Plain Ole Vegetable Soup Sallye Recipes

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Steps:

• In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.

Steps:

• Peel and dice potatoes into bite sized pieces Place celery and onion in food processor and pulse until finely diced Shred cabbage if you plan to use
• Place water, bouillon and spices in heavy saucepan, bring to a boil Add tomatoes and tomato sauce, bring liquid back to a boil Add potatoes, celery and onions to boiling water mixture
• Turn heat down to medium and simmer for approximately 20 minutes
• Place package of mixed vegetables in microwave and cook covered for about 3 minutes Add to soup mixture. If you plan to include cabbage, add it at this time
• Taste test and adjust seasonings accordingly. If soup hasn't thickened up, mix cornstarch with just enough water to make a thin paste and add to soup
• Simmer for 10-15 more minutes until vegetables are tender.
• Good served with hot cornbread or grilled cheese sandwiches

Steps:

• 1. THE NIGHT BEFORE: Place beans in a colander or sieve and wash thoroughly, sorting through to pick out foreign objects. Place in large bowl or pan and cover with water plus up to at least 2" above beans. The beans will soak up a LOT of water. Set aside in cool dry place overnight.
• 2. THE NEXT MORNING: Peel and quarter the onion, place in food processor. Peel the carrots and cut into chunks; place in processor Peel garlic and place in processor Cut celery into 1-1/2" lengths and place in processor. Pulse until veggies are chunky. Set aside.
• 3. Cook bacon until crisp, drain on paper towel. Set aside.
• 4. Drain and rinse beans again. Pour beans into crockpot.
• 5. Add vegetables from processor to crockpot with beans. Crumble and sprinkle the bacon over the vegetables and beans.
• 6. Sprinkle with Mrs. Dash*** and pepper. Mix tomato sauce into the chicken stock. Pour chicken stock mixture over the beans and vegetables.
• 7. NOTE: CHICKEN STOCK SHOULD COMPLETELY COVER THE BEANS PLUS UP TO 2" OVER THE TOP OF BEANS. AGAIN, BEANS SOAK UP A LOT OF LIQUID WHEN COOKING.
• 8. Cover and cook on HIGH for 3 hours, then turn to low and cook for 3-4 more hours until beans are soft and have absorbed most of the liquid. You may add more water when cooking if necessary.
• 9. ***Here is my recipe for Homemade Mrs. Dash equivalent which is so much cheaper than buying Mrs. Dash. https://www.justapinch.com/recipes/sauce-spread/sauce-spread-seasoning-mix/diy-mrs-dash-seasoning-mix-sallye.html?p=1
• 10. Great served with cornbread, or beer bread.

Steps:

• 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.