Technique for soups is important. A 'clear' soup starts with 2 parts of onion, one part carrot, and one part celery. Standard seasonings are pepper, salt, bay leaf, thyme and garlic. Once that is sweated a little in the pan to draw out some juice, but not brown it, add your chicken or vegetable stock, and then whatever vegetables you have.
Some things to remember. If you add rice to a soup, cook it separately, and add it before serving. Same with pastas.
Vegetables cook at different rates. Carrots take quite a while to get soft, and zucchini turns to mush in seconds. Add things according to the time it takes to cook them. Give me a list anytime, and I'll give you specifics.
Taste, taste, taste. Adjust it to what you like.
The frozen vegetable medlies can be really good for soups, if you can find them on sale.
Is that what you were looking for?
/johnny
I tend to like orange & red things in my soups; squash, carrots, sweet potatoes, tomatoes, red peppers. I had a great soup today at a local coffeehouse. The broth had just a touch of "sweet" to it, probably from the sweet potatoes or maybe they added something. $2.99/cup and heavenly.
Someday you'll have to teach me proper omelet technique. Mine always end up a mess. I like fresh spinach and would love to know how to make a decent omelet or frittata with spinach, maybe some onions and peppers and tomatoes. I inevitably end up scraping it out of the pan onto my plate in a mound of scrambled...............mess.