MEDITERRANEAN VEGETABLE SOUP

MEDITERRANEAN VEGETABLE SOUP
Vegetable Soup Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 carrot, halved lengthwise and sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 2 cups chicken or beef broth
• 2 cups water
• 1 can (14 1/2 ounces) diced tomatoes, not drained
• 1 tablespoon fresh basil, chopped
• 1/4 teaspoon oregano
• salt and pepper to taste
• 1 15 oz. can cannelini or white beans, drained and rinsed
• 1 cup pasta bows
• Parmesan cheese (optional)
• 1 small head escarole (optional)

Vegetable Soup Instructions:
Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans.

Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta.

Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta and escarole is tender.

Serve sprinkled with Parmesan cheese.
hearty-beef-vegetable-soup

HEARTY BEEF VEGETABLE SOUP

HEARTY BEEF VEGETABLE SOUP
Vegetable Soup Ingredients

• 1 cup fresh parsley leaves, minced
• 4 celery stalks, thinly sliced
• 3 medium garlic cloves, minced
• 3 cups beef broth
• 3 medium onions, quartered
• 3 cups tomato juice
• 1 cup pearl barley
• 1 1/2 pounds lean beef chuck, cut into 1-inch cubes
• 1 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried or 1 tbsp. fresh basil
• 1 14 ounce can whole tomatoes
• 1/2 teaspoon thyme
• chop and reserve liquids
• 2 bay leaves
• 1 large potato, peeled and chopped
• salt and pepper to taste
• 3 medium carrots, sliced thin

Vegetable Soup Instructions
Thick and flavorful.

In a food processor, put herbs (except bay leaves) with the liquid from the can of tomatoes. Process for 20 seconds; add whole tomatoes from can and pulse about 4 times, just until tomatoes are coarsely chopped. Set aside.

Cut meat into 1 inch cubes and then coarsely chop in food processor with the onions, garlic (no need to wash after processing tomatoes).

Cook onion, meat and garlic over medium heat in large soup bowl for 7-10 minutes or until browned.

Coarsely chop celery and carrots; add to soup.

Add tomatoes, potatoes, carrots, tomato mixture, beef broth and salt and pepper.

Simmer over very low heat and cook uncovered until vegetables and barley are tender. Discard bay leaf.

If desired, stir in a pinch of fresh herbs during the last five minutes for an extra layer of flavor. Taste and adjust seasonings. Serve hot.

This soup may be prepared ahead of time and frozen.

Makes about 12 servings.
hearty-onion-soup.

VEGETABLE SOUP

VEGETABLE SOUP
Vegetable Soup Ingredients

• 1 tbsp. extra virgin olive oil
• 3 large onions, finely chopped
• 3-4 cloves garlic, finely chopped
• 2 quarts beef broth
• 2 carrots, finely diced
• 2 celery stalks, thinly sliced
• 2 turnips, finely diced (optional)
• 2 medium potatoes, finely diced (optional)
• 1/4 tsp. celery seed
• 1/4 tsp. thyme
• 1 29 oz can tomatoes, pureed
• 1 cup fresh or frozen peas and/or corn
• 1 cup fresh or frozen lima beans
• greens (Swiss chard, spinach, Napa cabbage, etc)
• 1 cup barley, cooked (optional)
• 1/4 cup finely chopped fresh parsley
• 1 1/2 cups soup pasta
• grated Parmesan cheese

Vegetable Soup Instructions :
First of all Saute onions and garlic in olive oil until lightly golden. Stir in beef broth, carrots, celery, turnips and any hard vegetables such as potatoes. Add celery seed and thyme.

Simmer for half an hour, or until vegetables are tender.
Stir in pureed tomatoes, peas or corn, lima beans, or greens.
Note: If using quick-cooking barley, it can be added now along with small pasta. If using regular dry barley, cook it separately until tender.

Simmer for another 15-20 minutes before serving.
Serve with grated Parmesan cheese.
Variations: Any kind of vegetable that you prefer can be substituted. 1-2 cups of shredded cooked beef or ham may be added during the last 15 minutes.
hearty-onion-soup

HEARTY ONION SOUP

HEARTY ONION SOUP
Vegetable Soup Ingredients

• 6 onions, peeled and sliced
• 6 cups low sodium beef broth
• 3-4 tbsp. bacon drippings, butter or olive oil
• 1/4 cup dry sherry or 1 cup red wine
• 1 shallot, minced
• 3 cloves garlic, minced
• 6 slices crusty French or Italian bread, toasted
• Parmesan cheese, freshly grated
• Swiss cheese, freshly grated

Vegetable Soup Instructions :
This soup is best made with sweet Vidalia or Sweet Spanish onions, but any kind of yellow onion may be used.

Slice the onions thinly, then sauté until golden in a heavy bottomed Dutch oven or soup pan. Add garlic and shallot, as the onions begin to take on color.

Add broth and dry sherry or wine, stirring from the bottom. Simmer for 15-20 minutes. Season to taste with salt and pepper (or even a pinch of onion powder).

Serve soup in large individual oven-proof bowls. Top with a slice of crusty bread sprinkled liberally with cheese.

Arrange the bowls on a baking sheet in the upper third of the oven. Bake in a preheated 350°F oven for 15 minutes or until cheese is melted, bubbly and has a few lightly browned spots.

Serve immediately.

Variation: Other cheeses may be used. Shredded ham can be sprinkled over the bread.
vegetable-soup.