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Started By
Message
Anyone know a good Vegetable soup recipe?
Posted on 11/9/13 at 2:32 pm
Posted on 11/9/13 at 2:32 pm
I have been craving a beefy vegetable soup lately, anyone have a good recipe?
Posted on 11/9/13 at 2:34 pm to MikeDaTiger23
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.
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.
This post was edited on 11/9/13 at 2:42 pm
Posted on 11/9/13 at 2:38 pm to MikeDaTiger23
I do a veggie tortilla soup
Brown an onion, bell pepper, some other peppers like Jalapenos or Poblanos...really up to you on that.
I usually add a little bit of tomato paste and a diced tomato, chicken stock, some read beans, and a ton of yellow squash. Season with a 2:1 ratio of chili powder and cumin. Cook until the squash starts to get pretty soft. Garnish with avocado, tortilla chips, and and some cheese if you're into that.
Brown an onion, bell pepper, some other peppers like Jalapenos or Poblanos...really up to you on that.
I usually add a little bit of tomato paste and a diced tomato, chicken stock, some read beans, and a ton of yellow squash. Season with a 2:1 ratio of chili powder and cumin. Cook until the squash starts to get pretty soft. Garnish with avocado, tortilla chips, and and some cheese if you're into that.
Posted on 11/9/13 at 2:41 pm to MikeDaTiger23
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.....
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.....
Posted on 11/9/13 at 3:09 pm to oldcharlie8
quote:Please RA yourself for posting that thing.
oldcharlie8
Posted on 11/9/13 at 3:11 pm to MikeDaTiger23
With photos
Use as much beef as you like. I usually use more than shown in my photo spread. Just didn't have much in the house that day.
Use as much beef as you like. I usually use more than shown in my photo spread. Just didn't have much in the house that day.
This post was edited on 11/9/13 at 3:14 pm
Posted on 11/9/13 at 3:11 pm to MikeDaTiger23
How big of a stock pot do you have so as to determine what you can pull off?
Posted on 11/9/13 at 3:13 pm to CITWTT
quote:
Please RA yourself for posting that thing.
got damn. a vegetable soup isn't that hard to make
Posted on 11/9/13 at 3:18 pm to oldcharlie8
Then why is almost every item for yours from a can? Stores have a thing called the produce section for your shopping enjoyment.
Posted on 11/9/13 at 3:19 pm to MikeDaTiger23
quote:
MikeDaTiger23
Make Meridian's Mama Bear Soup (he provided the link). You won't be disappointed.
Posted on 11/9/13 at 3:59 pm to CITWTT
quote:
Then why is almost every item for yours from a can? Stores have a thing called the produce section for your shopping enjoyment.
meh.....use some fresh ones t-neg.
Posted on 11/9/13 at 5:11 pm to MikeDaTiger23
Crock pot stew meat beef broth and every fresh veggie (chopped) from the produce area.
Posted on 11/10/13 at 7:49 am to MikeDaTiger23
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.
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.
Posted on 11/10/13 at 8:55 am to Darla Hood
I would remove the bell pepper(it has an over powering taste to it in soups and sauces) and definitely put in diced turnips along with pickled pork diced and slightly rendered they become tasty as hell in the case of both items. One item that isn't a veggie(kind of hard to tell it is a grain) but is good for appearance and texture in the soup is barley flakes. Tomato paste(two small cans) slightly "browned" in the pot adds a noticeable je'ne sai qoui to the mix and I use Del Monte original recipe tomatoes pureed for the overall tomato profile.
Posted on 11/10/13 at 9:31 am to oldcharlie8
Your recipe for a veggie soup says the first item on the shopping list "buy a can opener" and then throw the over cooked nutritional value of zero cooked to death veggies into a pot after learning how to use it.
Posted on 11/10/13 at 9:38 am to CITWTT
yes, please use fresh veggies, except maybe the corn
add a cut-up rutabaga and sure, turnips
add a cut-up rutabaga and sure, turnips
Posted on 11/10/13 at 9:50 am to Sailorjerry
I make the one Tim Fitzmorris has on his website ( www.nomenu.com ) and everyone in my house enjoys it.
Posted on 11/10/13 at 10:39 am to Sailorjerry
If it is in season use fresh corn, remove from cob, boil the cobs down for stock.
Posted on 11/10/13 at 10:54 am to MikeDaTiger23
It must have turnips to be veg soup for me.
Posted on 11/10/13 at 11:33 am to CHEDBALLZ
quote:
I make the one Tim Fitzmorris has on his website ( www.nomenu.com ) and everyone in my house enjoys it.
I can vouch for this but isn't it a vegetable beef soup that uses brisket for the meat and to make the stock.
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