A very simple vegetable soup, nothing fancy, just washing and chopping vegetables, stirring, and enjoying the aroma of a food that makes you hungry just preparing it.
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
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.
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!
Take bowl of pre-cooked endives, put in blender with a few scrapings of fresh ginger, squeeze in half an orange, add last drains of a bottle of milk, and blend. Put it all back in the bowl and heat in microwave.
I would like a good recipe for vegetable soup.
By Virginia M.
Start with V8 juice and vegetables of your choice. Simmer till flavors merge grill up some grilled cheese
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.
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.
