Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 What do most members put in their vegetable soup? I get kind of lost after I add celery, carrots and potatoes. Thanks in advance for any suggestions Paulita Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 I would add peas, beans, tofu,cillantro,cauliflower heads and corn --mzyummydread...dreaming of rainbows Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 Hi Paulita I like onions, carrots celery sweet potato and white potato, corn green beans and black beans and just before serving a handful of chopped spinach. AJ What do most members put in their vegetable soup? I get kind of lost after I add celery, carrots and potatoes. Thanks in advance for any suggestions Paulita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 My grandmother always put Ocra in hers, and I loved it. Also tomatoes. Yummssss. Kris Paulita Cardon <paulitacardon wrote: What do most members put in their vegetable soup? I get kind of lost after I add celery, carrots and potatoes. Thanks in advance for any suggestions Paulita Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 onion, parsnips, rutabaga, peppers, zucchini, kale, herbs... Paulita Cardon <paulitacardon wrote: What do most members put in their vegetable soup? I get kind of lost after I add celery, carrots and potatoes. Thanks in advance for any suggestions Paulita Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 tomatoes, green beans, onions, garlic, corn, okra, lots of herbs and spices for flavor , beans........ Kathleen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 forgot beans, corn, dried beans/lentils (cooked), edamame, tomatoes, rice... Beth Renzetti <elmothree2000 wrote: onion, parsnips, rutabaga, peppers, zucchini, kale, herbs... Paulita Cardon <paulitacardon wrote: What do most members put in their vegetable soup? I get kind of lost after I add celery, carrots and potatoes. Thanks in advance for any suggestions Paulita Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 I just made a big batch yesterday - I make it differently every time. Almost literally, I opened the veggie drawer and threw everything in. Then took a walk through the garden and and tossed in what was ready to pick. Here's the list: sprouted garbanzos a sweet potato a regular potato an onion a clove of garlic a pepper (which roasted) a tabsp of grated fresh ginger some dried corn a little salt and pepper a dash of smoked paprika and from the garden: a few asparagus spears a carrot a turnip some snow peas some thyme & oregano a few spinach leaves a few sorrel leaves I didn't this time, but I love to throw in some tomato and okra as well Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 I add garlic, onions, dried herbs of choice, bok choy, carrots, celery, red potatoes quartered, turnip or parsnip or rutabaga, and a can (15-oz) of stewed tomatoes usually in Italian or Mexican flavor and a handful of rice or red lentils. After it starts to cook, simmer for 10 minutes, then I add a handful of pasta and then I cook another 6 mins, and then add a handful of frozen peas, handful of fresh spinach and one diced zucchini and cook another 5 minutes, that's about it. When it's done I stir in a heaping spoonful of miso. Delicious! This is all cooked up in about 18 - 20 minutes. This is my clean out the fridge soup. Donna ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 In a message dated 4/25/2008 9:27:53 A.M. Eastern Daylight Time, paulitacardon writes: What do most members put in their vegetable soup? I get kind of lost after I add celery, carrots and potatoes. Thanks in advance for any suggestions Carrots, parsnips, peas, corn, garlic, onions, spinach, broccoli, cauliflower, barley, beans, bell peppers, squash,you can also add jalapeno peppers if you want. **************Need a new ride? Check out the largest site for U.S. used car listings at AOL Autos. (http://autos.aol.com/used?NCID=aolcmp00300000002851) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 Hi! I truly love making soups, especially during the cold months of the year. I amost never make veg. soup the same way two times in succession. What I like to put in soups... Beans. I have a pantry closet with a couple of shelves that are just a collection of stacked-up jars of beans, peas, lentils, and split beans or peas. Every place I go, I look around the groceries or supermarkets to see if I can find any kind of " new " dried beans, peas or lentils to add to the " collection " back home. So, when making a veg. soup, my FIRST thing is to pick out what kind(s) of beans, peas or lentils (sometimes several kinds) to put in a soup. Next, I tend to look around to see what veggies I have on hand. Carrots...onions...and I find odd tid-bits here and there--some mixed frozen vegetables in a bag in the freezer--maybe just a half-cup or so--in they go. I keep little bags in the freezer of things from summer farmers' market shopping that I can't easily find during the rest of the year---squash cubes, chopped up eggplants, chopped up kale or other greens...green beans, okra pods...just a mish-mash of this and that. I look for these things and then start plopping them into the pot after the beans have mostly cooked. I'd like to try different flavorings for a broth, but often fall back on something like tomato juice or " V-8 " vegetable juice. I have a huge container of " freeze-dried " mushrooms that I got at SAM'S Club and I often crumble up a hand-ful of the dried mushrooms into the broth--it makes the flavor nice and savory, as does adding things like sauteed eggplant. I do some " sneaky " things to my soups, because I have a husband (whom I love dearly!) who makes statements like, " I will NEVER eat turnips or parsnips! " Well, I have to confess that my DH has had many soups with turnips, parsnips, mushrooms, tofu and all kinds of things in it. It's all in how it's put in, says I, and with turnips or parsnips I've found that cutting them VERY small (or coarsly grating and adding to the soup) causes the vegetables to BLEND in and add nice elements to the flavor! Finally, I love putting in a little grain (rice, wheat berries, pearled barley, wild rice) or pasta (various shaped pasta, noodles, maybe cheese tortellini) or cubed potato or sweet potato. It's never the same every time, but I'm always on the alert for a new idea and am looking for some new food to add to a soup. It's so welcoming and filling for a warming evening meal! --Laura B., in Illinois Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 YAY! I'm so happy to see I'm not the only one who 'collects' beans. LOL. " L.B. " <elbee577 wrote: Hi! I truly love making soups, especially during the cold months of the year. I amost never make veg. soup the same way two times in succession. What I like to put in soups... Beans. I have a pantry closet with a couple of shelves that are just a collection of stacked-up jars of beans, peas, lentils, and split beans or peas. Every place I go, I look around the groceries or supermarkets to see if I can find any kind of " new " dried beans, peas or lentils to add to the " collection " back home. So, when making a veg. soup, my FIRST thing is to pick out what kind(s) of beans, peas or lentils (sometimes several kinds) to put in a soup. Next, I tend to look around to see what veggies I have on hand. Carrots...onions...and I find odd tid-bits here and there--some mixed frozen vegetables in a bag in the freezer--maybe just a half-cup or so--in they go. I keep little bags in the freezer of things from summer farmers' market shopping that I can't easily find during the rest of the year---squash cubes, chopped up eggplants, chopped up kale or other greens...green beans, okra pods...just a mish-mash of this and that. I look for these things and then start plopping them into the pot after the beans have mostly cooked. I'd like to try different flavorings for a broth, but often fall back on something like tomato juice or " V-8 " vegetable juice. I have a huge container of " freeze-dried " mushrooms that I got at SAM'S Club and I often crumble up a hand-ful of the dried mushrooms into the broth--it makes the flavor nice and savory, as does adding things like sauteed eggplant. I do some " sneaky " things to my soups, because I have a husband (whom I love dearly!) who makes statements like, " I will NEVER eat turnips or parsnips! " Well, I have to confess that my DH has had many soups with turnips, parsnips, mushrooms, tofu and all kinds of things in it. It's all in how it's put in, says I, and with turnips or parsnips I've found that cutting them VERY small (or coarsly grating and adding to the soup) causes the vegetables to BLEND in and add nice elements to the flavor! Finally, I love putting in a little grain (rice, wheat berries, pearled barley, wild rice) or pasta (various shaped pasta, noodles, maybe cheese tortellini) or cubed potato or sweet potato. It's never the same every time, but I'm always on the alert for a new idea and am looking for some new food to add to a soup. It's so welcoming and filling for a warming evening meal! --Laura B., in Illinois Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 I use anything that is season, and I also keep extra vegs that I get from my farm coop and slice and keep them in the freezer just for soup. Whenever I make it, I just look and see what I have on hand, so it's different everytime. I add barley and beans sometimes, peppers, you can add tomatoes, all kinds of fresh or dried herbs and spices, turnips, spinach, yellow squash and zucchini, cabbage, broccoli, cauliflower, onions, etc. I also have a recipe that suggests adding some lemon zest to the soup...it gives it a different taste. I usually do this in the summer. Michelle in Va On Fri, Apr 25, 2008 at 9:21 AM, Paulita Cardon <paulitacardon wrote: > What do most members put in their vegetable soup? I get kind of lost > after I add celery, carrots and potatoes. > Quote Link to comment Share on other sites More sharing options...
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