Tasty Vege Soup | Imamother

RedVines ↓

Wed, Jan 11 2006, 1:07 pm

I looked through all 7 pages and didnt see this yet...

I am in the mood for vege soup; potatoes, carrots, celery etc.

With maybe some barly or thin noodles

Anyone know how to make it tasty? Question

DefyGravity ↓

Wed, Jan 11 2006, 1:20 pm

I like this recipe from KBD, it had so much flavor. Now I'm in the mood for it!
Vegetable Soup w/ Sweet potato

1/4 cup olive oil
2 small onions finely chopped
4 garlic cloves, minced
1 (28 oz) can crushed tomatoes
6 cups vegetable stock (I used chicken)
2 large sweet potatoes peeled and cut into cubes
1 (15 0z) can white kidney beans, also called cannellini (you can use red)
2 cups frozen green beans
1 teaspoon salt
black pepper
basil
20 oz frozen corn kernels

Saute onions for 6 to 7 minutes until transluscent, add garlic and saute 3 minutes longer. Add the tomatoes, stock and sweet potatoes. Bring to a boil. Add beans, green beans, pepper and basil. Return to boil. Lower the heat and cook for 30 minutes. Stir in the corn and heat through.

P.S. add whatever veggies you like! I also like to use an immersion blender so the soup has a thicker consistency.

shopaholic

Wed, Jan 11 2006, 1:28 pm

Ver simple soup I make every week & pour into 1 lb containers & freeze for daily lunch (I'm supposed to be dieting).

Beets
carrots
sweet potatoes
turnips
parsnips
onions
few cloves of garlic
1 large can of crushed tomatoes (added afetr everything is blended)
salt & pepper

Cook it all in a pot with enough water to cover. When it boils, simmer it until all the veggies are cooked. put them in a blender (takes a few batches to blend the whole potful) Blend the can of tomatoes & add to the rest. Mix together & enjoy.

It's delicious & so easy (except all the peeling is a pain)

SMG ↓

Wed, Jan 11 2006, 1:39 pm

DefyGravity, that soup has been my family's favorite since the first time I made it. My daughter picked it for her birthday dinner when she turned 4! It seems like no matter how many times I multiply the recipe, I never have enough. Now I'm in the mood for it too. Smile

↑ DefyGravity ↓

Wed, Jan 11 2006, 1:44 pm

Thank goodness I already defrosted meat, or I'd probably make that soup tonight. Hmmmmm. . . it would actually taste really good with meat balls in it!

Too bad, I don't have crushed tomatoes and I'm not going out to the store tonight!

↑ DefyGravity

Wed, Jan 11 2006, 2:08 pm

You can definitely use a regular blender, but don't blend all the soup, just enough so that it's slightly thick, but you still have a lot of veggie chunks.
An immersion blender is a small device that allows you to blend the soup directly in the pot!

shoy18

Wed, Jan 11 2006, 4:03 pm

I dont know where you live but bodek makes a bag of cubed veggies so easy just dump in a pot add some chicken stock and spics maybe some barley and cook.

ElTam

Wed, Jan 11 2006, 4:25 pm

I made the following recipe from a cookbook this past Shabbos and it was a huge hit.

Saute
4 carrots, grated
2 stalks celery, grated
1 large onion, chopped fine
in
4 TBS. olive oil
for 15 minutes
add
8 cups water
1 cup barley
1 TBS. salt
1 tsp. pepper
5 TBS. onion soup mix
8 mushrooms sliced
and bring to a boil
reduce heat and simmer two hours.

↑ SMG

Thu, Jan 12 2006, 7:51 am

I had already forgotten about these posts when I threw together a soup for dinner last night.

1 large can tomato soup
1 can chickpeas
1 bag frozen mixed vegetables
water
a handful of rice
pizza seasoning (oregano, pepper, garlic, etc.)

Cooked it until a boil and then simmered on med/low until the rice was cooked and it was a good consistency. I sprinkled some shredded mozzarella on it after I dished it out and the kids named it "pizza soup".