Vegetable Soup For One Recipes

QUICK AND EASY VEGETABLE SOUP

Steps:

• In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

HOMEMADE VEGETABLE SOUP

Steps:

• Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

EASY VEGETABLE SOUP I

Steps:

• In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.

VEGETABLE SOUP FOR ONE

Steps:

• Chop onion and crush garlic. Saute in oil in saucepan for 2-3 minutes.
• Add the water, bay leaf and seasoning. Bring to boil, lower heat, cover pan and simmer for about 10 minutes.
• In the meantime, chop veggies finely. Add to saucepan and raise heat until it's fully boiling again. Then lower heat, cover pan and simmer for 10 more minutes. Serve with bread.

BEEFY VEGETABLE SOUP

Steps:

• In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
• In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

VEGETABLE SOUP FOR ONE (OR TWO!)

Steps:

• 1) Wash and lightly dry veggies. Chop the following: carrot into 1/4" slices, potato into 1/2" diced cubes, celery into 1" long strips, and parsley into a fine mince. Chop up any optional items now also.
• 2) Lightly saute the carrots, celery, potato, and any optional ingredients in butter. This is to bring out the flavors. Cook on medium heat for approx. 5 minutes or until potatoes start to brown.
• 3) Add the stock, water and all the other ingredients except the parsley into a saucepan (pot). Bring to a boil, reduce heat, cover, and simmer (just below boiling) for approx. 10-15 min or until potatoes and carrots are fork tender. Stir every 5 min. Add more stock if necessary to just cover the top of the veggies. Remove from heat, add half the parsley and use the other half to garnish. Plate and serve! Bon appetit!