Vegetable Soup Recipes if Learning How to Make Vegetable Soup Might be a Fish Soup Recipe

Vegetable soup recipes vary from person to person if learning how to make vegetable soup. Most people make it different each time they make their pot of vegetable soup. The old fashioned way was to make a vegetable beef recipe flavored with big chunks of beef. Then we got more health conscious and the trend began to replace beef with chicken. Now many of us make a chicken vegetable soup. Then we have many people who prefer to make vegetable soup with no meat added. However you like it, these vegetables are delicious cooked in a broth with many herbs and spices.

VEGETABLE BEEF SOUP RECIPE

• 1 ½ Pounds beef stew or other beef


• Water


• 2 Stalks chopped celery


• 2 Medium chopped onions


• 3 Carrots cleaned and diced


• 1 Green bell pepper chopped


• 3 Cloves minced garlic


• 2 Cans green beans and juice


• 2 Cans diced tomatoes


• 1 Can whole kernel corn and juice


• 3 Medium potatoes, peeled and chopped


• 2 Tablespoons chopped fresh basil
• Salt/ Pepper to taste

In a large heavy pot cover the meat with water. Bring to a boil on high. Reduce heat and simmer until beef is tender. Add all the vegetables, stir to blend well and heat to boiling. (You may need to add more water) Reduce heat to low, cover with a lid and simmer for about 1 hour. Season with salt and pepper to taste.

CIOPPINO RECIPE a fish soup recipe

Vegetable soup recipes can be flavored with other ingredients besides the normal beef and chicken. The following recipe is called a Cioppino recipe which is a fish soup recipe containing vegetables. Because of the traditional Italian seasonings, many people link it to the Italian cuisine. It actually originated in San Francisco California. It began by fishermen who settled there and was a way of utilizing fresh catch of the day. Depending on how much liquid you add, it could be a hearty soup or a stew.

Some of the seafood is generally cooked and served in the shells. Typically a crab fork and crackers are served with cioppino recipe. Often restaurants offer bibs to customers to prevent spills and stains on the clothing.

• 1 Large chopped onion


• 1 Chopped green bell pepper


• ½ Cup sliced celery


• 1 peeled grated carrot


• 3 Cloves minced garlic


• 3 Tablespoons olive oil


• 2 Cans (1 pound each) tomatoes


• 1 Can (8 ounces) tomato sauce


• 1 Teaspoon dried basil


• 1 Bay leaf


• 1 Teaspoon salt


• ¼ Teaspoon black pepper


• 1 Pound swordfish or halibut (cut into small pieces)


• 1 Dozen clams or mussels in shells


• 1 ½ Cups dry white wine


• 1 Cup fish broth


• 8 Ounces shrimp


• ½ Pound scallops


• 2 Tablespoons minced parsley


• 1 Pound crab legs OPTIONAL

Sauté onion, green pepper, celery, carrot and garlic in olive oil until tender.

Stir in tomatoes, tomato sauce, broth, basil, bay leaf, salt and pepper; heat to boiling.

Reduce heat, cover and simmer for 2 hours.

Remove bay leaf and discard.

Stir in wine and seafood; simmer 20 minutes or until done.

Ladle into soup bowls and serve with sour dough bread or crusty French bread.

For more delicious soup recipes look below.

• Cold soup recipes


• Split pea soup recipe


• Asparagus soup recipe


• Tomato soup recipe

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