Need a good soup recipe!

alleygirl

TCS Member
Thread starter
Top Cat
Joined
Dec 2, 2006
Messages
11,814
Purraise
24
Location
hiding in the bathtub
Anyone have a yummy (fairly simple) recipe for vegetable beef soup? or just vegetable soup? I'm looking for one I can make this weekend, on the stove or crockpot. Nothing fancy, just good old-fashioned soup
 

fuzzles

TCS Member
Alpha Cat
Joined
Aug 6, 2007
Messages
528
Purraise
5
Location
Austin, Texas
I don't have a recipe for a vegetable beef soup but I have made a French onion soup one time that was good from Julia Child's Mastering the Art of French Cooking book.



\t

Prep time/Cooking time: 20 mins / 1 hour

Ingredients

1 1/2 lbs onions thinly sliced
2 oz butter
10 oz (2 cans) beef stock
1 tb Cognac or Brandy
2 tbs flour
1/2 tsp. salt
French bread or hard toast
1 cup of grated swiss or gruyère cheese

Step 1: Slice onions very thinly

Step 2: Melt butter in a pan and cook onions until lightly browned over medium heat for 15 minutes

Step 3: Stir the flour and gently blend it with the onions

Step 4: Add beef stock and Cognac. Bring to a boil. Reduce heat to low, cover and simmer for 20 to 30 minutes

Step 5: Toast the bread at 325 degrees F (165 degrees C) for 10 minutes

Serving: Pour soup into bowls, float bread and add cheese. If the bowls are ovenproof bowls, you can place the filled bowls under the broiler to brown the cheese.
 

tierre0

TCS Member
Top Cat
Joined
Mar 17, 2007
Messages
7,256
Purraise
1
Location
on the shores of Georgian Bay
Here is the simplest vegetable soup recipe that I know..

In a large sauce pan add
2 chopped potato's
1 can corn
2 chopped carrots
4 celery stalks
1 large onion
3 tomato's
3 cups water
1/2 cup beef soup base
1 can tomato juice
pepper
garlic
Add everything together and simmer for 1/2 hour on low heat.
Add 2/3 cup of small pasta any type is fine, simmer another 15 minutes.
You can also make this recipe with barley but remember to soak the barley beforehand and add as soon as the mixture comes to a boil..

Serve with a sprinkle of Parmesan Cheese and Crusty Bread..
 

starryeyedtiger

TCS Member
Top Cat
Joined
Apr 5, 2005
Messages
22,317
Purraise
20
Location
USA
Originally Posted by Fuzzles

I don't have a recipe for a vegetable beef soup but I have made a French onion soup one time that was good from Julia Child's Mastering the Art of French Cooking book.



\t

Prep time/Cooking time: 20 mins / 1 hour

Ingredients

1 1/2 lbs onions thinly sliced
2 oz butter
10 oz (2 cans) beef stock
1 tb Cognac or Brandy
2 tbs flour
1/2 tsp. salt
French bread or hard toast
1 cup of grated swiss or gruyère cheese

Step 1: Slice onions very thinly

Step 2: Melt butter in a pan and cook onions until lightly browned over medium heat for 15 minutes

Step 3: Stir the flour and gently blend it with the onions

Step 4: Add beef stock and Cognac. Bring to a boil. Reduce heat to low, cover and simmer for 20 to 30 minutes

Step 5: Toast the bread at 325 degrees F (165 degrees C) for 10 minutes

Serving: Pour soup into bowls, float bread and add cheese. If the bowls are ovenproof bowls, you can place the filled bowls under the broiler to brown the cheese.
This recipe sounds great!
 

swampwitch

TCS Member
Top Cat
Joined
Sep 30, 2006
Messages
7,753
Purraise
158
Location
Tall Trees & Cold Seas Vancouver Island
What about a beef vegetable stew? I used oats (pulverized in the blender) instead of the white flour in this recipe. It's an old Betty Crocker recipe and is a favorite at our house. You smell it cooking for hours and everyone is starving for it by dinner.


http://www.bettycrocker.com/recipes/...?recipeId=3444

Classic Beef Stew
Mmm, classic beef stew! What could be more inviting?

Prep Time:25 min
Start to Finish:3 hr 45 min
Makes:4 servings


1\ttablespoon vegetable oil or shortening
1\tlb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3\tcups water
1/2\tteaspoon salt
1/8\tteaspoon pepper
2\tmedium carrots, cut into 1-inch pieces
1\tlarge unpeeled potato, cut into 1 1/2-inch pieces
1\tmedium green bell pepper, cut into 1-inch pieces
1\tmedium stalk celery, cut into 1-inch pieces
1\tsmall onion, chopped (1/4 cup)
1\tteaspoon salt
1\tdried bay leaf
1/2\tcup cold water
2\ttablespoons Gold Medal® all-purpose flour

1.\tIn 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
2.\tAdd water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
3.\tStir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
4.\tIn tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.
 
Top