Vegatable Soup

[rlwagoner]

My wife wanted some vegetable soup this weekend. Now, I'm self taught, and I'm a pretty damn good cook IMHO, and I've got twenty years of family meals and holidays under my belt, but I must confess I have never made vegetable soup. So, I'm looking for a killer vegetable soup recipe with a nice broth with a depth of flavor. Fresh or frozen vegetables? Cabbage, spinich or kale? Thanks.

 

[vintaggeman]

:drool:

 

[Tuco]

addition of "maggi's" seasoning can boost vegetable stocks, mushrooms works well too, barley, rice or pasta adds alot

 

[jocko_nc]

Go to the Sam's Club or other wholesale place and get the food service chicken and beef base. It is actual "meat", ahem, a paste of what is left over from evaporating a stock of some sort. It is not bouillon, however, and can add much better depth of flavor to soups and stews. I use it a lot to add body to many recipes: Chicken flavor to a pasta dish. Beef flavor to a noodle dish. Easy way to get results.

It is in the food service spice section with the big-ass spice cans. Buy your other spices there, too. Very cost effective.

 

[jocko_nc]

Kale in a red clam and seafood soup with Portuguese sausage,

Endive in Italian chicken soup with veal meatballs, Wedding Soup.

The question is red or brown. Red can be simple tomato or be all-Frenched-out with a roux and red wine reduction. Heavy game likes the wine approach, with a blast of good mushrooms. Yum, that is hearty enough to bake in a pie. Brown is just heavy beef stock from bones. Lamb bones, if you have them

I'm getting hungry now...

 

[jimfet]

Put meat in it.

 

[tboat4]

Here's a recipe that we use.

Beef Vegetable Soup


2 or 3 Beef soup bones
1 to 1 ½ Lbs. Beef Chuck cut into 1” pieces
1 Medium Onion quartered and lightly chopped
2 Medium potatoes, peeled and chopped into 1” pieces
2 15 oz. cans of Hunts Tomato Sauce
1 15 oz. can Cut Green Beans
1 15 oz. can Yellow Corn
1 15 oz. can Cut Carrots
¼ Head of Cabbage cut into 1” pieces
1 Tablespoon Salt
1 Teaspoon Ground Black Pepper


Put the soup bones in a large soup pot (approx 8 qts.) with approx 5 quarts of water. Cover, bring to a boil and then simmer for about 2 hours. Remove and discard bones. Add all remaining ingredients, cover and simmer for at least 2 hours.

Salt and pepper to taste.

Makes about 16 servings.

Like many soups, this one is better the 2nd day, after refrigeration and re-heating. Can be frozen.

Optional……
You can add additional vegetables to your taste.

 

[HatchetJack]

Boil a whole chicken in a large pot with a couple stalks of chopped celery
diced onion and potatoes.Remove chicken and let cool.Add plenty of
diced tomatoes, can of blackeyed peas,green beans,corn,lima beans
rotel,carrots or whatever veggies you have in pantry or freezer.Shred
chicken and add to pot saving some for chicken salad or ? Add some
elbow macaroni too if you have any. Season to taste with salt,pepper
creole seasoning and hot sauce. If you have a little extra time,make
a roux and add bell pepper and okra, then you have gumbo.Simmer
for 2-3 hours on low heat.

 

[fabvsix]

HacketJack:
That's an insult to a gumbo expert here! You gotta be kidding right ???? LMAO.....:sigh::tears::thumbsdn::thumbsdn::thumbsdn:
Sorry but I couldn't help myself.......you would be HUNG in Louisiana suggesting that concoxtion as a GUMBO........:nono::nono::nono:

 

[fabvsix]

If anyone wants a simple healthy mexican veggy soup google : Cocido.....I have a family mix but can't share it here......but there are many other varities on the internet.....

 

[HatchetJack]

No its not my gumbo recipe either, But it does improve the veggie
soup. If you cant bring anything to the table,then stay out of the
kitchen