How to Make Vegetable Soup

Have you learned yet how to make vegetable soup? These recipes vary from country to country and even person to person. If you like vegetable soup and you eat it made by different people, you will see that two pots are almost never the same. The old fashioned way to make this was to throw everything in the pot that was leftovers in your refrigerator or freezer. This practice tells how different each pot could be. The seasoning also came from whatever leftover meats were saved; this could be hamburger, roast, chicken and if nothing else a chunk of bacon was added.


Today, it might not vary so much for each person because most will follow a recipe adding commercially cans of vegetables and their favorite meat for seasoning. If you are learning how to make vegetable soup from scratch however, they will all taste different. Years ago, beef and bacon were two of the popular meats used for seasoning in all types of soup pots. Many people now are cooking more chicken than beef and this is also the choice for seasoning vegetable soup.

When you learn how to make vegetable soup you will find also today, is that many choose to make vegetable soup recipes without any meat. Even if they are not practicing vegetarians, many think it is healthier and more economical to make it without meat but to add the meat soup stock. There are also those who choose to make strictly vegetarian soups selecting to add much flavor with various spices and herbs. However you choose to make your vegetable soup recipes, it all can be a very well seasoned pot of soup.

HOW TO MAKE VEGETABLE SOUP with BEEF

How to Make Vegetable SoupHow to Make Vegetable Soup
  • 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

When you are learning how to make vegetable soups you find many that are 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.


ITALIAN MINESTRONE RECIPE a vegetable soup recipe

If you are learning how to make vegetable soup try this one from Italy; you will find it on the menu in most Italian restaurants in the United States.

  • 6 Short ribs
  • 1 Large can kidney beans
  • 1 Large package frozen mixed vegetables
  • 1 Small head shredded cabbage
  • 1 Large can tomatoes
  • 1 Small can tomato sauce
  • 2 Stalks chopped celery
  • 3 Medium chopped potatoes
  • 2 Large chopped onions
  • 2 Cloves minced garlic
  • 2 Teaspoons dried basil
  • 3 Small sliced zucchini
  • ½ Package dry pea soup mix
  • Salt/pepper to taste

Cover ribs with water, bring to a boil and simmer until tender.
Skim off the top, cool meat and remove from bones.
Return meat to broth; add remaining ingredients except for zucchini.
Return to simmer and cook on low about 2 hours or until thickened.
Add zucchini 15 minutes before finish cooking.


TOFU SOUP RECIPE 

When you learn how to make vegetable soup you might wan to try this recipe made out of tofu which makes the soup creamy and delicious. 

  • 1 Cup chopped onion
  • 2 Cloves minced garlic
  • 3 Stalks chopped celery
  • 2 Cups shredded cabbage
  • ½ Pound  chopped asparagus
  • 2 Large chopped leeks
  • 4 Cups vegetable broth
  • 2 Tablespoons chopped fresh parsley
  • 2 Teaspoons dried dill
  • 2 Teaspoons dried basil
  • 1 Teaspoon dried oregano
  • Salt/pepper
  • 1 Package soft fresh tofu

On low heat steam onion and garlic in skillet until soft; transfer to a larger soup pot.
Add celery, cabbage, asparagus, leeks and vegetable broth.
Simmer vegetables just long enough to brighten the color; cool slightly.
Puree about 2 cups of the soup at a time with some of the tofu; return to a pot.
Heat soup only to 118F degrees on a thermometer; serve immediately.
10 Servings


HEARTY BARLEY SOUP RECIPE

  • 1 ½ Cups water
  • 1 Quart chicken broth
  • 1 Can pinto beans
  • 2 Tablespoons dry lentils
  • ¼ Cup pearl barley
  • ¼ Cup diced onion
  • ½ Cup diced fresh carrot
  • ½ Cup diced fresh celery
  • ½ Cup peeled diced potato
  • 1 Tablespoon tomato paste
  • ½ Teaspoon pepper
  • ½ Cup frozen corn
  • ½ Cup frozen green beans
  • ½ Cup shredded cabbage

In a large saucepan bring water and broth to a boil.
Add soaked beans (discard water and rinse beans), lentils, barley, onion, carrot, celery, potato, tomato paste and pepper.
Cover and simmer for 15 minutes.

› Vegetable

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