First of all, I am not a cook. My husband frequently jokes that I think he’s God. When people question him about it he responds with “She feeds me three burnt offerings per day!” Truthfully, he’s not far off the mark, add that to the fact that when church potluck comes around the only thing I’m asked to bring are drinks, packaged rolls and paper goods.
Having said all that, a few weeks ago we were watching Good Morning America and the cooking guest was making Dumpling Veggie Soup. After watching and re-winding a few times, I decided to try it. Now I’ve made homemade vegetable soup many times. It generally tastes like veggies in hot water. I’ve added tomato sauce, tomato paste, salt, pepper, and everything else in my cabinet trying to get some flavor. Still, hot water with spices and veggies. I’ve tried fresh veggies, canned veggies, adding the juice from the veggies. Nothing. All soups generally make one nasty meal and then dog food. I’ve even tried my mom’s method…add all leftovers to big bowl and freeze, keep adding after each meal, 1-2 months later, tasty soup. Yeah, right. I tried that and got hot mushy frost-bitten leftovers heated up in a great big bowl.
Knowing that all my soup efforts have miserably failed, I still decided to try the GMA recipe. There’s a photo of my soup near the bottom of the post. Not only does it look awesome but it tasted wonderful. I’ve made it a few times with some additions and deletions of different veggies we like and it has been good every time.
Tell me they can’t teach an old dog new tricks!
Put soup pot on stove and turn heat on low. When lightly hot add a 1/2 cup of olive oil. Let oil get hot.
Add the following chopped veggies: fresh garlic, onion and (1/2 cup) celery. Cook for 8 mins or so while stirring.
Add 4 cups of Vegetable Broth (wonderful item found in the soup section at Kroger). 4 cups is the entire container.
Take 3 or 4 tablespoons of flour and stir into cold water until smooth. Set aside.
Start adding about 1 cup each of the following veggies:
baby carrots, sliced potatoes (like 4 biggerish ones), corn (the real recipe used green peas) fresh mushrooms (not in original recipe).
Let it come to a slight boil and stir in flour water.
Cook until veggies done.
BTW, I haven’t tried the dumpling part of the recipe. Didn’t want to push my luck!
Homemade Veggie Soup
sounds good, we had stew today for lunch – You can try this one too, my whole family loves it it is pappa’s receipe – ( Thomas grandpa)
Buy beef stew meat – brown it in a skillet with Soy Sauce, 1/2 cup red cooking wine and Kavendars seasoning. Don’t over cook it just lightly brown.
Add one can each (or apx. 1 cup if frozen)
Green Beans
Corn
Carrots
Kidney beans
2 Cans each
Mild Rotel
Water Chestnuts
3 med. size potatoes cubed
1/2 onion added in big hunks for flavor
some garlic minced … just a little I just plop some in 🙂 and taste if good I stop if not I add more – If too much I double my receipe LOL
then cook in a big ol’ pot until the potatoes are tender.
YUM serve with Hot buttery jiffy cornbread – – ummm ummm good!
I just loving finding recipes that are easy and delicious! Im more of a potato lover, but a good vegetable stew from time to time is always a good idea 😀 Heres my favorite potato soup recipe if you are interested!
INGREDIENTS:
5 slices bacon, diced
3 tablespoons bacon grease (reserved) or butter
1 cup diced white or yellow onion (i use scallions because i love the onion flavor)
1/4 cup all-purpose flour (rice flour for the gluten intolerant!)
2 cups chicken stock
2 cups milk, warmed
1.5 pounds potatoes, peeled (if desired) and diced (I recommend Yukon gold potatoes)
1 cup shredded sharp cheddar cheese
1/2 cup plain Greek yogurt or sour cream
1 teaspoon Kosher salt, or more to taste
1/2 teaspoon freshly-cracked black pepper
optional toppings: thinly-sliced green onions or chives, extra shredded cheese , sour cream
DIRECTIONS:
Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease. Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
Add onion and saute for 5 minutes, stirring occasionally, until soft. Sprinkle the flour on top of the onion, and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined. Stir in the milk, potatoes, and cooked bacon bits until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.
Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster they will cook.)
When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt and pepper. Taste and see if it needs more salt or pepper or cheese.
Serve warm, garnished with desired toppings.
I found this very amusing, three burnt offerings per day lmbo Mrs. Edwards I think he deserves better than that. After reading that I am actually kind of scared to try this recipe, but I love food so its worth a try. if you do another short story that ends in a recipe you should post something more off the wall and creative you know to challenge yourself and others as well.
I decided to read this story because it reminded me of my mother cooking her homemade vegetable soup that I love and actually she made it last night. She serves it with cornbread and it is delicious. Yes yours look pretty good as well in the pic, almost like my mothers, just a lil different ingredients. I would have to try it and compare it to my mother’s lol. I’m glad you learned how to cook this dish well Mrs. Edwards because i’m sure your husband would love this during the winter.
The first part of this post is very important because you are forming credibility with your readers. You talk about having experienced failure first and now you can literally taste the success. People may not try this recipe without knowing that you have tasted bad soup before but you know this stuff is truly good. This is very hard to critique because it looks so good and I know how to cook. But for a complete rookie chef maybe be a little more specific on what size like bowls to use and stuff of that sorts.
My grandmother always use to make up soup like this and it looks so good and taste even better.
Your food looks like it turned out great so keep up the good work. Men always tease women about cooking and the funny thing is must of the only want to be lazy and just aggravate you. This looks like something I will be cooking in the future and i’m excited.