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Soup Vegetable Soup
 
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nedimex
Super MOD
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Joined: 16 Jul 2005
Posts: 542
Location: Kadiköy/Istanbul

PostPosted: Tue Mar 27, 2007 8:01 pm    Post subject: Vegetable Soup Reply with quote

Vegetable Soup

From: Lussier Jean-Francois


Nothing's easier then making vegetable soup: you don't even need a recipe.
Just a few hints and tricks...
First of all, you need good base. A chicken broth is a good start. To make one, buy yourself 30 cents worth of chicken. Let it boil with 2 liters of water and a little salt for two or three hours. You actually need around 2 or 3 cups of the stuff, depending on how much soup you want to make, and strong your broth is.
Then buy yourself fresh vegetables: Try patatoes, tomatoes, onions, zucchinis, mushrooms, spinachs... etc. 5 to 8 different vegetables, not more than that.
Add salt, pepper, garlic and one spice of your choice, like teragoen, origano or rosemary. Once again, don't over do it! You want to be able to taste every ingredient in your soup.
The broth is very important. It's what brings all the taste together.
Then put the broth and the vegetables in one large cauldron. Add water until it reaches 2/3 of the cauldron. Add the salt. Set your stove to medium heat and let leave it alone for a good 3 to 4 hours. You can add water if you find there's not enough of it. Add your main spice half an hour before the soup is done.
There it is! If you wish to add rice or pastas, i suggest you add them already cooked, within the last hour of cooking.

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ezgim
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 19 May 2007
Posts: 848
Location: Manisa

PostPosted: Tue May 29, 2007 5:44 am    Post subject: Vegetable Soup Reply with quote

Vegetable Soup

1/4 c. whole barley
1 c. peas
1 c. carrots, sliced
2 tbsp. soy sauce or Bragg Liquid Aminos
1/2 c. celery, diced
1 tsp. salt (or to taste)
1/4 c. onions, chopped
1 tsp. onion powder
2 c. tomatoes
6 c. water
handful of parsley

COOK barley one hour in 6 c. water or more. ADD remaining ingredients and simmer until tender. ADD chopped parsley just before serving. YIELDS: 10 c.

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sufle
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 03 May 2007
Posts: 682
Location: Ankara

PostPosted: Wed May 30, 2007 6:42 am    Post subject: Vegetable Soup Reply with quote

Vegetable Soup

1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney bean recipes" href="http://en.lezzetler.net/kidney-bean-recipes.html"class="postlink">kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips

1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese. (http://www.topsecretrecipes.com)

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sufle
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 03 May 2007
Posts: 682
Location: Ankara

PostPosted: Fri Dec 21, 2007 9:02 pm    Post subject: VEGETABLE SOUP Reply with quote

VEGETABLE SOUP

MRS. J. S. REED

One-fourth head cabbage, three large onions, one turnip, three large potatoes, two tablespoons cooked beans; boil all together till tender.
Pour off all water; then add one gallon of stock. Add tomatoes, if you like.

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sufle
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 03 May 2007
Posts: 682
Location: Ankara

PostPosted: Fri Dec 21, 2007 9:03 pm    Post subject: VEGETABLE SOUP Reply with quote

VEGETABLE SOUP

MRS. G. A. LIVINGSTON


Three onions, three carrots, three turnips, one small cabbage, one pint tomatoes. Chop all the vegetables, except the tomatoes, very fine. Have ready in a porcelain kettle three quarts boiling water; put in all except tomatoes and cabbage; simmer for one-half hour; then add the chopped cabbage and tomatoes (the tomatoes previously stewed); also a bunch of sweet herbs. Let soup boil for twenty minutes; strain through a sieve, rubbing all the vegetables through. Take two tablespoonfuls butter, one tablespoon flour; beat to cream. Pepper and salt to taste, and add a teaspoon of white sugar; one-half cup sweet cream, if you have it; stir in butter and flour; let it boil up, and it is ready for the table. Serve with fried bread chips or poached eggs, one in each dish.

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ezgim
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 19 May 2007
Posts: 848
Location: Manisa

PostPosted: Wed Jun 18, 2008 5:29 am    Post subject: E-Z Vegetable Soup Reply with quote

E-Z Vegetable Soup

2 T olive oil
2 cloves garlic, minced
1 onion, chopped
3 carrots, chopped
1/2 c chopped celery
1/2 t Italian seasoning
2 T Bragg Liquid Aminos
1c fresh corn (off the cob)
1 c cabbage, chopped
1 can organic tomato sauce
1 can organic, chopped tomatoes
6-8 c water
1 c whole wheat pasta spirals
Anything else that’s leftover in the fridge

In large soup pot, sauté garlic, onion, carrots, and celery with olive oil and seasonings. Add corn, cabbage, tomato sauce, tomatoes and water. Simmer for 1 hour. Add pasta, leftovers, and simmer until tender, about 15 minutes.

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Doctor
English Admin
English Admin


Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Thu Jan 29, 2009 6:39 am    Post subject: VEGETABLE SOUP Reply with quote

VEGETABLE SOUP

1 can (19 ounces) chunky New England clam chowder
1 can (11 ounces) condensed cheddar cheese soup, undiluted
2-1/2 to 3 cups half-and-half cream, divided
1 tablespoon Worcestershire sauce
1 package (16 ounces) frozen stir-fry vegetable blend
1 medium tomato, seeded and chopped
2/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon pepper

1 In a large saucepan, combine the chowder, soup, 2-1/2 cups cream and Worcestershire sauce. Bring to a boil. Stir in vegetables; return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
2 Stir in tomato, cheese, parsley and pepper. Cook and stir until heated through, adding remaining cream if desired.
Yield: 8 servings.

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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