Hello,
Baby its cold outside and what's the one thing that would make you feel all warm and toasty? You guessed it "SOUP"!! It's a great time to start making soup. Nothing warms the insides better than a nice bowl of soup, stew, or chili. Yesterday I made a hearty vegetable soup. Which easily turned into a "Hearty Chicken and Vegetable Soup".
Most soups start with base ingredients of diced onions, carrots, and celery. From here you can add on and make a delicious soup, either all vegetables or add a meat such as chicken, ham, or beef. My "Hearty Vegetable Soup" is very easy to make and there can be many substitutions of ingredients.
INGREDIENTS:
CARROTS
CELERY
ONION
TOMATOES (FRESH OR CANNED)
PARSNIPS
YELLOW AND GREEN SQUASH
FRESH THYME (GREAT IN SOUPS)
CABBAGE
CANNED WHITE BEANS (OR YOUR CHOICE)
VEGETABLE BASE (CHICKEN OR BEEF BROTH)
GARLIC
SALT AND PEPPER
When I first start making soup I start with a large rondo pan (large pot) that holds about 4 gallons of soup filled to the top. It is always best to make a large pot of soup because it freezes for future meals and it makes a great gift.
First chop some yellow onions, removing the skin, slicing it down the middle and cross chop into large dices. Add some celery, break off the appropriate amount of stalks for your pot size, I would use a whole bunch for a large rondo pan. Wash the celery, trim the ends and slice it as thick as you would like it including the leaves. Peel your carrots, cooked carrots with the skin on it even if washed looks dirty to me and that is not a good look for any meal. If your carrots are very large slice down the middle and then into chunks. If they are thin carrots, slicing circles out of them is fine.
To this I add chopped green cabbage, parsnips (peeled and cut like carrots), fresh thyme, garlic, and fresh tomatoes. If you use canned tomatoes add it to your pot after the vegetables are soft, along with your squash. I like to saute to my vegetables in olive oil.
Once all of the vegetables are soft add water that covers the vegetables and a good vegetable base or you can use your favorite broth. (this is a personal choice) Simmer for about 30-45 minutes and then add canned beans of your choice. I then simmer for a little longer.
I know this particular soup is ready when the aroma fills the house and people ask whats that smell (in a good way) or the squash starts to get transparent and no longer is swimming at the top of the pot. Taste for salt and pepper and serve it up.
If you decide to add meat to this later, chicken would be a great choice. Bake some chicken breast and chop or shred it up and add it to your pot. I hope this soup warms your kitchen and your belly, ENJOY!!!
Mo
Baby its cold outside and what's the one thing that would make you feel all warm and toasty? You guessed it "SOUP"!! It's a great time to start making soup. Nothing warms the insides better than a nice bowl of soup, stew, or chili. Yesterday I made a hearty vegetable soup. Which easily turned into a "Hearty Chicken and Vegetable Soup".
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| "Hearty Vegetable Soup" |
INGREDIENTS:
CARROTS
CELERY
ONION
TOMATOES (FRESH OR CANNED)
PARSNIPS
YELLOW AND GREEN SQUASH
FRESH THYME (GREAT IN SOUPS)
CABBAGE
CANNED WHITE BEANS (OR YOUR CHOICE)
VEGETABLE BASE (CHICKEN OR BEEF BROTH)
GARLIC
SALT AND PEPPER
When I first start making soup I start with a large rondo pan (large pot) that holds about 4 gallons of soup filled to the top. It is always best to make a large pot of soup because it freezes for future meals and it makes a great gift.
First chop some yellow onions, removing the skin, slicing it down the middle and cross chop into large dices. Add some celery, break off the appropriate amount of stalks for your pot size, I would use a whole bunch for a large rondo pan. Wash the celery, trim the ends and slice it as thick as you would like it including the leaves. Peel your carrots, cooked carrots with the skin on it even if washed looks dirty to me and that is not a good look for any meal. If your carrots are very large slice down the middle and then into chunks. If they are thin carrots, slicing circles out of them is fine.
To this I add chopped green cabbage, parsnips (peeled and cut like carrots), fresh thyme, garlic, and fresh tomatoes. If you use canned tomatoes add it to your pot after the vegetables are soft, along with your squash. I like to saute to my vegetables in olive oil.
Once all of the vegetables are soft add water that covers the vegetables and a good vegetable base or you can use your favorite broth. (this is a personal choice) Simmer for about 30-45 minutes and then add canned beans of your choice. I then simmer for a little longer.
I know this particular soup is ready when the aroma fills the house and people ask whats that smell (in a good way) or the squash starts to get transparent and no longer is swimming at the top of the pot. Taste for salt and pepper and serve it up.
If you decide to add meat to this later, chicken would be a great choice. Bake some chicken breast and chop or shred it up and add it to your pot. I hope this soup warms your kitchen and your belly, ENJOY!!!
Mo
Yummy!! Nothing beats a good bowl of soup in the fall and winter! Can't wait for a chili recipe!
ReplyDeleteChill will be coming soon Judy!! Thanks for the post! ;)
ReplyDeleteWill be making this too, but without the beans. I am trying to cut back on my carbs! lol Such simple ingredients. That's what I really love about your blogs. Thanks for sharing!
ReplyDeleteVirgoLuv,
ReplyDeleteI do try to keep it simple. I find when you try to go my favorite word "Foo Foo" ie: expensive, crazy ingredients. Expensive doesn't always mean good in my world. If you omit the beans maybe add some chicken or even include some other vegetables. Let me know what you do and post a pic when its finished.
Mo