Heat olive oil over medium heat in a large soup pot. Add onions, celery, and carrots. Saute until they are tender. Add bell pepper and garlic. Cook for 5 minutes.
Add broth, potatoes, and turnips. Bring to a boil, reduce heat. Cover partially and cook for 15 minutes or until potatoes are almost tender. Add green beans. Simmer for 15 minutes.
Add pasta, salt, and pepper. Continue to simmer for another 15 minutes. Turn off heat and allow to sit, covered for 1/2 hour.
Ladle into soup bowls and garnish with a sprinkle of fresh chopped parsley.
Source: The recipe for this soup came from my Mother who almost couldn't wait for her "kitchen" garden to be ready to cook. She didn't always have every ingredient that's listed, but if she did, everything went into the big old soup pot.
She'd make the best baked cornbread to go with this healthy and hearty soup. It was as good to us as it was for us. I have such nice memories of helping her in that big old kitchen where the kitchen table more often than not was also where I did my school homework. I wish I had that big table still, but I don't know where I'd put it in the kitchen we have today.
By Julia from Boca Raton, FL
This page contains the following solutions.
What's for dinner? Fridge empty? Make easy soup from whatever. This is so simple. Put the ingredients in a pot and simmer for a while.
Because of the soduim in canned soup, I can not open a can! So I made up this quick and easy vegetable soup. I am great at thinking I know what I am doing. Hope you like it!
Today I had to shop for vegetables for this soup because I am on a liquid/soft diet due to jaw surgery. So my goal has been to eat healthy. So I picked up all produce, came home and decided to start a potato soup.
Chop up tomatoes and celery and add to large soup pot. Turn on low and let it simmer until veggies get soft. Add the spinach and all spices, salt and pepper and continue to simmer until all is soft.
This is an easy soup to make and you can make it to your own preferences. I happen to love sweet potatoes, so I use more than the recipe calls for. Also, I add my turmeric a little at a time. You can also use more chicken broth.
Super easy, great-tasting soup, especially good in the fall and winter months.
Take leftover rice and break it up with a fork. Add frozen peas and canned tomatoes cut in small pieces. Cover with water or chicken broth or vegetable broth.
Mix together potatoes, celery, onion, water, and chicken bouillon cube. Add salt and pepper to personal tastes. Heat in large covered pan on the stove for 15-20 minutes.
Boil all veggies in sea salt and water until soft. Drain water. Add olive oil and puree veggies with a blender or a hand blender, adding enough broth to get to your desired consistency.
I remembered someone posted a recipe for making your own vegetable broth by saving all vegetable scraps in a Ziploc bag and store it in the freezer. I was the one who posted my recipe for Kibbutz Israeli Vegetable Salad.
When it's cold, raining, snowing or icy, this soup will warm and give you comfort. Combine all ingredients in a large cooking pot.
I love cold soup in the summer! It is a perfect way to eat seasonal vegetables. Start by buy whatever veggie you like that is in season. This is a healthy, very low-cal, and has almost no fat!
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
When I was young, my mother made a vegetable soup using what she called a "soup bone". I do not know exactly what kind of a bone that was. Does anyone know, or have a recipe for a good old fashion vegetable soup? Thank you for answering.
By Marger
A soup bone is usually beef knuckle, shank or leg bones with some meat still on the bone. These are available in my supermarket meat case, but you need to ask for a knuckle bone.
I use my crockpot to make beef broth for soup. I have a 5 qt pot, which I fill with water, then the soup bones (1 knuckle, 3-5 shank or leg bones), 2 large carrots sliced in 1/2" rounds, 3 sticks of celery sliced in 1/2" slices, and 1 large onion coarsely chopped. l add 4-5 cloves of garlic, and salt and pepper to taste. Cook on low for 6-8 hours.
This can be done on the stove in a pot. Simmer for at least 4 hours. Remove the bones and add any meat still on them to the broth. Refrigerate the broth for several hours, and remove the fat which has hardened. Then add more vegetables to the broth. such as cubed potatoes, corn, peas, more carrots celery and onions,and beans. You can cook the veggies and broth on your stove top for about an hour on medium heat if using fresh veggies.
You can have the soup ready to eat in 15 minutes if you use a package of hash browns and a bag or 2 of frozen mixed vegetables. Bring to a boil, the simmer at medium for 10 minutes until veggies are cooked. Check seasoning, and add salt and pepper if needed. Enjoy. The secret to good homemade soup is the both. Hope this helps.
We use to use "soup bones" also years ago when we butchered beef, it was part of the package. I can't remember what part it was from but know it was the base of every vegetable soup my mom made. Now I just use a cheaper piece of steak and cut it in pieces to add to the soup and use beef broth for the flavoring. It works, but like you, the soup bone made homemade soup great!