Recipe(tried): Homemade Vegetable Soup
SoupsThis is a very simple homemade vegetable soup that tastes great on its own. I bet I know what your thinking (will the kids want to even try it? Will I?). I made this recipe based on no other recipe and it tasted great.
HOMEMADE VEGETABLE SOUP
(You will need a VERY LARGE pot.)
2 1/2 to 3 long orange carrots cleaned thoroughly (about enough to cover the bottom of a very large pot)
4 to 6 Tbsp onions chopped or diced (it will cook the same)
1 medium golden potato (as big as a male adult's fist)
chopped fresh cilantro to taste (I used 1 handful)
5 to 8 red cherry tomatoes (small round or ovular ones)
water
a grinder full of peppercorns
some salt
Start with a cutting board, cut the carrots into relatively thin round pieces. Layer them on the bottom of the pot (should make 1 bottom layer). Add the onions to the mixture. Cut the potato into triangular pieces 1 1/2 inches tall, add in. Toss in the cilantro.
Here come some fun, take out a knife with a bit of room on the side of the blade, place a tomato on the blades side apply pressure point the side where all the juice is into the pot... and POP! Put the meat and peel of the tomato in the pot.
Add some water (enough to just cover a little over the carrots) to the mixture of vegetables. Put on high. When the water starts to boil let it boil for about 1 minute. Put the heat to medium. Add a tablespoon of ground pepper, stir constantly to keep from burning. After cooking on medium heat for 15 minutes switch to low or even simmer.
Cover the pot and simmer for 5 minutes. Then check with a wooden spoon. If the potatoes are soft then they are done, if the potatoes are done the soup is fully cooked, if not simmer for 5 more minutes and test. Add 2 or 3 pinches of salt and taste.
This homemade soup taste great alone but is bread compliments greatly. Enjoy!
HOMEMADE VEGETABLE SOUP
(You will need a VERY LARGE pot.)
2 1/2 to 3 long orange carrots cleaned thoroughly (about enough to cover the bottom of a very large pot)
4 to 6 Tbsp onions chopped or diced (it will cook the same)
1 medium golden potato (as big as a male adult's fist)
chopped fresh cilantro to taste (I used 1 handful)
5 to 8 red cherry tomatoes (small round or ovular ones)
water
a grinder full of peppercorns
some salt
Start with a cutting board, cut the carrots into relatively thin round pieces. Layer them on the bottom of the pot (should make 1 bottom layer). Add the onions to the mixture. Cut the potato into triangular pieces 1 1/2 inches tall, add in. Toss in the cilantro.
Here come some fun, take out a knife with a bit of room on the side of the blade, place a tomato on the blades side apply pressure point the side where all the juice is into the pot... and POP! Put the meat and peel of the tomato in the pot.
Add some water (enough to just cover a little over the carrots) to the mixture of vegetables. Put on high. When the water starts to boil let it boil for about 1 minute. Put the heat to medium. Add a tablespoon of ground pepper, stir constantly to keep from burning. After cooking on medium heat for 15 minutes switch to low or even simmer.
Cover the pot and simmer for 5 minutes. Then check with a wooden spoon. If the potatoes are soft then they are done, if the potatoes are done the soup is fully cooked, if not simmer for 5 more minutes and test. Add 2 or 3 pinches of salt and taste.
This homemade soup taste great alone but is bread compliments greatly. Enjoy!
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