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Heat olive oil over medium heat in a large soup pot. Add onions, celery, and carrots. Saute until they are tender. Add bell pepper and garlic. Cook for 5 minutes.
Add broth, potatoes, and turnips. Bring to a boil, reduce heat. Cover partially and cook for 15 minutes or until potatoes are almost tender. Add green beans. Simmer for 15 minutes.
Add pasta, salt, and pepper. Continue to simmer for another 15 minutes. Turn off heat and allow to sit, covered for 1/2 hour.
Ladle into soup bowls and garnish with a sprinkle of fresh chopped parsley.
Source: The recipe for this soup came from my Mother who almost couldn't wait for her "kitchen" garden to be ready to cook. She didn't always have every ingredient that's listed, but if she did, everything went into the big old soup pot.
She'd make the best baked cornbread to go with this healthy and hearty soup. It was as good to us as it was for us. I have such nice memories of helping her in that big old kitchen where the kitchen table more often than not was also where I did my school homework. I wish I had that big table still, but I don't know where I'd put it in the kitchen we have today.
By Julia from Boca Raton, FL
What's for dinner? Fridge empty? Make easy soup from whatever.
This is so simple. Put the ingredients in a pot and simmer for a while.
|Time:||10 Minutes Preparation Time|
30 Minutes Cooking Time
By Vin from AZ
Because of the soduim in canned soup, I can not open a can! So I made up this quick and easy vegetable soup. I am great at thinking I know what I am doing. Hope you like it!
Today I had to shop for vegetables for this soup because I am on a liquid/soft diet due to jaw surgery. So my goal has been to eat healthy. So I picked up all produce, came home and decided to start a potato soup. Wait until you see what I put in this soup? It is so nutritious and full of vitamins.
Chop up tomatoes and celery and add to large soup pot. Turn on low and let it simmer until veggies get soft.
This is an easy soup to make and you can make it to your own preferences. I happen to love sweet potatoes, so I use more than the recipe calls for. Also, I add my turmeric a little at a time. You can also use more chicken broth.
Super easy, great-tasting soup, especially good in the fall and winter months.
Take leftover rice and break it up with a fork. Add frozen peas and canned tomatoes cut in small pieces. Cover with water or chicken broth or vegetable broth.
Mix together potatoes, celery, onion, water, and chicken bouillon cube. Add salt and pepper to personal tastes. Heat in large covered pan on the stove for 15-20 minutes.
Boil all veggies in sea salt and water until soft. Drain water. Add olive oil and puree veggies with a blender or a hand blender, adding enough broth to get to your desired consistency. (I like mine a little thinner than applesauce.)
I remembered someone posted a recipe for making your own vegetable broth by saving all vegetable scraps in a Ziploc bag and store it in the freezer. I was the one who posted my recipe for Kibbutz Israeli Vegetable Salad.
When it's cold, raining, snowing or icy, this soup will warm and give you comfort. Combine all ingredients in a large cooking pot. Bring to a boil. Reduce the heat and simmer for 1 hour or until vegetables are tender.
I love cold soup in the summer! It is a perfect way to eat seasonal vegetables. Start by buy whatever veggie you like that is in season. This is a healthy, very low-cal, and has almost no fat!
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When I was young, my mother made a vegetable soup using what she called a "soup bone". I do not know exactly what kind of a bone that was. Does anyone know, or have a recipe for a good old fashion vegetable soup? Thank you for answering.
A soup bone is usually beef knuckle, shank or leg bones with some meat still on the bone. These are available in my supermarket meat case, but you need to ask for a knuckle bone.
I use my crockpot to make beef broth for soup. I have a 5 qt pot, which I fill with water, then the soup bones (1 knuckle, 3-5 shank or leg bones), 2 large carrots sliced in 1/2" rounds, 3 sticks of celery sliced in 1/2" slices, and 1 large onion coarsely chopped. l add 4-5 cloves of garlic, and salt and pepper to taste. Cook on low for 6-8 hours.
This can be done on the stove in a pot. Simmer for at least 4 hours. Remove the bones and add any meat still on them to the broth. Refrigerate the broth for several hours, and remove the fat which has hardened. Then add more vegetables to the broth. such as cubed potatoes, corn, peas, more carrots celery and onions,and beans. You can cook the veggies and broth on your stove top for about an hour on medium heat if using fresh veggies.
You can have the soup ready to eat in 15 minutes if you use a package of hash browns and a bag or 2 of frozen mixed vegetables. Bring to a boil, the simmer at medium for 10 minutes until veggies are cooked. Check seasoning, and add salt and pepper if needed. Enjoy. The secret to good homemade soup is the both. Hope this helps.
It seems I have made a batch of vegetable soup too salty. I know there is a fix out there somewhere, can someone help? I would prefer not to do the "cook a potato in it", I don't want to further cook the veggies and make them mushy, if I could try something else.
Bonnie from Martinsburg
Lay some Potato slices on top of the soup and they will absorb the salt.
Have never tried this , but have read somewheres that by adding a peeled, raw potatoe ( chunks) that it helps absorb the salt.
Hope that will help you
Seems above feedbacks miss the point: soup is already cooked. All I can think of is to make a smaller batch without salt (or anything salty) and combine it with present batch. A way might be to siphon the broth and replace with bland type. Please chime in for any other tips.
How about making another batch or half batch without salt and mix the two when cooked.
I believe the potato thing to be a myth because it never worked for me.. And I over salt all the time. What I do is cook somemore of the same veggies in another container and add that to my original soup. Keep adding veggies until it tastes like you want it.. As an added bonus you have more soup servings to freeze and store for later. Hope this helps..
I'm a vegetarian and recently I got a hold of a large amount of mixed fresh vegetables (carrots, celery, cabbage, cauliflower, etc.). So I decided to make a large pot of vegetable soup for freezing. I boiled up all my vegetables with a vegetable stock cube plus a small bag of (washed) mixed lentils, split peas, and barley. I let it simmer away till the legumes were cooked through.
When I tasted the soup, it tasted absolutely revolting. Where did I go wrong? Is there any way I can salvage a very large pot of soup? I hate tossing food away and I can't really afford to. So if I can do something to redeem this soup, I would be very grateful. Any suggestions?
By cettina from Malta, Europe
I know this is easy, but I am a first timer and need vegetable soup recipes. Thanks.
By Lavoris McGhee from Little Rock, AR
I would like a good recipe for vegetable soup.
By Virginia M.