Country Garden Vegetable Soup by freda

FREDA GABLE

By
@cookin4me

"Yummy for the tummy" this original cold weather favorite will warm your tummy.


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Rating:

Comments:

Serves:

6-8 easily (4 qts)

Prep:

20 Min

Cook:

2 Hr

Ingredients

# 1. COUNTRY GARDEN SOUP

3 stlks
chopped celery
1 med
onion chopped
2 med
carrots chopped
1 can
16 oz diced or stewed tomatoes
2 C
beef broth
1/4- 1/2 C
barley
1 tsp
montreal steak seasoning
1/4 tsp
pepper
1/2 tsp
salt
1 tsp
sugar
2 tsp
beef soup base, or 2 boulion cubes
1/2 tsp
red hot pepper flakes (optional) but adds a lil kick

SIMMER ALL ABOVE TILL BARLEY IS TENDER. ABOUT 2 HRS.

#2. ADD:

2 C
water
1 can
16 oz veg-all vegies ( mixed vegies)
1/2 head
chopped cabbage
1 tsp
garlic pdr
1/2 C
frozen peas last of all (optional)

BRING TO BOIL COOKING CABBAGE, THEN REDUCE HEAT TO SIMMER

Directions Step-By-Step

1
Combine all the (#1) 1st soup ingredients; as directed above.
Bring to Boil then reduce heat to simmer until barley is tender, and cooked.about 1 1/2 hrs to 2 hrs, depends on the amt of Barley used.
2
Add the (#2) 2nd group of Ingredients;
water, Veg-all, Cabbage, garlic, Peas.
Bring to boil and reduce to simmer till Cabbage is tender.
3
This soup is Thick and full of garden Vegies.
For more broth, you can Just add more water or Beef Broth.

Serving Suggestion;
serve with a slice of warm Garlic bread for a full economical meal.

Tip:
any meat can be added to this if a meat is desired in your pot.
Makes about 4 Quarts.

About this Recipe

Course/Dish: Vegetable Soup