Which is your favorite vegetable soup?

My favorite vegetable soup is mushroom soup. Mushroom soup really tastes so much better if it's homemade and not in canned. Unfortunately, I don't know how to cook it. My sister is the one cooking it for me, she is really good at it. She makes the texture so smooth and so yummy!

For me, one of the ways I used to Love to eat Vegetable soup, but you need to find ones that are quite concentrated with little water, etc. is adding them to your noodles and eating them this way. It is a Great change up and quite nutritional for you as well. But now that the weather is getting colder Vegetable soup is something I might consider having soon for sure.

My very favorite vegetable soup is peeled broccoli and cauliflower stems, cooked with a little spinach or collard greens with a little chopped onion. When everything is tender, add enough cheddar cheese to make the soup turn cheddar yellow and taste like it. It's so good!

Hi. ajithlal. I love a soup that has carrots, beef stew or chicken. I also love having tomatoes, celery, onions in my soup too. Here are a few links of recipes that are vegetable soups. http://www.food.com/recipe/yummy-vegetable-soup-84353 http://www.reluctantgourmet.com/vegsoup.htm

I make alot of soup especially in the winter but i never use a recipe. AS i have heard people use the expression i used everything in it but the kitchen sink. That's about what i do. When i have a sick friend i always carry them some soup. Soup is good food.

when i cook vegetable soup it is mainly carrots,potato, cabbage,green beans and musgroom. Saute it with little onion and garlic then add chicken broth. Then let it boil add the rest of the vegetables.Season it with salt and pepper.

Black Bean Vegetable Soup Ingredients * 1 tablespoon vegetable oil * 1 onion, chopped * 1 clove garlic, minced * 2 carrots, chopped * 2 teaspoons chili powder * 1 teaspoon ground cumin * 4 cups vegetable stock * 2 (15 ounce) cans black beans, rinsed and drained * 1 (8.75 ounce) can whole kernel corn * 1/4 teaspoon ground black pepper * 1 (14.5 ounce) can stewed tomatoes Directions 1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil. 2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.