Boiled vegetables after making soup

C

chatting

New member
Novice has started enjoying making a clear vegetable soup. Usually mainly
cabbage, carrots, onions, brocolli, and tomatoes boiled for an hour and then
the clear liquid ladled away.

This leaves behind a nutrious mish-mash of boiled veg. But it does get a
bit tiresome eating this as it is.

Would anyone have an ideas of how it could be incorporated into some other
different food receipes? Nothing too complicated please. Thanks.
 
On Mar 1, 7:37?am, "john reves" wrote:

Once you've boiled ther flavor out, it's not likely to serve you well
on its own. Why don't you puree the whole?
 
"john reves" wrote in
news:[email protected]:




Veges boiled for an hour???!!

I'd mush it up and give it to the dogs for a bit of soft roughage.



--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."
 
On 3/1/2011 8:15 AM, I'm back. wrote:
Brings back horrible memories of childhood in wartime, long boiled beef
and vegetables served as a main lunch dish.

--


James Silverton, Potomac

"Not": obvious change in "Reply To"
 
James Silverton wrote in news:ikissr$24e$1
@news.eternal-september.org:

get
Thanks.



It would have been alright if they'd made a roux, and used some fresh
herbs, and maybe a bottle of good red wine!!



--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."
 
On Mar 1, 7:37?am, "john reves" wrote:

It leaves a worn-out mishmash of flavorless compost. Simmer them
for no more than 20 minutes. Saute the onions and possibly the
carrots
before simmering.


Why not eat the vegetables along with the liquid? (Well, I suppose
you have your reasons.)

If you want to add some flavor to the cooked vegetables, put a little
oil
in a pan, heat it up over medium heat, add a little curry powder and
let
the spices bloom in the oil. It'll only take a few seconds. Add your
vegetables, stir. You could mix in some cooked rice or some other
grain.

Cindy Hamilton
 
On 3/1/2011 8:59 AM, I'm back. wrote:
I doubt I would have appreciated wine at the age I was. :-) To tell the
truth, I did rather like sweet dessert wines when given a sip but at the
age of 6, I developed a dislike for the slightest taste of alcohol that
lasted until I was 16. I did not even like British fruit cake because of
the rum in it.

--


James Silverton, Potomac

"Not": obvious change in "Reply To"
 
In article ,
"john reves" wrote:


Leave the veggies in the broth and call it chunky vegetable soup. I'm
curious: why do you leave them behind? Any particular reason or is
that just how you've ever had it and/or like it that way, just the
broth?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article ,
James Silverton wrote:


If you'd left the broth in the bowl would you have called it vegetable
soup and still thought it horrible? I'm just curious, not critical. I
like thin broth in vegetable soup and we had it for dinner last night.
All the vegetables were identifiable and had their flavor ? celery,
carrots, peas.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article
,
Portland wrote:



I do, too, though yesterday's soup meat was from a knuckle bone instead
of the shank bone. Do you eat the marrow? That was the prize when I
was a kid ? smeared on a piece of white bread. :-)
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 03/01/2011 04:37 AM, john reves wrote:

Actually, not all that nutritious.


On the days when you don't feel like eating it, toss it. It's as
wasteful to eat food you don't want as to throw it out, and you've
already gottan a lovely broth from the veggies. Let them die with dignity.

Serene
--
http://www.momfoodproject.com
 
john reves wrote:


Remove and press the veggies in a colander to remove any remaining
juices and then throw away the over cooked veggies.

I could be wrong but iirc the overcooked veggies have little to no
nutritional value left after being cooked for an hour or so.

after you have removed the over cooked veggies take the appropriate
amount of stock and fresh veggies, cut in small dice and cook them for
another 10 - 15 minutes adding any seasonings you wish and then eat that.
--
JL
 
On Tue, 1 Mar 2011 05:55:14 -0800 (PST), Portland
wrote:
Throw in some potatoes & onion and call it soup! Hubby likes the
shank with cabbage and onion. I don't, so he cooks it when he wants
it.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article , [email protected]
says...

I reckon the inclusion of brocolli and cabbage boiled for an hour
would make horrible broth. I often make vegetable soup; while it's
cooking I very finely shred some cabbage and only add it during the last
five minutes. It's tender tasty and still bright green, and the soup
doesn't stink like cabbage water,

Janet
 
On Tue, 01 Mar 2011 10:32:56 -0600, Melba's Jammin'
wrote:


When I was a kid and my mom made stock she'd give me the discernable
soup greens veggies (carrot, celery, onion, etc.) as a treat, I still
consider that cooks treat.
 
On 3/1/2011 5:37 AM, john reves wrote:


You could serve them with some kind of cream or cheese sauce or chopped
in a tomato sauce over pasta.

You could also chop, mince, or puree the vegetables and mix into
ground beef with herbs and spices for meatballs or meatloaf.

gloria p
 
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