Recipe for Vegetable Soup?

Question

I am looking for simple and cheap recipes for some vegetable soups I can make using a crockpot. No recipes using meat or chicken please.

Answer 1

seeing that veggies tend to cook quickly and the flavors dont have a good deal of time to meld...start with a rich stock made of onions,celery and carrots(mirepoix 2 parts onion 1 part celery 1 part carrot) and perhaps your favorite herb...I like bay leaf....cook for 2 hours on high...strain and then add veggies you enjoy..or do a Minestrone.

use thyme as your herb in your stock and ,,,,once you have strained it.add enough water to measure 6 cups..add 1 t salt,1 sliced onion,2 T minced parsley 1/4 t pepper 1 can tomatoes (16oz)1 zucchini sliced thin,1 can garbanzo beans(16 oz) drained,,,2 C chopped cabbage, 1 C elbow mac...cook on high for 1 hour...

Answer 2

The recipe of a red-beet soup, in Ukraine people call it - borsch. ))

Take peeled potatoes, cut into not very big pieces and put into solt warm water (salt slightly) in the pan,  and boil it. When potatoes will be almost ready put cabbage, which you should cut into not very big pieces too, in the pan. Then peel onion, carrots and red-beet.Cut onion, carrots and red-beet into very small pieces and fry all them in the frying-pan with the 2-3 spoons of oil. When potatoes and cabbage will be ready, put onion, carrots and red-beet to them. Borsch will be readdy when the water with all ingredientes begins to boil. Put salt and seasoning accoding to your taste. In every plate with borsch put one spoon of sour cream.

bon appetit!

Answer 3

Here are two good recipes, but both are very different.

Vegetable noodle soup.  

Use the liquid vegetable stock (if youare not a vegetarian I recommend half vegetable sock, half chicken stock)

Boil and add in carrots, potatos, green beans, frozen is better than canned if you can't get them fresh and various other vegetables of your choice. When the potato is nearly cooked add in some noodles. I prefer rice noodles or perhaps japanese udon noodles.

This soup is good for people with upset stomachs or are feeling sick.

The other soup is this.

Onions

Gallic

Potatos

Sweet potatos (I usually use the orange coloured ones as it gives the soup a nice colour)

Ginger

Chilli (if you like)

Yogurt or milk (not too much)

Cook until the potatos are soft, then blend.

Serve with a swirl of yogurt and some nice bread. Great in winter.

Answer 4

There's a bean soup (Italian soup recipe no. 6), and a vegetable soup (Italian soup recipe no. 17) that you can try at http://www.recipeomnibus.com

Answer 5

this works out a roughly 1pint of veg stock to 1 lb of veg

the key ingredient is bouillon veg powder

there is no stricked measurements of each veg just use as much of what ever you like as long as you stick to the above formula

i use potatoes carrots swede peas sweet corn in mine

if you find it a little too watery throw in a hand full of brown rice.

the longer you leave it the better it tastes.

Answer 6

My veggie soup is so simple - you can't go wrong.

Start out with some tomato juice, and stewed tomatoes (I can my own, so I use 1/2 gal of each), and some veggie bullion for added flavor

Then I add what ever veggies I want - all fresh from my garden.  Corn, beans, summer squashes, eggplant...  Or, if I'm making it in the winter, I go to the store, and buy what ever veggies look good to me that day.  I never make the soup the same way twice.  About the only things that don't change - tomatoes, garlic, and onions.

Season with a little salt/pepper, top with a little fresh parm cheese, and some fresh herbs, and serve with crusty bread.

YUMMY