HEARTY VEGETABLE SOUP RECIPE: HOW TO MAKE IT
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Total Time 01 hours 45 minutes
Prep Time 25 minutes
Cook Time 01 hours 20 minutes
Yield 16 servings (4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
Nutrition Facts : Calories 105 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 488mg sodium, CarbohydrateContent 20g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch.
POTATO AND LEEK SOUP RECIPE | EMERIL LAGASSE | COOKING CHAN…
Provided by Emeril Lagasse : Cooking Channel
Categories appetizer
Total Time 55 minutes
Cook Time 35 minutes
Yield 4 to 6 servings (about 6 cups)
Number Of Ingredients 13
Steps:
- Trim the green portion of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternatively, tie 2 leek leaves, the bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
- Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
- In a large soup pot over medium heat, melt the butter and add the bacon. Cook for about 5 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes are falling apart and the soup is very flavorful.
- Remove the bouquet garni and, working in batches, quickly puree the soup in a food processor or blender, letting it run for about 5 seconds. (Alternatively, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.
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HEARTY VEGETABLE SOUP RECIPE: HOW TO MAKE IT
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 45 minutes
Category Dinner, Lunch
Calories 105 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 45 minutes
Category Dinner, Lunch
Calories 105 calories per serving
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
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HEARTY VEGETABLE SOUP RECIPE: HOW TO MAKE IT
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 45 minutes
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Reviews 4.9
Total Time 01 hours 45 minutes
Category Dinner, Lunch
Calories 105 calories per serving
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
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