Vegetable Soup. On a cold, snowy day what can be better?Any good recipes?

I have one my Grandmother past down. She was Italian and made great soup. Looking for something new.Vegetable Soup. On a cold, snowy day what can be better?Any good recipes?
Soup: Vegetable.


(by Dune 25/1/08)


1 lb. stew beef, cubed


1 lb. ox tails


Beef soup bone (if available)


1 tsp. seasoning salt


1 tsp. black, white and cayenne pepper


1/4 tsp. marjoram leaves


1/4 tsp. thyme leaves


1 bay leaf


Dash of sugar


1 med. onion, chopped


1 c. celery, chopped


3 c. of diced white potatoes


1 (20 oz.) bag frozen mixed vegetables or leftover vegetables in refrigerator


1 can stewed tomatoes


1 can tomato paste


In large stock pot, add meat, seasonings, onion, celery and cover with water. Bring to boil, reduce to simmer and cook for 2 hours or until tender. Skim excess fat from surface. Add remaining ingredients. Cover and simmer 25 minutes or until vegetable are tender and soup has rich, thick appearance.





Left over turkey and the turkey bones would make a great base, or some chicken pieces, or a chicken frame.Vegetable Soup. On a cold, snowy day what can be better?Any good recipes?
My idea on vegetable soup is a good basic stock, chicken, beef, veggie, etc. Then toss in any and all the veggies that look like they would be good today.





One day it might all be classic: potatoes, carrots, celery, onions, etc. Another day it might just be broccoli, cauliflower and bell peppers.





And then again it might be everything in the fridge!





I make the veggie stock when I am cooking other meals. I drain all liquids into freezer containers. The buttered liquid off green beans, the liquid off a can of peas, etc. When dinner is over and you are putting stuff up, be sure to add all the liquids left in the bowls to the stock container!! Those are where all the vitamins are!!





One of my favorite soups lately has been:





1/2 cup rolled barley


2 cups beef broth


1 cup diced meat


2 cans crushed tomatoes


1 can tomato paste


1 medium onion


salt and white pepper to taste





Simmer all the above until it is lunch time.
* 1 tsp olive oil


* 1/2 sweet yellow onion, diced


* 2 carrots, diced


* 3 celery, diced


* 1 zucchini, diced


* 1 yellow squash, diced


* 2 cloves of garlic, minced


* 1 tsp dried thyme


* 1/2 tsp dried sage


* 1 14 oz can of diced tomatoes with juices


* 1 15 1/2 oz can of cannellini beans or white beans, drained and rinsed


* 6 cups of vegetable or chicken stock (I used chicken)


* Sea salt and pepper to taste


* 2 cups of baby spinach


* Parmesan cheese (optional)





Heat a Dutch oven over medium heat with the olive oil. Add the onion once it's warm and saut茅 for 2 minutes then add the minced garlic and stir constantly for 60 seconds. Add the carrot, celery, thyme, sage and diced tomatoes. Place half of the beans in a bowl and mash. Pour the mashed beans and the remainder of whole beans into the Dutch oven and stir, mixing everything together, season with sea salt and black pepper. Simmer on medium low heat for 45-60 minutes(depending on how soft you like your veggies). Add the spinach, zucchini and squash, taste and re season if needed. Cook for an additional 3-4 minutes. Serve with Parmesan cheese sprinkled on top (if desired).
This one is a bit wierd and ---well you judge. We make a soup called nexcan. It starts in a hiuge pot and sits on the back of the stove on a low burner for a whole week. We start with a gallon of stock, usually chicken., potatoes, carrots, onion, garlic, the usual herbs and spices. and a can of red beans, can of corn, can or garbanzos, whatever is good. And after a few bowls you just grab the next can in the pantry and throw it in. Hence the name nexcan. Once in a while a can of chiken stoc has to go in or a can of beer. You can rinse your veggies if you like or not. This is a cumulative community effort and we'voe only had to toss one pot so far. Someone threw in a raw chicken and thats nolt good at low temp. This is sort of a modern pot-a-feu which was basically leftovers in a restaurant that the help got to eat. BBy the way, in old french restaurants they also poured all the leftover wine, half glasses, etc, champagne and brandy into a big jug and the help got to drink that instead of the good stuff. It was called Cold Duck.