HOMEMADE VEGETABLE SOUP RECIPE RECIPES

Name: Mom's Homemade Vegetable Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8-10 serving(s)
Ingredients: 1 (1 1/2-2 lb) boneless beef chuck roast, cut into bite sized pieces; 2 (28 ounce) cans diced tomatoes; 2 (28 ounce) cans water; 4 teaspoons beef bouillon granules or 4 beef bouillon cubes; 2 (15 1/4 ounce) cans whole kernel corn, drained; 8 ounces frozen peas; 8 ounces frozen green beans; 7 carrots, peeled and cut into thin slices

MOM'S HOMEMADE VEGETABLE SOUP RECIPE - FOOD.COM

Mom's Homemade Vegetable Soup Recipe - Food.com image

Make and share this Mom's Homemade Vegetable Soup recipe from Food.com.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 (1 1/2-2 lb) boneless beef chuck roast, cut into bite sized pieces
2 (28 ounce) cans diced tomatoes
2 (28 ounce) cans water
4 teaspoons beef bouillon granules or 4 beef bouillon cubes
2 (15 1/4 ounce) cans whole kernel corn, drained
8 ounces frozen peas
8 ounces frozen green beans
7 carrots, peeled and cut into thin slices

Steps:

Put first 4 ingredients into large soup pot and bring to boil. Turn down and simmer for 2 hours.
Add veggies and simmer another 2 hours.

Nutrition Facts : Calories 293.7, FatContent 7, SaturatedFatContent 2.6, CholesterolContent 56.1, SodiumContent 510.2, CarbohydrateContent 38.8, FiberContent 8, SugarContent 11.8, ProteinContent 25

HOMEMADE TOMATO SOUP RECIPE | MICHAEL CHIARELLO | FOO…

Homemade Tomato Soup Recipe | Michael Chiarello | Foo… image

Michael Chiarello's Homemade Tomato Soup recipe from Food Network is an easy way to jazz up canned tomatoes; you just need a few fresh veggies and herbs.

Provided by Michael Chiarello : Food Network

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional

Steps:

Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

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You can make the most of even the smallest pieces of leftover meat on your holiday turkey with this homemade turkey soup. I simmer the bones to get the rich flavor, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty turkey soup that's tasty and economical. —June Sangrey, Manheim, Pennsylvania
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Calories 128 calories per serving

Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours., Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. , Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.

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1. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
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Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours., Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. , Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.

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Total Time 50 minutes

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

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1. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
2. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
3. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. When you go to eat it, stir it in and it gives a wonderful flavour. Other things you can consider are little slices of grilled crostini put into the bottom of the bowls before the soup is poured over. Or you could even quickly fry some nice-looking mushrooms – like girolles, chanterelles or oysters – and sprinkle these on top of the soup. If I was going to use truffle oil, then I would use it on its own – a few drips on the top just before serving. • adapted from Jamie's Dinners

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