Chunky Vegetable Soup Recipe

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Chunky Vegetable Soup

Mary Payton

By
@Snuffy

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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Comments:

Serves:

12

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 c
diced yellow onion
1/3 c
olive oil
1/4 c
sugar
3 c
large diced russet potatoes, peeled or not
2 c
carrots, chunked
2 c
celery, sliced
3/4 c
pearled barley
4 c
shredded, green cabbage
2 c
frozen peas, thawed
2 c
frozen green beans, thawed
2 can(s)
28oz., diced tomatoes
salt and pepper to taste
4 can(s)
water, use the tomato cans for measure.

Directions Step-By-Step

1
add 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.
2
Add the sugar and cook, stiring til onions start to carmelize a bit.
3
add potatoes, carrots and celery and stir the mixture occasionally for about 5 minutes.
4
Add 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.
5
Add the cabbage, peas and beans and bring back to a bubble. Cook for 5 minutes.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy