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Vegetable Soup Recipes

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Vegetable Soup Recipes
This thread will be for Vegetable Soup Recipes only. Please check other threads for the other soup types.

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(This post was edited by tubeN2 on Apr 12, 2006, 8:53 PM)
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3 Ring Adventure Soup In reply to
2 quarts vegetable stock
9 ounces noodles, fresh or frozen
8 ounces frozen mixed vegetables
1 small zucchini, cut chunky
1 small yellow squash, cut chunky
Salt and pepper to taste
Basic Vegetable Stock
1 medium sweet potato, peeled
1 bunch celery
1 pound carrots, unpeeled
1 large onion
1 acorn squash, peeled
1 large apple, peeled
1 medium pear, peeled
3 ounces tomato paste
1 small zucchini, unpeeled
1 small yellow squash, unpeeled
1 medium turnip, peeled
1 medium corn cob
Sage, to taste
Thyme, to taste
Bring stock to a boil. Add noodles and cook per package directions. Two minutes before noodles are done add remaining ingredients.
Basic Vegetable Stock: Coarsely cut all vegetables. Place in stockpot. Pour water to cover and add seasonings. Bring to boil, reduce to simmer and cook until all vegetables are mushy.
Allow to cook, strain vegetables through cheesecloth, and discard "much," retaining the broth. Makes about 2 quarts.
NOTE: The idea for this recipe is once it is made, it can be stored in your refrigerator and added into other recipes, instead of water. That is why there is no salt added. You might be adding it to a pre-made mix that already has salt.
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Angel Fire Soup In reply to
1 (46 ounce) can tomato juice
1 16 ounce carton sour cream
2 cans Ro-Tel
2 cups shredded Cheddar cheese
Stir over medium heat until sour cream and cheese are melted and soup is hot.
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Apache Corn Soup In reply to
Peel the acorns and grind them. The outer part of the acorn is not used.
1 (2 1/2-pound) beef roast
2 quarts water
1 teaspoon salt
1 teaspoon pepper
1 cup ground acorn meal
Cover beef with water and bring to boil in a heavy pot. Simmer several hours until beef is very tender, adding salt and pepper. Remove the beef, while letting the pot continue to boil. Shred the beef, then mix it with the acorn meal. Add this mixture to the broth and simmer together until the broth bubbles creamy-white with yellow flecks.
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Appledore Soup In reply to
3 potatoes
1 1/2 teaspoons salt
1 quart milk
1/4 teaspoon celery salt
2 slices onion
1/8 teaspoon pepper
3 tablespoons butter
Few grains cayenne
2 tablespoons flour
3 tablespoons ketchup
1 teaspoon chopped parsley
Cook potatoes in boiling salted water; when soft, rub through a strainer. There should be two cups.
Scald milk with onion; remove onion, and add milk slowly to potatoes. Melt half the butter, and add dry ingredients, stirring until well mixed. Stir into hot soup; boil one minute; strain. Add remaining butter and ketchup. Sprinkle with parsley.
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Artichoke Soup In reply to
8 medium artichokes, washed and trimmed
1 quart water
2 cups chicken stock
1 bunch scallions, chopped
1 teaspoon lemon juice
2 cups light cream
Salt and pepper, to taste
In a large kettle, place the artichokes, water, chicken stock and scallions. Bring to a boil and cook, covered, for 45 minutes.
Drain and cool artichokes, reserving cooking liquid. Scrape off the tender parts from bottoms of leaves and remove hearts. Purée scrapings in a blender or food processor, adding cooking stock and lemon juice. When cool, add cream and seasonings.
Chill thoroughly and serve in chilled bowls with one of the following garnishes: hardboiled egg slices, minced parsley or chives, a dollop of sour cream, sliced lemon or lime, watercress, or a dollop of whipped cream.
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Avocado Tortilla Soup In reply to
Yields 2 servings.
2 teaspoons butter
1 onion, sliced
1 cup chicken or beef broth
1 cup water
1/2 teaspoon chopped fresh cilantro leaves
1/4 avocado, peeled and sliced
8 tortilla chips
Melt margarine in small saucepan over medium heat. Separate onion slices into rings and sauté in butter until golden. Add seasoned broth and cilantro leaves. Stir to blend. Lower heat and simmer about 5 minutes.
Pour into heated soup bowls. Add avocado slices and tortilla chips.
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Avocado-Jalapeno Soup In reply to
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 cups half-and-half
1 teaspoon salt
Grated rind of 1 lime
3 ripe avocados
1 tablespoon fresh lemon juice
1/2 teaspoon very finely chopped onion
1 teaspoon finely chopped jalapeño
Pepper to taste
1/4 cup cream, whipped, for garnish
1/2 teaspoon chili powder, for garnish
Melt butter in top of a double boiler, add flour and blend with a wire whisk thoroughly. Add salt and lime rind, stirring until mixture thickens. Mash 2 of the avocados and add to soup, mixing thoroughly. Add lemon juice, onion and jalapeño. Chill for several hours or overnight.
Just before serving, cube the remaining avocado.
Serve soup in chilled bowls and garnish with cubed avocado, dab of whipped cream and chili powder.
Yields 6 servings.
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Baked Garlic Soup In reply to
Yield: 4 to 6 servings
2 cups diced fresh tomatoes
1 (15 ounce) can garbanzo beans, undrained
4 or 5 summer squash, sliced
2 large onions, sliced
1/2 green bell pepper, diced
Dry white wine
4 or 5 cloves fresh garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon basil
1 bay leaf
1 1/4 cups grated Monterey jack cheese
1 cup grated Romano cheese
1 1/4 cups heavy cream or whipping cream
Preheat oven to 375 degrees F. Generously butter a 3-quart baking dish.
Combine all ingredients, except cheese and cream, in baking dish. Cover and bake for 1 hour.
Stir in cheeses and cream. Lower heat to 325 degrees F, and bake 10 to 15 minutes longer. Do not allow to boil.
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Baked Potato, Sour Cream and Bacon Soup In reply to
1 tablespoon butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 (14 1/2 ounce) can chicken broth
1 1/4 cups milk
2 medium baking potatoes, baked and cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled and divided
2 tablespoons green onions, divided
1/4 cup sour cream
Melt butter in heavy saucepan. Add onion and celery; cook and stir until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to a boil, stirring constantly.
Slightly crush potatoes with spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently. Reserve 2 tablespoons each bacon, cheese and green onions for toppings. Add remaining bacon, cheese, green onion and sour cream to soup just before serving. Cook until cheese is melted, stirring constantly. Serve topped with bacon, cheese and green onions.
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Baked Potato Soup In reply to
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
4 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/4 cups Cheddar cheese, shredded
8 ounces sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
Bake potatoes until done. Cut in half lengthwise. Scoop out pulp and set aside.
Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring over medium heat until thick and bubbly. Add potato pulp, salt and pepper, 2 tablespoons of the green onion, 1/2 cup bacon and 1 cup cheese. Cook until heated thoroughly and stir in sour cream. Add more milk if necessary (but it should be served thick).
Serve with remaining green onions, bacon and cheese on top.
Yields 10 cups.
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Beet Borscht In reply to
1 can sliced or diced beets
1/2 cup meat broth or water
2 tablespoons grated onion
3 tablespoons cider vinegar
1/2 pint sour cream
Chopped parsley
Drain off beet juice into 3-quart saucepan. Put beets through food mill or blender, then add to juice. Add broth or water and onion; heat to boiling. Remove from heat. Add vinegar and serve at once with 3 tablespoons sour cream floating on each serving, then put a sprinkle of parsley over the sour cream.
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Black Bean and Onion Soup In reply to
Makes: 6 servings
1 cup black beans, rinse and drain
1/4 cup onion, chopped
2 tablespoons celery, chopped
3 tablespoons green onion, chopped
1 tablespoon garlic, minced
1 teaspoon gingerroot, shredded
1 1/2 teaspoons ground black pepper
6 ounce spinach leaves, stemmed and washed
4 tablespoons non/low-fat sour cream
2 tablespoons cilantro, chopped
6 cups water
In a 4-quart pot, combine the beans, onion, celery, green onions, garlic, ginger, and pepper to taste. Add 6 cups of water and bring to a boil, stirring occasionally Lower the heat, cover, and simmer for 45 to 60 minutes.
Place the spinach leaves in a sauté pan at medium-high heat. Stir for 2 to 4 minutes. Chop the cooked spinach; set aside.
Stir the spinach into the soup and mix well. Spoon sour cream into the center of each serving, and sprinkle with cilantro.
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Black Bean Soup In reply to
1 pound dried black beans
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon roasted Mexican oregano
1/2 large onion, peeled, with root fibers attached
4 large cloves garlic, slightly mashed
2 jalapeño chiles, cut lengthwise
1 bunch cilantro, tied
2 bay leaves
1/2 teaspoon dried thyme
1 1/2 teaspoons black peppercorns
6 quarts water
1/2 cup tomato purée
1 1/2 teaspoons salt
Remove any foreign particles from the beans. Watch for small black stones that resemble the beans. Rinse beans in cold water three times, stirring by hand. Roast cumin, coriander and oregano together and crush or roughly grind them in a spice mill. Tie them up together with the onion, garlic, jalapeños, cilantro, bay leaves, thyme and peppercorns in cheesecloth and simmer in water for 15 minutes.
Add beans, tomato purée and salt to the water and simmer very low for 3 hours, or until the beans are completely soft and just starting to fall apart. Add water as necessary. Remove the cheesecloth bag. To make a thicker soup, purée 1 1/2 cups beans and stir them back into the soup.
Pour the soup into individual serving bowls and garnish with equal amounts of sour cream, chopped avocado, minced scallions, chopped cilantro and minced serrano chiles.
Serve with a lime wedge.
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Black Bean Soup with Cumin and Cilantro In reply to
2 tablespoons olive oil
1 1/2 cups chopped onion
8 cloves garlic, crushed
2 cups dry black beans, rinsed and drained
3 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon coarse ground pepper
1 large vegetable bouillon cube
8 cups water
4 carrots, diced
4 stalks celery, diced
5 to 6 drops of liquid smoke
1 cup coarsely chopped cilantro
1 lime
Hot sauce as desired
Heat oil in heavy large pot over medium high heat. Add onion and garlic. Saute 5 minutes. Mix in beans and spices. Add bouillon and water. Bring to boil. Reduce heat; cover and simmer until beans are tender, stirring occasionally, about 3 to 3 1/2 hours.
Add carrots, celery and liquid smoke. Cook about 30 more minutes. Stir in cilantro. Serve each portion of soup with a lime wedge and hot sauce as desired.
8 servings.
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Brie Soup In reply to
1 medium onion, diced
1 1/2 cups sliced mushrooms
1 cup white wine
1 pound Velveeta style cheese
1/4 cup sherry
Cornstarch (to thicken)
1 1/2 cups julienne carrots
1/2 cup butter
5 cups heavy cream
4 1/2 ounces very ripe brie
White pepper, to taste
Cayenne, to taste
Sauté carrot, onions and mushrooms in butter until tender. Add wine and cook over medium heat for 10 minutes. Work cheeses with fork, moistening with sherry; add to vegetables and cook over low heat for 2 minutes, stirring constantly. Add pepper and cayenne to taste. Add cream and heat to the boiling point.
If you use cornstarch to thicken, mix it with a small amount of water and add it while the mixture is boiling. You can also cook the moisture out of the vegetables, then add wine and purée in blender and use as a thickener.
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Broccoli Cheese Soup 1 In reply to
4 chicken bouillon cubes
4 cups water
2 cans cream of chicken soup
1 (10 to 12 ounce) box chopped broccoli
1 1/2 cups raw potatoes, diced
1 small onion, chopped
1 pound Velveeta cheese
Boil 4 cups of water and dissolve bouillon in it. Add the vegetables and cook over low heat until potatoes are soft. Add cheese and cook until melted.
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Broccoli Cheese Soup 2 In reply to
2 teaspoons onion
2 teaspoons melted butter
3 teaspoons flour
1/4 teaspoon pepper
2 cusp milk
1 cup grated Cheddar cheese
5 chicken bouillon cubes
1 1/2 cups boiling water
1 (10 ounce) package frozen broccoli*
* Or use fresh broccoli
Cook onion in butter until tender. Blend in flour and pepper; add milk. Cook over medium heat until thickened. Add cheese.
In another pan, dissolve bouillon cubes in boiling water. Add broccoli. Cook until tender. Add to cheese mixture; blend.
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Broccoli Soup In reply to
1 pound broccoli (fresh or frozen)
1 tablespoon instant onion flakes
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon flour
1 teaspoon sweet basil (optional)
1 1/3 cups water
1 chicken bouillon cube
1 (13 ounce) can evaporated milk
Fresh broccoli should be washed, trimmed and broken into small pieces. Place broccoli in medium saucepan; add next 7 ingredients. Cover and bring to boil; simmer until tender, 10 to 15 minutes. Remove some florets and set aside for garnish. Purée or blend remaining broccoli, return to heat, and stir in evaporated milk. Heat to serving temperature.
Asparagus, mushrooms or zucchini can be substituted for broccoli.
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Butternut Apple Soup In reply to
3 pounds butternut squash
6 large Jonathan or Granny Smith apples
6 cups water
4 teaspoons granulated sugar
Pinch of ground cloves
1 teaspoon salt
Freshly-ground white pepper
2 teaspoons curry powder
2 cups heavy whipping cream
Cut squash in half lengthwise and scoop out seeds and fiber. Cut in half again, lengthwise, and pare off the outside shell. Cut the squash into cubes. Quarter, core and pare the apples. Cut them into cubes, also. Place squash, apples, water, sugar, cloves, salt and pepper in a large saucepan or casserole. Bring to a boil. Reduce heat, cover and simmer 30 to 45 minutes, or until the squash and apples are extremely soft and beginning to form a purée.
Purée the mixture, including the water, in a food processor or blender. The soup may be stored in the refrigerator at this point. Before serving, stir together the squash-apple mixture, curry powder, and cream in a saucepan. Bring slowly to a simmer and taste for seasoning. Should the soup be too thick, add a little water.
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Cabbage Soup In reply to
1 cup chopped onion
2 tablespoons butter
2 cups shredded cabbage
1 (10 ounce) package frozen lima beans, cooked and drained
1 cup sliced carrots
1 cup diced potatoes
1 cup chicken broth
1/2 teaspoon salt
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon pepper
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese
Sauté onion in 2 tablespoons butter in a heavy saucepan until tender, about 3 minutes. Add cabbage, beans, carrots, potatoes, broth and salt. Cover; simmer until carrots and potatoes are tender, about 20 minutes.
Meanwhile, melt 1/4 cup butter in a 4-quart Dutch oven. Blend in flour, paprika and pepper. Remove from heat; stir in milk.
Heat to boiling, stirring constantly. Boil and stir 1 minute.
Remove from heat; stir in cheese until melted. If necessary, return to low heat to finish melting cheese. (Do not boil.)
Add vegetables with liquid to cheese soup base. Heat to serving temperature.
Makes 8 cups.
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Cauliflower and Cheese Soup In reply to
1 medium cauliflower head, separated florets
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 cups chicken stock
2 cups light cream
1/2 teaspoon Worcestershire sauce
1 cup grated Cheddar cheese
Salt, to taste
Freshly-ground black pepper, to taste
Chopped chives, for garnish
Put cauliflower, onion, carrot, celery, and chicken stock in crockpot. Cover and cook on LOW for 6 to 8 hours.
Puree in blender. Return to crockpot. Blend in cream, Worcestershire and cheese. Add salt and pepper to taste. Stir to mix well. Turn control to HIGH and heat through; garnish servings with chopped chives.
This recipe yields 4 to 6 servings.
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Cheese Maker's Vegetable Soup In reply to
2 cups water
2 chicken bouillon cubes
1/4 cup chopped onion
1/2 cup sliced celery
1 medium carrot, shredded
2 cups broccoli florets
1 cup (4 ounces) shredded, aged Cheddar cheese
2 tablespoons flour
2 cups milk
2 tablespoons butter
Dash pepper
In 3-quart saucepan, combine water, bouillon cubes, onion, celery, carrot and broccoli. Bring to boiling; reduce heat and simmer 10 minutes.
Meanwhile, melt butter in 1- to 2-quart saucepan. Mix in flour; cook over low heat for 2 minutes. Gradually stir in milk. Cook and stir until mixture begins to thicken. Add cheese; stir until melted. Stir cheese mixture into simmering vegetable mixture. Season with pepper. Do not boil.
Soup can be reheated over low heat.
Makes 4 to 6 servings (about 6 cups).
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Cheesy Vegetable Soup In reply to
1 (16 or 20 ounce) package frozen broccoli, carrots and cauliflower mix
2 quarts water
8 chicken bouillon cubes (or equivalent of chicken soup base mix)
1 medium onion, chopped
2 bay leaves
1/2 teaspoon parsley flakes
1/2 teaspoon basil flakes
3/4 pound bulk American cheese
1/2 cup (1 stick) butter
2/3 cup flour
1 1/2 cups milk
Bring vegetables, bouillon and herbs to a boil in 2 quarts of water; simmer until veggies are tender. Remove bay leaves. Add cheese and butter; stir and simmer until melted.
Mix together flour and milk. Add to soup, stirring and simmering until soup thickens. If needed, add instant potato flakes to thicken soup.
This recipe can also be made with broccoli as the only vegetable.
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Chili con Queso Soup In reply to
1 small onion, peeled and finely chopped
1 1/2 tablespoon butter
1 (4 ounce) can mild green chiles, drained, seeded and chopped
1 (14 ounce) can plum tomatoes, drained, seeded and chopped
3 ounces cream cheese, cubed
1/2 cup chicken broth
3/4 cup half-and-half or light cream
2 teaspoons fresh lemon juice, or to taste
Cayenne pepper, to taste
Salt, to taste
Tortilla chips
In a large saucepan, cook onion in butter until soft. Add chiles and tomatoes. Cook 10 minutes, stirring, until liquid evaporated. Stir in cream cheese. When cream cheese has melted, add broth, half and half, lemon juice and cayenne. Add salt to taste. Cover and heat to serving temperature; do not boil.
Serve with tortilla chips, salsa and guacamole.
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