How can I make vegetable broth last in my soup?

The pasta soaks up the broth in the soup. The only thing that you can do is to add more vegetable broth when you reheat the soup. It wouldn't matter what type of soup you were making or what type of broth you were using, if the soup contains pasta, beans or barley etc.; those starches will soak up the liquid within a few hours.

You could add a lot more liquid but that would diminish the flavor of the soup. I often make Pasta e fagioli, an Italian Pasta & Bean soup. If I let is sit for 20 minutes, the pasta and beans absorb almost all the broth and not I have stew.

The only thing I can think of is to use less vegetables & pasta. Or, if you want to use the same amount of veggies & pasta, you will probably have to make or add more broth. Use a large enough pot to cook it in so that you can add more broth if you need to. It helps too if you can pay attention to the volume of what you add to the pot. Don't forget - pasta will soak up a lot of broth, so maybe you can cut back on how much pasta you add.

Good luck

Do you add past to your Minestrone? I know I do and it always soaks up all the liquid. I make sure the pasta is cooked all the way and only put in enough for what i'm serving. With the leftovers, I just boil up more pasta when i'm ready to eat more.

Sorry, it's very early in the morning. I see you do add pasta and quinoa. Try using more broth.

When I open cans of veggies, I drain them into freezer containers. That way I have a renewing source of veggie broth to add to my soups and stews.

Otherwise just add more water to the soup! It does cook down and get really "salty" tasting after a while if you just add veggie broths.

Also SIMMER is barely being heated, and cooks the other ingredients very nicely using a lid on the pot to prevent so much evaporation! It hits the lid and condenses back into the pot!

If you stuck a bloodless you'll have chook soup, considering the fact that the enzymes and stuff in chook soup can comfort your cough, sore throat, and runny nostril. Though your bloodless would not leave in lower than 2 weeks, you'll be able to comfort the indicators. After a couple of days, while you are feeling bigger, drink the vegetable soup to seize with vitamins and minerals. Get good quickly! :)

The answer you need is too long to get into here, so I'll give you a site that will explain it in detail. In a nutshell, the answer is that you need Collagen and that comes from bones, tendons, and other tissues of animals. And because it comes from these animal sources, it also brings along with it the flavors that reside within the tissues. It realllllllllllly does carry flavor!!

Here's a really good article explaining why.

http://www.homemade-soup-recipes.com/broth.html

Makes sense doesn't it.

Obviously, the vegetables absorb the taste.

Be sure to put the lid on while cooking.

SIMPLE.........Just take out some of the broth, before it all gets soaked up....Then just add more water or vegetable broth.........................

Maybe time to check out some cooking sites for vegetarians...You sound lost.and in some need of instructions...............