How To make Savory Vegetable Soup
1 lg Can of tomatoes (whole or
Chopped) 1 cn Tomato paste
1 6 oz can of V8 (I like the
Spicy kind) 3 lg Potatoes, peeled and cut
Into large chunks 4 Celery stalks, chopped into
lg Chunks 1 lg Onion, chopped into large
Chunks 1 c Or more large, fresh,
Cleaned mushrooms (left Whole) 5 Carrots, cut into large
Chunks 1 Quarter head of fresh, green
Cabbage, cut into big Chunks 1 cn Green beans
1 cn Lima beans
1 cn Corn
1 Bay leaf
2 Cubes (b**f) or vegetable
Bullion x Enough water to cover Veggies by about 2 inches x Seasoning to taste Add all ingredients to a large kettle, squeezing or cubing whole tomatoes, so that their juices become part of the mixture. Cover and let simmer for several hours, adding water as necessary, until the veggies are fully cooked and the flavors have had the chance to mix. (This soup is really better the second day.) I have not included can sizes, since how much (or what you add) really depends on your personal taste. (Hominy, for instance, is something I sometimes add, and is really good!) This recipe has no fat and is delicious!! Enjoy! :) Maggy/TM :* From: TMLDC@aol.com. Fatfree Digest [Volume 10 Issue 2] Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
How To make Savory Vegetable Soup's Videos
How to Make Savory Curry Vegetable Soup That You Will Want to Eat!
In this video I will show you how to make an amazing curry vegetable soup! It is amazing! It is make of tons of yummy vegetables in a herbal broth with curry and chipotle chili. I promise you this is not your typical vegetable soup with no flavor... this soup is packed with flavor and hearty vegetables that will not leave you hungry!
Fall has arrived! and for me nothing is more delicious than a bowl of soup on a brisk autumn day! Today I am going to show you how to make curry vegetable soup. It's just the right amount of savory, spicy and flavorful and it hits you right in the hunger! So let's stop talking about it and let's cook it!
To make Savory Curry Vegetable Soup you will need:
1 Large onion chopped
3 Carrots diced
3 Rib celery chopped
4 Cloves garlic minced
2 Bell peppers chopped
8 cups Chicken broth (divided)
1 large baking potato diced
2 Zucchini diced
2 Yellow squash diced
12 ounces frozen corn
12 ounces frozen peas
1/3 cup quinoa
Herbs and Spices
½ tsp dry basil
½ tsp dry tarragon
½ tsp thyme
½ tsp rosemary
⅛ tsp dry chipotle chile pepper
2 tsp curry powder
1 tsp Salt
1 tsp Pepper
Procedure
Clean, peal and prep your vegetables.
Peal the carrots and chop them into disks about ⅛ of an inch thick
Clean and chop the celery into pieces about ⅛ of an inch thick.
Peal and mince the garlic.
Clean the green peppers and the red peppers and chop them into uniform pieces about ¼ to ½ inch. Flavor and color yes please!
Clean and peel one large baking potato and chop into pieces about ¼ to ½ inch
Clean and dice the zucchini and squash into pieces about ¼ to ½ inches
Prepare the herbs and spices by mixing the following together:
½ tsp dry basil
½ tsp dry tarragon
½ tsp thyme
½ tsp rosemary
Now let's assemble the soup.
To a large pot add one cup of chicken broth (or vegetable broth if you want it to be totally vegetarian) and bring it to a boil. Then add the onions, carrot, garlic, celery, and bell pepper. Boil this mixture until the carrots can be pierced easily with a fork.
Now let's add some flavor! Stir in the spice blend, the curry, the bay leaves and the chipotle chile pepper, salt and black pepper. MMMM wow I wish I could let you all smell this!!!!!! Amazing! Now let this cook for a minute or two.
To this amazing mixture add the remaining broth, potatoes, zucchini, squash, peas, corn and quinoa. Bring this mixture to a boil then reduce the heat and let this simmer for 30 minutes.
Remove from the heat and let this cool a bit before serving. Serve as is or with a nice crusty bread
Enjoy... it is even better the next day!
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0:00 Introduction to Making Curry Vegetable Soup
0:10 Preparation of Ingredients for Curry Vegetable Soup
1:25 Assemble the Curry Vegetable Soup
2:31 Taste Testing the Curry Vegetable Soup
3:20 Conclusion Like and Subscribe to Our YouTube Channel!
Savory Vegetable Dumpling Soup ♡ | Vegan
FOOD FAVORITES ALERT! If you love to eat as much as me, and if you enjoy different flavors in one dish, you have to try this out. This is so good, I can't express how much I love this recipe. Make It. Take Photos. Tag Me. Thanks for watching and much love to my food family :)
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Recipe Savory Root Vegetable Soup Recipe
Recipe - Savory Root Vegetable Soup Recipe
INGREDIENTS:
-4 bacon strips
●2 celery ribs, chopped
●1 medium onion, chopped
●1 medium green pepper, chopped
●2 medium leeks (white portion only), chopped
●2 cups frozen shredded hash brown potatoes
●1 cup cubed peeled sweet potato
●2 medium parsnips, peeled and chopped
●2 medium carrots, peeled and chopped
●2 small turnips, peeled and chopped
●3 cans (14-1/2 ounces each ) chicken broth
●2 tablespoons minced fresh parsley
●2 teaspoons herbes de Provence
●1 garlic clove, minced
●1/2 teaspoon white pepper
●1/2 teaspoon ground coriander
●1 cup (8 ounces) sour cream
●1 cup (4 ounces) shredded Swiss cheese
Savory Pork Stew Recipe - Hearty Homestyle Stew with Pork & Root Vegetables
Tender pork, fragrant herbs, and lots of vegetables. This filling, hearty stew will warm your belly on a cold day!
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Stuff used in this video:
Enamel Dutch Oven
Victorinox Santoku Chef Knife
Large Scooper/Strainer Spoon
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See the full printable recipe here:
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00:00 - Intro
00:51 - Ingredients
01:40 - Cutting & Seasoning Meat
02:14 - Frying Bacon
02:33 - Browning Pork
02:54 - Chopping Vegetables
03:10 - Sauteing Vegetables
03:28 - Deglazing
03:47 - Remaining Ingredients
04:50 - Simmering
05:29 - Cornstarch Slurry
05:49 - Final Product
06:14 - Outro
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PAKORA WAFFLES! Easy savory breakfast #shorts #indianfood #savory #veganbreakfast #pakora #waffles
Recipe Savory Vegetable Beef Soup
Recipe - Savory Vegetable Beef Soup
INGREDIENTS:
●1 3/4 cups Swanson Beef Broth (Regular, Lower Sodium or Certified Organic)
●2 medium potatoes, cut into cubes
●1 cup cubed cooked beef
●3 cups V
●8 100% Vegetable Juice
●1 can (about 8 ounces) whole peeled tomato, cut up
●1 bag (16 ounces) frozen mixed vegetables
●1/4 teaspoon dried thyme leaves, crushed
●1/8 teaspoon ground black pepper