88 homemade vegetable soup broth Recipes

chicken thighs (skin and bone left on ), chicken broth, white pepper, parsley, carrot, peeled and chunked, stalk celery , chunked, onion, peeled and roughly chopped, roasted garlic cloves, roasted tomatoes, diced, tomato paste, rotel tomatoes & chilies, thyme, bay leaf, basil, oregano, salt, granulated garlic, sherry wine, button mushrooms , wiped clean and sliced, veg-all (mixed vegetables including carrots, celery, potatoes, peas, green beans, corn, and lima beans), cooked egg noodles (homemade preferred )

reduced-sodium chicken broth or 3 cups homemade turkey broth, carrots, thinly sliced, chopped cooked turkey, zucchini, thinly sliced (about 1 cup), uncooked instant rice, dried thyme, crushed, refrigerated low-fat alfredo sauce, oyster crackers (optional)

chicken carcass, celery, onion, carrots, water, kosher salt, fresh ground pepper, matzo meal (streit s), eggs, oil (vegetable or canola), seltzer water, salt, fresh ground pepper, homemade stock, chicken broth (college inn), bouillon cubes (chicken flavor of course), carrot, diced finely, garlic cloves, minced, onion, minced, celery rib, minced

pumpkin puree (using roasted squash really enhances the flavor) or 1 (14 -16 oz) can freshly roasted butternut squash (using roasted squash really enhances the flavor), homemade vegetable broth, red potato, diced, green bell pepper, seeded , membrane removed, diced (okay to use another color), celery, diced, red onion, peeled and diced (my addition), smooth cashew butter or 3 tbsp pumpkin seed butter, firm but ripe banana, sliced into small pieces, apple, peeled, seeded and diced, salt, ground red pepper, to taste (paprika or cayenne), fresh cilantro leaves, roasted pumpkin seeds, pumpkin seed pesto sauce (read *note)

vegetable oil, onion, finely chopped, chicken stock (homemade or canned broth), garlic, minced, thyme leaves, pepper, chopped parsley, carrots, thinly sliced, alphabet pasta or 1/2 cup other small macaroni noodles, for soup, zucchini, chopped, tomato, peeled,seeded and chopped, diced cooked chicken

cooking oil, onions, chopped, carrots , halved lengthwise and cut crosswise into 1/2 inch slices, celery ribs, cut into 1/2 inch slices, low sodium chicken broth or 1 1/2 quarts homemade stock, tomatoes, diced canned with their juice (from 1 15oz can), tomato paste, potato, peeled and cut into 1/2 inch dice, green beans, halved, salt, fine egg noodles (about 1 cup), fresh parsley, chopped

unsalted kerrygold irish butter, bell peppers, seeded , deribbed, and diced (a combination of red, yellow and orange), red onion, chopped, all-purpose flour, homemade vegetable stock or 6 cups low sodium vegetable broth, half-and-half, fresh basil, minced, fresh flat-leaf parsley, minced, salt & freshly ground black pepper, creme fraiche

unsalted butter, onion, cut into small dice, celery stalk, cut into small dice, leek (white part only) well washed, quartered , and thinly sliced crosswise, fine sea salt and freshly ground black pepper, curry powder, homemade vegetable stock , recipe follows, or low-sodium store-bought vegetable broth, hot, herb sachet of 1 bay leaf and 2 thyme sprigs, tied in cheesecloth, fresh shelled peas (from 2 1/2 lb peas in the pod), creme fraiche or sour cream, frizzled ginger , recipe follows

reduced-sodium chicken broth (or homemade turkey broth), carrots, thinly sliced, frozen peas, chopped cooked turkey, zucchini, thinly sliced (about 1 cup or use other squash), uncooked instant rice, dried thyme, crushed, low-fat alfredo sauce (or 10-oz container refrigerated light alfredo sauce), oyster crackers (optional)

cooking oil, scallions including green tops, chopped, garlic, minced, chopped fresh ginger, soy sauce, dried red-pepper flakes, water, canned low-sodium chicken broth or homemade stock, carrots, cut diagonally into 1/4-inch slices, napa (chinese ) cabbage (about 1/2 head), leaves shredded (about 3 cups), salt, head bok choy (about 3/4 lb), stalks halved lengthwise and cut crosswise into 1/2-inch pieces, leaves shredded, grated zest of 1 lemon, lemon juice, vermicelli, asian sesame oil

unsalted butter, coarsely chopped shallot, minced garlic, fresh shelled peas (3 1/2 to 4 lb. unshelled) or 4 cups frozen peas, homemade vegetable broth, water, chopped fresh mint, kosher salt & freshly ground black pepper, granulated sugar (optional), heavy cream, lemon , finely grated zest

good olive oil, chopped onions (2 onions), chopped leeks, white and light green parts (2 to 4 leeks), diced unpeeled boiling potatoes (1 lb), diced carrots (1 lb), kosher salt, freshly ground black pepper, homemade chicken stock or canned broth, saffron threads, haricots verts, ends removed and cut in 1/2, spaghetti, broken in pieces, pistou , recipe follows, freshly grated parmesan , for serving

olive oil, fennel bulb, chopped , about 2 1/2 cups, onion, chopped , about 1 cup, garlic, crushed, kosher salt and fresh ground black pepper, fennel seed, crushed red pepper flakes , optional, tomatoes , preferably san marzano, homemade vegetable broth or low-sodium canned, tomato juice, basil leaves , torn, fresh lemon juice

chicken carcass , meat removed and reserved for another time, carrots, cubed, stalks celery, cubed, fresh parsley, eggs, vegetable oil, nutmeg, matzo meal, salt and pepper, chicken broth, ginger, grated, baby spinach leaves, green onions, sliced, bean sprouts

extra virgin olive oil, bacon, diced, onions, finely diced, stalk celery, finely diced, carrots, finely diced, garlic, minced, zucchini, cut into 1/2inch dice (2 cups), canned plum tomatoes, chopped, head small savoy cabbage, cut into 1 inch pieces or finely sliced, washed spinach leaves, chopped roughly, white beans; rinsed and drained; 1 can pureed , the can of beans left whole, stemmed washed basil leaves cut into strips, chicken broth, preferably homemade, water, salt and freshly ground black pepper, grated parmesan or pecorino romano cheese

olive oil, fennel bulb, chopped , about 2 1/2 cups, onion, chopped , about 1 cup, garlic , smashed, kosher salt, fennel seed, crushed red pepper flakes , optional, tomatoes , preferably san marzano, homemade vegetable broth or low-sodium canned, tomato juice, basil leaves , torn, fresh lemon juice, fresh ground black pepper , to taste, muenster sammies , recipe follows, westphalian pumpernickel , or other thin black bread, apple jelly, muenster cheese , about 3 oz, yellow cheddar cheese , about 3 oz, dill pickle rounds, fennel fronds, spanish olives with pimentos

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish

vegetable oil, chopped onion, carrots, chopped (5 cups), chopped celery, minced garlic, homemade chicken broth or 3 1/2 cups canned chicken broth, water, peeled baking potato, chopped, salt, fresh ground pepper, dill weed, plain low-fat yogurt