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chunky vegetable soup

(1 RATING)
38 Pinches
Snuffy avatar
Davenport, IA
Updated on Jan 20, 2011

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.

prep time 15 Min
cook time 1 Hr
method Stove Top
yield 12 serving(s)

Ingredients

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

How To Make chunky vegetable soup

  • 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.
  • Step 2
    Add the sugar and cook, stiring til onions start to carmelize a bit.
  • Step 3
    add potatoes, carrots and celery and stir the mixture occasionally for about 5 minutes.
  • Step 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.
  • Step 5
    Add the cabbage, peas and beans and bring back to a bubble. Cook for 5 minutes.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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