chunky vegetable soup
(1 rating)
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This recipe has been served regularly for 15 years and is loved by all. It is hearty, keeps well in the fridg, and gets better each day. It makes a stockpot full of yum.
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(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For chunky vegetable soup
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2 cdiced yellow onion
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1/3 colive oil
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1/4 csugar
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3 clarge diced russet potatoes, peeled or not
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2 ccarrots, chunked
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2 ccelery, sliced
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3/4 cpearled barley
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4 cshredded, green cabbage
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2 cfrozen peas, thawed
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2 cfrozen green beans, thawed
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2 can28oz., diced tomatoes
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salt and pepper to taste
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4 canwater, use the tomato cans for measure.
How To Make chunky vegetable soup
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1add olive oil to a stockpan at medium heat and add the diced onions. once settled in, reduce to low heat. Cook until onions are soft.
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2Add the sugar and cook, stiring til onions start to carmelize a bit.
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3add potatoes, carrots and celery and stir the mixture occasionally for about 5 minutes.
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4Add the barley and the tomatoes and 4 cans of water. Stir well and raise the heat to high heat until the soup boils. Add the salt and pepper. Reduce heat to medium, medium-high so soup continues to bubble; stiring occasionally to prevent sticking until vegetables are tender.
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5Add the cabbage, peas and beans and bring back to a bubble. Cook for 5 minutes.
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Categories & Tags for Chunky Vegetable Soup:
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