Beef and Vegetable Soup

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Ingredients:

·         1 cup oil

·         1 ½  cup diced beef

·         1 onion, diced

·         ½ cup macaronis

·         2 medium sized potatoes, cut into cubes

·         1 cup chopped carrots

·         ½ cup chopped pumpkin

·         3-4 green chilies, chopped

·         3-4 fresh tomatoes, chopped

·         1 cup tomato sauce

·         1 tbsp chopped cilantro

·         2 capsicum, chopped

·         Black pepper to taste

·         Salt to taste

·         10-15 cups water

Preparation:

            Heat oil in a heavy bottom skillet and add chopped onion to it and cook for 3-4 minutes. (don’t brown) Now add the beef to it and cook for 8-10 minutes over medium low heat. Add potatoes, carrots and pumpkin to it. Add 7-8 cups of water; cover and cook for 30 minutes over medium heat. Then add remaining water, macaronis, chopped capsicum, tomato paste and tomato sauce to it. Add green chilies, black pepper and salt also. Mix well; cover it and cook for another 30 minutes. In the end add cilantro. Beef and Vegetable Soup is ready.

Tomato Soup

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Ingredients:

·         2 cups chopped tomatoes

·         2 tbsp butter

·         1 ½ tsp all purpose flour

·         3 large cloves garlic, chopped

·         1 onion, chopped

·         ½ cup chopped celery

·         ½ cup chopped carrot

·         1 capsicum, chopped

·         ½  tsp sugar

·         ½ tbsp shredded cheese (optional)

·         Black pepper to taste

·         Salt to taste

·         A pinch of red food colour

Preparation:

                Melt 1 tbsp butter in a pan and add chopped garlic. Cook for 30 seconds on medium heat and add chopped onion, chopped celery, and chopped carrot. Cook for 1-2 minutes and then remove from heat. Pour it into the blender and blend it. Now melt the remaining 1 tbsp butter and add the four to it. Then the flour turns to light brown add the tomato soup to it, stirring continuously. It will thicken the soup. Now add the pepper and salt and sugar and food colour. Cook for 10-12 minutes and then if you want you may strain it. If you are using cheese add it at this stage. Cook for 2 minutes and check the seasoning. Tomato Soup is ready. 

Creamy Potato Soup

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Ingredients:

·         6 potatoes, diced

·         1 tbsp dried basil

·         2 cups heavy cream

·         3 ½ tbsp butter

·         2 cups shredded gouda cheese

·         1 ½ tsp garlic-shallot puree

·         2 carrots, diced

·         2 stalks celery, diced

·         1 onion, diced

·         6 cups chicken broth

·         1 tsp corn flour

·         Salt to taste

·         Black pepper to taste

Preparation:

        Melt the butter in a skillet and add carrot, celery, onion, garlic-shallot puree and dried basil. Cook it stirring for about 3-4 minutes. Then add diced potatoes and cook for another 3-4 minutes. Now add the chicken broth and let it cook for 15 minutes. Take a small bowl and mix some water and corn flour in it. Add this corn flour and water in soup. Cook it whisking properly. Then add cream in it and cook it stirring for 1-2 minutes and then add cheese, salt and black pepper. Cook until the desired consistency is reached. Creamy Potato Soup is ready. Serve hot.

Chunky Chicken Vegetable Soup

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Ingredients:

·         ½ pound boneless chicken, cut into slices or cubes

·         1 cup uncooked white rice

·         2 cups chicken broth

·         1 ½  tsp oil

·         1/3 cup red pepper, chopped

·         1/3 cup carrots, sliced

·         1/3 cup broccoli florets, chopped

·         2 tbsp fresh parsley, chopped

·         2 tbsp cream

·         ½ cup thinly sliced celery

·         Salt to taste

·         Black pepper to taste

·         2 cups water

Preparation:

Take a large saucepan and heat oil over medium heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through. Add red pepper, celery and other vegetables. Cook and stir 7 minutes or until vegetables are tender. Add broth, water, cream, parsley, salt and black pepper. Simmer 10 minutes or until carrots are tender. Chunky Chicken Vegetable soup is ready. 

Easy Vegetables Soup

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Ingredients:

·         4 potatoes, peeled and chunked

·         1 yellow onion, chopped

·         ¼ head of green cabbage, shredded

·         1 sweet green pepper, chunked

·         3 carrots, sliced

·         1 cup green peas

·         1 cup beef broth

·         1 red apple, peeled and chunked

·         1.5 lb beef chuck roast

·         1 tsp oregano

·         1 turnip, chunked

·         1-2 stalks celery, sliced

·         14 oz whole kernel corn

·         1 tsp dried basil

·         Salt to taste

·         Black pepper to taste

Preparation:

            Place the chuck roast in the pressure cooker with 1 cup of water and one cup of beef broth. Cook for 30 minutes. Cut into bite sized pieces and reserve broth. Add to the stock pot. Pour in some water and remaining one cup of beef broth and bring to a full boil. Stir in seasonings and reduce heat to medium. Cook for 1 hour. Add meat and reserved 1 cup broth during the last 30 minutes. Easy vegetable soup is ready.

Italian Meatballs Soup

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Ingredients:

·         ¼  cup olive oil

·         1 cup frozen chopped onions

·         4 garlic cloves, chopped

·         1 celery rib, halved lengthwise and thinly sliced crosswise

·         Salt to taste

·         2 carrots, halved lengthwise and thinly sliced crosswise

·         5 ½  cups reduced-sodium chicken broth

·         2 ½  cups water

·         20 refrigerated or frozen precooked meatballs

·         1/3 cup basil leaves, finely chopped

·         2 cans small white beans, drained and rinsed

·         1 cup baby spinach, coarsely chopped

·         ½ cup small dry pasta

·         ½  cup finely grated Parmigiano-Reggiano

·         ¼  teaspoon black pepper

Preparation:

        Heat oil in a pot and then add onions, garlic, basil leaves, celery, and carrots. Cook for about 3-4 minutes stirring occasionally, until onions are pale golden. Stir in broth and water and cover it and bring to a boil. Meanwhile take a heavy bottom skillet and heat the remaining 2 tbso oil then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over. Add meatballs and pasta to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute. Italian Meatballs Soup is ready. Serve it.

Vegetables Soup

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Ingredients:

·         1 3/4 cups dried split peas

·         2 cans chicken broth( vegans can also use vegetable broth)

·         2 carrots chopped

·         2 cloves garlic, minced

·         1 onion, chopped

·         2 stalks celery, chopped

·         3 tablespoons olive oil

·         1 bay leaves

·         3 potatoes, peeled and cubed

·         2 teaspoons dried chervil

·         salt to taste

·         ½ tsp black pepper

Preparation:

In a pressure cooker over medium heat, sauté the garlic, onion and celery in the olive oil for 5 minutes, or until onion is translucent. Add the peas, broth, and bay leaf. Cook under pressure for 10 to 12 minutes. Once the peas are soft, stir in the potatoes, carrots and chervil and simmer for 15 minutes or until potatoes are tender. Season it with salt and pepper to taste. Add water as needed to adjust the thickness of the soup.