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T & T Vegetable soup recipe wanted

16 years ago

Do you have a really good veggie soup recipe? DH is going meatless these days and I have no idea of what to cook. I'm thinking a good veggie soup, no beans please. Thanks

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Comments (9)

linda_in_iowa
16 years ago
I make a vegetarian minestrone soup. Start with a large can of tomatoes and add at least 2 cups of chopped veggies such as carrots, celery, green beans or peas, zucchini, mushrooms, etc. whatever you have on hand. Add some spices such as basil, salt, oregano, garlic, onion, etc. Also add some water or broth. I always add barley to mine.
On Amazon you may be able to pick up a used paperback copy of Laurel's Kitchen which is a vegetarian cookbook. Most of my soup recipes come from that book.
mcmann
16 years ago
I make the same vegetarian minestrone soup that Linda makes and triple the recipe and freeze it. Sometimes I add barley and other times I add small pasta. You can also make a really quick version by using frozen vegetables rather than fresh ones.
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I believe I have posted this recipe in this forum before, but I'll post it again because it is very tasty and it is really quite adaptable to whatever veggies you have extra of and want to use up. It also freezes well. Spicy Tomato-Vegetable Soup with Quinoa 2 T extra virgin olive oil One large onion 3 Celery stalks 1 Medium carrot 1 1/2 C Cabbage 2-4 Garlic cloves 1 14.5 oz can tomatoes, with juice 1 lb. fresh tomatoes 5 14.5 oz cans chicken stock OR the equivalent amount of home made chicken stock or chicken stock made from store bought chicken base, not boullion. 1 can water 1 serrano pepper, sliced in half the long way 2 t dried leaf oregano 1/4 dried leaf thyme 1 T dried leaf basil 1/4 t black pepper 1/2 C Quinoa* Thinly sliced green onions for garnish. Dice all vegetables into 1/4 inch pieces...if you use pre-diced canned tomatoes, they will likely need to be cut smaller as well. Heat a heavy-bottomed, 6 Qt saucepan over a medium-high heat. Add the olive oil, and when it becomes fragrant, add the onions, celery and carrot. Saute until the onion becomes translucent, then add the rest of the ingredients except for the Cabbage and Quinoa. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes. Bring 2 quarts of water to boil in another pan, and add the Quinoa. Return to a boil, then reduce the heat just enough to prevent it boiling over. Boil the Quinoa for 10 minutes, then drain and rinse in a fine mesh sieve. Add the Quinoa to the soup and simmer another 15 minutes. Add cabbage, bring soup to a slow boil for 5 minutes and turn off heat. At this point, the soup can be served, but the flavor will improve greatly if the soup is allowed to sit at least until it is cool before reheating to serve, and if it sits for several hours or overnight, all the better! Remove the serrano chili halves before serving and sprinkle soup with sliced green onions for garnish. Yield: Appx. 14, one-cup servings *If you cannot find Quinoa at the grocery store, it can often be purchased in health food stores. Rice may be substituted, but the flavor and texture will be different. I have made this soup with lots of chopped zucchini, corn, peppers, green beans...whatever I was afloat in. The light but spicy tomato flavor easily enhances just about any vegetable.
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Comments (2)
Here you go! Its really a terrific recipe, Thanks Nancy! NANCY'S SPICY CHEESEBURGER SOUP 2 C cubed potatoes (peeling optional) 1ÃÂ½ C water 2 carrots, grated ÃÂ½ C chopped onion ÃÂ½ C chopped green pepper 1 jalapeno pepper, chopped 1 clove garlic, minced 1 tsp salt 1 Tbsp beef bouillion granuals ____ Combine the above in a large pan and cook until potatoes are tender. 1 lb lean ground beef ____Brown and drain ground beef and stir into cooked potatoes 2ÃÂ½ C milk 3 Tabsp flour ____Combine flour and milk and stir into soup. Bring to a boil then reduce heat. ÃÂ½ lb Velveeta Cheese, cubed ÃÂ½ tsp cayenne pepper ____Stir into soup, just until cheese is melted. bacon crumbles (optional) ____Top each serving with bacon if desired. Makes 4-6 servings Nancy (Wizardnm)
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T & T Asparagus Soup Please...
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Comments (6)
This one is fantastic. It's the only one I make now. Cream of Asparagus Soup 2 Lbs Fresh Asparagus 1 Medium Spanish Onion, Chopped 1 Stalk Celery, chopped 1 Carrot, chopped 6 Tbs Butter 7 Tbs Flour 3 Sprigs Thyme 1 Bay Leaf 1/2 Cup Heavy whipping cream 1 Tbs white wine 1 Tbs Sea Salt 1/2 tsp White pepper 1/8 tsp Cayenne pepper 1 Snap the asparagus to reduce eliminate the woody portions and cast the woody parts away. Cut the asparagus tips and set them aside. Cut the balance of the asparagus spears in 3/8 to 1/2 inch portions. 2 Bring to boil a large pot with 2 quarts of water and set aside a small bowl of ice water. Place the asparagus tips in the boiling water and cook for about 4 minutes and remove with a slotted spoon. Place the cooked asparagus tips into the ice water to stop cooking and set aside. Place the reaming diced asparagus spears in the boiling water along with the onion, carrot and celery along with a garnish bag and boil for about 12 minutes. Discard the garnish bag. Remove the contents from the pot separating most of the reserved liquid and place the balance of the liquid and vegetables in a blender and puree. Hold. 3 Melt the butter in the pot and when hot, add the flour and stir with a wooden spoon for about 2 minutes. Re-introduce the reserved liquid and puree to the pot and return with heat reduced to a simmer and keep covered. For 10 minutes. 4 Whisk the cream, wine, salt and white and red peppers. Season with additional salt and pepper as desired. Place in individual soup bowls and place several asparagus tips in each bowl along with a dollop of sour cream.
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mcmann
16 years ago
....I forgot to ask.. what's T & T?
sjerin
16 years ago
I hope your dh is getting some form of protein; you mentioned that you wanted no beans in the soup. My dd has been vegetarian for many years but luckily eats lots of lentils. Has he investigated what is necessary to get enough protein?
Jasdip
16 years ago
McMann,
T & T stands for Tried and True.
Sorry, can't help you with a recipe though.
linda_in_iowa
16 years ago
Sjerin, no worry about getting enough protein in a vegetarian diet as opposed to a vegan diet. I have been a vegetarian for 30 years. I eat fish sometimes but not regularly. I also donate blood every 8 weeks and have plenty of iron in my blood. I have been a lot healthier since I have been a vegetarian.
User
Original Author
16 years ago
He was eating chicken 7 days a week, now its no meat, so I don't know how long this will last. I'm not worried about protein, he will find it somewhere, I 'm just trying to figure out what to fix at this point.
linda_in_iowa
16 years ago
Joann, here is another of my favorite recipes.
Vegetable Barley Soup
1/2 onion, chopped
3 carrots, diced
2 parsnips or turnips, diced
1 cup sliced green beans (I use frozen)
1/2 pound of chard or kale (I usually skip this)
2 qt hot vegetable stock or hot water
1 C whole barley, uncooked
2 tsp salt
1/8 tsp pepper
1/2 tsp marjoram
1/2 tsp thyme
Cooks the onions, carrots, celery and other veggies except greens in the oil, covered, for about 10 min. Add stock and bring to a boil. Add the barley and bring to a boil again. Cover and turn down to a low simmer for 45 minutes. Add the salt & other seasonings quickly and continue cooking for another 45 minutes. Chop the chard, if using, into bite sized pieces and add during last 10 minutes. Makes 10 to 12 cups.
bulldinkie
16 years ago
i make moms recipe,I like gr beef instead of beef cubes,She had a huge kettle she was feeding 8.She put beef in she doubled everything.I use
1/2 cabbage sliced
3 potatoes chopped
1 can green beans,
1can corn
1 can peas
1 can tomatoes
1 can lima beans,1 bag of soup beans(eliminate)
1 can carrots sliced
pour 1 can tomato soup over all.cook slowly mmm

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