Soup Base - Stevie's Crazy Kitchen Blog at Allrecipes.com - 286229

Stevie's Crazy Kitchen

Soup Base 
 
Oct. 12, 2012 11:11 pm 
Updated: Oct. 13, 2012 8:21 pm
I found this recipe some years ago in a magazine, and have saved it since.  I finally scanned and saved the recipe in it's entirety today, in fact the last of perhaps 100 clippings that I've scanned today...  I'm not sure that I'll be able to stand upright tomorrow, I've spent so much time hunched over my laptop...  I didn't think to pull it closer to me that I could sit upright!  So, here is the basic vegetable soup recipe, the alternative additions will come soon...

Hearty Vegetable Soup
1 lb carrots, peeled and sliced
1 1/2 lbs onions, diced
4 stalks of celery, sliced
2 lg. cloves of garlic, minced
1 lb green cabbage (about 1/2 of a small head,) sliced thin
3/4 lb green beans, trimmed and cut to 1" pieces
1 1/4 lbs zucchini, sliced into half moons
2x28oz cans whole tomatoes
48 ozs chicken broth
6 C water
salt & pepper to taste
2 bags baby spinach

Spray a large stock pot with cooking spray, and place over med/hi heat.  Add carrots, onions, celery and garlic, and sautee until carrots begin to soften, about 8 minutes, stirring occasionally.
Add tomatoes (with liquid) crushing with spoon, cabbage, green beans, chicken broth and water.  Season with 1 tsp salt and 1/8 tsp pepper.  Bring to a boil.  Reduce heat, cover the pot, and simmer10 minutes.
Increase heat to hi, stir in zucchini and spinach, and bring to a boil.  Reduce heat, cover, and simmer 10 minutes.  Taste for salt/pepper.
Remove the pot from the heat, and allow to cool slightly.  Measure into 2 cup servings.  Cool completely, and freeze all of the soup that you won't use in 2 days, and refrigerate remaining. 

Coming soon, the variations: Minestrone, Mexican Chicken soup, Greek Fish stew, Southwest Chili, Thai Shrimp soup, Goulash, and Red Beans & Rice stew.

Be happy, be healthy, be crazy!  
 
Comments
Oct. 13, 2012 5:17 am
I make vegetable soup, no recipe, but pretty much the ingredients you list above - throwing pretty much whatever veggies I have on hand in, and using canned tomatoes and chicken broth as the base. Watching for your variation of minestrone - I love it, but have never pinned down the ingredients that make it taste so good. Always enjoy your posts.
 
Lela 
Oct. 13, 2012 6:46 am
Stevie Cook-you have inspired me to at least think about scanning all those recipes I have clipped over the years. This vegetable soup sounds tasty.
 
Oct. 13, 2012 9:39 am
Well, I at least put all mine in folders :) Can't wait to see that soup list. Made a lovely chicken soup last week. Tried something different, poached the chicken in wine before adding it to my veg and stock. Worked great!
 
Oct. 13, 2012 2:34 pm
I have the most wonderful Cream of Chicken Soup with Almonds....best soup ever. How do you put your recipes on here? I am new.
 
Oct. 13, 2012 3:00 pm
Well, I just slapped myself on the forehead! I can't tell you how many recipes I have clipped and just slipped into cookbooks. This evening I will be gathering them up and tomorrow I'll scan. I can't believe I never thought to do this. I make a pretty good vegetable soup, but it uses more root veggies, parsnips and turnips, carrots and cabbage, celery and tomatoes. I never thought of using zucchini or green beans. I learned a great deal here today, thanks!
 
Oct. 13, 2012 4:38 pm
I had Potato Soup yesterday for lunch, and green pea with extra bacon today.
 
Oct. 13, 2012 7:52 pm
sweet cook, I have come to understand that "minestrone" is made of l/o's of the day before (in Italy, anyway) it's a way to use up bits of this, and some of that. Seems that anything goes, so to speak, but I have noticed lots of cookbooks call for pasta, and some for white beans... I guess that with anything, the seasonings make the difference... Hope you find a great recipe, or that the one I post will be a good guide for you! Be well!
 
Oct. 13, 2012 7:56 pm
Lela, it's taken me HOURS of work to get my rec's in order, and I've months worth of more "food sections" from the paper to sort through... Why do I do this? I have made this soup base (in a lesser quantitiy) before, and "as is" is very tastey. Cool thing is, change is as you want into..? Enjoy, and be well!
 
Oct. 13, 2012 7:59 pm
Cat, sounds like you're a few steps ahead of me, and my "job" is far from done! Your soup sounds good too! I think that I'm caught up now, but do have a fresh stack of papers to go through!!! At least I now have a "system." Be well!
 
Oct. 13, 2012 8:07 pm
GA... Gal, I've never posted a recipe "per se" here at AR, only in my blogs posts, but I'll be there are lots of folk out there who'd be happy to assist you! Come back here with your cream of chicken recipe, I'd love to have it on hand! Try the "recipe request" tab, it's great for all kinds of info, and I guess doesn't HAVE to be "recipe request" oriented all of the time... Or there's "ask a question" at the same starting place. You will find that there are 100's of great folk within the network, who will be more than happy to assist - at least, that's where I began a few yrs ago! Be well, and WELCOME to AR!
 
Oct. 13, 2012 8:18 pm
BigShotsMom, I just bought squash, butternut, acorn, and spaghetti... Acorn is gone, and same time I cooked sgetti (my fav!) and half of it's been eaten - in two days! I do love the "winter" squash! Good luck with your "clippings," be prepared, it does take a while, for sure! Soup "tip" from experience... I dislike mushy zucchini, so toss it in "last minute" or it will over cook... The l/o's I fish out the zucchini and toss them, as reheating makes them mushy! (So, I'm picky at times, leave me alone! lol) Re: root veg's, have you ever heard of a "yellow turnip," known in Europe as a "swede?" I don't care for turnip or rutabegga, but did eat many a swede (sweede?) while "over the puddle" as I say. I'll have to "google" or "wiki" it...! Be well friend!
 
Oct. 13, 2012 8:21 pm
King, I'll trade you potato and pea for some made with a brussels sprouts as a base! Mine was "S" in my soup series, very good, but just haven't wanted to thaw and finish it... don't know why! Be well!
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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