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Old 01-04-2016, 11:01 PM   #1
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ISO TNT Vegetable soup/stew

I'm loving my new Crock Pot and want to make a veggie soup/stew but I never have before. I would love someone's TNT recipe! Would prefer not to have potatoes in it (trying to stick to the New Year's resolution and eat healthier and lose weight) or peppers (yuck!). I'm not spice savvy either so any help in that department would be great too.
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Old 01-05-2016, 07:48 AM   #2
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Vegetable soup is a southern staple. I don't have a recipe but here is what I do. I start with a combination of a large onion, 1/2 cup each of celery and carrots. Saute them in a small amount of VO until they begin to soften. Transfer to your crock pot. I add 1 qt of creamed corn, 1 qt of canned tomatoes (both from my garden), one small pack of frozen butter beans and about 2 cups of homemade chick broth (you can use canned). Let this cook for several hours on low. About and hour before you serve it add about 2 cups or a small bag of frozen okra. If you put the okra in too early it turns to mush. I like to add several hits of Texas Pete to mine. Serve with corn bread. The only spice I add is salt and pepper.
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Old 01-05-2016, 10:49 AM   #3
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ISO TNT Vegetable soup/stew

I don't use a recipe either, but you can't go wrong with GA's method. I also use carrots, celery, and onion, a bay leaf, and whatever other vegetables I may have in the freezer or fridge, along with some type of canned tomato product, juice, even spaghetti sauce. You can sub beef stock for chicken stock, and add browned burger or beef cubes.

A word of caution if you want to use barley, go easy on the barley, it can suck up all the juice!
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Old 01-05-2016, 10:54 AM   #4
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In my opinion, it's stops being vegetable soup when you add chicken or beef broth. Then it's vegetable beef soup/chicken vegetable soup.

That said, you can add vegetable broth or make your own as part of the soup.
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Old 01-06-2016, 06:22 PM   #5
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I thnk vegetable soup is the easiest to make. Just put whatever veggies you want in the pot. Bring to boil, season. Done. Ok, it is very, very simplified, but it really what it is.
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Old 01-06-2016, 07:34 PM   #6
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Quote:
Originally Posted by GA Home Cook View Post
Vegetable soup is a southern staple. I don't have a recipe but here is what I do. I start with a combination of a large onion, 1/2 cup each of celery and carrots. Saute them in a small amount of VO until they begin to soften. Transfer to your crock pot. I add 1 qt of creamed corn, 1 qt of canned tomatoes (both from my garden), one small pack of frozen butter beans and about 2 cups of homemade chick broth (you can use canned). Let this cook for several hours on low. About and hour before you serve it add about 2 cups or a small bag of frozen okra. If you put the okra in too early it turns to mush. I like to add several hits of Texas Pete to mine. Serve with corn bread. The only spice I add is salt and pepper.
Ive never put creamed corn and canned tomatoes together. Im curious how that would turn out
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Old 01-06-2016, 07:54 PM   #7
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Originally Posted by HolyCanoli View Post
I'm loving my new Crock Pot and want to make a veggie soup/stew but I never have before. ... snipped ...
HC, when making your veggies soup/stew in the slow cooker, mind you don't over cook them to mush. Root veg takes longer, of course, so they go in first and so on. I agree with Dawg, I use Bay Leaves (make sure to count how many go in, that's how many need to come out before serving) and S&P, that's it. I too just throw in whatever I find in the `fridge and/or freezer... spinach, kale, fava beans, corn, even lettuce can go into a vegetable soup, towards the end though, yeah. If it's a bit wilted and not so great for a salad, chuck it in!
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Old 01-06-2016, 08:42 PM   #8
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I would use bay leaves, parsley stems, thyme and peppercorns like I do when I make stock. Finish with the chopped parsley leaves when serving.
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Old 01-06-2016, 10:04 PM   #9
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Originally Posted by Kaneohegirlinaz View Post
HC, when making your veggies soup/stew in the slow cooker, mind you don't over cook them to mush. Root veg takes longer, of course, so they go in first and so on. I agree with Dawg, I use Bay Leaves (make sure to count how many go in, that's how many need to come out before serving) and S&P, that's it. I too just throw in whatever I find in the `fridge and/or freezer... spinach, kale, fava beans, corn, even lettuce can go into a vegetable soup, towards the end though, yeah. If it's a bit wilted and not so great for a salad, chuck it in!

Lettuce in soup, what a great idea, K-Girl! I would never have thought of that, much of ours goes to waste.
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Old 01-07-2016, 09:12 AM   #10
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Hi Larry - we freeze corn from our garden and it has a good bit of the "milk" from the cobb. That really give the soup some good flavor and thickens. The canned tomatoes are also from my garden. I drain them and reserve the water to add back if the soup gets too thick.

HMMMM - soup on the menu this weekend.
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