to a base of 46 oz v8 juice add any veggies you like
fresh is better simmer and eat. I you do not add meat this will keep in fridge for 14 days.. Very low in calories and no fat
Cheap vegetable soup---
Any left over veggies and their juices-- pour into a freezable container-- cap-freeze- don't worry about the air space-- next meal or left over veggies-- pour into the same container.. I try to do this all the time. When I decide what kind of soup I want-- I start with a good boullion (Maggi makes a great one! a big square)-- and add fresh stuff-- onions-- other stuff that will be good in the soup-- left over beef or chicken-- doesn't matter what-- the goodness is the left over veggies....... you get that "all day simmer" taste.
Now..... things I've found that make a good soup-- great!
1) barley with beef keep barley in a screw top jar forever.....takes very little per pot
2) cabbage with beef- I dried mine on a screen held up by cans on top of my refrig-- then packaged
3) celery, beef or chicken Also dried-- leaves dry best-- makes all the difference with a chicken soup-- and the crumbled celery leaves in dumplings with some poultry seasoning-- to die for!
Here are a few suggestions for vegetable soup. What I like to do around this time of year is visit the local farmers' market for fresh veggies, then make a large stock pot full of soup and freeze individual portions in freezer bags. The main trick to great vegetable soup is to use *only* fresh or frozen veggies. Canned tomatoes are okay (fresh is better if they're good tomatoes) and dried beans work pretty well, but if you use canned corn, beans, etc. you'll wind up with a big pot of canned vegetable soup, which kind of defeats the purpose. I use one stick of butter or oleo, tomatoes, okra, potatoes, corn, various beans & peas, carrots, onions, garlic, and anything else that strikes my fancy. I like it a bit spicy so I season it with ground red and black pepper and a couple of bay leaves.
One other thing: lots of folks can't make a soup without putting some kind of meat in it, and I've had pretty good results using ham hocks or beef or pork bones instead of the butter, but I like it better without meat flavor in it.
This is my all time favorite that I have "perfected" over the years. I love it and it freezes well too. Enjoy! (Still waitin' for the cooler weather to arrive down here in Mississippi!)
Hamburger Soup, Mary's Favorite
If serving with homemade bread (frozen dough), start bread before soup (see *note below).
1 - T oil
2 - lrg carrots, chopped
1 - lrg onion, chopped
1 - stalk celery, chopped
1 - T garlic, chopped
1 - lb ground chuck
2 - cans (14.5 oz.) stewed tomatoes
1 - t dried basil
1 - t dried oregano
1 - cube beef bouillon
1 - t salt
1/2 - t red pepper
1/2 - t black pepper
3 - cans (14 oz.) beef broth
4 - cups water
1 - T Worcestershire sauce
splash kitchen bouquet
**leftover vegetables, optional (corn, peas, green beans, etc.)
egg noodles, medium or wide
parmesan cheese, grated
In a large soup pot, sauté carrots, onion, celery and garlic in oil on medium high until onion is translucent. Add ground beef and cook through. (Dump in colander if desired to drain off excess oil, return to pot. I prefer the additional flavor from the fat and don't drain personally.) Add tomatoes with juice, salt, peppers, basil, oregano and bouillon, stir and cook on medium high, about 5 minutes. Add broth, water, Worcestershire and kitchen bouquet, increase to high and bring to a boil, stirring occasionally; add any leftover vegetables, stir, reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally. Soup can be served at this point, or reduce heat to low and let it slow simmer an hour or more, stirring occasionally, until you are ready to eat! Cook egg noodles, or your favorite noodle, separately according to package directions; drain. Spoon noodles into soup bowl, ladle soup over top of noodles and sprinkle with grated Parmesan cheese. Serve with homemade bread, or crusty rolls.
*Frozen Bread Dough - If preparing frozen bread dough, begin speed method prep before chopping vegetables. Check package directions or set large pot of water to boil; preheat oven to 200 degrees, grease loaf pan and set frozen bread in pan. CAREFULLY pour boiling water into shallow baking pan, turn oven off and CAREFULLY set water pan on bottom rack of oven. Put bread pan on top rack and close the oven door for approximately 2 hours, checking after the first hour to make sure it hasn't risen too high. When bread has risen to about 1 inch above the top of the pan, remove the water pan and leaving the bread in the oven, turn temperature up 325 degrees, baking for 30 to 35 minutes.
**Leftover Vegetables - Keep leftover vegetables from meals (from the pot not the plate!) in a small container in the freezer and continue layering as you have leftovers. Dump one small container into soup pot.
Freezes well. Allow soup to cool and divide equally into containers; freeze.
Here's one I just tried last night....oh yum! I can't take credit as I found it on allrecipes.com but just wanted to pass it on. It is so simple, easy and great to fix on a busy day. You won't believe that it is just doctor'ed up canned soups!
Quick Clam Chowder
1 (10.75 ounce) can New
England clam chowder
1 (10.75 ounce) can
condensed cream of potato
1 (10.75 ounce) can
condensed cream of celery
1 (6.5 ounce) can minced
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon margarine
4 cups half-and-half cream
1. In large pan cook onion and celery in butter or margarine. Add clam chowder, cream of potato soup, cream of celery soup, clams, and half-and-half, and heat through. NOTE: Half-and-half is best but milk will do.
Note: I used 2 cups whole milk and 2 cups fat free half and half and that worked well. I simmered for about 40 mins. I also served grilled cheese sandwiches. My 6 yr old son would not taste it but my 8 yr old daughter asked for seconds!
Kielbasa Potato Chowder
Prep: 15 min. Cook: 20 min.
Yield: 4 cups
1/2 pound smoked kielbasa or Polish sausage, cut into 1/2 inch pieces.
3 bacon strips, diced
1 small onion, finely chopped
1 garlic clove, minced
1 1/2 cups reduced-sodium chicken broth
1 1/2 cups water
2 medium potatoes, peeled and cubed
1/2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
2 kale leaves, torn, or 1/3 cup spinach (when it's safe to eat) or chard
1/2 cup heavy whipping cream or 2% milk
In a large nonstick skillet, brown kielbasa and bacon'drain, reserving 1 teaspoon drippings. Add onion and garlic;cook over medium heat for -3 minutes or until onion is tender.
In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender. Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted. Reduce heat. Add cream; cook one minute longer or until heated through
This is from the Taste of Home's Cooking for 2 magazine and it is delicious but, if cooking for an entire family, just double the recipe.
Simple Shrimp Chowder
1/2 cup each chopped onion, celery, carrrot and sweet red pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/2 pound frozen cooked small shrimp, thawed.
1 can (14 1/2 ounces) diced potatoes, drained
1 cup vegetable broth
1 cup frozen corn, thawed
2 teaspoons seafood seasoning
1/2 teaspoon dried thyme
In a large suacpan, saute the onion, celery, carrot and red peppers in butter for 5 minutes or until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through.
Yield: 5 cups.
Again from the Cooking for Two magazine so double if you have a larger family.
Home Made Chicken Soup
4 chicken legs/2 thigh and drumsticks,skin & visible fat removed
3 stalks celery, sliced in 1/4 inch slices
1 small onion, coarsely chopped
1 bay leaf
2-3 toes of fresh garlic, coarsely chopped
Put in crockpot with water. Mine is a 4 qt model. Cook on low for about 6 hours.
Remove chicken from crockpot, take meat off bones, & return to broth. You may refrigerate broth to cool & let fat rise to top to skim off, but if you removed most before cooking, you may not need to.
Put in a soup pot & add 1 bag of egg noodles to broth, along with 1 bag frozen peas or mixed vegetables. heat until noodles /vegs are cooked, and eat.
Maggie, here's one I've been making for years. My family likes it real well. It's a hearty soup for a cold evening and freezes well.
Beefy Lentil Vegetable Soup
1 pound lean ground beef
1 and one half cups dry lentils, rinsed
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
3 cups water
1 teaspoon salt
ground black pepper to taste
2 cubes beef bouillon cube
6 cups tomato-vegetable juice cocktail
1 (4.5 ounce) can mushrooms, drained
1 dash Worcestershire sauce
Brown beef; break meat into small pieces while cooking. Drain.
Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.
1 lb italian sausage cooked, drained and chopped
1 large onion diced and sauteed
4 stalks celery chopeed and sauteed
2-3 potatoes diced
2 cups carrots chopped
1 zucchini chopped
1 yellow squash chopped
8 cups chicken broth
2 cans tomato sauce
1 can white beans
1 can red beans
1 cup tiny tiny pasta (dots or stars or letters)
You can substitute the sausage for ground beef BUT it is the secret ingredient of this soup. It makes all the difference in the flavor. You really do need to saute the celery, it also makes a big difference in the flavor.
Put cooked meat, celery and onions on a large stock pot. Add wet ingredients and veggies. Bring to a boil and add pasta. If you use the tiny itty bitty pasta then you can just let it cook and even if it 'bloats' it will still be small. This makes a lot of soup and keeps well in the fridge, freezer and everyone loves it!
Hi Maggie!!! In the Netherlands, "Mosterd Soep" is quite popular. I've bought the mixes here in the Netherlands and had it in restaurants. However, I wanted my family in California to try it so I "tweaked" a cream soup recipe until I found what I think is very close to the Mustard Soup here. I know, many of you will think it sounds awful....but try it before you make a decision...my family loved it (after wrinkling their noses....lol).
Selma's Mustard Soup Recipe
8 Ounces *sliced mushrooms
2 Tablespoons chopped onion
4 Ounces chopped bacon (approximately 3 or 4 slices....more or less to taste)
2 Cups water
3 Cubes chicken bouillon (I use powdered or liquid....3 tsp or more to taste)
1/4 Cup butter (one fourth cup butter)
4 Tablespoons flour
3 Cups milk
2 Tablespoons grainy (brown) mustard (I use 3 Tablespoons but it's pretty strong with horseradish)
1 Tablespoon regular yellow mustard
Salt & Pepper to taste (I always add some garlic powder and turmeric to my soup)
Combine mushrooms, bacon, water, bouillon and onion in a medium size pan and bring to a boil...cover and simmer for 20 minutes.
In a another pan, melt butter and blend in flour with a little salt and pepper - gradually add milk and stir constantly until the mixture is thickened. Add to the the mushroom mixture along with the mustard and stir well and heat together for a few minutes....just to make sure it's all heated through.
* I used canned mushrooms but I'm sure fresh would be delicious, too.
If anyone tries this recipe, I'd love to hear what you think.
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