How to make vegetable soup three ways to make vegetable soup

Directory method 1: beef and vegetable soup 1, cook the meat. Step 2 prepare vegetables. 3. Scrape the meat off the bones. 4. Add all the remaining ingredients. 5. continue to stew. Method 2: cabbage soup 1, boiled potatoes. 2. Add garlic and onions. 3. Add chicken soup or vegetable soup and white beans. 4. Add cabbage and spices. Method 3: Slimming vegetable soup 1, stir-fry the vegetables. 2. Add garlic. 3. Add stock and tomatoes. 4. Add cabbage and spices. 5, complete! When all the ingredients are soft and rotten and the taste is adjusted, the soup will be ready. Vegetable soup can be an ideal diet dish as long as it is done properly. This article contains beef vegetable soup, vegetable soup, and the practice of slimming vegetable soup.

Method 1: beef and vegetable soup.

1. cook the meat. Put the water and beef in a large saucepan at the same time. Turn to medium-high heat, and when it is completely boiled, turn to low heat and cook for one hour. At the same time, filter out the foam on the surface. Be sure to use a large pot, or the foam will overflow.

When you are in cook the meat, don't cover the pot.

Step 2 prepare vegetables. When the beef is cooked, start to prepare vegetables, wash them and cut them into pieces of the right size. Cut the onion into 1.5 cm square pieces.

Cut the cabbage into 2.5 cm square pieces. Remove the middle valve stem.

3. Scrape the meat off the bones. Take the meat out of the pot and put it on the chopping board. Peel the meat from the bone with a knife and fork, and then cut it into bite sizes. Then put the meat back in the pot. When finished, pour the cut beef back into the pot. And soup are re-stirred.

4. Add all the remaining ingredients. Add cabbage, onion, tomato sauce, tomato, sugar, lemon juice, Chili powder and salt to the soup pot. Stir well to ensure that the soup completely submerges the cabbage.

5. continue to stew. Stew for another hour. Taste the soup and add salt and pepper as needed. When all the ingredients are soft and rotten and the soup tastes just right, it can be served on a plate.

Method 2: Cabbage soup

1, boiled potatoes. Pour an appropriate amount of olive oil into a large saucepan, heat it for 1 to 2 minutes, then add the chopped potatoes and salt, stir-fry thoroughly, and let the olive oil evenly cover the potatoes. Stir-fry 10 minutes or so, and the potatoes almost begin to soften. Potatoes should not be overcooked, because they will continue to be cooked with other vegetables in the future.

You can also add salt later.

2. Add garlic and onions. Add garlic and onion to the pan and stir fry. Until the onion becomes transparent. Stir occasionally to prevent garlic and onion from burning. If you accidentally paste a little, even if you take garlic or onion out of the pot, it will spoil the taste of potatoes.

3. Add chicken soup or vegetable soup and white beans. Pour the stock into the pot and add the white beans. Stir with a long-handled wooden spoon. When the broth boils, start to stew with low heat.

4. Add cabbage and spices. When the cabbage is soft, taste it and add salt and pepper as necessary. Vegetable soup can be served with some cheese or sour cream. When all the ingredients are soft and rotten and taste to your liking, the soup is ready. You can add sour cream or some grated cheese to the soup.

Method 3: slimming vegetable soup

1, stir-fry Add olive oil to the saucepan. When the oil is hot, add celery, onion, carrot and bell pepper and stir-fry until the vegetables are soft. This should only take about 5 minutes, but the exact time may depend on the situation.

2. Add garlic. Pour the garlic into the pot and continue to stir fry. After the garlic is fried, go to the next step. Garlic is easy to paste, so keep stirring. Pay more attention when it turns into Yellowstone.

3. Add stock and tomatoes. Pour the broth and tomatoes into the pot, bring to a boil and simmer. Stir it from time to time to prevent vegetables from sticking to the bottom of the pot.

4. Add cabbage and spices. After the cabbage becomes soft, (it takes about 15 to 20 minutes), taste the soup and add seasoning appropriately.

5, complete! When all the ingredients are soft and rotten and the taste is adjusted, the soup is ready.

Chinese cabbage looks a lot when it is first cut, but not so much once it is soft. So don't worry about putting too much.

source

beef and vegetable soup

10 people

12 glass of water

1.5 Jin of beef brisket

1 Chinese cabbage, cut into small pieces one centimeter long.

1 onion, sliced

1 cup ketchup

1 cup canned tomato, drain and cut into pieces.