Vegetable Soup Recipe?

Question

I am looking for a hearty tomato based vegetable soup, with or without beef, and also able to cook it in a pot and not a slow cooker. Im also looking for a high serving recipe as well, so if anyone has any good old fashioned recipes please let me have them and with correct measurements as well please.

Answer 1

COUNTRY BEEF VEGETABLE SOUP  

3/4 gallon water or beef stock

2-3 large onions, sliced

2-3 lbs of beef chunks cut into 1 1/2" cubes

2-3 tablespoons flour (for dredging)

2 tablespoons olive oil

4 stalks of celery, sliced, strings removed

3 tablespoons beef soup base or bouillon

2 tablespoons wine (sherry, port or marsala)

4 potatoes, peeled, cut into 2 inch cubes

6 large carrots, peeled, sliced into 1/2" coins

2 bay leaves

2 16 oz bags frozen mixed vegetables (optional)

1 16 oz can tomato sauce or 1/2 cup ketchup

1/2 tablespoon fresh basil (optional)

1 tablespoon fresh garlic, peeled and minced

1 tablespoon flour (for thickening, optionally)

garlic and onion powder, salt and pepper, to taste

Select lean, less expensive cuts of meat. By choosing a pot roast and slicing into cubes yourself, money can be saved over pre-cut stew beef. Cut and cube beef, slice onions and celery. You can optionally choose to prepare fresh parsnips or turnips at this time, for a heartier vegetable mix. Mince garlic.

Dredge beef in flour and

Answer 2

try some soup recipes here  http://www.dummychef.com

Answer 3

Quick Italian Vegetable Soup:

1 tablespoon olive oil

1 medium onion, chopped

2 carrots, sliced

2 stalks celery, sliced

1 (16 ounce) can diced plum tomatoes

2 teaspoons Italian seasoning

2 cubes beef bouillon

6 cups water

2 zucchinis, quartered and sliced

2 cups sliced cabbage

1 teaspoon garlic salt

salt and ground black pepper to taste

freshly grated Parmesan cheese (optional)

Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.

Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.