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Video:Vegetable Soup

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In this video, learn how to make your own stock, in addition to homemade vegetable soup, with these easy steps.See Transcript

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Transcript:Vegetable Soup

Hey I'm Chef Becca with About.com. Today, I'm going to show you how to make your own vegetable stock and how to use it in a simple vegetable soup, using tips from the About.com guidesite.

Vegetable soup is simple to prepare, basically mixing your choice of vegetables and seasonings. I'll go over a basic vegetable stock recipe, but don't be afraid to adjust to your own taste.

What You'll Need for Stock

  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 1 potato, in large chunks
  • 1/3 cup mushrooms, chopped in half
  • 3 cloves whole garlic
  • 3 bay leaves
  • 1 tsp soy sauce
  • 8 cups water
  • salt and pepper

Different Vegetables Affect Stock Taste

If you want to get more creative, here's a brief overview of how a few common vegetables affect the taste of a stock.

  • Tomatoes add acidity and color
  • Mushrooms add meatiness
  • Carrots add sweetness
  • Potatoes add body
  • Greens like celery, broccoli, and green beans add earthiness.

Remember the stock will be used with other ingredients to make a soup, so adding too many flavors may make it difficult to change the taste in other recipes.

Mix Stock Ingredients Together

Once you have your ingredients, mix all the ingredients in a pot and bring to a boil.  Reduce the heat and simmer for at least an hour. Then simply strain out the vegetables.

With the stock, you can quickly make a wide variety of soups. We are going to use it in a simple vegetable soup. 

What You'll Need for Soup

  • 1 tbsp olive oil
  • ½ large onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, sliced
  • 2 cups mixed chopped vegetables
  • 1 tsp salt
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 bay leaf
  • 8 cups vegetable broth
  • 1 14 oz can tomatoes

Vegetable Soup Directions

In a large pot, heat the onion, carrots, and celery for 3-4 minutes until the onions are soft.  Then add the rest of the vegetables for 1 -2 minutes just to heat. Add the salt, thyme and oregano, stirring to evenly coat the vegetables.

Once coated, add in the vegetable stock, bay leaves, and tomatoes.

Set the soup to simmer until the vegetables are cooked, adding seasonings to taste.

Before serving, remove the bay leaf.

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