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Show 23.09
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American Country Vegetable Soup, Italian Minestrone & Tex Mex
Guest Chef Janet Payne

American Country Vegetable Soup - Divide this stock into thirds for the rest of the recipes

Basic Soup Ingredients
Whole Stalk of Celery
Handful of Green Beans
Handful of Carrots
2 Ears Cut Off Cob - Corn
¼ Head of Cabbage
¼ of Onion
3-4 Tomatoes
1 Clove of Garlic
1-2 Cups of Vegetable Juice
2 Tsp - Vegetable Soup Base Seasoning, Recommends Penzeys Spices
Salt & Pepper to taste
8 cups of water

Any veggies may be sued that you like. Broccoli, cauliflower, asparagus, brussel sprouts, okra, turnips should be used sparingly. Others, any squashes, spinach, kale, peas, mushrooms, beans, potatoes.

Cut/chop veggies any shape or size you prefer. Saute all veggies but tomatoes in 1 tbs olive oil in deep heavy pot for a few minutes. Add 8 cups of water, vegetable base and vegetable juice. Bring to a boil, reduce heat. Then add the tomatoes and simmer for 1 hour until veggies are tender. If you like crunchier veggies, reduce cooking time.

Divide soup, and get ready to make the other variations.

Italian Minestrone

Take 1/3 of the mixture form above. Add any fresh or sautéed vegetables such as green squash or zucchini. If soup is too thin, remember pasta addition (see below) will take up some of the juice. Add some seasonings such basil, oregano, pepper, garlic, fennel and anise.

Canned beans such as white or kidney beans make a nice addition to this soup.

Chop fresh or canned Italian tomatoes are good as well as some chopped spinach and mushrooms

Simmer for a few more minutes. Add parmesean cheese rinds if you have on hand, this makes a richer soup.

You can always add a little jar of marinara sauce for extra flavor as well.

Serve w/ Italian bread and antipasta salad. For non vegetarian guest, top soup w/ meatballs or Italian sausage.

The whole ideas is to utlize basic veggie soup that was made fresh and reserved in the freezer for a quick good and impressive different meal.

Tex Mex

Take 1/3 of the vegetable soup stock from 1st recipe

Add more fresh corn, fresh cooked or canned black, pinto or kidney beans.
Simmer fresh chopped or canned tomatoes w/ ½ to 2 tsp of chili powder. Depends on how spicy you like your chili.

Sprinkle w/ shredded cheese and top w/ fresh slice of avocados and a big spoon of fresh salsa. Serve w/ four or corn tortilla or chips and extra salas on th side. Or ladle over pasta!