Soup Cooking Recipes - Healthy Veggie Soup with Meat 

Hi everyone, and especially my friends overseas, who are "enjoying" a freezing cold winter. These soup cooking recipes will put a smile on your face.

All our soup recipes are not only easy and quick to make but will also suit the leanest of budgets. And like our onion soup,  this soup  recipe for vegetable soup is a great favourite of ours that we want to share with YOU.

It is a hearty veggie soup with meat that takes me straight back to when I was young.

My mom, (one of my early cooking tutors) used to make it regularly during winter and when my friends and I used to go to the Drive-in (shows just how far this recipe goes back), I always took two flasks of soup and a loaf of bread for refreshments. Who needed popcorn when we could rather warm ourselves by having this delicious soup..... he he he!

Soup Cooking Recipes - Ingredients

Right..... time to gather all the ingredients we need for this lip-smacking yummy vegetable soup.

• 1 Med size meaty beef shin bone chunk with marrow.
• 2 Med size potato's (dice 1½ and grate the other ½).
• 1 Diced carrot.
• ½ cup black lentils (you can use red lentils if you want).
• 1 large onion.
• 2 Medium tomato's grated.
• 1 Cup mixed frozen veggies (or any fresh mixed veggies).
• 1 Bay leaf.
• 1 tsp Dried thyme.
• 3 Cups Beef broth.
  
• ¾ Cup of spaghetti broken into small pieces.
• 1 Cup baked beans in tomato sauce.
• 1 tsp Crushed garlic.
• 1 Stock of celery chopped with leaves.
• 1 Tbsp Tomato Sauce (Ketchup).
• 1 Tbsp Worcestershire Sauce.
• Salt and pepper to taste.

Method

• Place large pot on stove (hob)  with 3 cups of Beef broth (you can use just water)
  
  
• Put shin bone, garlic and bay leaf into pot and bring to a boil.
  
  
• When it reaches boiling point turn down heat to medium, add spices, cover and simmer for an hour or until beef is cooked.
  
  
• Add the lentils and continue to cook for 30 mins. You might have to add a cup or two of boiling water at this stage.
  
  
• Add all your prepared veggies and the rest of your ingredients  and cook for a further 20 minutes.
  
  
• Remove the bay leaf.
  
  
• Remove the shin bone, chop up the meat, mix with the marrow and place back into the pot.
  
  
• Add the spaghetti and cook for a further 7 minutes.
    
  

Great Stuff, your veggie soup with meat (one of our favourite soup cooking recipes) is done, all that you need to do now is to plate and enjoy.

Plating

When I serve myself with this soup, I use a large soup cup and fresh bread (also great with this is a fresh Portuguese roll or a French loaf).   Break off pieces and dunk it in the soup..

Oooopps forgot to mention I also put a few drops of Tabasco sauce in the soup, when I have plated it, but only for those who enjoy a bit of a "bite".              

Some More Soup Recipes to Tickle your Tastebuds

• Delicious Butternut Soup
• Healthy Onion Soup
• Scrumptious Leek and Potato Soup
• Hearty Lentil Soup
  

This article was printed from Home-Cooking-Haven.com.com

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Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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