Vegetable Soup Recipes

Ingredients:

• 3 Tbsp. olive oil
• 1 cup onions, chopped
• 1 lb. fresh carrots, sliced
• 1 large red bell pepper, chopped
• 2 cloves garlic, minced
• 2 cups potatoes, unpeeled and chopped
• 2 cups turnip roots, chopped
• 1 cup celery, chopped
• 2 lbs. fresh green beans, sliced
• 2 cups tri-colored small pasta shells, cooked
• 1/2 tsp. salt, optional
• 1/4 tsp. black pepper
• 1 1/2 cups fresh parsley, chopped
• 10 cups broth, homemade if possible, chicken or vegetable

Directions:

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

Total Time: 15 minutes

Yield: 4 servings

Ingredients:

• 1 qt chicken broth or stock
• 1/2 cup chopped onion
• 1 10 oz. package frozen mixed vegetables, thawed
• 1/2 tsp dried basil
• 1/8 tsp pepper
• 1 tsp thyme
• 1 tsp oregano
• 1 bay leaf
• pinch red pepper (optional)
• pinch sugar
• 1/4 cup uncooked elbow macaroni or noodles
• 1 8 oz. can tomato sauce

Steps:

1. In a large saucepan, bring the broth, tomato sauce, onion, vegetables and seasonings to a boil.
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2. Add macaroni or noodles. Simmer, uncovered, for 10 minutes or until pasta is tender.

Ingredients:

• 1 can beans drained (any flavor - I like black beans)
• 1 can diced potatoes (drained)
• 1/2 cup orzo pasta (cook according to package)
• 6 medium tomatoes
• 4-5 stalks of celery
• 1 package frozen spinach (thawed and squeezed dry)
• salt and pepper (to taste)
• 1 tsp. dill weed
• 1/4 tsp. cumin

Directions:

By Tonya from Knightdale, NC

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.

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
Joy

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've read that a bit of sugar will take away the over salted taste.

Take out a small amount & add a bit of sugar, if it helps add a little bit at a time until you have the taste you want.

Let me know if it works!!

Good Luck

This has happened to me before and it is most irriitating and nothing is worse than to try to eat something that is way too salty. For many years I have been more of an under-salter as salt comes from other sources....so many canned goods for example have salt or if you use any type of broth or boullion cubes.

I think the idea of cooking up some extra veggies and adding sounds good or perhaps another small batch of the soup w/o any salt. I don't know that adding raw potatoes will absorb the salt but it is possible...like just put the pot of soup in the frig over-night with the potatoes added and then pull them out and re-heat. When you reheat the veggies will get cooked some more but not too much. One time when I followed a new recipe to the T, it was overly salty....next day tho when I heated the leftovers and we had again, it didn't taste as salty. I thought the recipe was good tho so just made a notation not to add any salt the next time I made it. Oh I rarely add any salt to a soup containing ham....it will get plenty of salt from the ham!

Good luck and hope the soup tastes better the 2nd time around!

Hi,

I would drain the broth from the vegies, saving everything. Heat the broth, try the potato in it, if it is better, take some broth out and put aside, then add more broth ingredients, like tomato products. When the broth tasts to your liking, drain the potatoes out and add the vegies back in.

That way the soup vegies aren't over cooked and your broth is more to your liking.

Add some water to it. Then if it is too thin, add a bit of potato flakes to it.

I have tried with success by adding one part white vinegar and one part sugar to soup. Test this on a small amount first to see if it works for you.

I just had the same problem but with a tomato veggie soup. I tried about a 1/2 cup of commercial lemonade in an 8 cup soup and it seems to be doing the trick without adding a sweet taste. Don't think it would work for a ham type soup, but you never know.

I just read some of the feedbacks and decided to try lemon to my "way to salty soup" and this helped a lot. I also added more veggies and low sodium chicken broth which helped, without compromising the flavor of the soup.

Because of using ham hocks my soup is very salty . Any suggestions for getting less of a salty taste?

BALSAMIC VINEGAR! Just add a little bit and keep tasting! Worked wonderful for my vegetable beef soup!

BALSAMIC VINEGAR! Just add a little bit and keep tasting! Worked wonderful for my vegetable beef soup!

Heck. I made 5 gallons of my famous veggie soup and somehow kosher salt found it's way into the pots. It's a disaster! Potatoes, sugar, vinegar, everything I could throw at it still made it taste horrible. The ONLY fix I know is to pour it out. Drink more wine or beer and call in Chinese! There goes $35 bucks worth of fillin's

Editor's Note: Yes, these only work if the soup is a little too salty.

A chunk of potato in it will absorb the salt.

I've made Ham and Vegetable soup, I've had it on the go all day in my slow cooker, 2 Ham Shanks and a selection of winter veg with dried herbs and pepper. Eventhough I never added any salt whatsoever the ham hocks have made the soup very salty :-(

Before I came across this thread I woulda thrown a spud in it (with little effect) but I've just tried the balsamic vinegar trick GENIUS! Plus a huge bonus is it's added depth of flavour!

Definitely try with just a little bit in a separate bowl to try and then bit by bit add it to your soup

Huge thanks for that suggestion 8-)

I think the soup you made may be too bland. Plain boiled veges and legumes can be a bit boring. I always add a can or two of chopped canned tomatoes, with a teaspoon of sugar (to cut the acid of the tomatoes), and I would add some Oregano or Thyme. Not too much, about half to one level teaspoon. Start small, then add more. I'm speaking about dried herbs here.

Use more carrots and celery, as they are the real "taste makers", and put in about 3 or 4 stock cubes for a large pot of soup. It just needs some livening up, that's all. I make minestrone a lot, leaving out the bacon, and it's absolutely delicious. Any cookbook should have a recipe for it, or Google it - there are many different recipes there. I hope this has been of some use to you.