Best Journeys End Vegetable Soup Recipes
JOURNEY'S END VEGETABLE SOUP
There was a restaurant in Mundelein IL that had the greatest vegetable soup in the world. Sadly it closed down recently leaving no place to get this soup. Fortunately they gave their customers a copy of the recipe before they closed. This is the recipe...
Provided by -d1473
Categories Weeknight
Time 1h30m
Yield 9 cups, 9 serving(s)
Number Of Ingredients 25
Steps:
- Heat bacon fat in heavy saucepan over medium heat.
- Add next ten ingredients and cook until vegetables soften, stirring frequently.
- Add flour to form a roux, stirring until smooth.
- Add all remaining ingredients; cover and cook for about 50 minutes.
- Season to taste with salt and pepper.
- For the pasta, I have seen them use ABC's and 123's, but any pasta should do. For the beef stock, I use a high quality beef base and water. I of course work for a company that makes high quality beef bases.
HOMEMADE VEGETABLE SOUP
This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.
Provided by John Williams
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g
QUICK AND EASY VEGETABLE SOUP
A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
Provided by Anne Vackrinos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g
ITALIAN-STYLE VEGETABLE SOUP
There are as many versions of vegetable soup in Italy as there there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavour. Fresh side pork can also be used.
Provided by Mysterygirl
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a large saucepan.
- Add parsley and garlic.
- Saute over medium heat.
- Before garlic changes colour, add pancetta.
- Saute until lightly browned.
- Stir in cabbage.
- Cover and cook 1 to 2 minutes.
- Add remaining vegetables to saucepan.
- Cover and cook about 5 minutes.
- Add broth and water, if using, and prosciutto rind or ham shank.
- Cover and reduce heat.
- Simmer 40 to 50 minutes.
- Remove half the vegetables with a slotted spoon.
- Place in a blender or food processor and process until smooth.
- Return to saucepan.
- Season with salt and pepper.
- Serve hot with Parmesan cheese sprinkled over top.
- VARIATION:
- Toast about 20 thick slices of Italian bread.
- Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese.
- Ladle soup into bowls.
- Serve with additional Parmesan cheese.
Nutrition Facts : Calories 207.9, Fat 12.6, SaturatedFat 2.8, Cholesterol 5.5, Sodium 871.7, Carbohydrate 14.7, Fiber 3.4, Sugar 5.8, Protein 10.2
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