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
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!
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.
It seems I have made a batch of vegetable soup too salty. I know there is a fix out there somewhere, can someone help? I would prefer not to do the "cook a potato in it", I don't want to further cook the veggies and make them mushy, if I could try something else.
Lay some Potato slices on top of the soup and they will absorb the salt.
Have never tried this , but have read somewheres that by adding a peeled, raw potatoe ( chunks) that it helps absorb the salt.
Hope that will help you
Seems above feedbacks miss the point: soup is already cooked. All I can think of is to make a smaller batch without salt (or anything salty) and combine it with present batch. A way might be to siphon the broth and replace with bland type. Please chime in for any other tips.
How about making another batch or half batch without salt and mix the two when cooked.
I believe the potato thing to be a myth because it never worked for me.. And I over salt all the time. What I do is cook somemore of the same veggies in another container and add that to my original soup. Keep adding veggies until it tastes like you want it.. As an added bonus you have more soup servings to freeze and store for later. Hope this helps..
I've read that a bit of sugar will take away the over salted taste.
Take out a small amount & add a bit of sugar, if it helps add a little bit at a time until you have the taste you want.
Let me know if it works!!
Good Luck
This has happened to me before and it is most irriitating and nothing is worse than to try to eat something that is way too salty. For many years I have been more of an under-salter as salt comes from other sources....so many canned goods for example have salt or if you use any type of broth or boullion cubes.
I think the idea of cooking up some extra veggies and adding sounds good or perhaps another small batch of the soup w/o any salt. I don't know that adding raw potatoes will absorb the salt but it is possible...like just put the pot of soup in the frig over-night with the potatoes added and then pull them out and re-heat.
Good luck and hope the soup tastes better the 2nd time around!
Hi,
I would drain the broth from the vegies, saving everything. Heat the broth, try the potato in it, if it is better, take some broth out and put aside, then add more broth ingredients, like tomato products. When the broth tasts to your liking, drain the potatoes out and add the vegies back in.
That way the soup vegies aren't over cooked and your broth is more to your liking.
Add some water to it. Then if it is too thin, add a bit of potato flakes to it.
When it's cold, raining, snowing or icy, this soup will warm and give you comfort. Combine all ingredients in a large cooking pot. Bring to a boil. Reduce the heat and simmer for 1 hour or until vegetables are tender.
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.
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.
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 like mine a little thinner than applesauce.)
I'm a vegetarian and recently I got a hold of a large amount of mixed fresh vegetables (carrots, celery, cabbage, cauliflower, etc.). So I decided to make a large pot of vegetable soup for freezing. I boiled up all my vegetables with a vegetable stock cube plus a small bag of (washed) mixed lentils, split peas, and barley. I let it simmer away till the legumes were cooked through.
When I tasted the soup, it tasted absolutely revolting. Where did I go wrong? Is there any way I can salvage a very large pot of soup? I hate tossing food away and I can't really afford to. So if I can do something to redeem this soup, I would be very grateful. Any suggestions?
By cettina from Malta, Europe
I know this is easy, but I am a first timer and need vegetable soup recipes. Thanks.
By Lavoris McGhee from Little Rock, AR
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.
