Vegetable Soup

I use eight different vegetables in this soup, most of them fresh. You could adjust this to include other vegetables that you may like and just use the same base. I like for it to be very colorful and very hearty. This makes a huge pot, which is great for company, as well as for leftovers.

Vegetable Soup

1 lb ground chuck, browned and drained
2 cartons Swanson chicken broth
2-3 yellow squash, chopped
2 small zucchini, chopped
2/4 cup chopped carrots
fresh green beans, cut into small pieces
1 small cabbage, chopped
1 can field peas
1 can chopped tomatoes (I use petite diced)
1/2 bag frozen white shoepeg corn
1/2 cup barley
2 bay leaves
1 tsp salt
1/2 tsp pepper
1/2 tsp thyme
1 tsp oregano

Combine all ingredients in a large soup pot and bring to a boil. Reduce heat and simmer for 30 minutes to an hour.

Chop your vegetables into desired size pieces:

Simmer until vegetables are tender. I like mine a little crisp-tender, so I don't cook it for more than about 30 minutes.

This soup is low in calories and off the charts in nutrition, so I believe that totally justifies a cornbread muffin.

(Note: If you ever need to refer to a recipe I have previously posted, go to the navbar at the top of my blog and type it in the box that says "search blog", and it will pull it up).