How do you can homemade vegetable soup?

Answer 1

What you need: 1/2 tomato, 1/4 white onion, 1/2 cup tomato-vegetable juice cocktail, salt and pepper to taste, What you do: Puree the tomato and onion (easy to do with a blender). Transfer the mixture to a small saucepan. Stir in the vegetable juice and add salt and pepper according to taste. Bring to a boil and then let simmer for about 10 minutes.

Another Answer:

This is not so much recipe as strategy. I'll say I've seen this on TV where they roasted the tomatoes, first. I get a couple of pounds of Roma tomatoes. You can peel and seed them if you want, but I boil them in water to cover and then strain them in a food mill. Great tomato soup is also mushroom soup - saute a pound or so of white mushrooms, also an onion and 5 or 6 cloves of garlic, and put them into the strained tomato. Salt is essential to soup, but work up to the right amount or you'll get too much. Also pepper, I put a bit of oregano and thyme, but not so it's spaghetti sauce, just a hint. Some put a teaspoon or so of sugar - that's optional. I use an in-the-pot blender to chop it up somewhat, but still a bit chunky with the onions and mushrooms. Cook it maybe an hour or so, then 1/2 stick of butter in the end doesn't hurt, and basil is good, too. This makes a big 'ol pot of soup, and it's the best. The thing is the garlic and the herbs are just to give it a warmth underneath that you can barely taste - not garlicky unless that's what you want. Two optional things: If you want a creamy soup you can blend the whole thing and then strain it through a coarse strainer, and you can also add cream, but I don't think it needs it. In tomato season my wife just sucks this down, it's so good with vine ripened tomatoes.

Answer 2

This question does not have an answer!!

Soup are traditionally used to clear out veggies and/or meats that need to be used.

And many people have different tastes i.e some people love parsnips others don't!

To make a good veggie soup you should start with fresh stock (homemade is best just SIMMER some carrots celery and leeks for an hour or two and use the liquid as your stock)

After that its up to you. If your are planning on blending your soup you don't need to worry much about what order you put your veggies into your soup.

If not always start with the veggies that take the longest to cook i.e carrots first.

And you should lightly sor-tay all veggies (and meat) that you are going to be added.

Tips: use old cooked potatoes (blended) to thicken soups if needed.

Always use celery & onions/leeks to add good flavor and carrots in the stock (at least).

Add bullion instead of salt to add flavor (carefully)

Good luck

JCashmore

Answer 3

Choose the vegetables you want in your soup and add them to the pot. The basic soup vegetables or mire poix, are carrots, celery, and onion are used in the making of almost every soup. Add enough water to the pot to just cover the contents and simmer till they are tender. The water should have the flavour of the ingredients in it after that and you can season it with a bit of salt and pepper to help bring them out a bit more. Add some basil, oregano, and a pinch of tarragon and let it simmer a bit more. Some chefs would add a bit of Tomato Juice to help build more flavour and others a touch of chicken soup base. It's a personal preference thing, you may want to add both.
First you get all of the vegetables that your going to use to make the soup. Boil them all together in water. While vegetables are boiling Add all of your yummy delicious seasonings. Let your soup boil at a Med. High Temperature. Boil, Stir and add seasonings just until you think it's JUST right :)

Answer 4

Water. Spices. Lots of different vegetables. Try to keep summer vegetables and winter vegetables separately. Do not use strong tasting veggies like brussel's sprouts, spinach or asparages -- unless these vegetables are going to end up as the main ingredient in the soup.

I use a lot of stuff that otherwise might get thrown out, like the tough outer stems of celery, or broccoli stalks, or the tough parts of lettuce leaves. By the way - do not throw out those salad greens that aren't so fresh anymore. I make a dynamite V-8 like drink with the juice from canned tomatoes and other left over bits and pieces left behind in the fridge. Just read the label to find out what goes in it but you do not have to follow it slavishly. Use a lot of spices and herbs - they are full of antioxidants.

You can either liquefy the vegetables in the stock for a thick stock, as in bean soups, or throw away the vegetables after about an hour of cooking for a clearer stock.

Hope this helps. By the way, there are lots of sources on the internet for recipes.

Here are some steps to get you started:

1. Use a very large pot, preferably a stockpot.
2. Put in just about any vegetables at all. You don't need to chop them unless they won't fit in the pot. In most cases, you don't even have to peel them, because the skins are loaded with flavor and vitamins, and texture will not be an issue when the finished product is strained. Refer to the list below for more information on which vegetables to use.
3. Take some garlic cloves, smack them with the side of a large knife to break them up a bit, and throw them in the pot, peel and all.
4. Add salt, pepper, and any fresh or dried herbs you choose. I usually use a bunch of fresh Italian flat-leaf parsley.
5. Pour in one gallon of water.
6. Heat to boiling, then lower the heat and simmer for about an hour, stirring occasionally.
7. Remove the pot from the heat and allow the broth to cool a little.
8. Pour or ladle through a fine strainer, and you're done!

Vegetables

• Onions - Any kind, skins included. If they look dirty, remove the outermost layer of skin or wipe with a damp paper towel. Halve or quarter larger onions.
• Celery - Include the leafy green tops. Cut the stalks just enough to fit them in the pot.
• Carrots - No need to peel them. Just scrub them and throw them in, or use the ready-to-eat kind and dump in the whole bag.
• Mushrooms - These are really good for making a richer, darker broth. I always use at least white button mushrooms in my vegetable broth, and I use portobellos when I want a darker broth, like for French onion soup.
• Bell peppers
• Parsnips
• Spinach
• Leeks - Be sure to cut them up and clean them, because they usually have a lot of dirt between the layers.
• Tomato - A particularly good addition if you'll be using the broth for something like minestrone soup.
• Fennel bulb - Halved or quartered, with greens.
• Turnips - Cut in large pieces.
• Zucchini
• Just about any vegetable scraps - Potato peel, broccoli and cauliflower stems, green bean ends.

Answer 5

The simplest vegetable soup would be made with canned vegetables. Do not drain the vegetables; simply open the cans and pour all the vegetables and juices in the pot together. Use whichever vegetables you have in your pantry or would like to have in your soup. Add a little salt and pepper, mix together well, and simmer for 45 minutes to one hour. Adding beef broth or bouillon cubes or tomato juice adds to the flavor, also.

Answer 6

An easy and versatile recipe for soup involves combining 2 cups of vegetable bouillon, 1-1/2 cups of tomato juice, a 14-oz can of chopped tomatoes and 1 cup of water in a stockpot. Bring to a simmer and add 4 cups of chopped vegetables such as potatoes, carrots, green beans, celery and corn. Cook for 30 minutes or until vegetables are tender, then season to taste with salt, pepper and herbs.

Answer 7

The quickest and easiest recipes for dishes like vegetable soup often involve purchasing ingredients like canned broth and frozen vegetables in place of preparing from scratch. Recipes can be found on the packaging of these common ingredients as well as often in promotional displays within the supermarket.

Answer 8

First you would put your soup in hot sterilized jars. Then you put the jars in a pressure cooker. Make sure that you just put the lids on snug not real tight pressure cook them at 10 pounds pressure for 10 minutes.

Answer 9

Click here for an easy, simple and delicious tomato soup.