Hooray, It's Friday and Vegetable Soup Recipe Links

Gorgeous Late Summer Vegetable Soup with Basil Pesto by Food Blogga

Not only is it good old T.G.I.F but it's time to roundup the best soup links from the great big blog-o-sphere. I was excited to discover so many veggie-based soups, which is a delicious way to get three or four or even 10 vegetables in one serving that doesn't feel as if you eating your vegetables -- if you know what I mean. A roasted pepper, minestrone and a summer soup packed with vegetables are some recipes definitely worth checking out this weekend.

Late Summer Vegetable Soup with Fresh Basil - Created by Susan of Food Blogga, this summer soup is a power packed medley of veggies (see pic). From corn to zucchini to carrots and bell peppers, this colorful soup makes it really easy to get a hearty dose of essential vitamins and minerals that is also pretty easy to make. On top of all of that veggie goodness, the soup is enhanced with a tasty, yet simple basil pesto that, I'm sure, would be amazing all on its own.

Roasted Yellow Pepper Soup and Summer Tomato Soup by Dishin' in the Kitchen
Photo Credit: Carl Kravats

Roasted Yellow Pepper and Summer Tomato Soup with Serrano Cream - Me and Dishin' in the Kitchen had similar soup ideas this week as we both created a pepper and tomato soup. This two-toned soup recipe, adopted by Cindy Epstein from Parade magazine, included yellow bell peppers peppers, plum tomatoes, sherry, butter, heavy cream and white among many other tasty choices. She stated that they could be served hot or cold, however, she goes on to say that "the preparation is lengthy." I really enjoyed this post and especially the step-by-step instructions of the entire soup process from the roasting to how to make the serrano cream.  

Summer Minestrone Soup by Behind the Skillet

Summer Minestrone Soup - As the temps are inevitably dropping, it's time to start thinking about hearty soups like this one on Behind the Skillet. This minestrone recipe -- adapted from Alice Waters -- is packed with summer vegetables like carrots, spinach, tomatoes, onions, zucchini, leeks as well as a hearty dose of beans and pasta for the perfect meal-like soup.The post also includes lovely pictures of the whole soup making experience that secretly has me longing for days when soup like this can be enjoyed every day.


What are your favorite vegetable soups?
Seriously Soupy Serena

Vegetable Minestrone Soup

Vegetable Minestrone Soup - Seriously Soupy

A traditional Italian soup in addition to being a popular winter soup, vegetable minestrone is packed with rich and earthy flavors that makes it a delicious and filing meal. The variety of the various beans and different vegetables infused really well together, so I opted to use no broth and bouillon and less herbs and spices for this hearty soupy. There are also numerous variations of this soup that include beef stock, bacon, or a wine base. Here is my version of one my favorite's soupys. Enjoy!

Vegetable Minestrone Soup
Ingredients:

• 6 cups of water
• 1 cup of dry yellow peas
• 1 cup of dry kidney beans
• 1 cup of dry lima beans
  
• 1 cup of dry French lentils
• 1 medium-sized zucchini, chopped up
• 1 medium-sized yellow squash, chopped up
• ½  bag of baby carrots
  
• 1 celery stalk, cut up
• ½ cup – 1 cup of tomato sauce or 3 fresh tomatoes (I used a can of organic Italian-style diced tomatoes with basil and garlic)
  
• 1 teaspoon of rosemary
• 1 teaspoon of basil
• ½ of a red onion, chopped up
• ½ clove of garlic, finely chopped up
• ½ bag of whole wheat macaroni pasta
• 2 bay leaves
• 1 teaspoon of parmasean cheese for topping
  
• salt and pepper

Serves: 6-8

Directions:
If you are using dry beans, about 4 hours before the preparation of the soup place them together in a bowl with water to loosen the beans. When ready to begin cooking pour the water into a large pot and let it boil. When it comes to a steady boil add the beans to the pot slowly (I scooped the beans in white a large laddle), mix the beans around, cover and let cook for 30 minutes. Check on the beans and stir periodically as it cooks. After 30 minutes add the garlic, onions, tomatoes, rosemary, basil, and bay leaves and let this new mixture cook together for another 30-45 minutes, again checking up on the mixture and adding additional water, if necessary. After an hour or so add the carrots, zucchini, squash, celery and let cook for 10 minutes. Add the pasta and give the soup a taste. I noticed that I needed additional water, so that may be the case. I also added more salt and pepper to the soup. After 15-20 minutes the pasta should be done, and volia the soupy is ready. Sprinkle a teaspoon of parmesan cheese on top (or if you are like me that will be a heaping teaspoon) and enjoy!

Approximate cooking time: 2-2½ hours.

Seriously Soupy Serena

P.S. There was no rhyme or reason behind my choice of bean or vegetables. I opted for dry beans since I think that they have a more complex and richer taste than the canned variety, but if I had canned I would have used them. Also, you can use cannellini beans, green peas, or navy beans. Additionally, I put the vegetable selection together because they were items that I thought were in a traditional minestrone soup. Although after looking at other recipes I noticed that cabbage, potatoes, and corn are also popular choices.

How do you make your minestrone soupy?