsley into a fine mince. Chop up any optional items now also.
• 2) Lightly saute the carrots, celery, potato, and any optional ingredients in butter. This is to bring out the flavors. Cook on medium heat for approx. 5 minutes or until potatoes start to brown.
• 3) Add the stock, water and all the other ingredients except the parsley into a saucepan (pot). Bring to a boil, reduce heat, cover, and simmer (just below boiling) for approx. 10-15 min or until potatoes and carrots are fork tender. Stir every 5 min. Add more stock if necessary to just cover the top of the veggies. Remove from heat, add half the parsley and use the other half to garnish. Plate and serve! Bon appetit!

ALGERIAN JULIENNE OF VEGETABLE SOUP FOR PASSOVER

Steps:

• If using meat, place the beef and bones in a large soup pot. Add the bay leaf, cloves, peppercorns, and 8 cups water. Bring to a boil, add a teaspoon of salt, or to taste, and skim off any scum that rises to the top. Lower the heat, and simmer, covered, for 1 hour.
• Remove the bones, pour the liquid through a sieve, and return the broth to a clean soup pot. Discard the bones, but save the marrow to eat-the cook's treat! Cut the beef into 1-inch cubes, and put back into the broth.
• Heat the vegetable oil in a frying pan, and sauté the onion until translucent. Transfer to the broth (or the water for vegetarian version; see headnote). Add the leeks, carrots, celery, potatoes, turnips, and cabbage, stirring after each addition. Season with turmeric (about 1/2 tablespoon, or to taste) and saffron.
• Bring the soup to a boil, lower the heat, and simmer, covered, for about 20 minutes, or until the potatoes are cooked. Add the fava beans, and cook for 5 more minutes. Adjust seasonings, sprinkle with parsley, and serve.

SOUP FOR TWO

Steps:

• In a large saucepan, saute onion and carrot in butter for 4 minutes or until crisp-tender. Stir in the broth, chicken, cauliflower, beans and macaroni. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until macaroni and vegetables are tender. Add spinach and pepper; cook and stir until spinach is wilted. Garnish with croutons if desired.