Any good vegetable soup recipes?

I Made some field peas the other night and have tons left over. I really do not want to throw them away but don't really know of any recipes in which I could use them. If you know of any let me know, it doesn't necessarily have to be soup.Any good vegetable soup recipes?
This isn't vegetable soup but you said any recipes with peas.





Pea Salad





16 oz. fresh peas, cooked and drained


8 - 12 oz. sour cream or plain yogurt


6 - 8 crisp slices of bacon


salt and pepper





Crumble bacon and combine with peas and sour cream. Add salt and pepper to taste.Any good vegetable soup recipes?
This recipe was given to me by a friend, and it is delicious! It makes a large quantity, but that's so that you can freeze it for later. P.S. The name is one that I gave it. :-)








Nancy's Yummy Luscious Vegetable Soup





Preparation Time: 5:00


Serves: 20








(Inexpensive Beef Roast, Browned, and cut into cubes)





3 cans concentrated beef broth


2 quarts tomato juice


2 quarts water


1 Tbsp. thyme


1 Tbsp. oregano


4 ribs of celery, sliced


4 healthy carrots, peeled and sliced


1 large onion, chopped


1 medium turnip, peeled and diced


2 quarts tomatoes, in chunks


1-1/2 quart corn, fresh or frozen (1 bag)


1-1/2 quarts green beans, fresh or frozen


1 bag frozen baby lima beans


1 10 oz. pkg. frozen okra


3/4 cup dry barley








1. Place all ingredients in a large pot in about the order given. Cook and simmer gently for several hours, until all the vegetables are tender, and the flavors are blended nicely.





2. When it suits your taste, cool, then place in freezer containers - not quite full to allow for expansion.





NOTE#1:





These ingredients are only a start. Feel free to add leftover beef, or any other vegetable that suits your fancy. Cabbage, peas, and other beans would be great, but avoid potatoes, as they turn mealy when frozen. Also, vary the seasonings with garlic, marjoram, pepper, etc.





Note#2:





Make it a little thick, then freeze it in 1/2 gallon ice cream tubs. When it's time to eat it, thaw, simmer, and add a little water (or V-8 juice).
My favorite veggie soup goes like this:


1.melt 2tbs butter in soup pot


2.saute finely chopped celery and onion until they have a transparent look to them


3.add 2-4 cups of the broth of your choice (I prefer a veggie broth, or 2 cans of tomato puree) and 2 cups water and bring to a boil


4.start adding peas, carrots, broccoli (all of your fave veggies)


5. Let boil for 8-10 minutes


6. enjoy!
Here are some recipes:





Ingredients


6c Water


16 oz Can low sodium chicken broth


5 lbs Cut up chicken with bones


Skinned


1/3 c Chopped onion


1 Bay leaf


16 oz Bag frozen corn or mixed vegetables


1 c Uncooked noodles





Preparation


in large kettle combine water, chicken onion, and bay leaf and pepper to taste. Bring to boil, reduce heat. Cover, simmer 1/2 hour. Remove chicken. Skim off fat, add broth. Whe chicken is cool, cut meat off bones and cube. Discardbones. Remove bay leaf, from brooth, Add tomatoes undrained, corn zucchini and mushrooms to broth. Bring to boil, stir in noodles and chicken and reduce heat, cover Simmer until noodles are tender and mixture is cooked through. Season to taste





INGREDIENTS:


1 pound very lean ground beef


1 large can stewed tomatoes


1 large can tomato sauce


1 package dry onion soup mix


1 can beef broth %26amp; 1 can water


1 package frozen, mixed vegetables





PREPARATION:


In a large skillet, brown ground beef. Mix all above ingredients together in 4-quart crockpot; cover and cook on LOW for 7 to 9 hours, until vegetables are tender.





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


3 cups water


6 each potato


salt and pepper


1/4 cup parsley





PREP WORK


Not too much prep for this soup. 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.








HOW TO MAKE AT HOME


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, 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.
you could make and dish and just add them soups , stews , casseroles or even mix to another veg and serve
Quick Italian Beef %26amp; Vegetable Soup





National Beef Cook-Off


Official Approved Recipe


1995 Finalist Darol Wetzel, Montana


Total preparation and cooking time: 30 minutes








1 pound lean ground beef


1 large clove garlic, crushed


1/2 teaspoon pepper


1/4 teaspoon salt


2 cans (13-3/4 to 14-1/2 ounces each) ready-to-serve beef broth


1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained, broken


up


1 cup sliced (1/4-inch thick) carrots


1 can (15 to 19 ounces) cannellini (white kidney) or Great Northern


beans, rinsed, drained


1 medium zucchini, cut lengthwise in half and crosswise


into 1/4-inch thick slices


2 cups torn spinach leaves, lightly packed


Carrot curls (optional)








1. Heat Dutch oven or large saucepan over medium heat until hot. Add


ground beef and garlic;


brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles. Pour


off drippings. Season beef


with pepper and salt.








2. Stir broth, tomatoes and sliced carrots into beef. Bring to a boil;


reduce heat to low. Simmer,


uncovered, 10 minutes. Stir in beans and zucchini; continue to cook 4


to 5 minutes or until


zucchini is crisp-tender. Remove from heat; stir in spinach. Garnish


with carrot curls, if


desired.








Makes 4 servings (serving size: 2 cups).








Really Easy Vegetable Soup





1 large can V-8 vegetable juice


1 large can Campbell's tomato juice


2 large packages of frozen mixed vegetables


1 large package of frozen green beans


1 small package of frozen lima beans


3 cans small whole potatoes, diced


1 cube beef or chicken bouillon base


1 tsp hot sauce


Seasonings to taste


Water as desired








Place all ingredients in large stock pot and simmer on


low heat 3 to 4 hours. Taste occasionally and add water


and seasoning as needed.