Content

• Ingredients
• Steps
• Part 1 of 2: Preparing the Ingredients
• Part 2 of 2: Making Vegetable Soup
• Tips
• What do you need

Who wouldn't want a good bowl of hot vegetable soup? Be that as it may, vegetable soup is a healthy and tasty dish. Below is a basic recipe for vegetable soup, but you can vary it widely and use a wide variety of vegetables. If you have a few vegetables of any kind, you can make vegetable soup. The recipe below is for four servings.

Ingredients

• 4-6 cups (1-1.5 liters) chicken, beef, or vegetable broth
• 2 carrots, chopped
• 1 can (340 ml) tomatoes, chopped
• 1 large potato, chopped
• 2 celery stalks, chopped
• 1 cup (150 grams) green beans, chopped
• 1 cup (175 grams) corn kernels (frozen or canned)
• Any other vegetables you like.
• Salt
• Pepper
• 4 tablespoons (45 ml) olive oil
• 2 tablespoons (about 30 grams) chopped garlic

Steps

Part 1 of 2: Preparing the Ingredients

1. 1 Wash vegetables. Wash all used vegetables in cold water. Remove thick-skinned vegetables such as potatoes and carrots with a vegetable brush. Then place all the vegetables on a towel to dry.
2. 2 Slice potatoes and celery. Chop and chop them with a sharp knife. Place the potatoes and celery on a sturdy cutting board and cut into cubes. To do this, cut them lengthwise into strips about 2 centimeters wide, and then cut these strips across.
   • As a result, you will have cubes.
   • The cubes do not have to be the correct shape - the main thing is that they have approximately the same size.
   • The smaller the cubes are, the faster the potatoes and celery will cook.
3. 3 Chop up green beans. There are small stalks at the tips of the beans that should be cut off with a knife or kitchen scissors. Then cut the pods into small pieces about 3 centimeters long. Use a measuring cup to make sure you have about 250 milliliters of chopped beans. You can use green beans or thin asparagus instead of green beans.
4. 4 Cut the carrots into thin slices. If you wish, you can pre-peel the carrots, although this is not necessary. Remember to trim both ends of the carrots. Then cut the carrots in half lengthwise. Then cut the carrots across into thin slices no more than 1.3 centimeters thick.
   • Alternatively, you can use other varieties of carrots instead of regular orange carrots. For vegetable soup, carrots of any color and taste are suitable.
   • If you want to save time on slicing, buy a dwarf carrot. These carrots can be thrown whole in the soup.
   • Instead of carrots, you can use pumpkin, since when cooked it acquires the same consistency.
5. 5 Chop the garlic. If using fresh garlic, peel 2-3 cloves. Peel them off and press down with the flat side of the knife blade. This will flatten the teeth and make it easier to cut. Chop the garlic into large slices, then collect and chop finely with a knife.
   • Continue until you have chopped the garlic cloves well.
   • Many people like meals with a lot of garlic, so you can take more than three cloves.
   • You can purchase garlic that has already been chopped.
6. 6 Take 1 cup (about 175 grams) corn kernels. Measure out 250 milliliters of corn kernels using a measuring cup. For vegetable soup, you can use frozen or canned grains. Peas can be used instead of corn kernels if desired.

Part 2 of 2: Making Vegetable Soup

1. 1 Boil all vegetables in 4–6 cups (1–1.5 liters) of water. If you are not using broth, take a large saucepan, pour 4–6 cups (1–1.5 liters) of water into it, add all the ingredients, and cook over very low heat for 45–60 minutes. Add all vegetables, garlic and spices at the same time.
   • The saucepan should be large enough to hold 4 cups (1 liter) of vegetables in addition to water.
   • Do not bring the water to a boil or the vegetables may burn.
   • Stir the soup occasionally.
   • The soup is ready when all the vegetables are soft.
2. 2 Heat the olive oil in a large enough saucepan. To make vegetable soup faster, you need to cook vegetables in oil and use broth. Heat the olive oil until it starts bubbling slightly.
   • Too low a fire will slow the process down, but a higher fire can cause the oil to burn.
   • If you don't have olive oil, you can use coconut, palm, avocado, or butter.
3. 3 Add finely chopped garlic, carrots, potatoes and celery. Then continue cooking vegetables over low heat for about 8 minutes. The vegetables will sizzle and smell. Stir them occasionally (about once a minute).
4. 4 Add the rest of the vegetables. These are green beans, celery, corn, and other vegetables that you want to add to your soup. Roast vegetables over low heat for another 5 minutes. You will know the vegetables are ready when they are soft and flavorful. Don't wait until they turn dark brown.
   • Stir vegetables occasionally with a long wooden or metal spatula. It is enough to do this twice a minute.
   • If the vegetables get too hot and start to sizzle constantly, it means that they are browning. If this is the case, turn down the heat.
   • Add fire if vegetables don't sizzle at all.
5. 5 Add chopped tomatoes. Mix the ingredients well.
6. 6 Add 4-6 cups (1-1.5 liters) chicken, beef, or vegetable stock. Then turn up more fire. As a result, the vegetables will begin to boil slightly. If the boil becomes more intense, reduce the heat slightly. In this case, it is necessary to monitor the soup so that it does not boil too much.
   • If soup comes to a boil, reduce heat to medium to low.
   • The soup should be bubbling slightly, not bubbling.
7. 7 Cook the soup for 25-30 minutes. If you turn down the heat, you may need to turn it up a little after a while to get the soup to simmer again.
8. 8 Check if you are ready potato and carrots. After 25-30 minutes, the potatoes and carrots should soften. If a fork easily passes through them, then the soup is ready.
9. 9 Add salt, pepper and other spices. After adding some spices, stir the soup well and then taste it. For starters, add 1 tablespoon (15 ml) of spices, including salt and pepper. After that, you can add them to your taste.
   • Be careful - spices are easy to add to soup, but very difficult to remove from it.
   • If you want to spice up your soup even more, you can use other spices such as dried or fresh oregano (oregano), thyme, or parsley.
   • You can also use a variety of spice mixes.
   • Cayenne or red pepper will add a spice to the soup.
10. 10 Pour vegetable soup into bowls. Be careful and remember that the soup can be very hot.

Tips

• Frozen vegetables can be used, although the soup tastes better with fresh vegetables.

What do you need

• Heavy Bottom Casserole
• Half a kilo of vegetables
• Vegetable cutting knife
• Cutting board
• Salt, pepper and garlic
• Beaker
• Scoop
• Wooden or metal stirring paddle