Anyone know a good Vegetable soup recipe?

there's a good one in the stickied recipe thread above, I add tomato paste to that one



TREEDAWG'S VEGETABLE BEEF SOUP

INGREDIENTS:

3 Lb. Chuck Roast
2 Yellow Onions Chopped
2 White Onions Chopped
1 Lg. Soup Bunch Chopped Green Onions, Celery & Parsley
½ Head of Cabbage
1 Bag of Carrots Sliced
2 Lbs. Turnips Chunked
2 Lbs. Potatoes Chunked
1 Can Tomatoes
1 Can Corn (Whole Kernel)
1 Can Sweet Peas
1 Can Lima Beans
1 Can Beef Consomme
4 Bay Leaves
8 Oz. Flat Egg Noodles (or whatever you like)
Dash of Tarragon
Salt, Black Pepper, Garlic Powder and/or Tony’s
4 Gallon Stock Pot


RECIPE:

1) Cut Roast into bite sized chunks and season with Tony’s.

2) Start 2 Gallons of Water to Boil with Bay Leaves and Yellow Onion. Add Meat. Skim as needed after it comes back to a boil. Add 1 Tbsp. Tony’s, 2 Tbsp. Garlic Powder, 3 Tbsp. Salt and 2 Tsp. Black Pepper. Cover and simmer for 1 Hour.

3) Add Consomme, Tomatoes, White Onions, Green Onions, Cabbage, Celery and Turnips. Cover and simmer for 1 Hour.

4) Add Tarragon, Carrots, Potatoes, Corn, Peas, Beans and Parsley. Simmer for 3 Hours, stirring occasionally. Season to taste and add Water during this step as needed. Add Noodles last 30 minutes.

add water to the pot.

salt and season water to taste. boil...

add one pack of soup starter

season meat

add one can of corn, one can of sweet peas, one can of sliced carrots

add one can of tomatoe sauce

add one can of tomatoe paste

add meat

boil.....

How big of a stock pot do you have so as to determine what you can pull off?

quote:

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MikeDaTiger23

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Make Meridian's Mama Bear Soup (he provided the link). You won't be disappointed.

Vegetable Beef Soup


Ingredients:

Soup bone
Soup meat
Beef stock
Water
Bay leaves
Herbes de Provence or Bouquet Garni
Head of cabbage, chopped
Bag of baby spinach or kale
Chopped onions, bell pepper, celery, garlic
Carrots cut into rounds
Potatoes, medium dice
Fresh or frozen whole kernel corn
Fresh or frozen green beans
Frozen peas
Ro-Tel tomatoes
Tomato sauce
Tony’s or seasoning of choice


Brown seasoned soup meat in hot oil. Do it in small enough batches that you don’t end up steaming the meat. Reserve.

Saute the trinity and the garlic.

Make sure you brown the soup bone (which should have some meat on it), too.

Put all of the meat and the bone back into the pot. Add a couple of large containers of beef stock, water, the Ro-Tel tomatoes, the tomato sauce, and the chopped onions, bell pepper, garlic, celery, cabbage & bay leaves. A tablespoon or two of Herbes de Provence or Bouqet Garni.

Simmer for a few hours, until the cabbage is very tender. Add carrots, potatoes and green beans and corn. Adjust seasoning as needed.

If you’re going to freeze the soup, either pick out the potatoes and eat them first, or don’t use potatoes in the recipe. Cooked potatoes have a bad texture after freezing. Later, when you heat up your frozen soup, add potatoes to the batch.

If the flavor is not rich enough or deep enough, add a couple of tablespoons of a product called Better than Bouillon Vegetable Base.

PS - I used to try to add a larger variety of vegetables, but have decided a simpler version is better. You could pare it down to even fewer than in this recipe, like either cabbage OR spinach/kale. Either green beans OR green peas.

quote:

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Anyone know a good Vegetable soup recipe?

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Making some tonight. I just build layers....really hard to mess up a vege soup!