Quick and easy soup recipe using vegetable broth,any ideas?

Firstly.....Amateras........you might want to look up the meaning of the words vegetarian and vegan.


Secondly............who needs a recipe............chop up all veggies you can find.......place in large pot...................cover with water.............bring to a boil then reduce to a simmer for a couple of hours..............season..........


serve with bread a cheese


My friend who is the third generation of her family to be vegetarian taught me that when I asked her about making veggie soup.


Never tastes the same way twice and is really deliciousQuick and easy soup recipe using vegetable broth,any ideas?
This is strait from the vegan book beside me...





Classic Minestrone





This famous italian soup has been much imitated around the world - with varying results. The homemade version is a delicious revelation and mouth-wateringly healthy with pasta, beans, and fresh vegetables.





Serves 4


1 large leek, thinly sliced


2 carrots, chopped


1 courgette, thinly sliced


4 oz whole green beans, halved


2 sticks celery, thinly sliced


3 tbsp olive oil


6 1/4 cups vegetable stock (or water)


14 oz can chopped tomatoes


1 tbsp fresh basil, chopped


1 tsp fresh thyme leaves, chopped


or 1/2 tsp dried thyme


salt and ground black pepper


14 oz can cannellini or kidney beans


1/3 cup small pasta shapes


fresh parsley, chopped, to garnish





1. Put all the fresh vegetables into a large saucepan with the olive oil. Heat until sizzling then cover, lower the hear and sweat the vegetables for 15 minutes, shaking the pan occasionally.





2. Add the stock or water, tomatoes, herbs and seasoning. Bring to a boil, replace the lid and simmer gently for 30 minutes.





3. Add the beans and their liquor together with the pasta, and simmer for a further 10 minutes. Check the seasoning and serve hot with parsley.





Cook's Tip


---------------


Minestrone is also delicious served cold on a hot summer's day. In fact, the flavour improves if made a day or two ahead and stored in the refrigerator. It can also be frozen and reheated.











I love this soup!





And I just wrote all of that out of the book, be appreciative!





Have a great day!Quick and easy soup recipe using vegetable broth,any ideas?
i am assuming you already have the broth and you want to use it up.


just put your broth into a large pot and add any veggies you like: cabbage, carrots, celery, onion, garlic, potatoes, beans, peas, corn, anything you like. add herbs like parsley thyme, and rosemary, along with salt and pepper, and you will have a very nice soup.


my Baba (grandma) makes these all the time. she calls them ';kitchen sink soups'; because you can through in anything but the kitchen sink.:)





hope i helped
just add anything ... spice it up with curry or chili or add cream (if fine with you or egg or noodles etc etc.. half the fun is discovering how different ingredients mix and match...





As my grandma once said when I asked what she wanted in her soup: ';Just drag it through the garden hon and cook whatever falls in';.
1minced garlic,1minced onion,2 veg cube or 3cups veg broth,1-2tsp salt, 3 large potatoes.boil.thats all
EASY A - B - C SOUP





2 c. cubed, cooked chicken or turkey


2 c. Green Giant frozen mixed vegetables


1/2 c. chopped celery


1/4 c. chopped onion


1/4 tsp. thyme leaves


1 bay leaf


6 c. chicken broth


1 c. alphabet macaroni


Salt


Pepper





In 4 quart saucepan or Dutch oven, combine chicken, mixed vegetables, celery, onion, thyme, bay leaf, and broth. Bring to a boil; reduce heat and stir in macaroni. Simmer 12 to 15 minutes or until vegetables and macaroni are tender. Remove bay leaf; season to taste. 10 servings.

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