favorite vegetable soup veggies?

Nexis said:

I want to make a pot of vegetable (possibly vegetable beef) soup this week,
and was thinking about the veggies. I love yukons diced small, carrots, and
green beans in mine. What do you use? My aunt made some wonderful soup last
weekend, with potatoes, carrots, corn, green beans, and celery. Personally,
I don't care for corn in soup myself- but the rest was fabulous 🙂

kimberly

I make a wonderful vegetable soup from the old Foods of the World
series, The Great West volume. It is called Dill soup, as dill is
added towards the end.

It calls for, a mirepoix of celery, carrots, and onions, then tomatoes
are added, then diced potatoes. Then stock. And cauliflower, green
beans, and green peas. Then the dill sprigs at the last.

I sometimes vary this by adding basil instead of the dill, or putting
a dollop of pesto in it when it is served. That, and grated Parmesan,
make for a wonderful soup.

Christine

Nexis wrote on 22 Feb 2006 in rec.food.cooking

Quoted message said:

I want to make a pot of vegetable (possibly vegetable beef) soup this
week, and was thinking about the veggies. I love yukons diced small,
carrots, and green beans in mine. What do you use? My aunt made some
wonderful soup last weekend, with potatoes, carrots, corn, green
beans, and celery. Personally, I don't care for corn in soup myself-
but the rest was fabulous 🙂

kimberly

Consider adding 1 or all of okra or brocolli or cauliflower.

Are you going to brown the beef bones in a hot oven for best color and
taste of the broth? If so consider roasting some of the root veggies in
your soup as well.

--
-Alan

I love cabbage in vegetable soup. When I was in kindergarten, I
checked out a Peter Rabbit or Beatrix Potter cookbook. It had a
recipe for Farmer McGregor's vegetable soup which contained cabbage.
I had never had cabbage in vegetable soup before. My mom made it for
me and I have loved cabbage in my vegetable soup ever since.

Tara

"Tara" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I love cabbage in vegetable soup. When I was in kindergarten, I
checked out a Peter Rabbit or Beatrix Potter cookbook. It had a
recipe for Farmer McGregor's vegetable soup which contained cabbage.
I had never had cabbage in vegetable soup before. My mom made it for
me and I have loved cabbage in my vegetable soup ever since.

Tara

Tara, I have to agree with you. I love cabbage in my vegetable soup, but DH
doesn't. Since I'm such a wuss, I never put cabbage in the soup. I could
eat fried cabbage with a little onion in it, almost every day, too. DH buys
cabbage because he says he's going to make cole slaw. Usually it just sits
in the frig until it's thrown out. I want my fried cabbage!
I think I'm going to start making MYSELF some cabbage when I make him
broccoli, of which I'm not that fond, but he is. Good solution.
Tara, is your name an "India" name? I just got thru watching a film and the
person's name was Tara.
Dee Dee

Dee Randall said:

"Tara" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I love cabbage in vegetable soup.

Tara, I have to agree with you. I love cabbage in my vegetable soup, but DH
doesn't. Since I'm such a wuss, I never put cabbage in the soup.

Dee, try fine sliced China Cabbage in your soup to share with DH, it's
flavor is much less bitter-strong. Add thin slices of Golden Beets to
the mix, and chop the inner, younger beet tops into the pot last along
with a drizzle of toasted sesame oil.

Picky

Nexis said:

I want to make a pot of vegetable (possibly vegetable beef) soup this week,
and was thinking about the veggies. I love yukons diced small, carrots, and
green beans in mine. What do you use? My aunt made some wonderful soup last
weekend, with potatoes, carrots, corn, green beans, and celery. Personally,
I don't care for corn in soup myself- but the rest was fabulous 🙂

kimberly

===
My world famous vegetable soup contains more or less most veggies, depending on
what is in the fridge when I make it. Diced beef, carrots, fresh green beans,
diced potatoes, corn (whole ear cut about 1 inch thick, yields about 8 pieces),
cabbage, peas, barley (lots of it), celery and as I said before, any other
veggie that was left over from a salad. When the soup is done, I puree about
1/3 and pour it back into the pot and let set for about 10 more minutes, this
thickens the soup - never have liked runny soups.

Cheers,

Ray
Austin, TX
===

"PickyJaz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"Tara" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I love cabbage in vegetable soup.

Tara, I have to agree with you. I love cabbage in my vegetable soup, but
DH
doesn't. Since I'm such a wuss, I never put cabbage in the soup.

Dee, try fine sliced China Cabbage in your soup to share with DH, it's
flavor is much less bitter-strong. Add thin slices of Golden Beets to
the mix, and chop the inner, younger beet tops into the pot last along
with a drizzle of toasted sesame oil.

Picky

Good idea -- a few weeks ago he made a recipe with chinese cabbage. It
actually was a fried rice recipe with chinese cabbage. It had an egg and
some other things in it, but he used a full head (small) of cabbage and it
was down-right delicious. I can't recall if there was a little shrimp in it
or not.
Chinese cabbage is something we both can eat, so I'll try it next time. I
agree with him that regular cabbage in a soup can seem overpowering. We
both like beets, and I've seen golden beets lately and wondered what I would
do with them differently than I do with regular beets -- now you've supplied
me with an answer.
Thanks,
Dee Dee

In article <kj6Lf.4573$z82.855@fed1read07>, "Nexis" <[email hidden]>

Quoted message said:

I want to make a pot of vegetable (possibly vegetable beef) soup this week,
and was thinking about the veggies. I love yukons diced small, carrots, and
green beans in mine. What do you use? My aunt made some wonderful soup last
weekend, with potatoes, carrots, corn, green beans, and celery. Personally,
I don't care for corn in soup myself- but the rest was fabulous 🙂

kimberly

I'm with your aunt. I use diced tomatoes in mine, too, after running
the stick blender through them.
--
http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)

"Ray S. & Nayda Katzaman" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nexis said:

I want to make a pot of vegetable (possibly vegetable beef) soup this
week,
and was thinking about the veggies. I love yukons diced small, carrots,
and
green beans in mine. What do you use? My aunt made some wonderful soup
last
weekend, with potatoes, carrots, corn, green beans, and celery.
Personally,
I don't care for corn in soup myself- but the rest was fabulous 🙂

kimberly

===
My world famous vegetable soup contains more or less most veggies,
depending on
what is in the fridge when I make it. Diced beef, carrots, fresh green
beans,
diced potatoes, corn (whole ear cut about 1 inch thick, yields about 8
pieces),
cabbage, peas, barley (lots of it), celery and as I said before, any other
veggie that was left over from a salad. When the soup is done, I puree
about
1/3 and pour it back into the pot and let set for about 10 more minutes,
this
thickens the soup - never have liked runny soups.

Cheers,

Ray
Austin, TX
===

Instead of puree-ing, or even in addition to puree-ing, perhaps a little
added polenta (2 or 3 tablespoons) will change the consistency of your soup,
or even add some parmesan reggiano rinds or grana padano cheese rinds, they
will thicken it up. I don't know how the cheese will go with diced beef,
though. I usually use the cheese only in vegetable soups without meat.
Dee Dee

Nexis said:

I want to make a pot of vegetable (possibly vegetable beef) soup this week,
and was thinking about the veggies. I love yukons diced small, carrots, and
green beans in mine. What do you use? My aunt made some wonderful soup last
weekend, with potatoes, carrots, corn, green beans, and celery. Personally,
I don't care for corn in soup myself- but the rest was fabulous 🙂

kimberly

Tomatoes, carrots, onions, celery, potatoes (any kind), peas, green
beans, cabbage, sometimes baby limas....and I'm trying to think what
else....definitely not corn.

-L.

"-L." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nexis said:

I want to make a pot of vegetable (possibly vegetable beef) soup this
week,
and was thinking about the veggies. I love yukons diced small, carrots,
and
green beans in mine. What do you use? My aunt made some wonderful soup
last
weekend, with potatoes, carrots, corn, green beans, and celery.
Personally,
I don't care for corn in soup myself- but the rest was fabulous 🙂

kimberly

Tomatoes, carrots, onions, celery, potatoes (any kind), peas, green
beans, cabbage, sometimes baby limas....and I'm trying to think what
else....definitely not corn.

-L.

Onions, definitely onions. And a little flat leaf parsley - use curly if you
prefer it. Sometimes the tops of green onions.
If my vegetable soup has a strong tomato flavor, I like a little corn in it.
I prefer a little bit of peas to limas. If I use green beans, I cut them
small.
Dee Dee

Nexis said:

I want to make a pot of vegetable (possibly vegetable beef) soup this week,
and was thinking about the veggies. I love yukons diced small, carrots, and
green beans in mine. What do you use? My aunt made some wonderful soup last
weekend, with potatoes, carrots, corn, green beans, and celery. Personally,
I don't care for corn in soup myself- but the rest was fabulous 🙂

kimberly

I don't like Campbell's style. I prefer a minestrone, along with the
veggies you mention (gotta have bell peppers too), leafy greens, kidney
beans, pasta, and cheese.

Sheldon

Sheldon said:

Nexis said:

I want to make a pot of vegetable (possibly vegetable beef) soup
this week, and was thinking about the veggies. I love yukons diced
small, carrots, and green beans in mine. What do you use? My aunt
made some wonderful soup last weekend, with potatoes, carrots, corn,
green beans, and celery. Personally, I don't care for corn in soup
myself- but the rest was fabulous 🙂

kimberly

I don't like Campbell's style. I prefer a minestrone, along with the
veggies you mention (gotta have bell peppers too), leafy greens,
kidney beans, pasta, and cheese.

Sheldon

For minestrone you also need some diced zucchini and cannelli beans but
plain old Navy or Great Northern white beans will work. Spinach serves well
for the leafy greens but I've even used turnip greens with good results.
For the cheese I prefer grated Pecorino Romano.

Jill

I start with V8 juice, browned bones with marrow (if possible), beef
base, beef, onions, garlic, bay leaf, basil & celery.
When the meat is cooked and approaching tender, I add:
diced tomatoes, carrots, rutabega, parsnips, & potatoes.
Later when the hard veggies are close to being tender, I add whole
fresh green beans, snow or sugar snap peas, maybe zuchinni or summer
squash. The last thing that goes in is usually finely shredded cabbage.
The whole kit and caboodle gets served with light sour cream and "hard"
soup dumplings.

I am incapable of making less than two gallons of soup.
Lynn from Fargo

Nexis said:

I want to make a pot of vegetable (possibly vegetable beef) soup this week,
and was thinking about the veggies. I love yukons diced small, carrots, and
green beans in mine. What do you use? My aunt made some wonderful soup last
weekend, with potatoes, carrots, corn, green beans, and celery. Personally,
I don't care for corn in soup myself- but the rest was fabulous 🙂

kimberly

Kimberly,

You've got plenty of suggestions on vegies to use in your soup, but the
one vegie that I have found to make the biggest difference in a soup or
stew is butternut squash. You could substitute other winter squashes,
but butternut is my favorite.

And here's an odd one: I sometimes add some fresh squeezed orange
juice to vegie soup. I don't add enough to be able to really identify
the taste, it just adds a bit of fruitiness. I add about two or three
oranges worth to a big pot. That idea should get me thrown out of the
group, but give it a try.

Ken

Ken said:

Nexis said:

I want to make a pot of vegetable (possibly vegetable beef) soup
this week, and was thinking about the veggies. I love yukons diced
small, carrots, and green beans in mine. What do you use? My aunt
made some wonderful soup last weekend, with potatoes, carrots, corn,
green beans, and celery. Personally, I don't care for corn in soup
myself- but the rest was fabulous 🙂

kimberly

Kimberly,

You've got plenty of suggestions on vegies to use in your soup, but
the
one vegie that I have found to make the biggest difference in a soup
or
stew is butternut squash. You could substitute other winter squashes,
but butternut is my favorite.

And here's an odd one: I sometimes add some fresh squeezed orange
juice to vegie soup. I don't add enough to be able to really identify
the taste, it just adds a bit of fruitiness. I add about two or three
oranges worth to a big pot. That idea should get me thrown out of the
group, but give it a try.

Ken

Oranges are an interesting addition; so is pineapple although I don't keep
pineapples around for when I plan to make soup. I usually have an orange or
a lemon in the fridge, so why do you think the idea so ridiculous? Citrus
fruit is used in a lot of sauces and marinades; no reason not to add it to
soup as well.

And I totally concur on your recommendation for butternut squash. I adore
butternut squash soup.

Jill

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nexis said:

I want to make a pot of vegetable (possibly vegetable beef) soup this
week,
and was thinking about the veggies. I love yukons diced small, carrots,
and
green beans in mine. What do you use? My aunt made some wonderful soup
last
weekend, with potatoes, carrots, corn, green beans, and celery.
Personally,
I don't care for corn in soup myself- but the rest was fabulous 🙂

kimberly

I don't like Campbell's style. I prefer a minestrone, along with the
veggies you mention (gotta have bell peppers too), leafy greens, kidney
beans, pasta, and cheese.

Sheldon

You wouldn't happen to have a recipe for a good minestrone would you,
Sheldon? I've only recently discovered that I like it! I'd definitely be
interested in making it, but I prefer recipes that are tried and true 🙂

Thanks
kimberly

Quoted message said:

Lynn from Fargo wrote on 22 Feb 2006 in rec.food.cooking

Quoted message said:

I start with V8 juice, browned bones with marrow (if possible), beef
base, beef, onions, garlic, bay leaf, basil & celery.
When the meat is cooked and approaching tender, I add:
diced tomatoes, carrots, rutabega, parsnips, & potatoes.
Later when the hard veggies are close to being tender, I add whole
fresh green beans, snow or sugar snap peas, maybe zuchinni or summer
squash. The last thing that goes in is usually finely shredded cabbage.
The whole kit and caboodle gets served with light sour cream and "hard"
soup dumplings.

I am incapable of making less than two gallons of soup.
Lynn from Fargo

I wish I could cut back to only 2 gallons...

--
-Alan

jmcquown wrote on 22 Feb 2006 in rec.food.cooking

Quoted message said:

Ken said:

Nexis said:

I want to make a pot of vegetable (possibly vegetable beef) soup
this week, and was thinking about the veggies. I love yukons diced
small, carrots, and green beans in mine. What do you use? My aunt
made some wonderful soup last weekend, with potatoes, carrots,
corn, green beans, and celery. Personally, I don't care for corn in
soup myself- but the rest was fabulous 🙂

kimberly

Kimberly,

You've got plenty of suggestions on vegies to use in your soup, but
the
one vegie that I have found to make the biggest difference in a soup
or
stew is butternut squash. You could substitute other winter
squashes, but butternut is my favorite.

And here's an odd one: I sometimes add some fresh squeezed orange
juice to vegie soup. I don't add enough to be able to really
identify the taste, it just adds a bit of fruitiness. I add about
two or three oranges worth to a big pot. That idea should get me
thrown out of the group, but give it a try.

Ken

Oranges are an interesting addition; so is pineapple although I don't
keep pineapples around for when I plan to make soup. I usually have
an orange or a lemon in the fridge, so why do you think the idea so
ridiculous? Citrus fruit is used in a lot of sauces and marinades; no
reason not to add it to soup as well.

And I totally concur on your recommendation for butternut squash. I
adore butternut squash soup.

Jill

I regularly add whole forked lemons tp mustgovian soups....Brightens up
the soup broth a lot.

--
-Alan