Reviews of International Vegetable Soup Recipes

         Ingredients:

• 4 tb Bacon fat
  
• 5 ea Lg onions; coarsly chopped
  
• 2 ea Lg green peppers; chopped
  
• 3 ea Garlic clove; minced
  
• 1 1/2 tb Hungarian Paprika (If any. Ordinary one should be fine)
  
• 3 lb Stewing beef; in 1" cubes
  
• 1 tsp Pepper; to taste
  
• 1 tsp Salt; to taste
  
• 6 oz Tomato paste
  
• 1 tsp Sour cream; at room temp

         Directions:

1. Preheat oven to 325f. Heat fat in a deep heavy pot.

2. Cook the onions, peppers, and garlic until the onions are limp and transparent.

3. Add paprika has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine.

4. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer.

5. Serve in shallow soup bowls with a tablespoon of sour cream at top each serving.

6. For 6 servings

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         Ingredients:

• 1 ea Cucumber; Medium
  
• 1/2 c Milk
  
• 1 ts Salt
  
• 1 ts Dillweed; Dried OR
  
• 1/4 ts Pepper; White
  
• 1 c Cream; Heavy
  
• 4 ea Potatoes; Med, Peel And Dice
  
• 1 ea Green Onion; Grated
  
• 2 c Water; Cold
  
• 1 tb Fresh Dill; Chopped

         Directions:

1. Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoonand discard. Dice cucumber. Preheat oven to 325f. Heat fat in a deep heavy pot.

2. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft.

3. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through.

4. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until thecucumber is tender.

5. Add dill and season to taste. Serve hot.

6. For 4 servings

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         Ingredients:

• 2 tb Safflower oil
• 1 Clove garlic, minced
• 1 Green Bell Pepper, chopped
• 1 Stalk Celery, chopped
• 1 Sm Onion, chopped (1/4 cup)
• 1 Carrot, shredded
• 1 Med Zucchini, shredded
• 1/2 ts Black Pepper
• 15 oz Can Kidney Beans, drained
• 8 oz Can Tomato sauce (1 cup)
• 1/4 c Water
• 1 1/2 ts Chili powder, or to taste
• 1/4 ts Hot pepper Sauce, to taste
• 1 ts Basil
  1 ts Oregano
• 18 oz Can Tomatoes with juice

         For Garnish:

• corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional.
  

         Directions:

1. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes.

2. As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes.

3. Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese.

4. For variations you can add 1/2 cup whole raw cashews on this vegetable soup recipe.

5. Note: If reheating, add addt'l liquid, such as water, tomato juice, or veggie stock

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