The best Vegetable Soup recipe?

Im looking for a good recipe with heaps of different vegiesThe best Vegetable Soup recipe?
Creamy Vegetable Soup





INGREDIENTS:


1 onion, chopped


1/4 cup butter, melted


3 sweet potatoes, peeled and diced


3 zucchini, chopped


1 1/2 cups fresh broccoli, chopped


3 (14 ounce) cans chicken broth


2 potatoes, peeled and shredded


1/2 teaspoon celery seed


2 teaspoons salt


1 teaspoon ground cumin


2 cups milk





DIRECTIONS:


In a slow cooker stir together the onion, butter or margarine, sweet potatoes, zucchini and broccoli. Pour in the chicken broth and stir. Add the potatoes, celery seed, salt and ground cumin and stir.


Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.








Vegetable Soup with Garlic





INGREDIENTS:


2 tablespoons olive oil


2 carrots, chopped


2 stalks celery, chopped


1/4 medium head cabbage, shredded


6 cups chicken broth


2 (14.5 ounce) cans peeled and diced tomatoes


3 1/2 cups water


1 cup elbow macaroni


3 cloves garlic, minced


1/2 teaspoon ground black pepper


DIRECTIONS:


Heat the oil in a large pot over medium heat. Saute the carrots, celery and cabbage in the oil for about 8 minutes, stirring well.


Raise heat to high and pour in the broth, tomatoes and water. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.


Remove lid, stir in macaroni and heat for 5 minutes, or until macaroni is tender. Remove from heat and stir in the garlic and ground black pepperThe best Vegetable Soup recipe?
1 tablespoon olive oil


1 tablespoon unsalted butter


1 medium sized onion


2 each carrot


1 handfull green beans


8 each button mushrooms


4 cups chicken stock or beef cubes


3 cups water


6 each potato


salt and pepper


1/4 cup parsley


1 can diced tomatoes





Not too much prep for this soup. (if using beef cubes, boil them til almost done) then just chop up the onion, slice the carrots into 1/4 inch thick pieces, trim and halve the green beens. Slice the mushrooms into 1/4 inch pieces, chop the potatoes into 1/8's or 1/4's depending on their size and chop the parsley. Now you are ready to put it all together.


Heat butter and oil on medium high in a soup pot. Saut茅 onion, carrot, green beans for 3-4 minutes.


Add mushrooms and cook for another 2 minutes. Add chicken stock and water, potatoes, tomatoes, and season with salt %26amp; pepper.


Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add parsley just before the potatoes are cooked.


Season to taste and serve.
don't add any meat and use only fresh vegetable
TOMATOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
Original recipe yield: 8 to 10 servings.


Prep Time:1 Hour Cook Time:1 Hour 30 Minutes Ready In:2 Hours 30 Minutes Servings:9





INGREDIENTS:


2 pounds cubed stew meat


5 potatoes, cubed


5 carrots, chopped


1/2 onion, chopped


1 (15.25 ounce) can whole kernel corn, with liquid


1 (15 ounce) can peas


1 (15 ounce) can green beans


1 (15 ounce) can lima beans


1 (15 ounce) can butter beans


1 (14.5 ounce) can peeled and diced tomatoes with juice


salt and pepper to taste





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DIRECTIONS:


In a large pot over high heat, boil the stew meat in enough water to cover the meat completely for 30 minutes, skimming the froth as necessary.


Place the potatoes, carrots and onions into the pot, adding water if necessary. Boil for 30 minutes


Drain the water but leave enough to cover the meat and vegetables in the pot. Then add the corn, peas, green beans, lima beans, butter beans and tomatoes. Reduce heat to low and let simmer for 1 to 1 1/2 hours. Season with salt and pepper to taste.
The simple soup my mother makes from the vegetables she grows in her own garden next to the house where I grew up in St. Viet, Carinthia, Austria, is very little different from the following traditional French recipe: just lots of good, fresh vegetables and some liquid to cook them in.








2 small leeks, white part only


1 large potato, peeled


1 small onion


2 stalks celery


1 medium zucchini


12 green beans


2 medium carrots, peeled


6 tablespoons olive oil


3 tablespoons water


1/2 gallon chicken stock (or 1/2 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf)


6 ripe tomatoes, peeled and seeded


4 medium garlic cloves


30 fresh basil leaves, washed and dried


Salt


1/2 teaspoon freshly ground black pepper





Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.


In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.





Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.





Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.





Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.








Cook's Note: My mother uses only water, because her vegetables are peak-of-season, just-picked, and therefore full of flavor; but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.
progreso, %26amp; 1 can opener (mix well, heat)
I think pumpkin is the best so far. Is pumpkin a vegetable?
if you just add fresh vegetables and fresh herbs to a pot with vegetable stock or a nice chicken or beef stock you'll have a great soup. The key is freshness!





I personally enjoy a nice cabbage soup with a tomato base myself.
Ingredients:-





150g Green pees ( peeled and washed)


150g Potato ( cut in half inch cubes)


1/2 letus ( sliced)


1 big size Onion ( sliced )


20g Butter


200ml Milk


1 bay leave


3 to 4 cups of chicken stock





1, Fry all veg. in a frying pan with butter and bay leave. for 2 Min's


2, Add 1 cup of chicken stock in it. boil it for 2 mins.


3, Blend these veg. in mixer.and put this puree in deep pan.


4, boil this puree with rest of chicken stock and milk. you can add half cup of light cream in it as well.


5, serve hot with garlic bread.