Wednesday, March 21, 2007

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).


Ron said...

I love vegetable soup.

Vickie said...

Is that a hint?