ISO: Vegetable Soup Recipes

[Linda in MO]

I would love to have some good vegetable soup recipes. It can include meat or not. It can be tomato based, broth based, etc. Doesn't matter just as long as it's good and has plenty of veggies!
Thanks!

[donleyk]

Linda,

On the box of Quaker Barley is a recipe that my family enjoys. The barley gives it a lot of flavor and you can put in any or all the veggies you want. Good luck! -Kim

[Vanessa]

Country-French Vegetable Soup C Light

2 teaspoons olive oil
2 cups chopped green cabbage
1 cup chopped onion
1 cup (1/2-inch-thick) sliced carrot
1 cup sliced celery
1 cup diced red potato
1 teaspoon caraway seeds
1 cup water
4 cups Fresh Vegetable Broth or 2 (141/2-ounce) cans vegetable broth
1 cup drained canned chickpeas (garbanzo beans)
2 tablespoons minced fresh parsley
2 teaspoons chopped fresh or 1/2 teaspoon dried dill
1/2 teaspoon pepper
Heat oil in a Dutch oven over medium-high heat until hot. Add cabbage and next 5 ingredients (cabbage through caraway seeds); saute 2 minutes. Add water and broth; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add chickpeas, parsley, dill, and pepper; cook until thoroughly heated.
Yield: 4 servings (serving size: 13/4 cups).

Vegetable Soup
For this recipe, leave out vegetables you don't like and add more of ones you do, as well as other favorites. You can practically invent your own soup!
Serves: 4
3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 carrots, peeled and sliced
1 cup sweet potatoes or yams, peeled and chopped
1/2 cup celery, chopped
1 teaspoon turmeric
1 teaspoon paprika
1/4 teaspoon cinnamon
1 bay leaf
3 cups vegetable stock
2 large fresh tomatoes, roughly chopped
1/2 cup sweet red pepper
1 cup fresh or frozen peas
1/2 cup zucchini, sliced
1 small can chickpeas, drained
In a large pot, slowly heat the olive oil and sauté the onions, garlic, carrots, potatoes, and celery for about five minutes. Add the spices and stock and simmer, covered, for 15 minutes. Add all the remaining vegetables and chickpeas, and simmer another 15 minutes. Serve with a crusty country bread that's good for dunking. It's virtually a meal in itself.

Winter Vegetable Soup
Serves: 4
1 tablespoon salad oil
1 large onion, chopped
3 medium-size potatoes (about 1 pound), peeled and cut into quarters
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into quarters
2 medium-size parsnips (about 1/2 pound), peeled and each cut into 4 pieces
1 13 3/4- to 14 1/2-ounce can chicken broth
3/4 teaspoon salt or to taste
1/2 cup half-and-half (optional)
1. In 5-quart saucepot over medium heat, in hot salad oil, cook onion until tender. Stir in both kinds of potatoes, parsnips, chicken broth, salt, and 4 1/2 cups water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until vegetables are very tender.

2. Spoon half of vegetable mixture into blender (with center part of cover removed) and blend until smooth; pour into bowl. Repeat with remaining mixture.

3. Return mixture to saucepan; add half-and-half; heat through. Garnish with parsley sprigs to serve if you like.

[sneezles]

Linda
I just looked through the Complete CL Cookbook and there are tons of great sounding soups in there. Toomany to list but could post a few if you need!

[Linda in MO]

Thanks guys! Sneezles, I ordered the Complete CL cookbook a couple of weeks ago and I have been waiting patiently (or should I say impatiently) for it ever since!

[LGBurns]

Here's a link to a recipe I posted a while back. It's a very yummy winter soup. If you can't get wheatberries you can probably use brown rice or barley (but I really encourage you to look for wheatberries -- I think they really make the soup).
http://www.cookinglight.com/bbs/Forum1/HTML/002752.html