Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Homemade Vegetable Soup Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Sunday 18 January 2015

Homemade Vegetable Soup Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Homemade Vegetable Soup Recipe Biography

Source:- Google.com.pk

Homemade Vegetable Soup:-
Ingredients
    2 cups chopped baby carrots
    2 baking potatoes, cut into cubes
    1 small sweet onion, chopped
    2 stalks celery, chopped
    1 (14 ounce) can great Northern beans, rinsed and drained
    1/2 small head cabbage, chopped
    1 (14 ounce) can diced tomatoes
    2 cups cut fresh green beans (1/2 inch pieces)
    1 (32 ounce) carton chicken broth
    2 (14 ounce) cans vegetable stock
    2 cups water
    1 1/2 teaspoons dried basil
    1 pinch rubbed sage
    1 pinch dried thyme leaves
    salt to taste
Directions
    Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.
Homemade Fresh Vegetable Soup
An easy, healthy, delicious recipe for Homemade Fresh Vegetable Soup made with a few basic pantry staples and whatever fresh veggies you have on hand. Be sure to check the comments for all the terrific reader suggestions and reviews!
The air was cool and crisp outside this morning!!!!!!!!
Can you tell I’m excited? No? How about a few more of these !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
This is the first morning in forehhhhhhver that I took Lucy outside and I didn’t feel like the thick sticky air would suffocate me. It made me want to be outside all day long. I’m inside all day working because I’m a grown up, but … well I might cut it short.
My focus in the kitchen has been shifting lately. I’ve been planning more organized quick meals because in a few weeks we will have a real life SCHEDULE again, which means that standing on the porch grilling chicken at 8:30 pm because the sun is still shining and the boys have no bedtime is not gonna work.
I’ll be sharing more quick meals like this in the coming weeks (now that I don’t have to feel such intense guilt for asking you to go near the stove) but with all the fresh summer produce still running around, this Homemade Fresh Vegetable Soup seemed like the best place to start.
This is one of the recipes I developed for my “In a Pinch” category which will eventually be roped into a series of cooking classes for SNAP benefit recipients. Those of you that have been here awhile may remember my mentioning this earlier in the year and I am still working on it!!! Extending the kitchen and my love for good food to EVERYONE is a topic near and dear to my heart. The project has been stalled for lack of funding for the time being, but it will all come together. To read more about that project you can go HERE.
So anyway: soup.
Basic soup is REALLY easy. This basic soup is full of fresh veggies– sweet corn, tender peas, carrots, potatoes, onions — it is an awesome dose of filling vitamin-filled energy. I always serve my soup with bread or crackers because… I like it. Pictured here are toasted pita wedges. Carb things up to your preference.
This is one of those meals I make when I haven’t thawed anything, I don’t feel like doing too much, and everyone is hungry so we need food fast. It’s also one of those meals I make when I haven’t been to the grocery store in a week and a half and I’m just trying to use up the staples and bits of stuff hanging around. Soup is really good for that. Not enough corn for everyone? Add it to soup. Only have a handful of peas? SOUP.
Here’s to more fall-ish days.
Ingredients
    1 tablespoon olive oil
    1 medium onion. chopped
    ½ cup carrots, peeled and chopped
    ¼ cup celery, chopped
    1 (14 ounce) can diced tomatoes (if you have your own canned tomatoes, GREAT!)
    2 cups potatoes, scrubbed and diced
    3 cups stock (vegetable, chicken, or beef)
    ½ teaspoon salt
    ½ teaspoon black pepper
    ½ cup fresh sweet corn (you can use frozen if that's what you have available)
    1 cup fresh sweet peas (frozen is fine)
    ½ cup fresh green beans, cut, ends snipped (frozen is fine)
Instructions
    Heat the oil in a large saucepan. Add the onions and cook for about 2 minutes, until translucent. Then add the carrots and celery. Continue cooking, stirring occasionally, for about 3 minutes.
    Pour in the canned tomatoes and add the potatoes. Bring the liquid to a simmer. Pour in the stock. Bring it to a simmer. Add the salt and pepper {see notes} and continue cooking for about 8 minutes.
    Add the corn, peas, and green beans. Continue cooking until all the vegetables are tender (check the potatoes).
    Serve hot!
    This is amazing re-heated and tastes good for days!
Notes
I use lots of fresh herbs from my garden in my cooking. This recipe was written with a low budget in mind and fresh herbs can be expensive if you cannot just walk outside and snip a few. The soup will be delicious as the recipe is written but if you would like to season it further feel free to add fresh parsley, oregano, and thyme. Dried Italian seasoning blends also work very well and so does poultry seasoning (which actually does not contain any poultry but is a very versatile herb blend).
Easy Homemade Vegetable Soup:-
Making a basic vegetable soup from scratch is a great skill for any home chef, whether you're vegetarian or vegan or not. Vegetable soup is great for a cold night, and of course homemade soup from scratch is always best!
Ingredients
    1 tablespoon olive oil
    1/2 large onion, chopped
    2 ribs celery, chopped
    2 carrots, sliced
    2 cups mixed chopped vegetables (try cauliflower, zucchini, green beans)
    1 teaspoon salt
    1 teaspoon thyme
    1 teaspoon oregano
    1 bay leaf
    8 cups water and 3 cubes of vegetable bouillon OR 8 cups vegetable broth
    1 14-ounce can tomatoes
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
Preparation
Heat oil in a large soup or stock pot. Add onion, carrots and celery. Heat, stirring, for 3-4 minutes, until onions are soft. Add the rest of the vegetables and heat for just another minute or two.
Add salt, thyme and oregano, stirring to coat the vegetables well.
Add bay leaf, water or vegetable broth and bring to a simmer. If using bouillon cubes, add and stir to make sure they dissolve.
Add tomatoes, stir, and allow soup to simmer until all the vegetables are cooked, about 8-12 minutes.
Adjust seasonings to taste.

Homemade Vegetable Soup Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics