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:
★★★★★ 2 votes
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

Step-By-Step

1Combine 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.
2Add the (#2) 2nd group of Ingredients;
water, Veg-all, Cabbage, garlic, Peas.
Bring to boil and reduce to simmer till Cabbage is tender.
3This 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