ISO: ISO Vegetable Soup recipe

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vicki-in-tucson

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So I bought this container of prechopped celery, carrots, and onions from Trader Joe's (probably about three-four cups of vegetables), and it's described as a starter for vegetable soup.

But I've no idea how to use it. Do I just add some water and vegetable broth and bring it to a boil? Does anyone have a recipe that I could use this in?

Help...

 
Sautee them in olive oil first, then add chicken broth or vegetable broth OR boil them in the

broth, then add other ingredients, such as thin spaghetti, for a chicken noodle soup, etc. Garlic would be a good addition - I like to saute the onion and garlic before adding to the boiling broth - gives them much more flavor.
You can use your vegetable mix as the base for a lot of different types of soups. "Yellow Pepper Soup" is one that comes to mind, (I use one red and one yellow pepper) - it's fantastic. I'll post it if you're interested.

 
Amanda, I just made a huge batch of vegetable soup today that turned out great.

I got the basic recipe from Crescent Dragonwagon's "Soup and Bread". I had made some vegetable broth yesterday, and used that for my broth. I put about 6 cups of broth, in a pot. Then about 2-4 cups of tomato product (she lists, tomato juice, V-8 juice, diced tomatoes.
Then add 2 tablespoons of Worcestershire sauce, soy sauce and a few I cannot remember; I added W. Sauce and some Thai fish sauce. Then you add some kind of hot sauce, I used Frank's Hot sauce. Then I pretty much cleaned out my fridge and added some cauliflower, zuchinni, celery, carrots, onions, green onions, green beans and a whole bag of coleslaw mix. It tasted a little too sweet to me, so I added about half a jar of garlic chile paste (I like things hot, so proceed cautiously if you use that.) If I had had some green or red bell peppers, I would have added some of those. I did also add a little bit of chipotle in adobo sauce. In a frying pan, I caramelized some sliced onions, muchrooms and garlic until they were very brown, but not scorched. I added them to the soup, and deglazed the pan with a little broth from the soup, and poured that back into the pot. I brought it up to a boil, put the lid on and turned off the heat. I adjusted seasonings, and just had a cup of it and it was very good. In the fridge, I have precooked brown rice, lentils, black beans and garbanzo beans that I will add to my bowl as desired. That was one of the things she suggested that I really liked. You have a large pot of base soup, and you can change it as you like by the addition of grains, legumes, protein, herbs and spices, without become bored with it.
Tonight I am having it with some rice, lentils and some fresh parsley and sauteed trout on the side. If you need to me to be more exact I will copy down part of the recipe. The browned onions, really made this soup delicious.

 
Re: ISO Vegetable Soup recipe

Well, as you can see, my vegetable soup (used as a base for my Crab Soup) takes more time & energy than other recipes. but it is delicious, freezes beautifully and once made you will not want any other Vegetable Soup. Hope you make it and I know you will enjoy it.Incidentally, you don't have to make it for 20, but since it freezes so well, why not,but perhaps for a first outing you should cut the recipe in half.

Exported from MasterCook
Vegetable (Crab) Soup

Serving Size : 20 Categories : Sid's Favorite Soup Special

Amount Measure Ingredient Preparation Method

3 Cans Beef Broth
2 Cans Beer Water
3 Pounds Short Ribs Or Soup Meat
3 Pounds Knuckle Bones
2 Large Chopped Onion
6 Diced Carrots
2 Large Cans Tomatoes, Crushed -- 7 CUPS
1 Huge Huge Sweet Potatoes -- CUT UP SMALL
4 Large White Potatoes -- CUT UP SMALL
4 Cans Cream Of Tomato Soup
4 Cans Creamed Corn Libby's Is the Sweetest
1/2 Cup Barley -- TO THICKEN
4 Tablespoons Cornstarch
Mixed With a Little Cold Water to Disolve
1 Pound Frozen Shoepeg Corn
3/4 Pound Frozen Lima Beans
2 Pounds Frozen Mixed Vegetables
1 Pound Frozen Peas
3/4 Pound Frozen String Beans
2 Tablespoons Sugar
2 Tablespoons Salt
1 Tablespoon Pepper

COMBINE BEER,BEEF BROTH AND ENOUGH WATER TO MAKE ABOUT 8 QUARTS.ADD MEAT AND SOUP BONES.BRING TO A BOIL AND SKIM.

ADD CHOPPED ONION,DICED CARROTS,CANNED TOMATOES, WHICH WERE RUN THROUGH THE CUISINART, BRIEFLY, IF YOU ARE NOT USING CRUSHED TOMATOES,& ALSO ADD SWEET POTATOES WHICH ARE CUT UP INTO FAIRLY SMALL CHUNKS. DO NOT ADD WHITE POTATOES YET.COOK MEAT & VEGETABLES IN BROTH FOR ABOUT 3 HOURS.

REMOVE MEAT & BONES.ADD CREAM OF TOMATO SOUP, CREAM OF CORN SOUP (OR IF IT ISN'T AVAILABLE, USE CREAMED CORN & ADD THE CORNSTARCH MIXED WITH THE WATER TO THICKEN A LITTLE,BARLEY & REMAINING POTATOES, WHICH HAVE BEEN DICED SMALL.

ADD FROZEN VEGETABLES AFTER SOUP IS FINISHED &
BEFORE REMOVING FROM HEAT. ADD SEASONINGS AND ADJUST SEASONINGS.

BEST IF MADE A COUPLE OF DAYS AHEAD OF TIME OR FROZEN.

NOTE: VEGETABLES - ALWAYS USE FRESH ONIONS, CARROTS & POTATOES. FROZEN FOOD MAY BE USED FOR BEANS, ETC. Individual TASTE CAN DICTATE VARIETY IN CHOICE OF VEGETABLES, (THOUGH I ALWAYS USE THE VEGETABLES THAT ARE LISTED IN THIS RECIPE) CABBAGE CAN BE ADDED AS A VEGETABLE IF DESIRED. IT IS PROBABLY BEST TO USE FROZEN MIXED VEGETABLES (2 POUND PACKAGES, & FROZEN PEAS -
1 POUND PACKAGE IN ADDITION TO USING FROZEN CORN AND LIMA BEANS. ALSO FROZEN STRING BEANS.


KIDS GET 3 CUPS OF SOUP FOR SID & JILL, 2 CUPS FOR BLAINE, AND 1 CUPS FOR LEIGH = 9 CUPS TOTAL

HOW TO MAKE SOUP OVER A COUPLE OF DAYS

DAY ONE

CHOP ONION, DICE CARROTS, CANNED TOMATOES, WHICH WERE RUN THROUGH THE CUISINART BRIEFLY IF YOU ARE NOT USING CRUSHED TOMATOES, AND SWEET POTATOES WHICH HAVE BEEN CUT UP INTO FAIRLY SMALL CHUNKS
DAY 2

COMBINE BEER, BEEF BROTH AND ENOUGH WATER TO MAKE ABOUT 8 QUARTS. ADD MEAT AND SOUP BONES. BRING TO A BOIL AND SKIM.

COOK MEAT & VEGETABLES IN BROTH FOR ABOUT 3 HOURS.
DAY 3

REMOVE MEAT AND BONES. ADD CREAM OF TOMATO SOUP, CREAMED CORN AND ADD THE CORNSTARCH MIXED WITH THE WATER TO THICKEN A LITTLE) , BARLEY AND REMAINING POTATOES, WHICH HAVE BEEN DICED SMALL. COOK FOR 15 TO 30 MINUTES.

ADD FROZEN VEGETABLES AFTER SOUP IS FINISHED AND BEFORE REMOVING FROM HEAT. ADD SEASONINGS AND ADJUST SEASONINGS.

 
Thanks, all. I'll probably do some sort of combo of all the recipes.

I don't have everything on hand for any one of these recipes, so I'll do a bit from this and a bit from that. I'm also trying to clean out the cupboards before our move. I'll let you know how the experiment turns out. Hopefully my husband will like it.

I'll probably add a can of green chili, just to give it some bite.

I'll save all your recipes to do properly as well. They each look really good. I always enjoy soup and never think to make it...

 
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