"Ray S. & Nayda Katzaman" > wrote in message
...
>
>
> Nexis wrote:
>
>> I want to make a pot of vegetable (possibly vegetable beef) soup this
>> week,
>> and was thinking about the veggies. I love yukons diced small, carrots,
>> and
>> green beans in mine. What do you use? My aunt made some wonderful soup
>> last
>> weekend, with potatoes, carrots, corn, green beans, and celery.
>> Personally,
>> I don't care for corn in soup myself- but the rest was fabulous
>>
>> kimberly
>
> ===
> My world famous vegetable soup contains more or less most veggies,
> depending on
> what is in the fridge when I make it. Diced beef, carrots, fresh green
> beans,
> diced potatoes, corn (whole ear cut about 1 inch thick, yields about 8
> pieces),
> cabbage, peas, barley (lots of it), celery and as I said before, any other
> veggie that was left over from a salad. When the soup is done, I puree
> about
> 1/3 and pour it back into the pot and let set for about 10 more minutes,
> this
> thickens the soup - never have liked runny soups.
>
> Cheers,
>
> Ray
> Austin, TX
> ===
>
Instead of puree-ing, or even in addition to puree-ing, perhaps a little
added polenta (2 or 3 tablespoons) will change the consistency of your soup,
or even add some parmesan reggiano rinds or grana padano cheese rinds, they
will thicken it up. I don't know how the cheese will go with diced beef,
though. I usually use the cheese only in vegetable soups without meat.
Dee Dee