Did I kill my Minestrone Soup w. extra tomato paste?

Mevater ↓

Tue, May 01 2007, 1:53 pm

Did I kill my Minestrone Soup by putting in twice the amount of tomato paste?

If yes, what suggestions do you have?

DefyGravity ↓

Tue, May 01 2007, 1:57 pm

It's probably fine. I like my minestrone soup very tomato-ey. You could always double the recipe for the rest of the ingredients so that everything will even out.

↑ Mevater ↓

Tue, May 01 2007, 2:00 pm

DefyGravity wrote:

It's probably fine. I like my minestrone soup very tomato-ey. You could always double the recipe for the rest of the ingredients so that everything will even out.

Thanks, but I've already peeled and cut and filled up my crockpot with onions, 5 potatoes, 5 carrots, celery, etc. and the amt of water. I ran out of space and time.

↑ DefyGravity ↓

Tue, May 01 2007, 2:05 pm

It'll probably be fine. I wouldn't worry.

dr pepper ↓

Tue, May 01 2007, 2:07 pm

if it's too tomatoey you can water it down. it just might be extra thick.

613

Tue, May 01 2007, 2:21 pm

can you share your recipe now? Smile

chocolate moose

Tue, May 01 2007, 2:32 pm

taste it. if need be, you can add more water as you have room in the pot.

↑ Mevater ↓

Tue, May 01 2007, 2:52 pm

This recipe seemed relatively easy. I sauteed the veg in a pot and then transferred to the crockpot.
I've never made it before, but here it is:(from Allrecipes.com)
Corrigan's Minestrone
Original recipe yield:
12 servings

PREP TIME 20 Min
COOK TIME 40 Min
READY IN 1 Hr

INGREDIENTS
2 tablespoons olive oil
5 potatoes, peeled and cubed
5 carrots, chopped
4 stalks celery, chopped
1 sweet onion, chopped
3 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 (15 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can vegetable broth
1 1/2 quarts water
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon salt
2 cups uncooked elbow macaroni
DIRECTIONS
Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, broth and water. Season with basil, oregano and salt. Cook and stir 30 minutes, or until vegetables are tender.
Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.
I'll let you know IY"H what my family has to say.

Meema2Kids

Tue, May 01 2007, 3:30 pm

Sounds yummy!!

How long did you cook it in the crockpot?

justanothermother

Tue, May 01 2007, 3:36 pm

**

Last edited by justanothermother on Sun, Mar 02 2008, 6:12 pm; edited 1 time in total

↑ Mevater

Wed, May 02 2007, 10:56 am

It's a 5 on a scale of 1-10. It was too bland. I tried adding sugar and spices. I didn't put in any veg. broth, would that have made a major difference? My daughter likes the canned Rokeach Minestrone (ready to serve) soup. This tasted nothing like it. If anyone else's recipe tastes like the canned one, please let me know.

Last edited by Mevater on Wed, May 02 2007, 3:23 pm; edited 1 time in total

↑ DefyGravity

Wed, May 02 2007, 11:20 am

When my soup is bland I put in some garlic salt and/or worchestershire sauce. The sauce adds a great zip to the soup.

↑ dr pepper

Wed, May 02 2007, 11:24 am

it probably needed more salt!! LOL

MommyLuv

Wed, May 02 2007, 1:13 pm

I put red wine in my minestrone soup-it gives it a delicious,, hearty flavor!!

chen

Wed, May 02 2007, 2:29 pm

I don't think anyone's homemade can taste exactly like canned. (Which most people would consider a good thing.) Commercial food processors use at least some ingredients that are not available to the home cook, plus their equipment is different. It makes a big difference in the way things taste. (Not to mention that contact with the metal of the can also affects the taste, though the manufacturers may deny it.)

You can make homemade taste more like canned by adding the contents of one can to your pot of homemade.