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Veg soup

post #1 of 2
Thread Starter 
In appreciation of meatout.....here is a recipe for tomato veg soup I made tonight in 20 minutes.

saute 1 yellow onion
2 cloves of garlic

add a large can on chopped tomatoes and a can of water
quartered or halved 10 new potatoes
black pepper and salt
cook for 10 minutes
add sliced 2 zucchini
frozen peas
frozen limas
bay leaves
3 stalks of celery chunked
bunch of parsley chopped
****this was dinner tonight and it was great, easy, fast and since I'm trying to lose weight ....healthy and really low fat.
Amounts can vary with whatever is in your fridge and if you wanna add leftover potroast all the better, just cube it and throw it in with the tomatoes. You can also alter the herbs.....add pasta instead of or in addition to potatoes, cubed chicken and tarragon would be great.....green beans (I was out), cabbage is ok in moderation......Seems like this oldtimey favorite is not made alot anymore. Worth a try....anyone else make a version of this?+
cooking with all your senses.....
cooking with all your senses.....
post #2 of 2

Recipe? There are recipes for vegetable soup?

I make it all the time; it's the desperation supper in the winter since there's always some in either the refrigerator or the freezer (this winter excepted, as major surgery is going on in my kitchen). The best vegetable soups seem to be "a little of this, a little of that" constructions that happen to get particularly good combinations of vegetables.

I have never been really happy with a completely meatless soup, so usually toss in a chicken carcass, turkey carcass, old meat bones, stock, or whatever is around. Someone once told me that parsley, sage, rosemary and thyme was a classical seasoning combination, and having been a Simon and Garfunkel fan in my youth, I also play around with various combinations of those. And for a simpler alternative, a little thyme makes a nice veg soup flavoring.

Medieval (and slightly later) soup-like dishes were often served with "sops," or pieces of toasted bread, so after reading that one day, I feel justified in tossing some in the bowl. Artisan breads make good "sops" because they tend to hold up when soaked.
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