Vegetable Soup Recipe

Compiled by tamrin

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List of Recipes
1. Dr E's Get-Well Chicken Vegetable Soup 2. Farmhouse Vegetable Soup 3. English Cheddar and Vegetable Medley Soup 4. Creamy Vegetable Tahini Soup 5. Delicious and Nutritious Mixed Vegetable Soup 6. Barley Vegetable Soup 7. Fresh Tomato Soup W/crunchy Vegetables 8. Grandma's Vegetable Soup 9. Winter Vegetable Soup 10. Cream of Fresh Greens Soup (Corrected) 11. French Vegetable Soup 12. Aunt Gin's Vegetable Soup 13. Double-Mushroom Barley Soup 14. Curried Cold Asparagus Soup 15. Chicken Vegetable Soup 16. Crockpot Italian Vegetable Soup 17. Caribbean Chicken-Vegetable Soup 18. Crockpot Vegetable Soup 19. Creamed Soups From Fresh Vegetables 20. Chicken in Broth with Sour Vegetable 21. Curried Vegetable Soup (Vegan) 22. Chilled Cream of Vegetable Soup 23. Abc Vegetable Soup 24. Black Bean and Vegetable Soup 25. Cheese Vegetable Soup 26. Barley and Vegetable Soup 27. Barley-Vegetable Soup 28. Winter Vegetable Soup with Sunburst 29. 125 Vegetable Soup 30. Beef and Vegetable Soup 31. Easy Vegetable Lentil Soup 32. Diet Vegetable Soup 33. Chinese Vegetable Miso Soup 34. Chicken Giblet Vegetable Soup 35. Ginger Squash Soup 36. Basic Vegetable Soup 37. Any Vegetable Soup 38. Carmen's Vegetable Soup 39. Beef 'n' Barley Vegetable Soup 40. German Vegetable Soup 41. Ful Nabed (Egyptian Bean and Vegetable Soup) 42. White Bean Soup with Pistou 43. Garden Vegetable Soup with Beef 44. Basic Cream of Vegetable Soup 45. Alpine Potato-Vegetable Soup - Jane Brody 46. Four-Day Vegetable Soup 47. German Potato Soup 48. Garden Vegetable Soup 49. Convenience Vegetable Soup
1. Dr E's Get-Well Chicken Vegetable Soup

tag: vegetable soup

Yield: 1 Servings
Ingredients

2 tb Olive oil

 

1 Chicken; (2 1/2 to 3 pounds), boned, skinned, and visible fat removed, (save the bones and the carcass, discard the skin) diced 2 1/2 ts Salt

 

10 Turns freshly ground black pepper; (1/2 teaspoon)

1 c Chopped onions
1/2 c Chopped celery
1/2 c Diced carrots
1/2 c Chopped green onions

2 tb Minced garlic
1/4 c (loosely packed) fresh parsley leaves
1 tb Chopped fresh basil
4 Bay leaves
1 tb Emeril's Creole Seasoning; see recipe
2 c Assorted chopped fresh vegetables; such as beans, zucchini, yellow squash, cabbage or whatever is in season
1 c (firmly packed) rinsed and torn spinach leaves
1/4 ts Crushed red pepper
3 qt Chicken stock
2 c Cooked fine or broad noodles

Directions

Heat the oil in a large heavy pot over high heat. When the oil is hot, add the chicken meat and bones, salt, and pepper and saut‚, stirring occasionally, until the meat and bones are brown, for about 5 minutes. Add the onions, celery, carrots, green onions, garlic, parsley, basil, bay leaves and Creole Seasoning and saut‚, stirring once or twice, for aobut 4 minutes. Add the chopped vegetables, spinach and crushed red pepper and saut‚ for 1 minute. Add the stock to the pot and bring it to a boil. Reduce the heat and simmer, uncovered, for about 25 minutes. Add the noodles, bring back to a boil, and simmer for 5 minutes. Remove from the heat. Remove the carcass and loose bones. Unless you're too ill to wait, the soup will taste even better if you refrigerate it overnight. The next day, remove and discard the congealed fat on the top and reheat the soup over medium heat.

Air date on GMA 1/8/98

 

Busted by Barb on 2/20/98

 

NOTES : Emeril's New New Orleans Cooking

 

Recipe by: Emeril Lagasse Posted to MC-Recipe Digest by "abprice[at]wf.net" <abprice[at]wf.net> on Mar 19, 1998

2. Farmhouse Vegetable Soup

tag: vegetable soup

Yield: 4 Servings
Ingredients

2 lb Potatoes
1 lb Carrots
1 lb Onions
1 Leek
2 Sticks of celery
2 oz Butter
1 pt Lamb stock Bouquet garni Salt and pepper

Directions

Peel and coarsely chop the carrots, onions, leek and celery. Melt the butter in a large saucepan and add the chopped vegetables. Saute for 10 minutes, stirring occasionally, until the vegetables are soft. Peel the potatoes and cut into small chunks. Put the potatoes, bouguet garni, stock, and salt and pepper into the saucepan with enough water to cover the vegetables. Bring to the boil and simmer for 45 minutes. Remove th~ bouduet garni and serve. The potatoes thicken the soup and may disappear into the liquid. The vegetables may be diced or finely chopped, using a food processor, ii preferred. Posted to MM-Recipes Digest V3 #243

Date: Thu, 5 Sep 1996 19:19:50 +0000 From: "ray.watson" <ray.watson[at]ukonline.co.uk>

3. English Cheddar and Vegetable Medley Soup

tag: vegetable soup

Yield: 8 Servings
Ingredients

2 Onions; chopped
3 Carrots; peeled, chopped
2 Rib of Celery; sliced thin
2 Baking Potatoes; peeled and cut into 1/2 inch dice
1 Butternut Squash; peeled & seeded and fiber removed & cut into 1/2 inch dice
8 c Chicken Stock
Salt and Pepper to taste
2 c Skim Milk
1/2 c Heavy Cream
2 tb Worcestershire Sauce
2 c Cheddar Cheese;sharp,grate
== GARNISH ==
10 Bacon Strips; chopped, fried until crispy brown & drain
1 c White Cheddar Cheese; cubed into 1/4 inch pieces
1/2 c Parsley; chopped
1 French Bread; seenote

Directions

Seenote: French Bread, slice and broil on both sides to make toast. In a large pot, combine the onions, carrots, celery, potatoes and squash. Add the chicken stock and salt and pepper to taste. Bring to a boil, cover and reduce the heat to a simmer. Cook the vegetables 25-30 minutes or until tender. Strain the solids from the liquid and puree until smooth in a food processor or blender. Return the pureed vegetables to the hot cooking liquid. Stir in the milk, heavy cream and the worcestershire sauce. Bring just to the boil, then lower the heat. Add the shredded cheese and stir until smooth and creamy. Taste and adjust the seasonings with additional salt and pepper. Transfer the soup to a Tureen and garnish with the bacon in the center of the soup, the cheese surrounding the bacon and the parsley sprinkled on top. Serve with the slices of toasted French Bread.

4. Creamy Vegetable Tahini Soup

tag: vegetable soup

Yield: 6 Servings
Ingredients

1/3 c Raw tahini
1/3 c Water
3 tb Tamari
1 tb Freshly squeezed lemon juice
1 ts Ground cumin
1 p Cayenne pepper
n
4 c Vegetable stock or bouillon OR water 2 m Carrots; chopped
d
2 c Finely chopped broccoli - florets and stalks 2 m Leeks; sliced - (thoroughly washed) d
2 m Tomatoes; coarsely chopped
d
1/4 c Finely chopped fresh parsley

Directions

Put the tahini, the 1/3 cup water, the tamari, lemon juice, cumin, and cayenne in a small bowl, and stir together.

Put the vegetable stock and carrots in a large pot, cover, and bring to a boil over medium heat. Immediately reduce the heat, and simmer for 5 minutes. Stir in the broccoli, leeks, tomatoes, and parsley. Cover and return to a boil over medium-high heat, then immediately reduce the heat and simmer until the vegetables are tender, about 5 minutes.

Add the tahini mixture and stir until mixed. Bring just to a simmer, and serve immediately. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

5. Delicious and Nutritious Mixed Vegetable Soup

tag: vegetable soup

Yield: 4 Servings
Ingredients

2 m Sized potatoes
d
1 b Fresh spinach
n
5 m Carrot
d
4 Stalks Asparagus
1 m Large ripe tomato d
1/3 b Fresh cilantro
n
3 m Carrots
d
5 c Water; about (up to 6)
1 p Salt
n
1 ds Ground black pepper

Directions

I make this soup whenever I have fresh vegetables at home. Also my favorite recipe as I do not like the taste of corn starch or any other thickner in my soup.

Chop the Spinach, carrots,Asparagus finely. Cut potatoes into large pieces, into not more than 4 pieses per potato, as we want big pieses of potatoes. Boil all the veggies in a large stock pot with the water and a pinch of salt, until the vegetables get soft. Then pick out the boiled pieses of potaoes and blend them with the tomato and 1/4 cup water in a blender. Put the potato - tomato paste in a non-stick pot and saute for 10-15 mins on a low heat until it gets roasted and dry. Then add the boiled vegetables with the water to the roasted paste and let simmer for another 5 minutes. Add more water if desired. Garnish with chopped cilantro and a dash of pepper.

Can Substitute spinach with cabbage . Can add other fresh vegetables like green beans, spring onions, beetroot.... Posted to fatfree digest V97 #286 by "harnek singh" <harneks[at]hotmail.com> on Dec 05, 1997

6. Barley Vegetable Soup

tag: vegetable soup

Yield: 8 Servings
Ingredients

1/2 c Barley
2 qt Chicken broth
Onion -- chopped
Carrot -- peeled & chunked Celery stalk -- chopped Parsley sprigs

1 ts Thyme leaves
Bay leaf
8 c Other vegetables

Directions

Place ingredients in large pot and bring to boil. Add salt and pepper to taste. Reduce heat, cover and simmer for about 1 hour, or until barley is tender. Remove parsley abnd bay leaf. Divide if not using entire soup at one meal. Half a batch should serve 4 with addition of vegetables suggested below. (suggestions for "other vegetables" listed in ingredients 2 c. green beans, 3 carrots, peeled and sliced, 2 zucchini, sliced thickly, 2 cups broccoli, 2 cups cauliflower florets, 2 stalks celery, 8 oz. mush- rooms, washed and thinly sliced.

Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

7. Fresh Tomato Soup W/crunchy Vegetables

tag: vegetable soup

Yield: 6 Servings
Ingredients

2 1/2 lb Tomatoes, ripe, red
2 tb Olive oil
2 c Onion; chopped
2 Garlic cloves; minced
2 lg Celery stalks; diced
3 c ;water

1/4 c Basil, fresh; chopped
2 tb Dill, fresh; chopped
1 ts Mustard, dry
2 c Tomato juice, or as needed
1 tb Lemon juice

Salt and pepper to taste
== CRUNCHY VEGETABLE GARNISH ==
1 lg Bell pepper, green; finely diced
1 lg Corn ear; cooked until just done, and kernels scraped off cob 1/2 c Cucumber, crisp; seeded and finely diced
2 tb Basil, fresh; minced
dr Olive oil

Directions

Bring 2 quarts of water to boil in a large soup pot. Place the whole tomatoes in the water and cook for one minute. Drain, and when the tomatoes are cool enough to handle, slip the skins off; chop tomatoes, and set aside.

Heat the olive oil and 2 tablespoons water in a large soup pot. Add the onions, garlic and celery and saute over moderate heat, stirring frequently, unti the onion just begins to turn golden. Add 3 cups of water and bring to a boil, then simmer over moderate heat, covered, until the onions and celery are quite tender, about 15 minutes. Add the tomatoes, basil, oil and mustard. Simmer for 10 minutes more. Remove from the heat. Stir in the tomato juice and lemon juice and season to taste with salt and pepper (salt carefully--you may not need any at all if the tomato juice is salted). Allow the soup to cook to room temperature, then puree in batches in a food processor or blender untilsmooth. Chill before serving.

Just before serving, combine all the ingredients for the crunchy vegetable garnish ina small mixing bowl. Ladle the chilled tomato soup into bowls and divide the garnish over the top of each.

 

Vegetarian Celebrations by Nava Atlas/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

8. Grandma's Vegetable Soup

tag: vegetable soup

Yield: 10 Servings
Ingredients

1 Soup bone w/meat
1 Onion; chopped
3 Carrots; sliced
3 Potatoes
5 Stalks of celery
Green beans
Corn
1 cn (large) Tomatoes
1 Handful Barley or alphabet macaroni
3 Bay leaves
Salt

Directions

Boil soup bone in water enough to cover for 1 1/2 to 2 hours - until meat comes off bone easily. Remove bone - when cool enough remove meat and cut fine. Return meat to stock - add onion, carrots potatoes celery, greenbeans, corn (not creamed) and tomatoesand bayleaves - add more water if needed - cook on a low fire after first coming to a boil. After 1 hour stir in barley or macaroni - cook another 1/2 to 1 hour - stir often as the barley will stick to pan and burns.

NOTES : Used to look forward to this on wintery Sunday nights. Yum Yum

 

Recipe by: Helen (Grandma) Kidder Posted to recipelu-digest by Chtbaby[at]aol.com on Feb 16, 1998

9. Winter Vegetable Soup

tag: vegetable soup

Yield: 1 servings
Ingredients

1 pt Celery
1 pt Carrots
1 pt Green beans
1 qt Beef broth; OR 1 soup bone
1 pt Peas
2 tb Salt
1 pt Corn
1 c Soup beans
1 pt Lima beans
1 pt Tomatoes
Water
1/2 c Rice

Directions

Amish Cooking, Crescent Books

 

Chop the celery, carrots, cabbage, and green beans finely. Combine them with the rest of the ingredients in water to cover (except the rice), and cook them for 2 1/2 to 3 hours. Add the rice 15 min. before serving.

 

Posted to MM-Recipes Digest V4 #8 by janet <tjw[at]defnet.com> on Feb 14, 1999, .

10. Cream of Fresh Greens Soup (Corrected)

tag: vegetable soup

Yield: 6 Servings
Ingredients

6 tb Olive Oil
1 Onion, Chopped
1 Head Lettuce Or Escarole, Finely Chopped
1 b Watercress, Finely Chopped
n
1 lb Spinach, Chopped
6 qt Water, More If Needed
2 Bouillon Cubes
2 Potatoes, Sliced
1 pt Heavy Cream
Salt, Nutmeg And White Pepper, To Taste Paprika, For Garnish

Directions

1. Pour the olive oil into the soup pot and saute the onion slightly. Add the chopped greens, potatoes, bouillon cubes, and water. Boil the soup for 15 minutes and the simmer for another 15 minutes.

 

2. Blend the soup in a blender and return it to the pot. Add the heavy cream and seasonings and stir well. Reheat the soup and serve hot, sprinkling some paprika on top of each serving.

 

Recipe by: Twelve Months of Monastery Soups. p. 85 Posted to MC-Recipe Digest V1 #649 by Sue <suechef[at]sover.net> on Jun 26, 1997

11. French Vegetable Soup

tag: vegetable soup

Yield: 6 Servings
Ingredients

1 c Fresh basil leaves; (I use one whole bunch)
3 tb Lite Soy Parmesan or Fat-Free Parmesan Cheese
1 Cloves of garlic; pureed, (I use the pureed garlic you can buy in a jar), up to 2
6 c Vegetable broth; (or 6 cups water and 6 tsp. chicken flavored vegetarian bullion)
1 cn (28 oz.) skinless chopped tomatoes
2 m Carrots; thinly sliced, up to 3
d
1 cn (16 oz.) rinsed and drained white beans
1 cn (16 oz.) french style green beans; drained
1/4 c Vermicelli; broken in 1/2" pieces

Directions

In a 3-qt saucepan over medium-high heat, bring the stock, tomatoes and carrots to a boil. Reduce the heat to medium and simmer for 15 minutes (or until carrots are slightly tender).

 

While this is cooking, cut basil leaves off of stems, wash, and chop fine in a food processor or by hand and set aside.

 

Add the white and green beans and vermicelli to the tomatoe/carrot mixture and simmer until pasta is done. Stir the basil, parmesan and garlic into the soup.

 

We usually serve this with warm sourdough french bread. Posted to fatfree digest by "Dulude, Karen" <karen.dulude[at]lamrc.com> on Apr 15, 1998

12. Aunt Gin's Vegetable Soup

tag: vegetable soup

Yield: 12 Servings
Ingredients

1 lb Flank steak cut up (or similar cut)
2 Potatoes; chopped
1 qt Canned tomatoes
1 pt Canned corn
1 pt Canned green beans
1 Onion, chopped
2 c Chopped cabbage
1/4 c Sugar
1/2 c Celery
Salt & pepper to taste

Directions

Combine in crockpot.(you may not need all the juice from the corn & gr. beans) Cook on low at least 8-10 hours. You can use home canned or store bought vegetables. Walt MM Posted to MM-Recipes Digest V3 #263

 

Date: Wed, 25 Sep 1996 23:36:59 -0400 From: Walt Gray <waltgray[at]mnsinc.com>

13. Double-Mushroom Barley Soup

tag: vegetable soup

Yield: 6 Servings
Ingredients

2 ts Safflower oil
2 c Onions; coarsely chopped
1 Garlic clove; finely chopped
6 c Vegetable broth; or more as needed 1/2 c Pearl barley
1/2 lb Fresh mushrooms; sliced or quartered 1/2 oz Dried mushrooms; see note
2 lg Carrots; half-moon slices
2 lg Celery stalks; diced
2 lg Bay leaves
1 1/2 tb Dillweed
Salt and pepper; see Nutrition

Directions

1. In 6-quart pressure cooker, heat oil over medium-high heat. Add onions and garlic and cook 1 minute. Add vegetable broth or heartier vegetable stock, barley, fresh and dried mushrooms, carrots, celery, bay leaves, dillweed, salt, and pepper.

2. Lock lid into place; heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 18 minutes. Let pressure drop naturally (see "Releasing Pressure") or use quick-release method. Remove lid, opening it away from you, to allow any remaining steam to escape.

3. Discard bay leaves from soup and add more dillweed, salt, and pepper to taste. Soup will thicken considerably on standing. Thin to desired consistency with additional vegetable stock.

Note: *1/2 ounce (generous 1/2 cup) sliced dried mushrooms, soaked if necessary. Some dried mushrooms must be soaked to remove sand and grit. In a small bowl, combine mushrooms and boiling water to cover by 1 inch. Cover and set aside until soft -- 15 to 30 minutes. Lift out soaked mushrooms, rinse carefully, and cut away any gritty sections. Strain the flavorful soaking liquid through cheesecloth or a coffee filter and use it in place of part of the vegetable broth called for in the recipe.

SUBSTITUTIONS: *safflower or canola oil *coarsely chopped onions or thinly sliced leeks (white and light-green parts)

 

TIP: *Halve the carrots lengthwise and thinly slice crosswise.

 

NUTRITION: per serving using 1/2 teaspoon salt and 1/4 teaspoon pepper -- protein: 4 grams; fat: 2 grams; carbohydrate: 24 grams; fiber: 6 grams; sodium: 380 milligrams; cholesterol: 0; calories: 122.

Double-Mushroom Barley Soup (serves 6): 1996 by The Hearst Corporation; all rights reserved "Country Living; The Pressure's On!" ~Requiring just under 20 minutes cooking time, this flavorful soup, which is made with both fresh and dried mushrooms, is well suited to an impromptu supper with friends. Just serve with whole-grain bread and a mixed-greens salad. (Adapted from Great Vegetarian Cooking Under Pressure by Lorna J. Sass.)

Recipe by: Lorna Sass (199x) Great Vegetarian Cooking Under Pressure Posted to Digest eat-lf.v097.n329 by KitPATh <phannema[at]wizard.ucr.edu> on Dec 28, 1997

14. Curried Cold Asparagus Soup

tag: vegetable soup

Yield: 4 Servings
Ingredients

1 lb Asparagus
5 c Chicken broth
Salt
1/4 c Unsalted butter
1/4 c Flour
3 Egg yolks
1 ts Curry powder (or more) 3/4 c Whipping cream
1 ds Lemon juice
Freshly ground pepper

Directions

Snap off woody ends from asparagus stalks. Clean stalks with vegetable peeler, cut off tips and reserve. Combine chicken broth and asparagus stalks in large kettle. Heat to boiling, cover, reduce heat and simmer 40 to 45 minutes. Drop asparagus tips into boiling, lightly salted water and cook 3 to 5 minutes or until tender. Drain and reserve. Puree broth and asparagus stalk mixture in blender. Melt butter in heavy saucepan, add flour and cook, stirring, 2 minutes without browning. Add puree all at once and bring soup to boil. Cook over low heat until thickened and mixture lightly coats spoon. Stir small amount of soup into egg yolks. Add egg mixture to soup. Stir in curry powder, cream and lemon juice. Season to taste with salt and pepper. Stir in asparagus tips. Serve chilled. Makes 4 to 6 servings

15. Chicken Vegetable Soup

tag: vegetable soup

Yield: 6 Servings
Ingredients

1 Chicken; cut up
5 c Water
1 ts Salt
1/2 ts Pepper
1 m Onion; chopped
d
2 c Celery; chopped
2 c Potatoes; diced
2 c Carrots; diced
2 -(up to)
3 c Cooked rice
4 Chicken bouillon cubes
1 lb Velveeta cheese

Directions

Cook chicken pieces in water with salt, pepper, onion and celery for 1 hour, or until chicken falls off th