Southern Tomato Veggie Soup Recipes

Steps:

• In a large stockpot, combine the tomatoes,broth, tomato sauce, onion, celery, carrot, basil, sugar, salt and pepper. Bring to a boil over high heat. Reduce heat and simmer.
• In a large skillet, heat vegetable oil over medium-high heat. Add meat and cook until browned. Add to tomato mixture and simmer until meat is tender, approximately 1 hour. Add potatoes and simmer for 10 minutes. Add green beans and corn and simmer another 5-6 minutes.

Steps:

• In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.

Steps:

• In a Dutch oven over medium-high heat, saute onion in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Steps:

• Combine the olive oil, Italian seasoning, and onion powder in a medium saucepan over low heat. Bring to a gentle simmer, stirring occasionally, until the spices infuse into the oil, about 5 minutes.
• Add the mixed vegetables, 1/4 teaspoon salt, and a few grinds of black pepper. Increase the heat to medium and cook, stirring occasionally, until everything is well- coated, 1 to 2 minutes.
• Add the tomatoes with their juices, then fill the empty can halfway with water; swirl and add to the soup. Add one-third of the beans along with half their liquid. Simmer for 3 minutes.
• Meanwhile, mash the remaining beans and their liquid with a fork directly in the can until slightly smooth; stir into the soup. Add 2 tablespoons water to the empty can, scrape with a rubber spatula to release any mashed beans, then stir into the soup. Let simmer for 5 minutes. Season with salt and pepper.
• Divide among bowls and enjoy.

Steps:

• In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
• Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.

Steps:

• Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

Steps:

• Emptied stewed tomatoes, tomatoes, tomato sauce and juice into stockpot with juice.
• Put chicken or beef instant granules into hot water, whisk to mix, needs to be strong, add to the above.
• This is the the base for the soup (If you wish,make it vegetarian, leave out the instant granules and add another can of tomato sauce).
• Add the soup ingredients to base in a stockpot.
• Bring to a boil.
• Boil 5 minutes.
• Turn to low simmer for 1 hour.
• If desired, pre-cooked pasta or rice may also be added.
• Note: Do not add salt without tasting, there is enough in cans.
• Note: Quantities are whatever you want, you can use 6 cans or 12 cans or pounds and pounds of fresh veggies, all fresh or all canned, or both combined, just about any kind of veggies.
• Always keep the veggies chunky, they look better and don't cook away.
• Left over cooked veggies can be used, make base and add precooked veggies, do not boil, warm up only.
• The stewed and canned whole tomatoes, sauce and V8 form the base with the beef or chicken broth.
• If you increase/decrease the veggie quantities you must increase/decrease the base quantities accordingly.