Vegetable Soup recipes?

the one i use uses 4 cups chicken broth, 2 cups beef broth and a cup of tomato juice cocktail, and its O.K but i need a better recipe Thanks!Vegetable Soup recipes?
EASY VEGETABLE SOUP





2-3 lbs. carrots, chopped and diced


Half of 1 bunch celery, chopped


3 lg. onions, diced


3 tbsp. butter


1 can beef broth


1 lg. can crushed tomato or stewed tomatoes





In large pot, saute carrots, celery and onions in 3 tablespoons of butter. Saute on medium heat, stirring occasionally, for approximately 1 hour. Then add tomato, broth, 3 to 4 cups water. Mix well, bring to boil, cover and simmer for at least 1 hour. Add water if thinner broth is desired. Freezes well.Vegetable Soup recipes?
Buy a soup bone with lots of meat on it. Put it in a pot full of water with diced onions and diced celery, salt %26amp; pepper. Let it simmer for an hour or so.


Add sliced carrots, turnips, let it cook for 1/2 hr and then add broccoli and cauliflower florets, let cook for another 15 minutes.


You can basically put any veg you want, just be careful the lenght of time you will cook them.....


Using bones will be a lot cheaper that buying all the broth, and it will be more flavorful.
Cream of Potato and Vegetable Soup


Recipe #75475


10 ratings


I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better.


by Chris from Kansas





6 servings


time to make 45 min 15 min prep





2 tablespoons butter or margarine


1/2 cup chopped onions


1 cup reduced-sodium chicken broth


2 cups cubed potatoes


1/8 teaspoon salt


1/8 teaspoon pepper


1/4 cup flour


2 cups half-and-half or milk


1 (10 ounce) package green giant young tender frozen mixed vegetables, in butter sauce








1. Melt margarine in large saucepan or Dutch oven over medium heat.


2. Stir in onion; cook 2 to 3 minutes or until crisp-tender.


3. Add broth, potatoes, salt and pepper.


4. Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.


5. In small bowl, combine flour and half-and-half; mix well.


6. Stir into potato mixture; add frozen vegetables.


7. Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.
Super Quick Minestrone





1 cup (4 ounces) tubetti pasta, or other small pasta shape


Extra-virgin olive oil


6 cups chicken stock


1/4 pound pancetta, cut into 3 pieces


6 medium garlic cloves, each cut in 1/2 lengthwise


2 cups finely chopped yellow onions (2 small onions)


1 cup small-diced celery (2 medium stalks)


1 cup small-diced carrots (2 to 3 medium carrots)


1 tablespoon finely chopped rosemary or thyme leaves


1 (14-ounce) can cannellini beans, drained and rinsed


1 (14 1/2-ounce) can diced tomatoes


4 cups small-diced zucchini (green/yellow) (5 small zucchini)


2 cups small-diced, peeled russet potatoes (1 large russet)


Salt and freshly ground black pepper


1 cup freshly grated Parmesan





Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.


In a large saucepan over medium heat, warm the chicken stock.





In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.


Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.





Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.
I usually use pork as a base for my soup and add vegetables like broccoli. I don't eat the pork cos all the flavor has gone into the soup. Usually you need to simmer the soup for at least an hour. Here is the recipe: http://simcooks.com/55/broccoli-soup/





Hope this helps.





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