Anyone have a great vegatable soup recipe?
#118137 - 11/02/04 01:35 PM
|
|
|
|
|
bellshel32
Reged: 10/28/04
Posts: 371
Loc: Kansas, USA
|
|
|
I'd like to make one with atleast a few different veggies in it. Any ideas? (I've never just "made up" a recipe!)
Print
Remind Me
Notify Moderator
|
|
|
San Francisco Vegetable Soup over Angel Hair Pasta
(Makes 6 servings)
Here's one I like. It's a quick, easy, and delicious soup!
Ingredients:
10 ounces angel hair pasta, broken in half
28 ounces chicken broth (make sure it doesn't contain MSG!)
1 (16 ounce) package san francisco style frozen mixed vegetables (broccoli, carrots, water chestnuts, and possibly red peppers--I usually include the broccoli for my family but only eat a couple of pieces)
1 cup frozen cut green beans
1 cup chopped summer squash (I use zucchini)
2 teaspoons dried basil leaves (or 2 Tbsp chopped fresh basil)
1/4 teaspoon crushed red pepper flakes (I omit)
1/4 teaspoon garlic salt
1 (14.5 ounce) can pureed tomatoes
2 Tablespoons grated parmesan soy cheese
1 Tablespoon chopped fresh parsley (optional)
1. Combine, in a large sauce pan, the chicken broth, all the frozen and fresh vegetables, and spices through the garlic salt.
2. Bring to a boil, reduce heat and simmer covered for about 7-8 minutes.
3. Add the pureed tomatoes and cook until heated through.
4. Cook the pasta while the soup is heating, according to the package directions.
5. Place pasta in 6 soup bowls, dividing evenly, and ladle the soup mixture over it.
6. Sprinkle the cheese and parsley on top of the soup.
Adapted slightly from a recipe by Trisha Wright on Recipezaar.
--------------------
"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
Print
Remind Me
Notify Moderator
|
|
|
I made a yummy soup two weeks ago, where I made some pasta in vegetable broth, didn't drain the liquid, instead added some frozen veggies that I'd sauteed in a little bit of olive oil (snap peas, red peppers, green beans, carrots, and water chestnuts). I seasoned it with some garlic pepper, and ended up with about 3 meals out of it.
--------------------
Melissa
Friendship is thicker than blood. ~Rent
Print
Remind Me
Notify Moderator
|
|
|
Print
Remind Me
Notify Moderator
|
|
|
simmer for hours and then strain to get broth.. replace vegetables and cook if you want or use the mushy ones...
water
leeks
parsley
dill
turnips
parsnips
carrots
garlic (a few cloves- to taste)
growing up everything was cubed before cooking, but lately mom only cutst he vegetables in halfs or quarters so its easier to remove, then adds more of the same and just puts them in the last hour or so before serving... add matza balls if you want to make a terrific soup.. grampa adds red horseradish but everyone else just adds black pepper and salt to taste (not that it needs much).
Enjoy it- yummy broth that I freeze and the vegetables are plenty mushy enopugh for IBS'ers...
--------------------
Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
Print
Remind Me
Notify Moderator
|
|
Posts
