Chunky Vegetablebean Soup Recipes

Steps:

• In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil. , Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro.

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Steps:

• In a medium size cooking pot, add vegetable stock, onion and potatoes; bring to boil, reduce heat and simmer covered for 10 minutes.
• Add celery, green beans, cabbage, spinach, carrots, red and green peppers, dill weed, kidney beans, cover and simmer for another 15 minutes or until vegetables are just tender.
• Add salt, black pepper and cayenne pepper.
• Adjust seasonings to taste.
• When serving, sprinkle each serving with grated Parmesan cheese.
• Serve hot.

Steps:

• Fit a food processor with the 1 millimeter slicing blade and process the onion, celery and scallions.
• Heat the oil and butter in a large stockpot and add the sliced vegetables. Saute about 3 minutes.
• Meanwhile, slice the carrots, zucchini, turnip, cabbage and potatoes in the food processor. Add these vegetables to the stockpot along with the salt and the water, and bring to a boil. Cover, reduce the heat and boil gently for 20 minutes.
• Mince the garlic and herbs together in a food processor fitted with a steel chopping blade. Add the herb mixture to the stockpot, mix well, season with pepper and serve.

Steps:

• In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese.

Steps:

• Place all the vegetables and chopped tomatoes in a very large pan. Add the garlic, bacy leaf, salt and vegetable stock. Bring to the boil and simmer for 1-1.5 hours, until the vegetables are tender.
• 20 minutes before the end of the cooking time, add the pasta shapes and dried oregano.
• When the soup is cooked, remove the bay leaf and discard. Season to taste and serve. (If a thick soup is preferred, place half the vegetalbes in a liquidiser and puree, then stir back into the remaining vegetables).