My Mothers Garden Vegetable Soup Recipes

MY MOTHER'S GARDEN VEGETABLE SOUP RECIPE

Steps:

• In a soup pot, heat up the oil over medium heat. Add the leeks and onions. Sauté for about 5 minutes, until all the water evaporates and the vegetables are tender but not yet beginning to brown.
• Add the celery, potato, carrots, and zucchini. Continue sauteing.
• Deglaze with white wine and reduce briefly.
• Add broth, reduce the heat to maintain a gentle boil, and cook, uncovered, for 30 minutes, or until vegetables are tender.
• White waiting for the soup, prepare the Pistou. Combine all ingredients in a blender or food processor.
• Pulse the machine until the vegetables are pureed.
• Season to taste with salt and pepper. Adjust accordingly. Seal and set aside.
• About 10 minutes before the soup is done, add the canned beans and continue cooking until all the vegetables are tender.
• Once the soup is cooked, add half of the pistou into the soup. Stir to combine.
• Season the cooked soup with salt and black pepper to taste.
• Serve immediately. Have your guests help themselves with more pistou, parmesan cheese, and crusty bread while enjoying the warm soup.

MY MOTHER'S VEGETABLE SOUP

Steps:

• Cut all vegetables into large or small chunks, as desired.
• Cut chicken into small pieces. (my mother leaves the chicken meat on the bone, because the bones add even more flavour).
• Place everything in a large pot, and cover completely with water.
• Add the seasoning.
• Let it come to a boil, and then let it simmer for 1 1/2 hours. It can also be easily refrigerated and then reheated.

GARDEN VEGETABLE SOUP

Steps:

• Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
• Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

MOM'S VEGETABLE SOUP

Steps:

• In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.

MOM'S TOMATO VEGETABLE SOUP

Steps:

• In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones. , Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil. , Meanwhile, in a medium skillet, cook beef until no longer pink; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally.

CROCK POT GARDEN VEGETABLE SOUP

Steps:

• Dice all vegetables into bite size pieces.
• Heat olive oil in a large skillet on medium high heat. Saute vegetables in oil till lightly browned, transfer browned vegetables to large crock pot.
• Pour the broth and diced tomatoes over vegetables. Salt to taste.
• Cook on high for 5 hours or until vegetables are tender.
• Serve with whole wheat dinner rolls.