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Whether you like your soup with a little bit of heat or you prefer it on the milder side, there is sure to be a combination on this list that you’ll love.
Vegetable soup is one of the great blank canvas dishes that allow cooks to create endless variations just by adding a few simple ingredients. Much like a chicken breast or a potato, a pot of vegetable soup can be twisted onto culinary paths both homestyle and gourmet. One of the key methods in determining this direction are the herbs and spices that are used to flavor the soup. There are very few combinations that won't work with vegetable soup; it all depends on the final product you're aiming for.
Look online or in any cookbook, and you'll quickly discover that there's no definitive way to create a pot of vegetable soup. There are endless variations, all based on the individual cook's tastes and supplies on hand. No two people ever make the same vegetable soup, and, while they all have similar flavor profiles, each one gives a slightly different taste to the menu. The amazing thing is that they all start with the same basic recipe.
Choose a variety of vegetables that you think would taste good together. Clean out your leftovers from the refrigerator or go shopping in a farmer's market. This soup can be expensive or frugal, depending on how you source the ingredients. Once you have all the vegetables gathered, chop them all into bite-sized pieces, with or without peels.
Put some sort of oil or oil/butter combination in a heavy stockpot. Add dense vegetables such as carrot, celery or parsnips, as well as aromatics like garlic or onions. Cook them over medium-high heat until they've softened a bit, for about 5 minutes. Add any dried herbs you want to use to flavor your soup.
Pour in the liquid you want to use as a soup base. Try chicken broth, beef broth or even a vegetable stock for a vegan version. Cover the pot and simmer the soup for about 20 minutes, until the vegetables are softened (but not mushy). Turn down the heat and add any soft vegetables you like, such as corn or peas, as well as any leafy greens or fresh herbs you think would add to the party. Simmer all this together for about 5 minutes; then serve.
Cooking with herbs can be a wonderfully creative experience as you experiment with different herb flavors, both individually and in combination. Beef recipes have unique needs. This substantial meat calls for herbs and spices that are savory and have their own strong flavors that can hold their own.
Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme.
The National Heart, Lung and Blood Institute, a governmental agency devoted to health, lists a smaller group of its suggested flavorings for beef: bay leaf, marjoram, nutmeg, onion, pepper, sage, and thyme.
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